Chef Jonathan Pye, VP of culinary for American Dining Creations, is a master at turning trash into cash. His company is the foodservice provider for museums, stadiums, corporate dining and events, and his teams are on a continuing zero-waste mission. At one café, they scooped leftover cake into small balls, rolled them in icing then coated them with sprinkles, crushed candies, flaked coconut and other sweet decorations. Packaged 12 to a box, the “cake truffles” sold for $8.99. Other clever culinary hacks include pickling scraps from trimming asparagus, carrots and other vegetables to use as a plate enhancement and repurposing coffee grounds into a seasoned rub for roasted beets and meats.