At Tribeca, Bourdain reluctantly plays the role of activist

NEW YORK (AP) — Anthony Bourdain is not one for activism. Tattooed on his arm in Greek is "I am certain of nothing."

But at the Tribeca Film Festival, Bourdain has, a little reluctantly, presented a documentary, "Wasted! The Story of Food Waste," in which he argues passionately against the issue of food waste, from supermarkets to home cooking — even though advocacy of any kind makes him almost physically squeamish.

"Having traveled as much as I do, I constantly go into places thinking one thing only to be shown that I'm wrong and forced by circumstances and exposure to rethink whatever preconceptions I might have had," Bourdain said in a recent interview. "Activism seems to require a level of certainly and dedication that I'm uncomfortable with. I'm a renter, not a buyer, when it comes to ideologies. I'm a skeptic. I believe very much in skepticism. I don't ever want to look like a guy with an agenda."

It's not that Bourdain is apolitical. The countless meals shared on his years of TV, from "No Reservations" to the soon-returning "Parts Unknown," are chiefly feasts — both through the food on the plate and the discussions held over them — of larger cultural conversation. Of the traditions kept alive by immigrants. Of the glories of street food. Of the simple power of breaking bread with people from all walks of life.

But standing out front of an issue in today's ethically charged food world is a step further for Bourdain. So what was it that lured him into combating food waste? A lifetime in which the cooking principle "use everything, waste nothing" was instilled in him, and driven deeper by "one brutal kitchen regime after another."

"The intent of this film happens to align with something that I feel very strongly from the point of view of just a classically trained cook who came up in a system where the whole idea of waste was abhorrent," said Bourdain. "The whole story of food as a professional cook is to maximize your profit, to waste as little as possible, to merchandize what is not used in the principle entree. And of course traveling around the world I see again and again and again how circumstances force people to cook really, really well and make the most of the often very little food they have."