Friends:
My journey began this week, fifty-three years ago, when I arrived in the United States from Italy, wide-eyed and hopeful, carrying little more than dreams and the flavors of home. Little did I know then the profound impact this country would have on me, not just through its opportunities but also through its culture, values, and even its relationship with food.
This Fourth of July, as fireworks light up the sky and the scent of grilled burgers and hot dogs fills the air, I can’t help but reflect on how much I’ve learned from American traditions. One of the most important lessons? The value of not taking things for granted, especially food.
Coming from Italy, where waste was unthinkable, the contrast in food culture was stark. My mother could turn a handful of ingredients into a feast, and nothing went to waste—stale bread became panzanella, vegetable scraps enriched broths, and even coffee grounds found new life in the garden. The abundance in America was a marvel, but the amount of good food that ended up in the trash troubled me profoundly.
On Independence Day, waste reaches staggering heights. Americans consume 150 million hot dogs, 900 million pounds of beef and chicken, and mountains of potato salad, corn, and watermelon. Yet, 63 million tons of food are lost or wasted each year—enough to feed millions.
It’s ironic. The Founding Fathers, whose ideals we celebrate today, were deeply mindful of waste. Benjamin Franklin famously said, “Waste not, want not.” Every bite we throw away isn’t just lost food—it’s wasted water, energy, and land that went into producing it.
George Washington, John Adams, and Thomas Jefferson all championed composting, using food scraps to nourish the soil. Jefferson, in particular, saw the wisdom in a plant-rich diet, treating meat as “a condiment” rather than the centerpiece of a meal. Today, the USDA echoes his advice: fill half your plate with fruits and vegetables—better for your health and the planet.
So, how can we honor their legacy—and my Italian upbringing—this Fourth of July? By making small, meaningful changes:
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Shop smarter (like Franklin): Plan meals, buy only what you need, and freeze leftovers.
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Eat like Jefferson: Load up on veggies—they’re kinder to the Earth.
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Compost like Washington: Turn scraps into gold for your garden, not methane in a landfill.
After 53 years here, I’ve learned that America’s greatness isn’t just in its abundance but also in its ability to grow wiser. This Independence Day, let’s celebrate not just with fests but with gratitude and a commitment to waste less so future generations can enjoy more.
After all, buon appetito should never mean goodbye, planet. Let’s all take a step towards a more sustainable future by being mindful of our food consumption and waste.
Chef Walter M.E. Potenza
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Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!
Meet Chef Walter! There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now, RINewsToday!
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