Soy boys: How tofu conquered the supermarket during a global pandemic

The first year of the coronavirus pandemic was a critical turning point for tofu as it accelerated into “staple” territory. Nasoya, the most popular tofu brand in the U.S., saw an instant boom as quarantine mandates spread across the country. Beginning in March, “there was initially more pandemic buying,” Jay Toscano, the executive vice president of sales for Pulmuone, the parent company of Nasoya, tells Inverse. The company initially saw 20 to 40 percent more sales on orders.

The secret ingredient at this Brooklyn restaurant? Food that’s normally considered garbage

Seventy-two billion pounds of food is wasted every year in the U.S., with restaurants making a significant contribution to that waste: According to a 2016 report by the Food Waste Reduction Alliance, 93.7% — or 1.83 billion pounds, roughly — of uneaten food in American restaurants is thrown away. Just 4.2% (83.1 million pounds) is recycled and only 2% (39.2 million pounds) is donated. Kitchens across the country are looking for new ways to waste less and cook more. At Reynard, a restaurant at t
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