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    Less Waste, More Taste: A Master Chef Reimagines Thanksgiving Leftovers

    Over this Thanksgiving week, Americans will toss almost 200 million pounds of turkey alone. Massimo Bottura helps us fight food waste by showing us how to turn leftovers into a world-class new meal.
    by Maria Godoy Nov 25, 2017 7 minutes
    Chef Massimo Bottura creates a meal from Thanksgiving leftovers in NPR's kitchen. "The leftover is a big problem if you don't have a vision, if you don't have the knowledge of what you can do," he says. Above, he checks the breadcrumbs to make sure they're dry and fine enough to turn into a pasta called passatelli.

    Food waste is a huge problem globally — starting with our own refrigerators. Over this Thanksgiving week, Americans will throw out almost 200 million pounds of turkey alone, according to figures from the Natural Resources Defense Council.

    But before you toss that bird, read on. We asked Massimo Bottura, one of the world's best chefs, to help us figure out what to do with our holiday leftovers.

    Bottura is a rock star in the food world. His restaurant in Modena, Italy, Osteria Francescana, has three Michelin stars. But at this moment, he's in the kitchen of NPR's cafeteria, bent over a compost bin. He's looking for ... ingredients.

    "I found something very interesting — onion peels and celery," Bottura says as he straightens up again. He also plucks out the stems of a bunch of Italian parsley and declares them "perfectly fresh."

    Bottura is a firm believer that nothing should be wasted in the kitchen. Most Americans aren't so conscientious. A recent in three U.S. cities found that the average American tosses out 2.5 pounds of perfectly edible food

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