Winnow

Attention all chefs! Have you ever used watermelon rind in your curries? How about in a chutney? Watermelon rind, the white part of the fruit sandwiched between the pink and green, is remarkably similar in flavour to vegetables like cucumber, squash, and zucchini. Meaning watermelon can be just as delicious used in your savoury dishes as it is in your sweet. Fruit contributes to almost half of the trimmings waste in kitchens, but the possibilities for using rinds, skins, and peels in your recipes are endless. Check out the video below for Chef Vojtech Vegh’s easy recipes for transforming your watermelon trimmings into treasure. 👇 Want more tips like these? Download Vojtech’s Trimmings to Treasure Guide for more on how to unlock the creative and financial opportunity in food waste. (Link in comments). #foodwaste #zerowaste #sustainability

Did you know 312 million pounds of food were wasted in the U.S. during Thanksgiving last year? It is estimated that $556 million worth of groceries will be thrown away in just one single day again this year. (Source: ReFED) Let’s do things differently this Thanksgiving. 🍂 Chef Vojtech Vegh is here to help you use your trimmings in creative, zero-waste recipes. Swipe through for his top tips and discover how simple changes can help you reduce waste, save money, and unlock the full potential of your ingredients. Want more inspiration? Download Chef Vojtech and Winnow’s ‘Trimmings to Treasure’ Guide today. (Link in comments). #Thanksgiving #ZeroWaste #FoodCreativity #Sustainability

Attention all chefs! Have you ever though to make a sauce from your lettuce offcuts? 🥗 How about smoking your lettuce trimmings? Leafy greens like lettuce are some of the most commonly wasted items in commercial kitchens. But the flavour potential they hold is far higher than you might think. Repurposing high-value trimmings like lettuce impacts your margins, too. Our data shows that over 40% of trimmings waste is unavoidable, saving up to 2.5% on food costs. Check out the video below for Chef Vojtech Vegh’s easy recipes for transforming trimmings from leafy greens, like lettuce, into treasure. 👇 Want more tips like these? Download Vojtech’s From Trimmings to Treasure Guide for more on how to unlock the creative and financial opportunity in food waste. (Link in comments). #zerowaste #hospitality #chefs

Attention all chefs! Have you ever tried using leftover bread in your cracker mix? How about using fried bread purée in your canapés? 🍞🥖 Bread is one of the most wasted items in commercial kitchens - despite the time that often goes into baking it in-house. And the opportunities for repurposing this ingredient are endless. Check out the video below for Chef Vojtech Vegh’s easy recipes for transforming your bread trimmings into treasure. 👇 Want more tips like these? Download Vojtech and Winnow's Trimmings to Treasure Guide for more on how to unlock the creative and financial opportunity in food waste. (Link in comments). #foodwaste #zerowaste #hospitality

"To drive sustainability in food waste, the first step is to measure their waste" Enterprise Singapore recently launched a Sustainability Playbook, offering practical, industry-specific guidance for F&B companies looking to reduce their environmental impact. Highlighted at the launch event by Minister Grace Fu, the playbook provides actionable steps to cut down food waste and packaging waste, reduce emissions, and build more sustainable operations through data-driven solutions. We’re honoured that Winnow’s AI-powered technology was featured as part of this initiative, empowering businesses to measure, analyse, and reduce food waste more effectively. Thank you to Enterprise Singapore and everyone supporting a greener future for the F&B industry. Together, we’re making real progress toward a world with less waste. 🌱 Watch the full story below from CNA News to see how Singapore’s F&B industry is leading the way in waste reduction and sustainability. https://lnkd.in/eN6DT4JM #Sustainability #FoodWaste #AIInnovation #EnterpriseSG

"Detailed reporting has allowed us to identify key areas for improvement, achieving significant reductions in our food waste." Hygiene Specialist Miguel Serrano Ballesteros shares how Winnow has helped Four Seasons Hotels and Resorts Madrid embrace a “zero waste” culture, reducing food waste by 30% in six months—saving €88,000 annually. By analysing daily reports, the team has adjusted buffet portions, repurposed ingredients, and prioritises local sourcing. This initiative not only enhances efficiency but reinforces the hotel’s commitment to sustainable luxury. We're proud to support Miguel and the Four Seasons Madrid team as they set new standards for sustainability in the luxury hospitality sector. Read the full story here: https://lnkd.in/g_Vxigj7 #Sustainability #LuxuryHospitality #FoodWaste

“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