Winnow

This #FoodWasteActionWeek, let’s all take action—starting with the UK’s most wasted food! 🥔🚫 In the UK hospitality sector, potatoes top the list of the most wasted foods, with 193,000 tonnes discarded every year. This accounts for 23% of all food waste across the sector with a total of 1.1 million tonnes of food waste annually (Source: WRAP, Guardians of Grub | WRAP). The good news is there is an army of Chefs across the UK stepping up and leading the change to cut food waste! We start the week by celebrating the brilliant brilliant Chefs and teams at IHG Hotels & Resorts, Hilton, Marriott International, Compass Group, The Red Carnation Hotel Collection (Red Carnation Hotels), The London School of Economics and Political Science (LSE), and beyond, who last year saved over 3 million meals across 200+ sites, preventing 3,400 tonnes of CO₂e emissions—the same as powering 1,000 homes for a year! 👉 Swipe to meet some of the Chefs leading the way! N K Padwall, sanjay jadhav, Amit Jitendra Chand, Kabba Sesay, Danielle Gilis, David Mac Donald 💡 How will you be repurposing potatoes this week? Share your best food waste tips in the comments! ⬇️ #UKFoodWasteActionWeek #ZeroWaste #Hospitality

"Look in your trash. Never assume anything." We're excited to launch Pass It On, Winnow’s new monthly feature spotlighting top chefs and hospitality leaders around the world making real change in the industry. In this edition, we’re featuring Frank Zouari, Director of Culinary Operations at Margaritaville Lake Resort, Lake Conroe, Houston. Raised in a family that valued food deeply, Frank learned early on that ingredients are meant to be respected. Today, he’s leading by example, proving that sustainability and profitability can go hand in hand. Discover the moments that changed his perspective on food waste, his greatest challenges and where he gets his culinary inspiration from. Read the full article: https://lnkd.in/ePhvGuWd #PassItOn #FoodWaste  #Hospitality

📢 The future of hospitality is waste-free—but technology alone won’t get us there. Winnow’s Founder & CEO, Marc Zornes, shares his insights in the Hotel Yearbook for Hospitality Net, exploring why AI-powered solutions are just one piece of the puzzle in the fight against food waste. 🔍 Key takeaways: ✅ Food waste is no longer just a sustainability challenge—it’s a financial and regulatory risk. ✅ Leading hotel groups like Hilton, Marriott, and Mandarin Oriental are proving that AI-driven tracking, paired with a strong culture of waste reduction, delivers real impact. ✅ Owning groups are also stepping up, embedding waste reduction into their ESG strategies to drive profitability and meet investor expectations. At Winnow, we’ve seen firsthand that the biggest success stories come from hotels that don’t just adopt technology—they embed it into their operations and leadership mindset. A special thanks to Prof. Dr. Willy Legrand for the invitation to contribute to the 2025 Yearbook. Swipe for highlights or read the full article here: https://lnkd.in/dRYkc6SN #FoodWaste #AI #Hospitality #Sustainability #WasteReduction

Excited to be heading to SXSW next week to speak on a topic that’s critical to both our planet and our economy: The Potential of AI to Tackle Food Waste. Every year, we grow nearly twice as much food as we need—yet so much of it never reaches a plate. At Winnow, we've spent the last decade proving how AI can help solve this challenge, empowering kitchens worldwide to cut waste, save money, and operate more sustainably. Looking forward to joining CNBC's Diana Olick, Asch Harwood of ReFED, and Georgie Thomas of Choco to explore how AI is transforming our food system—from farm to fork. If you're at SXSW, join us for what promises to be a great discussion: 📍 The Potential of AI to Tackle Food Waste 🗓 Monday, March 10 | 4:00 – 5:00 PM CT Check out the panel here: https://lnkd.in/g6-_MKUw #SXSW #AIforGood #Sustainability #FoodWaste

At Winnow, we’re proud to be a partner of ne'ma the UAE’s national food loss and waste initiative, working to cut food waste in half by 2030. ne’ma is reshaping how food is consumed, valued, and saved across the country. Our very own Athul Prasanth recently had the opportunity to introduce Winnow to His Highness Sheikh Mansour Zayed Al Nahyan, Vice President, Deputy Prime Minister, and Chairman of the Presidential Court, at the recent "Al Fina'a by ne'ma" event at Qasr Al Watan. His Highness recognized their efforts and emphasized the importance of scaling innovation to drive sustainable food consumption. In 2024 alone, ne’ma successfully: - Diverted 612,000 kgs of food from landfills - Rescued and redistributed 367,450 kgs of surplus food - Benefited over 450,000 people with rescued food We’re proud to be adding to these savings with AI-powered insights, helping kitchens across the region tackle food waste at the source. Every meal saved counts, and together, we’re making a real impact! Read the full article: https://lnkd.in/eYyEQe6W #FoodWaste #Sustainability #AI #nema

Winnow is honoured to support Hilton’s Green Ramadan initiative once again, helping to reduce food waste across more than 40 hotels this year. A fantastic example of impact at scale. Ramadan Mubarak to all who are celebrating!

🌙 Ramadan is a time of giving, reflection, and coming together - but it’s also a period when food waste can rise significantly, particularly in buffets and large gatherings. In the United Arab Emirates, for instance, food waste rises by approximately 25% during the holy month compared to other times of the year. With mindful planning and the right data, hotels and restaurants can reduce waste while ensuring guests enjoy an abundant and memorable experience. We’ve put together top tips to help kitchens cut food waste this Ramadan—from plate waste and overproduction to spoilage and trimmings. Plus, Chef Vojtech Vegh shares his expert advice on making the most of every ingredient. Swipe through the carousel to explore practical, chef-approved strategies for a more sustainable Ramadan. 🌟 Let’s make this a Ramadan of blessings and abundance - without excess. #RamadanMubarak #FoodWaste #SustainableHospitality

At Sheraton Grand Hiroshima, they’re not just cutting food waste—they’re elevating the guest experience. By repurposing ingredients into creative new dishes and reinvesting savings into higher-quality ingredients, the team is proving that sustainability isn’t just good for the planet—it’s a win for guests, too. With Winnow’s insights, General Manager Hiro Yamamoto and Chef Hashimoto, have achieved an 80% reduction in food waste, saving $32,000 annually. But this transformation goes beyond numbers—it has sparked a new level of awareness within the team. "By keeping food waste under constant surveillance, we are not only reducing waste but also enhancing staff awareness and productivity." – Chef Hashimoto, Sheraton Grand Hiroshima Read the full story here: https://lnkd.in/esfj6mJF Starwood Hotels & Resorts Worldwide, Inc. #Sustainability #FoodWasteReduction #AI #Hospitality

At JW Marriott Santo Domingo, food waste isn’t just reduced—it’s reimagined. With Winnow’s AI-powered insights, Executive Chef Luis Ernesto Ortiz Henao and his team are finding innovative ways to make every ingredient count. Instead of discarding food, they’re transforming what was once considered waste into valuable culinary creations. But the biggest transformation isn’t just on the plate—it’s in the team’s mindset. “Our team is becoming more aware of food waste... many of them started applying these practices at home.” says Chef Luis Ernesto Ortiz Henao Swipe to see how they’re leading the way in food waste reduction! Read the full story: https://lnkd.in/eRPE6RHT #Sustainability #AI #FoodWasteReduction #Hospitality

RE:TV are doing amazing work this month to highlight the growing number of innovations that are emerging to tackle food waste. Winnow are proud to feature - check it out.