Is the data measured or estimated?

Measured. Every disposal into the monitored bin is weighed on a connected scale, timestamped and photographed. Reporting standards increasingly require you to state whether figures come from measurement or estimation.

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.

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.

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.

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%.

Food Waste Data for Foodservice Sustainability

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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Proven, repeatable results

The Winnow system is very user-friendly. For me, working in sustainability, I always look into the reports and numbers. Those reports are so beneficial for my audits and help me create impact reports.

Susan Francis

Environmental-Food Safety-Sustainability Manager | Centara Mirage Beach Resorts Dubai

We’ve optimised portion control and quantity at the buffet station, making the food in smaller batches and refilling it more often. The food then arrives fresher and hotter to our guests which helps a lot with maintaining our high guest satisfactions scores.

Silke Astillero

Hygiene & Sustainability Manager | Hilton Clark Sun Valley Resort

In hospitality, we have a unique opportunity to be change agents in sustainability. Food waste is one of the most visible and solvable challenges—and tracking it is the first step toward meaningful action.

Ruby O.,

Assistant Vice President of Sustainability & Business Synergy | MGM China

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

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

Benefits for sustainability leads

Every disposal is weighed, timestamped and photographed, so client ESG reporting rests on direct measurement rather than estimates.

Report by client, by site or across the whole portfolio, with weight, cost and CO₂e avoided.

Sites using Winnow typically cut food waste in half, which is a number a client's board notices.