Winnow

What moment made you realise food waste was a problem in your kitchen? Next week we’re launching our first live episode of Pass It On and we’re kicking off with Executive Chef Ahmad Aldeghn at Radisson Blu Plaza Hotel, Oslo Pass It On is our platform for chefs and hospitality leaders around the world to share real stories and practical tips on how they are tackling food waste.   Chef Ahmad reveals how he used to throw away kilos of bread every week. Now? That same bread is part of a delicious bread pudding, a best selling dish on the menu. This is what happens when data, creativity, and leadership come together to fight food waste. Full story out next Wednesday! #PassItOn #ZeroWaste #Chef #foodwaste #hospitality

“Quality has improved. We use exactly what we need, the product is fresher, and the team cooks with clearer intent.” This World Food Day, we’re spotlighting the inspiring work at Hotel Barcelona Princess, where food waste reduction has become a daily commitment. Since installing Winnow, the team has achieved: 🍽️ 63% reduction in food waste 💶 €22,700 saved annually in food costs 🥘 21,100 meals rescued every year 🌍 36.4 tonnes of CO₂e prevented And it all started with simple but powerful shifts: ✅ Smaller plates to prevent over-serving in the buffet ✅ A buffet attendant managing portions in real time ✅ Leftover pastries donated to local NGOs ✅ Pineapple trimmings turned into juice and homemade cakes Through their “Love Food, Stop Waste” campaign, the hotel invites guests to join the mission, building a culture of mindful consumption and better quality for all. 📖 Read the full story here: https://lnkd.in/e7JMVjRA #WorldFoodDay #foodwaste #hospitality

In hotel kitchens across Greater China, food waste has long been the cost no one talks about, until now. Last week, we launched a new white paper with our partners at the The Sustainable Restaurant Association : Unlocking the Value of Food Waste Data in Hotels. This is a practical guide for chefs, GMs, and sustainability leaders in China and APAC. In a climate of rising labour costs, shifting guest expectations, and stricter regulation, this guide shares:  ✅ The latest policy updates across China, Hong Kong, and Macau ✅ Benchmarking data to identify and reduce waste fast ✅ Playbooks for Executive Chefs, F&B, Finance, and Ops ✅ Case studies from MGM, Mandarin Oriental, and Conrad 💡The opportunity is clear: With the right data, most hotels can reduce food waste by 42% in the first 6 months.   At Mandarin Oriental, Hong Kong, this meant 21,000 meals saved a year saving $375,000 HKD annually. For MGM Macau this meant savings of 65,000 meals per year. 👇 Download the full paper to find out more: https://lnkd.in/eQJHBi2A Huge thanks to the brilliant chefs and leaders who contributed to this paper. Jocelyn Doyle, Karen Finnerty A, Iris Lam, Ruby O, Simon Guthridge #China #FoodWaste #Hospitality

Reducing food waste in resorts isn’t just a challenge, it’s a leadership opportunity. Last week in Rhodes, we kicked off the Food Waste Leadership in Resorts roadshow — an initiative designed to inspire collective action across the hospitality sector. Together with easyJet holidays, UN Tourism, and GEM Group, we brought together resort leaders, academics, and policymakers to explore practical steps to cut food waste and prepare for upcoming EU regulations. The average resort wastes nearly half a plate of food per guest. Reducing this not only cuts costs and emissions, it’s a chance to lead. A huge thank you to our partners at easyJet holidays, UN Tourism, and GEM Group for their support, energy, and shared ambition. And to the resort leaders who joined us.Let’s turn this into a movement. Matt Callaghan, Christos Michalakis, AVRAMIOS POULIASIS, GEM Group, Virginia Fernandez-Trapa, David Jackson, Jess Tausig, Julian B., Katia Lasaridi, Mitsis Group, Rhodes Hotel Association, Rhodes Hotel Managers Association, Scott Lawson, Ollie Payton #FoodWaste #SustainableHospitality #TourismLeadership #Winnow #UNTourism #easyJetHolidays #GEMTravel

“Marriott’s leadership teams won the hearts and minds of the hotels.” In light of International Day of Awareness of Food Loss and Waste earlier this week we are taking a deeper look into Marriott Hotels’s work to reduce food waste across the UK, Ireland & Nordics. The mission was clear from the start and in just one year, 53 hotels cut food waste by 50%. This was driven not just by tools, but by creativity, purpose, and strong leadership. From London to Leeds, Marriott chefs are leading with creativity, purpose, and a deep respect for their ingredients. At London Heathrow Marriott Executive Chef Anna Pazdera is turning banana peels into “pulled pork” burgers and pineapple skins into tea—proving that waste can be both practical and delicious. At London Marriott Hotel Canary Wharf, Chef sanjay jadhav cut waste by 67% in six months by redesigning the breakfast buffet and giving new life to surplus poached eggs and spent coffee grounds. At London Marriott Hotel County Hall, Executive Chef Jamie Welch swapped buffets for à la carte and turned leftover carrot tops and beans into vibrant pesto and burgers—saving £47,000 a year. And at Delta Hotels by Marriott Bexleyheath , Chef Midhun Rathi is getting creative with leftovers, transforming breakfast milk into homemade paneer and squash skins into crisps—achieving a 78.5% waste reduction. 👇 To find out more download the full white paper here: https://lnkd.in/emPdVgas Sheena Williams Joanna Chugh, Kate Chesshyre, Alessandro Nucera, #FoodWaste #ZeroWaste #hospitality

