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2012_batali_restaurants_dark%2123.jpgElizabeth Meltz, who handles food safety and sustainability for Mario Batali's restaurants, describes the scene once the lights came back on: "The tremendous food waste was painful. But by the time we recognized midweek that we would not be opening anytime soon, it was too late to donate the product to those in who could use it. Public health was the new, predominant concern, and we did what we had to. We felt the loss profoundly when we knew how many people in our very own city needed food right then." [The Atlantic]