Reduce Food Waste in Your Hotel With This New Guide
WE’VE TEAMED UP WITH WINNOW TO CREATE A WHITE PAPER, SHARING PRACTICAL ADVICE FOR HOW HOSPITALITY BUSINESSES CAN SUCCESSFULLY REDUCE FOOD WASTE AND REAP THE MANY BENEFITS OF DOING SO.
We’ve partnered with Winnow to create a new industry white paper, highlighting the opportunities represented by cutting food waste and offering practical advice on how to tackle this successfully — all supported by real-life case studies.
While businesses anywhere can benefit from reducing food waste in their kitchens, this paper has a particular focus on Greater China and the wider APAC region and is tailored for chefs, F&B managers, general managers, sustainability teams and finance leads.
No longer perceived as an unavoidable truth of running a kitchen, food waste has become a business-critical challenge with implications for profit, sustainability and compliance. In Greater China and the APAC region as a whole, hotels are feeling the pressure of rising costs, shifting consumer expectations and tightening regulation.
In ‘Unlocking the Value of Food Waste Data in Hotels: Practical Insights and Next Steps for Operators in China and Beyond’, you’ll discover how hotels across Greater China and APAC are cutting costs, boosting efficiency and improving sustainability in tangible, measurable ways by leveraging better food waste data. Developed by The Sustainable Restaurant Association and Winnow in a collaborative partnership, the guide provides benchmarking insights and case studies, as well as actionable playbooks for chefs, F&B leaders and sustainability teams.
The case studies include insights from MGM COTAI, Rosewood Phnom Penh and The Mira Hong Kong — all three-star Food Made Good certified businesses.
“Food waste is a solvable issue that touches climate action, operational efficiency, and social responsibility. In hospitality, where food is central to guest and employee experiences, tackling waste is essential.”
– Ruby O, Assistant VP of Sustainability & Business Synergy at MGM COTAI
Read this guide to learn how hospitality operators in China and beyond are:
- Tackling regulatory changes, such as the Anti-Food Waste Law in China.
- Turning food waste challenges into opportunities for profitability and compliance.
- Learning from MGM COTAI, which saved 65,000 meals annually while cutting CO₂e emissions.
- Applying role-specific playbooks for chefs, GMs, sustainability leads and finance teams.
- Moving forward together through data, leadership and teamwork.
Download your free copy of ‘Unlocking the Value of Food Waste Data in Hotels: Practical Insights and Next Steps for Operators in China and Beyond’ now!
About Winnow
Winnow develops Artificial Intelligence tools to help chefs run more profitable, sustainable kitchens by cutting food waste in half. Chefs using Winnow in 90 countries are saving $85m a year, the equivalent of 50m meals saved from the trash.
From city centre hotels to casinos and cruise ships, Winnow offers a solution for every kitchen. Their analytics platform and reporting suite helps teams pinpoint waste quickly, allowing enterprises to drive significant waste reductions at scale.
Their hardware options range from simple digital measurement tools to the AI-enabled Winnow Vision, which learns to see’ food being thrown in the bin.
Winnow was founded with a simple belief that food is too valuable to waste. Their mission is to connect the commercial kitchen, create a movement of chefs and inspire others to share this belief. Yet measuring food waste is a challenge for all commercial kitchens, with up to 20% of all food purchased going to waste (typically 5-15%).
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