Over a third of food that's ever grown was never eaten.
That number is where Winnow started. Marc co-founded the company in 2013 because wasted food is an environmental problem and a commercial one at the same time, so fixing it pays back twice.
.jpg)
$100M
Saved a year
70M
Meals saved a year
3,500+
Locations live
122,000
Tonnes of CO₂e avoided a year
Our founders' “why”
We have a goal of saving a billion dollars a year of food from being wasted.
Winnow is well past $100 million. The next horizon is helping chefs embed better practices, advancing the technology so they can save more, and reaching more kitchens around the world.
What makes Winnow special to me, beyond the mission, is the people.
A common culture and a common set of values, written by the wider team rather than handed down. Marc says it is what he is most proud of after more than a decade.
Our vision
To connect the commercial kitchen, create a movement of chefs, and inspire others to see that food is too valuable to waste.
Our mission
To be the leading global product used in commercial kitchens to reduce food waste.
Our ambition
$1 billion of food a year, saved from being wasted by our clients.
3,500+ locations
$100M+
Saved / year
70M+
Meals saved / year
122,000
Tonnes of CO2e prevented / year
90+
Countries supported
Winnow delivers the strongest cost reduction vs other solutions
The people behind Winnow
Our leadership team is based across five offices and has spent more than a decade building food waste technology for commercial kitchens.
Marc Zornes
Co-Founder
Kevin Duffy
Co-Founder
Jess Tausig
Managing Director, EMEA
Ken Kuguru
Managing Director, APAC
Ignacio Ramirez
Managing Director North America
Silviu Niculita
Head of Office Cluj and Technology Delivery
David Jackson
Director of Marketing & Public Affairs
Zena Harris
Head of Talent
Will Meadows
Head of Product
David Borsos
Head of Development
What our customers say
We’ve seen a great financial benefit. From January to November last year, we saved over $300,000 (HKD) in waste value, which shows just how impactful this system can be.
Simon Guthridge
Executive Sous Chef | Mandarin Oriental, Hong Kong
The analytics platform and the daily email reports provide detailed insights into our waste patterns, allowing us to identify trends and areas for improvement.
Chef Emiliano Rabia Sottil
Four Seasons Resort Costa Rica at Peninsula Papagayo
Measuring is knowing. If you don’t measure, you don’t know what to improve. It takes a short time to measure and saves stress and money.
Rene Vermoolen
Executive Chef | ISS at PwC Amsterdam
Ready to reduce food costs in your kitchens?
See how Winnow helps your kitchens produce the right amount. Kitchens worldwide trust it.