Vojtech Vegh, founder of the first zero-waste vegan restaurant, is a practical guide for chefs wishing to reduce food waste in their kitchens. Combining motivation, techniques and anecdotes, the book offers concrete steps to prevent waste, a repertoire of ingredients to optimize their use, and plant-based zero-waste recipes.
Focusing on the hospitality industry, it is aimed at small bistros and large restaurants alike, while offering useful solutions for anyone looking to reduce food waste or integrate plant-based options into their menu.
To access the book, visit Vojtech Vegh’s website.
