When former chef Adam Smith opened a small cafe in Britain’s post-industrial North two years ago, serving up dishes with food destined for the scrap heap, he had big aspirations — to fight global food waste. “From day one I set out to feed the world and I intend to do that,” the Yorkshireman said ambitiously, as he charted the growth of his ethical empire — the Real Junk Food Project (RJFP). From its humble…