Among the most committed chefs in the fight against food waste, Orlando stands out for an innovative and modern approach that uses all the weapons of haute cuisine. This American chef demonstrates that making the most of ingredients and resources has more to do with changing paradigms and assuming circular logics than with “using what has no value”. For Orlando, everything a product offers has potential and it is the chef’s job (not the ingredient’s) to prove it. In his restaurant Amass in Copenhagen, he promotes an atmosphere of healthy competition among his team to research new solutions that transform those parts of ingredients that others consider disposable, and thus take advantage of all their nutritional value. Amass uses almost exclusively organic inputs and has managed to reduce its waste by 75%. Former right-hand man of Rene Redzepi, Orlando makes his restaurant an educational resource, with workshops for urban children to learn how to plant, cook and consume vegetables.