About The Professional Chef’s Guide to a Zero-Waste Kitchen
Discover how professional chefs and restaurants can turn food waste into profit, sustainability, and culinary innovation.
Every year, professional kitchens throw away tons of edible food — wasted ingredients, wasted money, and wasted opportunities. The Professional Chef’s Guide to a Zero-Waste Kitchen is the first comprehensive manual that teaches chefs, restaurateurs, and hospitality managers how to cut food waste, reduce costs, and build a sustainable kitchen culture.
In this practical and inspiring guide, you’ll learn:
✔ How to measure and reduce the true cost of food waste in restaurants
✔ Proven systems for smarter inventory, storage, and staff training
✔ Creative cooking techniques for whole-ingredient use, scraps, and leftovers
✔ How to engineer menus that minimize waste and maximize profit
✔ Strategies to market sustainability and attract eco-conscious diners
✔ Tools to track, report, and communicate your impact with confidence
✔ Future trends in AI-driven kitchens, sustainable sourcing, and zero-waste culture
With case studies, step-by-step toolkits, and culinary techniques, this book is more than a sustainability handbook — it’s a roadmap to running a profitable, innovative, and environmentally responsible professional kitchen.
Who this book is for:
✔ Professional chefs and culinary leaders
✔ Restaurant owners and operators
✔ Hospitality managers and educators
✔ Anyone serious about reducing food waste in the kitchen
If you want to cut costs, inspire your team, and lead the way in sustainable dining, this book will show you how.
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Author Bio:
Prateek Mehta is an author and advocate for sustainable living with a strong vision to reduce food wastage at every restaurant, kitchen, and doorstep. With a deep commitment to environmental responsibility and practical solutions, he wrote The Professional Chef’s Guide to a Zero-Waste Kitchen to help chefs and hospitality leaders transform food waste into profit, creativity, and sustainability.
Prateek believes that by adopting smarter systems and innovative culinary practices, professional kitchens can not only cut costs but also lead the way in building a more sustainable future. Through this book, he hopes to inspire a culture of zero waste that benefits businesses, communities, and the planet.
When he’s not writing, Prateek explores new ideas in technology, sustainability, and food innovation, always driven by a desire to make a positive impact.