Create an authentic Restaurant with local Producers

This video is an excerpt of the MEIRER Talks Trash with Vojtech Vegh:
• Zero Waste Chef & Auth...
In the tenth and final interview/episode of the first season, the Slovakian Zero Waste Chef Vojtech Vegh talks about his book Surplus: The Food Waste Guide for Chefs. Michael and Vojtech go through the pros and cons of opening a vegan restaurant without a food waste bin in Cambodia and what chefs and non-chefs can learn from it. Vojtech stresses that everything that is edible should be eaten and the food waste that is not edible should not be called waste. He explains why he doesn't care about a Michelin star and why he prefers a "fake" meat burger to one with low-quality meat.
"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."
Vojtech Vegh
Founder
Surplus Food Studio
/ vojtechvegh
About MEIRER Talks Trash
My passion for trash is not just talk. I am particularly passionate about food waste. I love waste, but hate wasting: So, my doctoral thesis examines how to treat organic parts in residual waste most resourcefully. As an engineer by training and Head of Business Development & Product Management by job description, I am always looking for sustainably better solutions to energize organic waste. In MEIRER Talks Trash, I talk to experts from different fields that share my passion for trash.
Music
Many thanks to Mathias Krispin Bucher
"ASPERITAS - ein Stück in 12 Liedern"
/ tam0range
www.mathiaskri...
Dr. Michael Meirer
Head of Product Management & Business Development
MEIKO GREEN Waste Solutions
/ michael-meirer-gaggl