SURPLUS: THE FOOD WASTE GUIDE FOR CHEFS
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"I was so impressed with the simplicity and no-nonsense messaging of this book that we bought a copy for all of our chefs. I highly recommend it to anyone in the food business."
Philip Mahoney, Accor Vice President F&B India, Middle East, Africa & Turkey

"I was so impressed and inspired by the work Vojtech has achieved, that I bought every single chef in my company, a copy of his book."
Frank Bothwell, owner of Thomas Franks Ltd.
'Surplus: The Food Waste Guide for Chefs' contains:
- Concrete and actionable steps on how to reduce food waste in professional kitchen
- Ingredient directory with a guide on how to use all parts of ingredients
- Motivation and mindset tips for chefs
- Sample recipes and ways of implementing change
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Benefits:
"A must have bible for all chefs!"
Nazli Develi, raw vegan chef at Gurmevegan
Axel Guillemin, pastry chef
FOR HOSPITALITY COMPANIES
FOR CULINARY SCHOOLS
FOR INDIVIDUALS
"The most practical and inspiring masterpiece on food waste management."
Watcharapong Saikaew, event director
Debora Silva, graduate of culinary school
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About the author:
I am a zero-waste plant-based chef, who spent over a decade working in restaurants across the world, from bistros to
Michelin star restaurants, and from England to Cambodia.
Michelin star restaurants, and from England to Cambodia.
I have opened the first zero-waste vegan restaurant in the world, realised that it's perfectly possible to avoid the majority of food waste in every restaurant's kitchen and wrote a book about it to make it easier for you to do the same.
FAQ:
I am looking for a food waste solution, will the book help me?
Book is a great starting point. For a more in-depth solution, please check out our 8-week food waste training for chefs.
We have locations in multiple countries, how can I distribute the book to my staff?
In this case, e-book is an easy and cost-effective way of distributing the book. Get in touch for more details.
How can I prevent food waste?
By changing the way you treat and prepare ingredients, by changing the way you are planning your menu and by changing your mindset. To simply put, if it's edible and it's not on the plate, then it's a waste.
What is the ultimate solution to reduce food waste?
Prevention. If you prevent your food waste, you don't need to deal with it. Our 8-week online training can help you with that.