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247: Zero Waste, Plant-Based, and Other Delicious Decisions with Vojtech Vegh

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May 27, 2025

Join Vojtech Vegh, a zero-waste vegan chef and founder of SurplusFoodStudio.com, as he takes listeners on a journey from a reluctant waiter to a culinary innovator. He shares transformative insights on preventing food waste, emphasizing that planning is key. Discover how to creatively repurpose scraps, turning carrot tops and watermelon rinds into culinary delights. Vojtech discusses the chef’s role in sustainability and how small mindset shifts can make low-waste cooking the new norm, both in restaurants and at home.

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ANECDOTE

Wojtek's Journey to Chef

Wojtek Vegh's path to becoming a chef began unintentionally when he started studying as a waiter in Slovakia.
He fell in love with the fast-paced kitchen environment through multiple internships and jobs worldwide.

INSIGHT

Waste Is a Human Choice

Waste is a human decision, not a natural occurrence.
Many food parts considered waste are simply unused because of human choices and culture.

ADVICE

Shift Mindset Before Practice

Change chefs' mindsets first to reduce food waste effectively.
Implement practical kitchen steps that integrate unused parts into menus without extra workload.

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“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

Website: surplusfoodstudio.com
Instagram: instagram.com/vojtechvegh

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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