Winnow Solutions 75d ago

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, delicious and cost effective dishes. Instead of discarding surplus, the team transforms surplus sourdough into a unique olive oil ice cream, while leftover pastries are reworked into crisp wafers and bar snacks. The impact was immediate. In just the first week of implementing these, the team reduced bread waste by 65kg and is now operating with zero bread waste in full swing. Full episode out now