Welcome to the Winnow media centre. We’ve collected information you might find useful, from broad statistics about food waste down to specific case studies about how Winnow helps kitchens cut their food waste.

About Winnow

Winnow makes cutting edge technology to help chefs cut food waste in half. We connect commercial kitchens all over the world to the cloud allowing them to record and analyse exactly what is put in the bin. 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. Simple and intuitive, the Winnow System has been designed specifically for busy kitchens

We believe that what gets measured gets managed, and by using technology and information intelligently, kitchens can be made more efficient.

We believe that it is all of our responsibility to make the most from our food. To cook smarter, and that food is too valuable to waste.

Media contact

Erna Klupacs
+44 (0)203 637 2690

Winnow Solutions
Runway East – Lower Ground,
10 Finsbury Square, London EC2A 1AF, United Kingdom

+ Food waste stats & facts
+ What does Winnow mean?
+ Winnow in the news
  • Most commercial kitchens simply don’t know how much they waste - traditional manual tracking using pen and paper is prone to error and costs staff valuable time while generating only marginal reductions in waste.
  • Commercial kitchens waste up to as much food as they generate in profits.
  • Margins for the hospitality sector are being squeezed - contracts are becoming increasingly competitive and food prices have risen by 120% since 2000.
  • The hospitality sector wastes 600,000 tonnes of food per year compared to the retail sector (including supermarkets) which wastes 400,000 tonnes of food per year (WRAP).
  • Almost two thirds of the food waste the hospitality sector sends to landfill could have been avoided (DEFRA Food statistics pocketbook 2013. Refers to waste from hotels, pubs, restaurants and quick service restaurants).
  • Consumers are more concerned about food waste than other issues like animal welfare or the amount of saturated fat in food (Biannual Public Attitudes Tracker: Wave 8, May 2014: Food Standards Agency).
  • With staff turnover rates over 70% in the catering & hospitality sector, kitchen managers / head chefs focus heavily on staff attendance, retention and training, so any additional demands on their daily routines needs to be irresistible: simple to use (especially with staff, for whom English may be a second language) and produces real-time, relevant and easy-to-digest information.
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Winnow - cook smarter

Winnow is an old agricultural term meaning to separate the grain from the chaff or to separate the good from the bad. We do just that. Most food thrown away has value and could have been reused to make something else. Our technology helps to identify and prevent avoidable waste.

the guardian
27/05/2016 / The smart tech startup helping restaurants cut food waste by 50% / The Guardian
Cost Sector Catering
09/02/2016 / Sector can aim higher on food waste says Marc Zornes / Cost Sector Catering
20/01/2016 / Winnow closes Series A fundraising round of $3.3m / Bloomberg
Eat Out
07/12/2015 / Winnow cuts food waste by 1/3 at River Cottage / Eat Out
11/05/2015 / Winnow announces close of $900,000 seed funding round / TechCrunch
The Sunday Telegraph
03/05/2015 / Alan Parker CBE joins Winnow board / The Sunday Telegraph
The Guardian
30/05/2015 / Winnow saves restaurants £6,000 on average with Food Save / The Guardian
The Guardian
30/05/2015 / Winnow cuts food waste in half with Restaurant Associates / The Guardian
Big Hospitality
24/04/2015 / Winnow shortlisted for Foot Print Media waste reduction award / Big Hospitality
The Caterer
23/03/2015 / Winnow announces +£1m in annualised savings for customers / The Caterer