In episode three of the Food Service Matters podcast, host Patrick McDermott welcomes Vojtech Végh, plant-based chef and author of Surplus: The food waste guide for chefs.
Patrick interviews Vojtech about a range of topics, from his vegan restaurant in Cambodia to the journey that led him to discovering zero-waste cooking. Vojtech discusses the financial incentives of reducing waste – and the importance of things like communication, passion, and involving the supply chain to cut the amount that we throw away.
They also talk about how you can use some common kitchen scraps to create tasty food to serve your customers.
Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.
