More than 1.3 billion tons of food are discarded globally each year. A large percentage of the food is in an edible state. The richer and more developed the countries are, the worse the situation. Like a plague, food waste has become the daily routine of consumers and restaurateur. Ugly, leftovers, substandard sized, improperly stored, over-produced ingredients whose prices have plummeted, will all end up in the landfill. While the world is wasting all this food, more than 800 million people are still suffering from hunger every single day. Fortunately, restaurants that turn leftovers into exquisite meals are quietly emerging in major cities currently, and these respectful, waste-reducing, unbiased chefs happen to be the biggest names in the culinary world. “Sauver” is a boutique restaurant that specializes in recycling “garbage” that they retrieve from various sources into gourmet food. The book explores and satirizes modern attitudes towards the words: “Food”, “Love” and “Value”, by telling the story of the growth, maturity, and success of a restaurateur from a broken family.