UTM and MGM hosted Zero-Waste Culinary Workshop

On June 23, 2025, the UTM and the MGM hosted a transformative workshop aimed at UTM staff and students, focusing on the critical skills of food preservation and waste reduction at our Demo Kitchen. Ms. Ruby O, Assistant Vice President of Sustainability & Business Synergy at MGM, and Dr. Clara Lei, Dean of the Faculty of Innovative Hospitality Management, were present to support the event.

This session, conducted in English, featured experiential sharing, food tasting, and demonstrations on innovative methods of repurposing food waste. The workshop is designed to equip staff and students with essential competencies for thriving in the evolving culinary and food service landscape. Led by the internationally recognized Chef Vojtech Vegh, a pioneer in plant-based zero waste cuisine and founder of a zero-waste vegan restaurant in Cambodia, the masterclass aspires to inspire participants by showcasing the potential of "food waste" to be transformed into extraordinary culinary experiences. Chef Vegh's commitment to education is reflected in his authorship of "Surplus: The Food Waste Guide for Chefs" and his recent development of a food waste training course for culinary professionals. Through this initiative, the MGM aims to foster a generation of chefs who are not only skilled in their craft but also conscientious about sustainability and resource management in the kitchen.

Back