On October 12th, I had an opportunity to talk with Matt Orlando the Chef/Owner of Amass Restaurant in Copenhagen. Matt operates a sustainable kitchen where almost everything on the menu includes foods that would normally go to waste. He took the time to talk with me about his experience running a soup kitchen and how he was able to operate that kitchen with one full-time chef and one other employee. He is planning on coming to New York in November and I invited him to come meet with us and see our operation.