Swedish home furnishings giant Ikea has made very clear its grand ambition to become an entirely circular business by 2030. This plan has recently taken shape in its approach to cuisine, via its aim to cut its restaurants’ food waste in half by the end of next year. The recent release of The Scraps Book: A Waste-Less Cookbook, dedicated to making meals out of the food fragments that we typically leave behind, adds to the effort. There are plenty of ingredients to go around: The U.S. Department of Agriculture estimates that 30 to 40 percent of the country’s food supply, or about a pound of food per person each day, gets thrown out.