Winnow

Winnow Winnow develops tools to help chefs run more profitable, sustainable kitchens by cutting

Winnow produces technology to help chefs measure, monitor and dramatically reduce food waste.

19/03/2026

For every meal served in a resort, nearly half a plate of food goes to waste.

But solutions exist. Check out “A Practical Guide to Reducing Food Waste in Resorts”.

Developed by Winnow in collaboration with easyJet holidays and UN Tourism, the guide was shaped by operator workshops and a survey of 140+ resorts. It provides an actionable roadmap for structured prevention.

If you’re a resort operator, download the guide today to learn:

✅ Industry benchmarks and the true cost of food waste
✅ How to build a prevention plan in line with evolving European regulation
✅ Success stories from leaders like Iberostar

Are you ready to lead in the fight against food waste?

28/01/2026

What would your most important tip be to reduce food waste?

Executive Sous Chef Simon Guthridge from shares his most important tip for chefs aiming to reduce food waste: menu engineering.

Be logical. Be practical. Think about preparation, cooking techniques, and how flavours are built.

With experience often comes simplicity. More intentional menus mean fewer elements on the plate and less food waste.

🎥 Full Pass It On episode out now

26/01/2026

“Never ask someone to do something you wouldn’t do yourself.”

Chef Simon Guthridge from shares why leading by example matters in the kitchen. When leaders stay close to the work, teams take ownership of standards, decisions, and how food is valued.

That mindset builds stronger teams, smarter kitchens, and less waste.

🎥 Full Pass It On episode out on Wednesday.

21/01/2026

Data doesn’t lie and sometimes it’s the wake-up call you need. 🍚

In our next episode of Pass It On, Executive Sous Chef Simon Guthridge at Oriental shares how one small observation sparked a meaningful change in the kitchen.

Leftover rice wasn’t wasted, it was rethought.
No extra work. Just smarter routines.

⏱️ Time saved
🔪 Prep reduced
🍽️ Food waste cut

🎥 Full episode out next Wednesday.

24/12/2025

What happens when chefs have the right data in their hands? 📊🍽️

Chef Hector Martinez from proves just how powerful insight can be.

With the Winnow system, his kitchen reduced food waste by 40% delivering real results:

• MX$75,000 saved
• 2,000+ meals rescued
• 4.6 tonnes of CO₂ prevented

Strong teams. Smart processes. Real impact.

As our final Pass It On feature of the year, Chef Hector gives a perfect reminder of what’s possible when kitchens commit. 👏

👉 Read Chef Hector’s full story on our blog

17/12/2025

Are you still tossing your banana peels? 🍌

Chef Hector Martinez from is back with another clever twist on food waste.

After baking banana bread, he noticed how many peels were going to waste.

So, he got creative: shredding the peels with a fork, seasoning them, and cooking them just like pulled pork. The result? A delicious, plant-based dish no one could believe came from banana peels.

Would you give this banana peel “pulled pork” a try? 🌱

09/12/2025

What do you do with your pineapple peels? 🍍👀
In the next feature of Pass It On, Executive Chef Hector Martinez from shares a simple reminder that “waste” is often just flavour waiting to happen.

Instead of tossing pineapple peels he boils, blends then strain them — and you’ve got a delicious pineapple water.🧊✨

With Winnow, food waste becomes visible through daily reports, creating the perfect moment for small shifts like this.

And the best part? These tips travel home too helping teams save money and stretch ingredients further in their own households.

Will you be trying this at home? 👇

04/12/2025

Chefs around the world just hit a major milestone. Kitchens using Winnow’s AI are officially preventing over $100 million worth of food from going to waste every year.

That’s:
🍽️ 2 meals every second no longer thrown away
🌍 28,000 tons of food saved
💨 122,000 tons of CO₂e emissions avoided

This moment belongs to the chefs - at Hilton, Accor, Marriott, Iberostar, IKEA and beyond - using data to cook smarter and waste less.

To celebrate, we’re launching a zero-waste recipe competition - more details coming soon 👀

27/11/2025

How do you get an entire kitchen team to truly care about food waste? 👀

In today’s episode of Pass It On, Chef Raymond Johnson from reveals the leadership advice that helped him crack the code.

“Always look at things from the other person’s perspective.”

That mindset shaped the way he introduced Winnow to his team not as an enforcement, but by educating them and helping the team understand how reducing food waste can make an impact to the business and environment.

🎥 Watch the full episode on YouTube

25/11/2025

As Chefs, are we throwing away food or are we missing an opportunity?

Executive Sous Chef Jonathan Esparza grew up in a small town in Mexico where nothing went to waste. Now at , that mindset is reshaping how his team cooks.

Since introducing Winnow, Jonathan and his team have been using data to inspire creativity in the kitchen. From tomato ends to oregano stems, every ingredient gets a new life, with around 70% of his Chicken Tinga Taco dish made from upcycled ingredients. 

Creations like this have led to a:
 ✅ 45% reduction in food waste
 💰 Savings $52,000 each year
 🥘 Preventing the equivalent of 18,000 meals a year from the bin

This is what happens when creativity meets data.

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