Joel breezes his way toward the rolling farmland and quaint shores of Lake Champlain in Vermont, reuniting with his culinary mentor, Sally Hiebert. The food waste champion and season one co-host has returned with even more scrappy tips and tricks up her sleeve. After receiving a hands-on lesson in the art of “cheddaring” and digging through the dirt of a pastoral farm, Joel and Sally find themselves with some unusual scraps–squash guts and whey. Can the chefs transform these ingredients into a gourmet dinner menu? And more importantly, can they win over the pickiest of picky eaters–teenage high schoolers–and get them to hop on the Scraps bandwagon?