SURPLUS: THE FOOD WASTE GUIDE FOR CHEFS

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'Surplus: The Food Waste Guide for Chefs' is used by thousands of chefs and managers of the top hospitality businesses in the world.

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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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‘Through my own experiences, I've witnessed the transformative power of this book in professional kitchens around the world. It's not just another addition to your library; it's an invitation to reshape your approach to food waste and sustainability in your food business.

Inside the book, Vojtech presents concrete and actionable steps that I personally swear by. No matter the size or style of your food business, this book is tailored to revolutionise your kitchen practices. Vojtech’s methods have been proven and trusted by industry leaders worldwide, making it your key to success in creating a sustainable culinary future.’

Amy Irwin, Food Safety Consultant at Conscious Kitchens

Benefits:

  • Reducing your food waste by focusing on the prevention
  • A gift to your chefs that they will love
  • Let your chefs create new habits and rethink the system
  • Boost your profits by cutting on food waste, long-term
  • Streamline the processes in the kitchen, save time and money
"A must have bible for all chefs!"
Nazli Develi, raw vegan chef at Gurmevegan
"This book is the absolute best book I have read on the subject of reducing food waste so far." 
Axel Guillemin, pastry chef

FOR HOSPITALITY COMPANIES

The methods and steps described in this book can be applied in every professional kitchen, whether it's a small bistro, large restaurant, hotel or a catering business.

The book is available for sale in bulk as a physical copy or
e-book.

Please get in touch for bulk discounts.
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FOR CULINARY SCHOOLS

Surplus: The food waste guide for chefs is approved by the Ministry of Education in Slovakia to be used as a teaching material for hospitality and culinary schools.
If your college or educational institute would like to use this book as a teaching material or distribute this book to your students in any country, please get in touch.

FOR INDIVIDUALS

  • Learn how to prevent food waste in the kitchen
  • Learn how to use all parts of ingredients
  • Learn how to create better habits in the kitchen
  • Learn about the importance of plant-based cooking

Buy the book at:

"The most practical and inspiring masterpiece on food waste management." 
Watcharapong Saikaew, event director
"This book should be in every culinary school." 
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.

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.
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