Winnow

“There are no losers in food waste reduction. It saves the planet, it saves on costs, and it’s just the right thing to do.” In a recent ReFED article, Joseph Mullings, Director of Programs for Food Sustainability & Social Impact from Guckenheimer shared how they achieved an impressive 64% reduction in food waste with support from Winnow’s AI technology. Beyond data, this journey has sparked incredible creativity among their chefs, who are finding innovative ways to repurpose ingredients and minimise waste. This achievement surpasses their original goal and sets a new benchmark for sustainable foodservice, aligning with their commitment to the U.S. Food Waste Pact and parent company ISS’s goal to halve food waste by 2027. Read the full ReFED Q&A to learn how Guckenheimer’s chefs are transforming their kitchens with data-driven creativity. https://lnkd.in/e-Ntev5P

“I now know which foods are wasted more, and I can avoid waste during the ordering and preparation process.” Executive Sous Chef Tomson Shen shares how Winnow has helped transform Conrad Hotels & Resorts Shanghai's daily operations, achieving a remarkable 45% reduction in food waste within just five months -  saving $11,000 each year. Beyond optimising operations, this initiative supports Conrad’s larger sustainability goals, reinforcing their commitment to reducing carbon emission and supporting local systems. We're proud to support Chef Shen and the Conrad Shanghai team as they lead the way in sustainable luxury hospitality. Read the blog here: https://lnkd.in/gNrbxFtj

🌱 🌱 Last week Winnow’s UK team gathered at OKN1, one of New City College's commercial kitchens. This vibrant restaurant has a purpose-driven mission to nurture Hackney’s next generation of chefs and hospitality professionals. We were joined by our new Zero Waste Culinary Advisor, Chef Vojtech Vegh. Vojtech led an inspiring workshop that brought kitchen creativity to life. Amongst the many valuable insights he shared, he demonstrated how to transform leftover potato peelings into flavourful sauces, and showed us how to use carrot tops in a fragrant salsa — a testament to the endless possibilities of reducing food waste. The workshop ended with a friendly plating competition, offering us insights into a Chef’s life and the art of staying humble while pushing creative boundaries. A huge thank you to Pawel Knapczyk at OKN1 for hosting us in such a welcoming space and serving us delicious food. An incredible experience to connect, learn, and reinforce our mission at Winnow.

Are you a university or college looking to reduce food waste on campus? The Winnow team is at NACAS's C3X Annual Conference in Florida this week and looking forward to sharing learnings from our work with institutions like the London School of Economics. We partnered with LSE to launch a campaign during Food Waste Action Week 2024 to tackle food waste and engage students on this vital climate issue. The results? A remarkable 34% reduction in plate waste, underscoring the power of awareness and behavioral change in reducing waste. Working with LSE’s Behavioral Science Department, we introduced daily waste data updates and visual feedback through posters and screens. Our research showed that the use of anthropomorphised food imagery fostered an emotional connection and motivated students to adopt sustainable habits. Are you ready to join us in exploring how behavioral change can drive impactful food waste reductions? Drop by our booth #619, and don’t miss us at the Climate Action Lab on Tuesday at 10:15 am. #NACASC3X #FoodWasteReduction #SustainabilityinEducation

🌍 Join Winnow at The Hospitality Show in San Antonio, Texas! 🌍 38% of restaurant operators reported their restaurants weren’t profitable last year (Source: National Restaurant Association) With the pressure to boost profitability and sustainability, now is the time for the hospitality industry to take action. The Hospitality Show, co-hosted by World Sustainable Hospitality Alliance and American Hotel & Lodging Association will feature over 100 industry-leading speakers. Join industry leaders eager to explore groundbreaking solutions that drive real impact. If you're in San Antonio for the show and interested in learning how our AI solutions help chefs run more profitable and sustainable kitchens, come and say hello. Here's where you'll find us: 📍 Booth #843 – Swing by or drop us a note if you'd like to arrange a meeting 🗣 Hear our Director of Marketing, David Jackson, speak on “The power in a picture of your trash: How AI can cut food waste” at the AHLA F&B Summit We look forward to connecting with you there! #WinnowWorks #EndFoodWaste #SustainableHospitality

