{"id":4772,"date":"2024-11-25T16:00:40","date_gmt":"2024-11-25T16:00:40","guid":{"rendered":"https:\/\/www.positivemayo.com\/?p=4772"},"modified":"2025-12-15T09:34:37","modified_gmt":"2025-12-15T09:34:37","slug":"surplus-the-food-waste-guide-for-chefs","status":"publish","type":"post","link":"https:\/\/www.positivemayo.com\/en\/surplus-the-food-waste-guide-for-chefs\/","title":{"rendered":"Surplus: The food waste guide for chefs"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4772\" class=\"elementor elementor-4772 elementor-4765\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4c4da42 e-flex e-con-boxed e-con e-parent\" data-id=\"4c4da42\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-b5e8b88 e-con-full e-flex e-con e-child\" data-id=\"b5e8b88\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e952f5c elementor-widget elementor-widget-text-editor\" data-id=\"e952f5c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>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. <\/strong><\/p>\n<p><strong>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.<\/strong><\/p>\n<p><strong>To access the book, visit <a href=\"http:\/\/Vojtech%20Vegh\">Vojtech Vegh&#8217;s<\/a> website.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-91d35fa elementor-widget elementor-widget-image\" data-id=\"91d35fa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"207\" height=\"300\" src=\"https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/50a7deb0819965becaa887271d1f6167-Copie-207x300.png\" class=\"attachment-medium size-medium wp-image-4759\" alt=\"\" srcset=\"https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/50a7deb0819965becaa887271d1f6167-Copie-207x300.png 207w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/50a7deb0819965becaa887271d1f6167-Copie-708x1024.png 708w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/50a7deb0819965becaa887271d1f6167-Copie-768x1111.png 768w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/50a7deb0819965becaa887271d1f6167-Copie-1062x1536.png 1062w, https:\/\/www.positivemayo.com\/wp-content\/uploads\/2024\/11\/50a7deb0819965becaa887271d1f6167-Copie.png 1080w\" sizes=\"(max-width: 207px) 100vw, 207px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4757,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-miscellanious"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.1 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Surplus: The food waste guide for chefs - Positive Mayo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.positivemayo.com\/en\/surplus-the-food-waste-guide-for-chefs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Surplus: The food waste guide for chefs\" \/>\n<meta property=\"og:description\" content=\"Vojtech Vegh, founder of the first zero-waste vegan restaurant, is a practical guide for chefs wishing to reduce food waste in their kitchens. 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