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According to the U.S. Department of Agriculture s Economic Research Service, an average of 30 to 40 percent of all food produced in the U.S. becomes waste. Even if everyone in need was fed, still there would be surplus that ends in landfills, and restaurants are one of the primary sources of food waste, says Rafael. The couple says the idea for Lovvett was spurred by their thrifty upbringing in Europe, where food waste was not as common as it has become stateside. Our families were very thrifty, and we were both brought up with the idea that we should reuse as much as possible, Rafael tells

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