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Food waste blog for professional chefs and enthusiastic home cooks

Learn how to cook without food waste, whether in a professional kitchen or at home

Get insights into zero-waste menu planning and development of new dishes

Smart cooking tips, resources, chefs motivation and inspiration for new plant-based recipes

Created by chef-founder of the first zero-waste and vegan restaurant in the world, for everyone interested in food waste prevention and plant-based cooking

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My book Surplus: The food waste guide for chefs 

is now released

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"The first step to reducing your food waste?

Change the mindset.

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If the ingredient is edible, don't call it waste.

Waste is only waste because you labelled it so.

If it's edible, it belongs on the plate.

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Right in this very moment, you are most likely to have everything you need to reduce your food waste.

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Food waste is a human problem.

Humans created it and only humans can eliminate it.

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If you make the effort to use every gram of the black truffle, you can make the same effort to use every bit of other vegetables too.

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We literally put more effort into creating waste than reducing it."

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

Not a cookbook, but rather a cook's book, this book provides much-needed insights into running a kitchen without a bin, mindset tips, practical steps on how to prevent food waste in a kitchen, and a few recipes for inspiration

Find out what is a black truffle mindset, how to design a smart menu, how to use every part of an ingredient, what are the best techniques for zero-waste cooking and much more

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