Surplus: The food waste guide for chefs

By Vojtech Végh

Do you know how much food waste you create every day? Probably not. But it's much more than you think.

Surplus: The Food Waste Guide For Chefs is a thought-provoking book for every chef that wants to effectively reduce and prevent food waste in a restaurant's kitchen. Written by the founder of the first zero-waste vegan restaurant in the world, it includes a few short stories from the restaurant, and covers the topic of food waste and plant-based cooking from motivation and mindset tips, to practical steps of food waste prevention.

Believing that the food waste problem can be solved by combining a mindset change with technical knowledge, this book includes words of motivation and also an ingredient directory with tips on how to use every part of an ingredient, and a few zero-waste and plant-based recipes for inspiration.

The methods and steps described in the book can be applied in every professional kitchen, whether it's a small bistro or a large restaurant. While this book is focused on the hospitality industry and professional chefs, the content provides a different viewpoint on the food waste solutions that can be valuable to anyone interested in reducing food waste or introducing plant-based options on the menu.

• Format: Paperback
• Language: English
• ISBN: B08TZMKBV3
• ISBN13: 9798585417832
• Release Date: January 2021
• Publisher: Independently Published
• Length: 274 Pages
• Weight: 0.81 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"