It is estimated that 26.5 million tons of food are lost to waste in kitchens every year. That needs to be changed. In this episode, Vojtech shares his journey in promoting sustainability in the kitchen. He challenges traditional views on food by breaking the divide between ‘main products’ and ‘byproducts,’ revealing the culinary potential in items often discarded, like carrot tops and leek greens.

Learn how to become a zero-waste chef in profession and in your own kitchen.

We discussed:

The background of Vojtech
Discovering the Culinary World and Food Waste
His lessons from Michelin Restaurants.
Confronting Chefs with Food Waste Solutions.
How creativity and innovation can be applied to using food byproducts and reducing waste.
Cultural Differences in Approaching Food.
How to change the Way We Think About Food.
The future of home cooking and the food industry relies on a shift in mindset towards reducing waste.

and much more..

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😊 The Guest: ⁠Vojtech Vegh

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