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.
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.
![Surplus: The Food Waste Guide for Chefs](http://vs-images.bn-web.com/static/redesign/srcs/images/grey-box.png?v11.12.4)
Surplus: The Food Waste Guide for Chefs
![Surplus: The Food Waste Guide for Chefs](http://vs-images.bn-web.com/static/redesign/srcs/images/grey-box.png?v11.12.4)
Surplus: The Food Waste Guide for Chefs
Product Details
BN ID: | 2940165608230 |
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Publisher: | Vojtech Vegh |
Publication date: | 02/22/2021 |
Sold by: | Draft2Digital |
Format: | eBook |
File size: | 259 KB |