“Surplus: The food waste guide for chefs” is the latest initiative from Vojtech Vegh, a plant-based chef, zero-waste chef, and founder of Surplus Food Studio, as he continues to advocate for food waste reduction and prevention. The book is the first of its kind targeted at professional chefs, as Vojtech takes his pursuit to his professional colleagues.
“Right in this very moment, you are most likely to have everything you need to reduce your food waste. If you make the effort to use every gram of the black truffle, you can make the same effort to use every bit of other vegetables too. We literally put more effort into creating waste than reducing it,” said Vojtech Vegh.
Food waste remains one of the major problems faced by the world. The situation is even more worrisome considering its effect on the planet and millions of people across the globe, especially in a world where a food crisis is looming. According to a recent report from the Food and Agriculture Organization of the United States, the global volume of food wastage is estimated at 1.6 billion tonnes of “primary product equivalents,” with the edible part of this amounting to 1.3 billion tonnes. While efforts are being channeled to reduce food wastage, very little attention seems to be paid to food wastage in the professional kitchen. However, Vojtech Vegh is looking to change this narrative with the launch of “Surplus: The Food Waste Guide For Chefs.”
Vojtech Vegh digs into his wealth of experience and expertise as the founder and chef of the first zero-waste and vegan restaurant in the world, to offer a food waste guide for professional chefs. The book contains short and precise chapters delivered in a casual and easy-to-understand way even for the busiest readers. It gives a unique perspective about food waste, providing effective solutions, especially for the hospitality industry.
“Surplus: The Food Waste Guide For Chefs” offers readers zero-waste recipes and tips, how to run a bin-less kitchen, smart and cost-saving menus, and zero-waste menu planning and development of new plant-based dishes.
“Surplus: The Food Waste Guide For Chefs” will be officially released on the 20th of February, available in Paperback and eBook editions on Amazon.
For more information about “Surplus: The Food Waste Guide For Chefs” and other works from Vojtech Vegh, please visit - https://www.surplusfoodstudio.com/. Vojtech Vegh can also be found across social media, including Instagram and LinkedIn.