Every day a hundred thousand loaves of bread end up in the trash, often less than a day old. An eternal waste if you ask the men from Second Youth. As former chefs, they know better than anyone how to be creative with ingredients, which is why they now make not only the most sustainable but especially the tastiest Supertostis and Crostinis from salvaged bread. With wild boar, lentil stew and double cheese sandwiches, the predicate "super" might be an understatement.