“Waste is a human decision. Nature doesn’t waste anything.” — Vojtech Vegh
This week on Vedge Your Best, Michele sits down with zero-waste vegan chef Vojtech Vegh, author, sustainability consultant, and founder of SurplusFoodStudio.com, to explore how the way we think about ingredients can transform both our meals and our environmental impact.
Vojtech shares his journey from a reluctant waiter in Slovakia to opening a plant-based, zero-waste fine-dining restaurant in Cambodia, and how he now helps chefs and hospitality leaders reimagine their kitchens with creativity and intention.
In this episode, we explore:
Why food waste prevention starts with planning—not extra effort
How zero-waste cooking can actually save time and money
What it takes to reframe scraps as ingredients
Creative uses for carrot tops, banana peels, watermelon rinds, and more
How professional chefs can influence industry-wide sustainability
The mindset shift needed to make low-waste the new normal
Whether you're in hospitality or just trying to waste less at home, this conversation will change the way you look at what goes in your bin—and what ends up on your plate.
Guest Links
Listener Challenge
Try using one fruit or vegetable part this week that you normally discard. Tag @VedgeYourBest and @vojtechvegh on Instagram to share.
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Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/
