Chef Andreas Koller cuts a piece of Australian wagyu meat in his restaurant 'Auf da Muehle' in the western Austrian village of Soell June 2, 2013. Koller, the owner of the restaurant, says only about 5-10 percent of all food there is thrown away. The waste food is collected and sent weekly to a biogas plant, where it is used to help produce electricity. Cutting the amount of food that goes to waste is the special theme of this year's World Environment Day on June 5. The U.N. Food and Agriculture Organization estimates that about a third of all the food produced for human consumption worldwide every year is wasted. Picture taken June 2, 2013. REUTERS/Dominic Ebenbichler (AUSTRIA - Tags: ENVIRONMENT FOOD SOCIETY)