Where do foods go when they die? Is there a heaven for them? Food waste, leftovers from restaurant and hotel menus, food in the trash bin daily, which also drags along the effort of thousands of catering professionals! Simple, but also complex recipes, along with valuable tips, on how we can regenerate food and leftover ingredients, make the most of our kitchen products, thus reducing waste and at the same time the cost of menus, without compromising the quality and presentation of the dishes.