Anthony Bourdain was a strong advocate of nose-to-tail eating, a culinary philosophy that encourages the use of every part of the animal, including offal and lesser-known cuts.

Hugh Fearnley-Whittingstall's cookbook, "Hugh's War on Waste: The Cookbook," provides recipes and tips for reducing food waste in the home.

Jamie Oliver's "Food Revolution" campaign aims to educate people about the importance of healthy eating and cooking at home, and to reduce food waste.

Massimo Bottura's restaurant, "Refettorio Ambrosiano," serves meals made from surplus food to people in need.

Jamie Oliver has partnered with the food waste app "Too Good To Go" to help people reduce food waste at home.

Hugh Fearnley-Whittingstall has launched a line of food products made from surplus ingredients, called "River Cottage Surplus."

Jamie Oliver's TV show, "Jamie's Food Revolution," includes segments on reducing food waste.

Hugh Fearnley-Whittingstall's book, "The Waste Age: The Full Story of the Art of Making Less Trash," discusses the importance of reducing food waste.

Jamie Oliver's "Ugly Fruit and Veg Campaign" aims to encourage people to eat more ugly produce, which is often wasted because it does not meet cosmetic standards.

Massimo Bottura's restaurant, "Osteria Francescana," serves dishes made from food that would otherwise go to waste.

Hugh Fearnley-Whittingstall has launched a line of food products made from surplus ingredients, called "River Cottage Surplus."

Jamie Oliver's TV show, "Jamie's Food Revolution," includes segments on reducing food waste.

Hugh Fearnley-Whittingstall's book, "The Waste Age: The Full Story of the Art of Making Less Trash," discusses the importance of reducing food waste.

Jamie Oliver's "Ugly Fruit and Veg Campaign" aims to encourage people to eat more ugly produce, which is often wasted because it does not meet cosmetic standards.

Massimo Bottura's restaurant, "Osteria Francescana," serves dishes made from food that would otherwise go to waste.