Winnow

In the UK alone, more than 4.5 million tonnes of food is thrown away in December. The vast majority goes to waste on Christmas Day itself. (Source: ReFood UK) It’s time to make a change this Christmas. 🎄 Chef Vojtech Vegh, Winnow’s Zero Waste Culinary Advisor, is on a mission to help kitchens reduce waste and unlock the potential of food trimmings. From transforming vegetable peelings into crispy garnishes to using brussel sprout trimmings in stocks, his zero-waste tips will help you reduce waste, save money, and bring out the full flavours of every ingredient. Swipe through for Vojtech’s top tips for a zero-waste Christmas feast. Want more ideas? Download our ‘Trimmings to Treasure’ Guide and turn your leftovers into magic. (Link in comments). #ZeroWaste #SustainableChristmas #FoodWaste #Hospitality #KitchenInspiration

“I’m thrilled to join the Alliance’s Youth Leaders Advisory Council. Sustainability is dear to my heart, and I believe in a future where the hospitality industry delights guests and travelers by conserving the earth and its resources.” We’re proud to share that Winnow is now represented on the World Sustainable Hospitality Alliance's Youth Leaders Advisory Council by Fiona Montie. Fiona heads up our customer success team in the Americas. This initiative brings together 16 young professionals from across the globe to help shape the future of sustainable hospitality. The Youth Leaders Advisory Council plays a crucial role in offering strategic guidance to address global trends and challenges in sustainability. As part of the council Fiona will be able to contribute insights into impactful strategies for reducing food waste, lowering emissions, and promoting circular systems. Thank you to the World Sustainable Hospitality Alliance for recognizing the power of leadership in building a sustainable future. 🌱 Learn more about the Youth Leaders Advisory Council here: https://lnkd.in/ekQmPmxM

“The hotel industry is slowly but surely transforming, largely driven by technological innovation, a heightened focus on sustainability, and evolving guest expectations” Winnow is proud to be featured in a recent Q&A with LODGING Magazine, highlighting our role as an American Hotel & Lodging Association Allied Member to drive meaningful change in hospitality. In the article, Winnow’s Ignacio Ramirez Rico reflects on the pivotal role of technology within the hotel industry. Ignacio highlights the unique opportunity the hotel industry has to make a positive impact on both people and the planet. By leveraging AI solutions, kitchens can reduce food waste by 50% or more, enhancing operational efficiency while meeting the growing demand for sustainability. Thank you to Lodging Magazine and AHLA for showcasing the critical role of innovation in shaping a more sustainable future for hospitality. Read the full Q&A here: https://lnkd.in/eWVTnJyu

Hotels have a unique opportunity to reshape our food systems for the better. The recent Decarbonising Hotel Food Systems white paper by the World Sustainable Hospitality Alliance, Iberostar Group, Sustainable Markets Initiative, and Systemiq Ltd. shows that hotels can collectively reduce food-related emissions by 30% by 2030. Food waste, complex supply chains, and the emissions intensity of hotel meals are major challenges. But the solutions are clear. By adopting sustainable practices, including AI waste-tracking technologies and circular food systems, we can cut waste by up to 50% and prevent millions of tonnes of CO₂e emissions. This white paper is a call to action for all of us in hospitality. Together, we can drive meaningful change, making our industry more efficient, more responsible, and more sustainable. 📥 Check out the full paper here: https://lnkd.in/dFFp2sBp You can also sign up via the link to a webinar on 12th December, hosted by The Alliance and Iberostar as a forum for the industry to discuss next steps and action. #SustainableHospitality #FoodWaste #Decarbonisation #HospitalityIndustry

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