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The Human Factor: Chefs & Food Waste
Embark on a transformative journey with us in an exclusive webcast featuring Vojtech Vegh, Chef & Founder of Surplus Food Studio. Together with our host Chris Koetke, we’ll unravel the complexities of food waste management and the crucial role of chefs in driving sustainable culinary practices.
Join Chef Chris Koetke and Vojtech Vegh to:
- Explore Vojtech Vegh’s perspectives on food waste, shaped by his experiences living in various countries from Central Europe to Cambodia.
- Understanding how the chef’s mindset turns out to be the major key factor in food waste reduction
- Discuss the importance of standardizing processes and procedures to effect long-term change in the food supply chain of a restaurant.
Practical Information:
- Topic: The Human Factor: Chefs & Food Waste
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: March 26th, 2024
Our Partners
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how to get involved at www.howtofeedtheplanet.com. Also, watch the previous episode of Sustainability Around the World Webcast here.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Particularly, this initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#ThisIsWorldchefs #ElectroluxFoodFoundation #ElectroluxProfessional #AIESEC #FeedThePlanet
Looking forward to seeing you at the webinar!
About the Speakers
Vojtech Vegh
Chef & Founder of Surplus Food Studio
Vojtech Vegh is a zero-waste, plant-based chef and author of the book Surplus: The food waste guide for Chefs. In 2018, he opened the world’s first zero-waste and vegan restaurant in Cambodia, and after the restaurant closed, his work focused on helping other chefs reduce their food waste.
Starting as a young chef from Slovakia, he gained over a decade of work experience in restaurants across the world, from small restaurants to large resorts, from bistros to some of the world’s best and most innovative restaurants. Passing through many kitchens worldwide, Chef Vojtech has witnessed an upsetting volume of food waste and a common reality of creating excess trimmings while chasing perfection and discarding large amounts of edible food.
Seafood Matters
Chris Koetke, CEC CCE HAAC
Chairman of Worldchefs Feed The Planet Committee; Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc
Chef Christopher Koetke, CEC CCE HAAC, is currently Corporate Executive Chef at Ajinomoto Health & Nutrition North America, Inc, and the Chair of the Feed the Planet Committee of Worldchefs.
Indeed, having a 40-years experience of working in the foodservice industry and given his global travels experimenting with ingredients and flavors, Chris is a well-known expert on culinary matters. Therefore, in 2010, he was given the inaugural Chefs Collaborative Pathfinder Award for his work in making sustainability mainstream both within foodservice operations and education.
Seafood Matters
1000 Lives Changed
