Startup takes a chef’s approach to fighting food waste

After working in high-end New York City restaurants, Matt Jozwiak founded ReThink to pick up leftover food from restaurants in the city to be used in prepared meals for the needy. “His team is very much all from restaurants or involved in the industry somehow, and they understand how to properly use something,” said Michael Reilly, chef de cuisine at Nomad, which donates to ReThink. (Restaurant Hospitality)

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