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New York’s food-waste movement just got another major player. Following in the no-bite-left-behind footsteps of Dan Barber’s wastED pop-up, Przemek Adolf bases the menu for this farm-to-table spot around surplus ingredients from his catering company, Saucy by Nature. The sustainable lineup changes daily based on the catered offerings, transformed into plates like summer squash and quinoa-edamame salads and a Moroccan-spiced whole chicken with preserved lemons and dates.