Winnow Solutions
What does responsibility in the kitchen really look like?
In this episode of Pass It On, Chef Christos Karageorgiou from Novotel Bangkok Platinum Pratunam shares why reducing food waste is about f...
What moment made you rethink how food waste was managed?
Chef Christos Karageorgiou from Novotel Bangkok Platinum shares the moment he realised how normalised food waste was in large hotel kitchen...
What happens when chefs can actually see their food waste every day? 👀♻️
Chef Almitra Williams from Guckenheimer shares how Winnow’s daily waste tracking helped her team become more intentional, m..
What keeps the magic alive in the kitchen? ✨
Chef Almitra Williams from Guckenheimer shares one of the biggest ingredients behind her success: not losing her childlike wonder.
From getting excite...
What are the zero-waste ingredients in Chef Almitra’s “Caranara”? 🥕♻️
In this episode of Pass It On, we’re featuring Chef Almitra Williams from Guckenheimer, one of the top 5 finalists from our gl..
In this episode of Pass It On, we’re joined by Chef Almitra Williams, a zero-waste advocate and culinary leader currently working with Guckenheimer at American Eagle in Kansas.
Chef Almitra shares...
Are you getting the most out of every ingredient in your kitchen?
In this episode of Pass It On, Chef Rudy Torres from Hilton Knoxville shares a simple but powerful approach to reducing food waste...
Does your team know the cost of a single egg?
Chef Rudy Torres from Hilton Knoxville shares how education is one of the most powerful tools in reducing food waste.
Most chefs are trained to cook ...
How much could you learn from looking in your trash?
In this episode of Pass It On, Chef Rudy Torres from Hilton Knoxville shares how looking in the trash has shifted his kitchen’s mindset.
With ...
In this episode of Pass It On, we’re joined by Chef Rudy Torres, Executive Chef at Hilton Knoxville in Tennessee.
Chef Rudy shares how his team achieved a 46.2% reduction in food waste in just sev...
How far can creativity go when it comes to reducing food waste?
In this episode of Pass It On, Clinton Webber from Hilton Bali Resort takes food waste to another level, turning potato peelings int...
How important is the wording on your menus?
Chef Clinton Webber from @Hilton Bali Resort shares a key lesson: when it comes to sustainability, how you describe a dish can make all the difference.
...
Ever thought twice about eggshells?
Today is Earth Day and Chef Clinton Webber from @[urn:li:organization:14398346] shares how the team is rethinking one of the most overlooked breakfast byproduct...
How much potential is hiding in your bread waste?
In this episode of Pass It On, Chef Clinton Webber from Hilton Bali Resort shares how rethinking leftover bread and pastries led to creative, deli...
In this episode of Pass It On, we’re joined by Chef Clinton Webber, Executive Chef at Hilton Bali Resort in Indonesia.
Clinton shares how his team achieved a 62% reduction in food waste in just ei...
“Take care of your people, and they will take care of your business and your customers.”
Luis Quintero, General Manager at Royalton CHIC Cancun, part of Royalton Hotels and Resorts, shares his app...
“It’s not just about savings. It’s about culture.”
This week, we introduced De Cocina en Cocina, our new Spanish series spotlighting how hospitality teams are rethinking food waste.
At Royalton C...
“AI doesn’t replace leaders. It empowers them.”
We’re launching the first edition of De Cocina en Cocina, our Spanish edition of Pass It On, where hospitality leaders share real stories, insights,...
“Less is more.” It’s advice every chef hears. But how often do we really apply it?
In our latest Pass It On episode, Chef Jonathan Keane from the Lodge at Ashford Castle reflects on a dish from hi...
What’s the one change saving 500kg of food waste a year at this hotel?
In our latest Pass It On episode, Chef Jonathan Keane from The Lodge at Ashford Castle shares how rethinking fruit trimmings ...