Massimo Bottura is an Italian chef, with plans to open two new restaurants in Paris and Naples next year.

　　博图拉(Massimo Bottura)是一位意大利厨师，他计划明年在巴黎和那不勒斯开两家新餐馆。

　　But wealthy diners will not be welcome. The food will be free, made from market place leftovers and served only to the poor.

　　但有消费能力的顾客在这里不受欢迎的。店内食物皆由市场剩余食材烹制而成，并只供应给穷人。

　　Bottura’s Refettorio Ambrosiano restaurant in Milan already feeds the poor and homeless. The restaurant is in an old theater in the outskirts of the city. Chefs at Refettorio cook free meals with leftovers from local shops. They use recipes created by Bottura and other famous cooks.

　　博图拉在米兰开设的Refettorio Ambrosiano餐馆已经为穷人和无家可归者提供了食物。这家餐馆位于市郊的一个废弃剧院内。餐馆的厨师利用当地商店的剩余食材烹制免费的食物。他们的食谱出自博图拉和其他名厨之手。

　　Bottura told the Reuters news agency that he never thought leftover foods were a waste.

　　博图拉对路透社表示，他从来不认为剩余的食物是垃圾。

　　"Bread crumbs, some overripe tomatoes, brown bananas...they are just opportunities forus...to show what we can do with our creativity."

　　“面包屑，熟透的番茄、香蕉……这些食材对于我们来说是一种机会，一种展示创造力的机会。”

　　Bottura started the project to reuse leftovers from the eateries of Milan’s international Expo in 2015. The project receives support from the church foundation Caritas Ambrosiana.

　　2015年，博图拉从米兰国际博览会的餐厅中回收剩余的食物，进而发起了这一项目。该项目得到了教会基金会Caritas Ambrosiana的支持。

　　Unlike traditional soup kitchens, the guests do not have to wait in a line to receive food. Everyone gets served at tables. This limits the number of daily guests to 96. But Bottura says the experience can help his guests regain confidence and take back control of their lives.

　　与传统的流动厨房不同，这里的客人不必排队用餐。每个人都可在桌前享用美食。因此，每天用餐的客人数量限制在96位。不过，博图拉表示，这段经历能够帮助客人重拾信心，重新掌控自己的人生。

　　The United Nations Food and Agriculture Organization says about one-third of the food produced worldwide each year is wasted or lost.

　　联合国粮食及农业组织指出，每年全球生产的粮食有三分之一遭到损失或浪费。