Food waste is a contentious issue for many and now some top chefs have waded into the debate and made their views well-known.A new book by leading chef Michel Roux Jr, A Life In The Kitchen, contains some impassioned words against wasting food and drink in the professional kitchen, which might well have a knock-on effect in homes around the country.While not only railing against waste for the environments sake, the highly-respected gastronome also makes a good case for re-using leftovers and dregs to save cash in these recessionary times.As highlighted in the Guardians Word of Mouth food blog, Mr Roux Jr said The majority of restaurants that arent achieving their margins are failing because of waste. Look in their dustbins. Do they use the tops of the leeks? You certainly dont put them in the bin.If re-using food scraps isnt quite to a kitchen users taste, they could be well-advised to install a high-performance food waste disposer unit such as a model from the Carronade Phoenix range.