From Farm to Fork #12: Helping restaurants to prevent as much as 80% of their food waste | Talk with Vojtech Vegh - Zero-Waste Plant-Based Chef, Author of The Food Waste Guide For Chefs™
Ever wondered how much food gets wasted in restaurants? Vojtech Vegh did, and he's here to share some eye-opening insights. Join us as we sit down with Vojtech, a chef who’s making a big difference with his zero-waste, plant-based cooking. He's not just any chef; he's traveled the world, from England to Cambodia, learning the secrets of kitchens big and small, even those with Michelin stars.
In our chat, Vojtech will tell us his story: why he cares so much about saving food, and how he's helping restaurants save up to 80% of their food from being wasted. Imagine that—most of the food that would have been thrown out, is now used to create delicious dishes.
He's got a book, The Food Waste Guide For Chefs™, that’s packed with tips on how to make this happen. And it’s not just about saving food; it’s about making the kitchen a smarter, more creative place. He’ll share some simple tech tools that help with everything from planning what to cook to keeping the fridge organized.
Are you dreaming of becoming a chef, or just passionate about making a difference? Vojtech has some advice for you. He also talks about the people who inspire him and the resources he turns to for new ideas
Feel free to follow Vojtech's journey on his LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
For more information, you can visit www.totalctrl.com or feel free to write us via LinkedIn.
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If you have any feedback and suggestions for upcoming episodes or would like to suggest more guests, you can write to the moderator Ricardo Monagas.