In Montana, chef Joel Gamoran teams up with food waste champion Eduardo Garcia to make a better version of an iconic cowboy dish using ingredients usually thrown in the trash. They recruit ranchers into the food waste movement.

In Los Angeles, Joel Gamoran teams up with fellow food waste warrior Brooke Williamson to reinvent the fish taco using ingredients usually tossed in the trash; they try to recruit Los Angeles residents into their movement.

In Chicago, Joel meets up with Michelin-rated chef Beverly Kim to create a dinner menu featuring ingredients that usually wind up in the trash.

Joel is back in San Francisco where he teams up with Bon Appetit senior editor Andy Baraghani. After scouring the Bay Area for imperfect produce, Joel and Andy attempt to transform the rejected fruits and vegetables into a gourmet meal.

In Detroit, Joel joins forces with celebrity chef Max Hardy to come up with a dinner using ingredients most cooks toss in the trash; the chefs head to an urban farms, learning how these agriculture centers are creating local sustainable food systems.

In Nashville, Tenn., Joel teams up with chef Tandy Wilson to create a menu with food usually tossed in the trash. The chefs travel outside the city to pastures and rolling hills where they source slimy chicken hearts, livers and gizzards.