mullen as well always involved in the project run by melody miller reich she often explains to chefs how wasting food is bad for the climate. when you have old ways and they end up in landfills they decay naturally and the produce more pull with the greenhouse gas in the form of methane which is more than 20 times stronger than carbon dioxide in trapping heat in our atmosphere. in the hotel where as way low works even offers its guest tours of its own kitchen garden serves as that range for wood and for a beef behind you we have here phase as well as cooking classes. as we know teaches guests ways to avoid generating waste when they cook at home. he also recommends using parts of plants that are usually discarded like banana flowers. or making fries out of potato skins. or soup out of onion skin and. right now i can like i should have you been a. dancer all the parts that i have before and now i know more and. i think if you modify football in cooking or in the king. of course classes at a luxury hotel don't reach a wide audience and large volumes of food will continue to be discarde