Brazilian chef Alex Atala opened his latest São Paulo eatery with a promise to patrons (low prices) and a challenge to staff: strive to reduce the food waste to zero. So far, Bio is succeeding on both counts. Most menu items are under $15, and “every day, we find new ways to use more ingredients,” says chef Raúl Godoy. Among them: making pesto with discarded avocado pits instead of pine nuts, and roasting papaya and watermelon seeds to make dry spice rubs. —Ashley Hoffman