but gastromotiva helps us poor people and has helped me get an education.eporter: they are whipping up quite a spread out of rejects, produce that has been deemed not good enough for a top-notch establishment. some of the vegetables are getting a bit soft. david: we are wasting as well. so t tt became p part of my burden, you know. like, i cannot waste one tomata. and we brought this to our educational program. so now food waste, to fight food waste, it's essential for us when we train cooks. reporter: gastromotiva's students learn how to make the most of the materials they work with. for many, it probably makes intuitive sense not to waste food. david: here we have some leftovers of the yellow pepper. you can see that it's only the top part. so we're going to make a caponata. we have potato peel. you can make also, like, a good saute with some garlic, some seasoning, fresh, you know, some fresh herbs. and you can serve this either as a paste to eat as well, or just like a salad. we have been cooking these a lot. we are becoming experts how not to waste foo