Surplus: The Food Waste Guide for Chefs
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Vojtech Végh is a zero-waste and plant-based chef who claims to be the founder of "the world's first zero-waste vegan restaurant in Siem Reap, Cambodia." The restaurant, which closed in 2018, was the basis for this book and his current métier as a chef/consultant focused on preventing waste in commercial kitchens.
Food waste is a growing topic due to both its financial and environmental impact and food production's role in climate change...topics Véigh is passionate about. The book is divided into short 1-3 page sections, less often offering concrete advice, instead composing meditations or philosophical evocations on the ways habit and mindset must change to prevent food waste.
Paperback.
