Our mission is to connect the commercial kitchen, create a movement of chefs and inspire others to see that food is too valuable to waste.
Our core belief is that food is far too valuable to waste, and that technology can transform the way we use food.
Food waste costs the hospitality industry over $100bn annually. Kitchens can waste up to 20% of food purchased, often equivalent to their total net profits. This is because chefs too often lack the necessary tools to accurately measure and manage waste.
What gets measured gets managed, and by using data intelligently kitchens can be made more efficient. Winnow develops technology to help chefs achieve greater visibility in their kitchens and make better decisions that lead to dramatically reduced food waste and costs.
We empower chefs around the world to spend more time being creative with food.
Kitchens using Winnow know exactly what they’re putting in their bins. The kitchen team use a touch screen tablet to identify what they’re throwing away. An electronic scale records the weight and sends a message to the user, giving the cost of the food they’ve put in the bin.
The meter is connected to cloud software which records and analyses the day’s waste. This gives chefs the information necessary to drive improvements in their production processes to cut food waste in half,saving money and reducing their environmental footprint at the same time.
The data helps chefs make better decisions, engage staff and give them a clear focus by setting targets. Simple and intuitive, the Winnow System has been designed specifically for busy kitchens.
Our Management team, located in London, brings deep experience and passion to build a world class solution to be globally adopted to reduce food waste in kitchens. They are all proud to be working on a solution that both does something good for the world and builds a profitable business at the same time.
I started Winnow because I saw a massive opportunity in solving the problem of food waste. I believe that food is too valuable to waste, and that technology can help us change the way we make food. I started my career at a large wholesale grocers, and food and sustainability have been my two passions ever since. Before Winnow I co-authored the Global Institute report “Resource Revolution: Meeting the World’s Energy, Materials, Food, and Water Needs.’ whilst working as a consultant at McKinsey.
My CV has been described as eclectic more than once. I’ve built a house painting business in the US, and been a Peace Corps volunteer in Romania. I’ve been a commodities investment banker in New York, and a technology management consultant to banks in London. Marc and I have been close since our INSEAD MBA days, and when we were both looking for a new challenge, we decided to team up to take on the challenge of cutting food waste in ways that make business sense.
I am an Electronics Engineer with an MBA and 25 years experience designing and developing complex distributed systems. I have worked for top tier multinationals including JP Morgan, Old Mutual and Nomura. Some have described me as “battle hardened”, having led large technical teams on demanding projects spanning 3 continents. My career highlight was at Abraxas (a small technology consultancy) which we grew 20-fold and took to IPO on the stock exchange.
Engineer by education – Chef by experience. One of my first business adventures was a Cookie business. Founded TED talk society whilst at University. Developed a knowledge management system within Airbus and later gained experience within FMCG Manufacturing at Coca-Cola Enterprises.
We opened our regional office in Singapore in 2015 to lead the food waste revolution in the Asia Pacific region. Our multi-national APAC team offers local sales and technical presence at the highest level to empower chefs to run a more efficient operation. Since establishing the office we have seen tremendous growth in our customer base as the hospitality sector sees real value in tackling food waste.
No matter where I am in the world, put me in a kitchen and I feel at home. I’ve trained and worked in hotels across Europe and Asia and spent 6 years in Beijing at one of China’s largest foreign-owned private equity firms. I gained extensive knowledge of the China and APAC markets, managing portfolio investments from hospitality, to clean-tech and e-commerce start-ups.
Based in Singapore, I think it is safe to say I live in one of the best cities in the world when it comes to food. As a member of no less than two cooking clubs I also enjoy getting my hands dirty before eating. I have a background in Marketing (for Shell) and have been an entrepreneur since 2006, after moving to Singapore to do my INSEAD MBA. My focus is now on making Winnow successful in the Asia Pacific region.
Our Non Executive Team has deep experience and knowledge in the hospitality and foodservice sector. They monitor Winnow’s executive activity and help develop the company’s strategy and give us guidance to achieve our business forwards.
Former CEO of Whitbread, President of British Hospitality Association Investor and Non-Executive Director
Director and leader of McKinsey Sustainability Practice Investor & Advisor
Former CEO of DeVere Venues Advisory Board
Founder, bookatable.com and Partner at RECAPEX Investor and Non-Executive Director