GWEN IFILL:

Now to our latest installment in our occasional series that we're calling Food Glorious Food.

We have been looking at efforts to reduce food waste and to use it more productively. During our reporting earlier this year, we dropped in on noted chef Dan Barber, who had just launched a pop-up restaurant in Manhattan. He was showcasing how good food could be created from ingredients we normally tossed out.

Allison Aubrey of NPR took a look at what was on the menu and Barber's approach.

This story is part of the NewsHour's ongoing collaboration with NPR.