The Hidden Cost of Food Waste in Hospitality with Vojtech Vegh

Vojtech Vegh, the anti food waste chef and Zero Waste Culinary Advisor at Winnow joins us from Cambodia, to discuss the significant impact of food waste in the restaurant industry. With insights drawn from his extensive experience and his book, Surplus: The Food Waste Guide for Chefs. Discover how a shift in mindset and operational procedures can lead to a more responsible and efficient culinary environment. Surplus Food Studio Surplus: The Food Waste Guide To Chefs Winnow Shift Your Mind Shift The World by Steve Chandler

Episode metadata supplied by the publisher feed · Published Jun 22, 2026

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The Hidden Cost of Food Waste in Hospitality with Vojtech Vegh

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This episode was published on June 22, 2026.

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