Ah, my friend, it’s a bit like seasoning a stew—too little, and it’s bland, too much, and it’s overwhelming. Legally, there’s a growing push to curb waste, and I’ll admit it would make sense to hold chefs a tad more accountable—especially when we’re burning calories and tossing treasure. But at the heart of it, I see it as a moral bite of responsibility, a gentle nudge to cook with love and care. So, let’s keep our plates full, our spirits higher, and our waste to a whisper, shall we?