Nose-to-tail dining may be all the rage but it also underscores a significant issue facing us all: food waste. With more than 40 percent of the food grown and raised in the United States going to waste each year, we are all part of the problem. But we can also be part of the solution.

Join chef Paul Reilly (Beast & Bottle and Coperta) and food writer Amanda M. Faison on Wednesday, February 21 at 6 p.m. for a discussion that will deconstruct the issue and illuminate real-world solutions. Part of answer is shopping and cooking smarter, something Miller Union chef Steven Satterfield’s cookbook Root to Leaf, highlights oh-so well. The James Beard Award–nominated book is gorgeous and inspiring and will have you rethinking scraps like carrot tops and vegetable trimmings. Bonus: samples!

Ross-Cherry Creek Library, 305 Milwaukee St., 720-865-0120