How to reduce kitchen waste: food and packaging

Vojtech is a zero-waste and plant-based chef who has gained his ten years of work experience in some of the greatest restaurants around the world. In 2018, he opened his own zero-waste vegan restaurant which happened to be the first of its kind at a time. After the closure of the restaurant, he moved back to Slovakia where he now resides and works as a zero-waste chef and food waste consultant. He has recently wrote his first book – Surplus: The food waste guide for chefs.

Colin Higgs is co-founder of Green + Kode, a University-led tech-accelerator start-up developing tech-for-good products for pressing issues in our environment. Currently, Green + Kode are developing low-cost food waste behaviour change solutions that lead to high impact results. They are currently rolling out their beta testing production models into 5 different types of commercial kitchens and are looking for more beta testers.

Foodie at heart, nutritionist with a very eclectic CV looking after everything to do with sustainability at the iconic OXO Tower Restaurant, Bar and Brasserie.

Johnny is a materials scientist PhD who helps create delicious things for the world’s best restaurants and bars, and F&B brands.  He has a particular focus on using fermentation as a tool to amplify flavours and increase sustainability. He writes and speaks about the future of food and challenges in global food systems through his work with @thisisMOLD, a critically acclaimed editorial platform about designing the future of food.