The Hidden Cost of Food Waste in Hospitality with Vojtech Vegh

Vojtech Vegh, the anti food waste chef and Zero Waste Culinary Advisor at Winnow joins us from Cambodia, to discuss the significant impact of food waste in the restaurant industry. With insights drawn from his extensive experience and his book, Surplus: The Food Waste Guide for Chefs. Discover how a shift in mindset and operational procedures can lead to a more responsible and efficient culinary environment.   Surplus Food Studio   Surplus: The Food Waste Guide To Chefs   Winnow   Shift Your Mind Shift The World by Steve Chandler