Some are surely immune to it by now, but most food service workers can remember the first time they had to chuck pounds upon pounds of perfectly edible food into the waste bin while on the job. The same holds true for students and full-time workers at Cornell Dining. Its a sort of collective trauma that countless workers share. While such superfluous and unthinking waste is tragically commonplace across private food providers across the country, in recent years we have seen legal interventions come into effect that should result in dramatic reductions in food waste. The NYS Food Donation and Food Scrap Recycling Law, which took effect Jan.