Can zero-waste cooking become the new standard in restaurants? Chef Vojtech Végh believes it can.
In this short, he explains how a shift in mindset and creative thinking can turn byproducts into valuable ingredients. From understanding the unique advantages of restaurant kitchens to rethinking what we call "waste," Vojtech shares practical tips and insights from his book Surplus: The Food Waste Guide for Chefs.
In just 7 min, we explore why food waste is a solvable problem and how chefs can lead the way
You can listen to the whole episode with Vojecth here.
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