A global problem. Infinite creative solutions. And yet millions of meals are still wasted every day. Today is International Day of Awareness of Food Loss and Waste, and at Winnow, we’re celebrating the chefs and hospitality leaders proving that food waste reduction is not just possible but also scalable. 🌍 Around the world, our partners are showing that with consistency, creativity, and care, kitchens can turn waste into value. Marriott Hotels UK, Ireland & Nordics have cut food waste in half across 53 hotels in just 1 year. This is five years ahead of the United Nations’s Sustainable Development Goal of halving global food waste by 2030. From banana peel burgers to squash skin crisps and carrot top pesto, these zero waste dishes weren’t just delicious but the key to driving a 50% reduction. Guckenheimer is the first U.S. foodservice company to halve food waste, achieving a 64% reduction across all sites.  From infused waters, watermelon rind pickles to zero-waste crisps, these chefs are leading a food waste revolution in corporate kitchens. Hilton’s Green Ramadan, an initiative that began with just 3 hotels in 2023 grew to 45 hotels across 14 countries this year. By cutting post-consumer plate waste by 26% in just one month, they saved 6,000 meals during the holy month of Ramadan. 👉 Today, we’re sharing a glimpse of what’s possible but stay tuned this week as we dive deeper into the stories of the chefs turning waste into value. Full stories found on our blog: https://lnkd.in/giwZTX2S How Marriott UK, Ireland and Nordics Halved Food Waste Across 53 Hotels white paper here: https://lnkd.in/emPdVgas Joanna Chugh, Sheena Williams, Anna Pazdera, Midhun Rathi, Jamie Welch, Kate Chesshyre ,Erin Malleus-Mayer, Robbie Vargas, Camille Finn, MS, RD, LDN, Matthew Price, Sarah Rocio Gomez Camacho, Sarthak Kochar, #IDAFLW #IDFLW #Foodwaste #Hospitality

“The best dish might come from what you almost threw away.” At Hilton Bali Resort, Executive Chef Clinton W. is redefining what creativity looks like in a luxury kitchen. From fruit leather inspired by his childhood in New Zealand to edible menus printed on potato skins. Chef Clinton is showing that food waste reduction isn’t a limitation, it’s a spark for innovation. Swipe to discover how they are saving 95,000 meals a year while improving their kitchen culture along the way. Since partnering with Winnow, Clinton and his team have: 🍽️ Reduced food waste by 62% ♻️ Diverted 38 tonnes of food from landfill 🌿 Saved the equivalent of 95,000 meals annually 📖Read the full story here: https://lnkd.in/e8Etsqfv #Hospitality #foodwaste #AI

“The biggest win wasn’t just about reducing food waste, it was about changing mindsets.” This month on Pass It On, we’re proud to feature Chef AJ soundankar, Executive Chef at NH Collection Dubai The Palm, who is reshaping how kitchens think about food waste. From childhood vacations spent in his family’s bakery in Mumbai, to training at the Culinary Institute of America in New York, to leading one of Dubai’s most dynamic hotel kitchens today, Chef AJ’s journey is defined by passion, humility, and purpose. What sets him apart is his people-first approach. By removing the bin from the staff canteen, he sparked conversations that turned frustration into understanding and eventually into action. The result? ✅ Food waste reduced from 200kg to just 5kg per week across a team of 650 staff ✅ A cultural shift where respect for ingredients became second nature ✅ A leadership style rooted in humility and service For Chef Ajinkya, food is more than flavour. It is culture, connection, and responsibility. His commitment to innovation, from fermentation to creative reuse, shows how sustainability can inspire both taste and teamwork. 👉 Read Chef AJ's full story here: https://lnkd.in/eV4bSyne #AI #Hospitality #PassItOn

“If it’s not important to you, it will never be important to your team.” It’s Zero Waste Week and we’re spotlighting Executive Chef Ryan Dadufalza at Conrad Bangkok. Chef Ryan is showing what true leadership looks, inspiring his team to take action on food waste. He is proving that luxury and sustainability don’t just coexist, they taste incredible too. Swipe to discover his zero-waste twist on a Thai classic dish. Inspired by a demo from Winnow’s Zero Waste Culinary Advisor, Vojtech Vegh, the dish is now a weekly buffet staple. With zero-waste creativity and smart operational changes, Conrad Bangkok has delivered impressive results: 🍽️ 52% reduction in food waste ♻️ 29,000 meals saved annually 🌿 Built a kitchen culture rooted in care, respect, and innovation We’re proud to support the team at Conrad Bangkok. 📖 Read the full story: https://lnkd.in/giTe-UUt #ZeroWasteWeek #hospitality #AI

“Students are at the heart of our operations. Once Winnow is installed they are not just learning how to work in a kitchen, they’re gaining real-world experience in sustainability, tech-enabled operations, and leadership.” At California State Polytechnic University-Pomona (CPP), Executive Chef Kris Arguin is putting sustainability at the core of kitchen operations. After years in Hawaii’s fine dining scene, Kris brought his deep respect for resources and community to CPP. By bringing Winnow into their kitchens, CPP is giving the next generation of hospitality leaders the skills to create real change. From prepping food to managing data and costing systems, students aren’t just part of the team at CPP, they’re driving a shift towards smarter, more sustainable campus dining. We’re proud to support Chef Kris and the CPP team as they turn insight into action, inspiring both their peers and the wider campus dining community. 📖 Read the full Q&A here https://lnkd.in/ebNE5njr Natalia Alvarado #FoodWaste #AI #Universities #Students