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• Synopsis
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Book synopsis

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.

Book details

• Full title: Surplus
• Subtitle: The food waste guide for chefs
• Author: Vegh Vojtech Vegh
• Language: English
• Binding: Paperback
• Number of pages: 276
• EAN: 9798585417832
• ISBN: 858541783Y
• ID: 35440014
• Publisher: Independently Published
• Weight: 374 g
• Dimensions: 229 × 152 × 15 mm
• Date of publishing: 26. January 2021

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