Did you know over 40% of trimmings waste is avoidable? Kitchens often overlook trimmings as unavoidable waste but our data shows that repurposing them can save 1-2.5% on food costs while unlocking creativity. To mark #WorldFoodDay, we’re excited to announce our partnership with zero-waste chef Vojtech Vegh, now our Zero Waste Culinary Advisor. “I find all my inspiration in the bin because all I see is flavour and nutrition that could have been on the plate.” With Vojtech, we’re helping chefs turn waste into culinary treasure, from watermelon rind chutneys to pasta from breadcrumbs; more than reducing waste — it’s reimagining possibilities. #ZeroWaste #FoodSustainability

Winnow Founder Marc Zornes was a panellist for “Food Loss and Food Waste” at #ClimateWeekNYC, speaking alongside Ryan B. of Divert, Angel Veza of ReFED, Regina Harmon of Food Recovery Network, and moderator Stacey Vanek Smith of Bloomberg. The panel covered a wide range of topics, including data-driven food waste reduction, large-scale food diversion, and renewable energy creation from waste. Marc emphasised how critical measurement is in driving awareness and action within hospitality. By using AI-powered tools, Chefs can track and reduce the 10-20% of food that typically gets wasted, even in tight-margin businesses. Thank you Food Tank for putting together this insightful and impactful discussion on the future of food waste reduction! Watch the full panellist discussion here: https://lnkd.in/eVyEKiBN #foodwaste #techforgood #sustainability #ClimateWeekNYC

“It’s been incredible to see the progress we’ve made to tackle this issue with the help of AI. The insights we’re getting allow us to make immediate adjustments in the kitchen.” As highlighted in this recent edie article, we’re incredibly proud to partner with Marriott International Hotels, helping them achieve a 25% reduction in food waste across 53 pilot locations in the UK, Ireland and the Nordics in just six months. With over 3,000 staff members now making smarter, real-time decisions, Marriott is leading the way in sustainable hospitality—cutting costs and reducing 486 tonnes of GHG emissions. We’re at the Marriott CALA Owner, Franchisee, and General Managers’ Conference in Cancún from today until the 11th of October. For our Marriott community in CALA, come say hello, and let’s talk about how AI can help your hotel reduce food waste and drive sustainability. 🌱 Read the article here: https://lnkd.in/e9MvznsD #Sustainability #FoodWaste #AI

“Winnow has really helped us because it has given us information and the head Chef has a very important tool when it comes to reducing food waste.” In recognition of the UN’s International Day of Awareness of Food Loss & Waste, we’re proud to highlight H10 Hotels' 35% reduction in food waste across all properties. By integrating Winnow’s AI-powered solutions, they are now preventing over 860,000 meals from reaching landfill each year. This success is part of their Stay Green Initiative which encompasses a broad range of sustainable practices, including the use of renewable energy sources, water conservation systems, and improved waste management. We’re honoured to support H10 Hotels in achieving their ambitious sustainability goals. Watch the case study to learn more 📹 #Sustainability #AI #FoodWaste

"We are incredibly proud to have surpassed our food waste reduction goal by a wide margin. By preventing 983,000 meals from reaching landfills each year, we are contributing to a more sustainable future for all." — Paul Fairhead, CEO, Guckenheimer As we reflect on Climate Week NYC last week, where leaders from around the world gathered to discuss climate action, we’re excited to highlight Guckenheimer's remarkable achievement in food waste reduction. Guckenheimer has become the first major U.S. food service provider to cut food waste in half—surpassing their original goal with a 64% reduction! In partnership with Winnow, they have reached this milestone, saving over $1 million in food costs annually. These savings are reinvested into their product offerings, while also reducing 1,500 metric tons of CO2 emission per year. 🌱 This success is a testament to the dedication of Guckenheimer’s chefs and teams, whose commitment to sustainability and passion for food have driven these impressive results. Congratulations to everyone at Guckenheimer for this incredible achievement, Joseph Mullings Anne Moser Rebecca Chesney and many more! Watch the case study to learn more 📸 #Sustainability #FoodWaste #AI #ClimateAction