Winnow is the leading AI food waste system for commercial kitchens, deployed in more locations than any other. It measures what a kitchen throws away automatically and forecasts how much to produce. Winnow runs in 3,500+ kitchens across 90+ countries, where clients typically cut food costs 2 to 8%.

Where is Winnow used in a foodservice operation?

In client kitchens, staff restaurants, service lines, deli counters and food-to-go preparation areas. It focuses on pre-consumer waste, which is where the largest cost and sustainability savings usually sit.

Why is food waste so hard to measure in foodservice?

Because it arrives as many small disposal events across shifts, counters and sites. Manual logs are time-consuming and inconsistent, which means most waste goes unmeasured and unmanaged.

What food cost savings can we expect?

Sites using Winnow typically achieve a 2 to 8% reduction in food purchasing costs, and cut food waste by about half. Kitchens usually waste 5 to 15% of what they buy, so sites with higher waste see faster payback.

How does Winnow work across a portfolio of client sites?

Every site reports into one Winnow Hub, so you can benchmark unit against unit and report by client or across the whole portfolio. Product tier is matched to each site's size, from tablet-only Track at small units to Vision at large ones.

Can we give clients their own waste data?

Yes. Reporting is exportable by site, service and category with cost and CO₂e attached, so a client's sustainability team receives measured data rather than an estimate.

Foodservice Food Waste Management

Why foodservice operators choose Winnow for food waste prevention

Consistency across every client site

One platform, one method, every site. Whether a unit runs Track or Vision, it reports into the same Winnow Hub, so you can compare portfolios like for like.

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Waste you could never measure by hand

Foodservice waste arrives as hundreds of small disposals across shifts, counters and sites. Manual logs are slow and inconsistent, which is why most of it goes unmeasured. Winnow captures all of it automatically.

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Item-level data, not a monthly total

Winnow shows which items are overproduced, expired or repeatedly discarded, so teams fix the cause rather than reporting the symptom.

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Auditable data for client ESG reporting

Every disposal is weighed, timestamped and photographed, then exported by client with cost and CO₂e attached. Commitments arrive with evidence rather than intentions.

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Adoption that survives turnover

Recording is fully automatic, with no category to select and nothing to remember mid-service, which matters where staff change often and retraining every rotation is not realistic.

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We are incredibly proud to have surpassed our food waste reduction goal by a wide margin... This accomplishment underscores the value we deliver to our clients and communities from an environmental and sustainability perspective.

Paul Fairhead

Former CEO | Guckenheimer

Why did we think this wasted food was not good enough? There's value in things we used to throw away.

David Higgs

Head Chef | Clifford Chance

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

Investing in sustainable practices is essential for the long-term success of our company and the well-being of the communities we serve.

Cecilia Valverde

Coordinator of Food Sustainability Projects | Felsinea Ristorazione

We use the weekly reports to motivate staff and congratulate them on their progress. It’s not about pointing fingers; it’s about teamwork and finding solutions together.

Yazan Kanaan

District Manager | Dana Hospitality

Turn food waste into measurable savings

Winnow measures what your sites throw away and forecasts what they should produce. Your teams get a report they can act on before the next service, and you get portfolio data you can take to a client.

2 to 8%

Cut in food costs per site

6 to 12 months

Typical payback

50%

Less food waste in year one

3,500+

Locations already live

Sites can cut waste by more than half in year one, saving thousands per unit.

Measured, not estimated. Every disposal weighed, timestamped and photographed.
No extra work for staff. Throw & Go records waste with nothing to scan or select.
Item-level, not monthly. See which products are overproduced, expired or repeatedly binned.
One view of the portfolio. Every site benchmarked in Winnow Hub, whatever tier it runs.

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AI-powered food waste prevention for foodservice operators

What’s your role?

Trusted by Compass Group and IKEA, in 3,500+ kitchens across 90+ countries.

Benefits of food waste prevention in foodservice

Cut avoidable waste by half, on kitchens that typically waste 5 to 15% of the food they buy.

Measure every client site the same way, on one platform across your entire portfolio, so sites compare like for like.

Hand clients auditable waste data with cost and CO₂e attached, ready for their sustainability team.