 
 <prompt> text: ```Food waste don dey serious problem for restaurants and grocery stores -- with millions of tons lost along the way as crops dey hauled hundreds of miles, stored for weeks for refrigerators and prepared for busy restaurant assembly lines. But the historically high price of products dey make am even bigger drag on the bottom line.

Restaurants, colleges, hospitals and other institutions dey try to compensate for the rising costs of waste for different ways. Some dey track their trash with software systems, make food in smaller packages or dey try to compost (......) and cut down on trash-hauling costs.

"We don come work with this big elephant for the middle of kitchen, and the elephant na this 'It's okay to waste' belief system," Andrew Shackman, president of LeanPath, wey be company wey dey help restaurants cut back food waste talk.

The interest for cutting food waste "don just skyrocket for the last six to nine months," he talk.

Roughly 30 percent of food for the United States dey waste, wey dey cost about $48 billion annually, according to one Stockholm International Water Institute study. One University of Arizona study estimate say 40 to 50 percent of food for the United States dey waste. Wholesale food costs don rise more than 8 percent this year, the biggest jump for decades, according to the National Restaurant Association.

Freshman students for Virginia Tech bin dey surprised this year when two of the campus' biggest dining halls no get trays.

"You gats go back and get your dishware and your drink, but e no too different," Caitlin Mewborn, one freshman talk. "E no too hard. You take less food, and you no go chop pass wetin you suppose chop."

Getting rid of trays don cut food waste by 38 percent for the dining halls, Denny Cochrane, manager of Virginia Tech's sustainability program talk. Before the program start, students dey often grab anything wey look good for the buffet, only to find for the table say their eyes too big pass their stomachs, he talk.

1. Wetin be the big elephant for the middle of the kitchen?
2. Who talk am?
3. Wetin be im work?
4. Wetin the company dey do?
5. Wetin dem take comot from the dining halls for Virginia Tech?
6. Why?
7. E be effective measure?
8. How much waste dem cut by am?
9. Who talk am?
10. Wetin be im work?
11. How much food for US dey waste?
12. Who talk am?
13. Wetin be another estimate?
14. By who?
15. Wetin be the cost of this by one estimate?``` <response>: ```1. E dey okay to waste
2. Andrew Shackman
3. president of LeanPath
4. dey help restaurants reduce food waste.
5. Trays
6. Cut food waste
7. Yes
8. 38 percent
9. Denny Cochrane
10. manager of Virginia Tech's sustainability program
11. Roughly 30 percent
12. a Stockholm International Water Institute study
13. 40 to 50 percent
14. University of Arizona
15. $48 billion annually``` 