![]() As the saying goes, “A problem is only a problem when it has a solution.” Perhaps one reason for the lack of prominence in the boardroom has been the lack of a major foodservice business demonstrating that meaningful reductions can be achieved at scale. In the current context, who could afford to pass up such an opportunity? However, the truth is, food waste is still often not taken as seriously as the business case clearly demands. Our data shows that food waste can be cut in half, leading to food purchasing cost savings of anywhere between 2 – 8%. It is hard to measure, and without digital tools teams tend to underestimate the true level of waste. Working around 2,000 locations around the world, we know that somewhere between 5 – 15% of the food a kitchen purchases ends up being wasted. Partnering with the likes of ISS Guckenheimer, Compass Group, IKEA and Hilton, our tools are trusted by thousands of chefs around the world. We develop Artificial Intelligence tools to help chefs measure and reduce food waste. This kind of existential crisis for our industry is exactly why I founded Winnow in 2013. Even ignoring the environmental impact, managing and reducing food waste should be a top priority for every operator today. ![]() Combined with rapidly rising energy costs, cost-conscious consumers, and labor challenges, there has never been a more important time to run a kitchen with maximum efficiency. With food inflation at a 60-year high and Americans paying well over 10% more for food than a year ago, cost control is paramount. In this article we share a blueprint for the rest of the industry to follow. They prove that a global foodservice business can drive significant benefit. Ingka, IKEA’s largest retailer, has halved food waste worldwide saving the business $37m since 2017. Yet often the issue does not receive the strategic priority and investment that is needed to deliver on the ambitions set out by organizations. Given economic and sustainability drivers, food waste should be a priority for operators. Article contributed by Marc Zornes, Winnow CEO and co-founder
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