---
title: LA Chefs Turning Waste into Gold
date: 2021-01-11T19:44:00+01:00
author: Salama
canonical_url: "https://choco.com/us/stories/waste-is-gold-campaign-los-angeles"
section: Story
---
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# LA Chefs Turning Waste into Gold

## An anti-food waste "popup" featuring Los Angeles restaurants creating dishes out of food waste ingredients

 01/11/2021 

 

 ![ - ](/assets/images/blog/_1xAUTO_crop_center-center_none/4925/wasteisgold.jpg) 

 

 

 

[Waste is Gold](https://my.choco.com/wasteisgold-la/) is an anti-food waste "popup" with restaurants in Los Angeles, featuring restaurants that have created dishes made out of food waste ingredients. Participating chefs are challenged to design a dish or repurpose an existing menu item and customers can order these items on the weekend of Nov 19th-21st for takeout/delivery or outdoor dining.

 [  ](https://twitter.com/intent/tweet?url=https://choco.com/us/stories/waste-is-gold-campaign-los-angeles.md&text=LA%20Chefs%20Turning%20Waste%20into%20Gold) [  ](https://www.linkedin.com/shareArticle?mini=true&url=https://choco.com/us/stories/waste-is-gold-campaign-los-angeles.md&title=LA%20Chefs%20Turning%20Waste%20into%20Gold%20) [  ](https://www.facebook.com/sharer/sharer.php?u=https://choco.com/us/stories/waste-is-gold-campaign-los-angeles.md) 

 

 In the US alone, 40% of all food produced goes uneaten, making up 133 billion pounds in landfills and totaling $161 billion of food waste per year. In an effort to combat impending climate change, California state bill 1383 also sets a statewide target to reduce organic waste in landfills by 50 percent by 2020, and to recover at least 20 percent of edible food waste by 2025.

 

 

 

   ![ - ](/assets/_1xAUTO_crop_center-center_none/image5.jpg)

  

 It's in this backdrop that Choco - a new app providing free order management technology to restaurants and food suppliers- has organized this campaign. The initiative is a mash up of food, sustainability and technology, topics the restaurant industry is grappling with to survive and thrive in the coming months. Participating restaurants included Counterpart Vegan in Echo Park, Strings of Life in West Hollywood, and Beelman’s in Downtown L.A. These restaurants’ chefs created dishes made from food byproduct, including tomato soup from leftover vegetables, farmers market ratatouille and a skull island tiger prawn bisque.

 

 

 

 ##  more interesting stories 

 

 

 [ ![ - ](/assets/images/blog/_1xAUTO_crop_center-center_none/MattOrlando.jpg)###  

##  Minimizing Restaurant Waste 

Webinar with chef Matt Orlando on how to reduce food waste in restaurants

 

 ](https://choco.com/us/stories/food-waste-webinar-matt-orlando) 

 [ ![ - ](/assets/images/blog/_1xAUTO_crop_center-center_none/food-activist.jpg)###  

##  Portraits of Food Activists 

On a mission of changing the food industry for the better

 

 ](https://choco.com/us/stories/food-activists) 

 [ ![ - ](/assets/images/blog/_1xAUTO_crop_center-center_none/chef-pujan.jpg)###  

##  Progressive Indian Food 

A conversation with chef Pujan from Rooh, San Francisco

 

 ](https://choco.com/us/stories/indian-food)