a) That is completely irrelevant. You're making assertions about those cooks skill level and it's just utterly false. b) Most fine dining restaurants use EVERY

a) That is completely irrelevant. You're making assertions about those cooks skill level and it's just utterly false. b) Most fine dining restaurants use EVERYTHING they get. The roots from the herbs that get trimmed, the bones and scrap from the meat, the stale bread-- all have a purpose. Do you expect them to dye some clothes with the onion skins or save their burnt flatbread? Learning how to do that is a huge part of what you learn in a classical cooking education. You want to tackle food waste, look at distributors, grocery stores, cafeterias, and caterers, in that order. c) Those restaurants are selling a luxury product. In terms of economical efficiency, going to a diner doesn't hold a candle to eating rice and beans at home. Are you fundamentally against luxury products? Because your criticism applies to every handmade luxury product in existence. High-volume low-effort products will always be more economical. That doesn't mean they're more legitimate than better products. Not by a long shot.