FCSI’s Sustainability Lowdown podcast series speaks to the people leading the way in sustainable foodservice.
In the first of three new episodes, we hear from the Slovakian chef Vojtech Vegh about his journey through kitchens across the world and his quest to spread knowledge about using the whole product when cooking. According to Vegh, there is no such thing as byproduct in a foodservice operation, only product and he has many ideas on how to use make the most of it all, from gill to fin and leaf to stalk.
“Our grandmothers used everything in the kitchen, there was no waste. Now we have become too comfortable, especially in the hospitality industry, and we waste ingredients on a daily basis – we don’t notice it and it is just a bit here and a bit there, hidden in the bin,” he says. “In restaurants, we run businesses and we try to make money from what we make and sell, the idea of waste runs counter to that.”
You can listen to the episode, below:
This podcast series is supported by Meiko. Any responsible business will have waste high on the list of issues that need addressing for three reasons. It is the right thing to do to minimise resource use for future generations, customers demand it and it makes good business sense. The actions, tips and best practice outlined in this report should dramatically reduce your waste output whilst adding a healthy boost to your bottom line. It is time to take another look at the catering environment to ensure your kitchen is designed with waste in mind. For more information please visit the Meiko website at meiko-global.com.
More podcasts:
Catch up with earlier episodes of FCSI’s Sustainability Lowdown, featuring interviews with Paul Montegut FCSI, associate consultant with Restauration Conseil in France; Frank Wagner FCSI, managing partner of the consultancy K’DREI; and Ed Bircham FCSI, project director of UK consultancy Humble Arnold Associates; Vinoo Mehera FCSI, owner and CEO of promaFox consultancy in Switzerland; Jose Souto, senior chef lecturer at London’s Westminster Kingsway College; Juliane Caillouette-Noble, managing director of the Sustainable Restaurant Association; and Albert Franch Sunyer, chef of Nolla restaurant in Finland.
To learn more about the work of Vojtech Vegh, visit Surplus Food Studio
