Reducing overproduction
Implementing Winnow's AI-powered system allowed the team to gain valuable insights into their kitchen operations. They identified key areas where waste was occurring and developed strategies to address them. One of the first changes was optimizing portion sizes, especially for large events. For instance, the team reduced the raw pasta quantity from 80-90 grams to 50 grams per portion without compromising guest satisfaction.
They also refined their sandwich production for events, preparing 1.1 or 1.2 sandwiches per guest instead of 1.5 or 1.7, effectively reducing overproduction. “As a chef, you don't like to bin products. The amount of food and money we were throwing away was quite a shock. Winnow provided the data we needed to make real changes,” Chef Paul explains.
Innovative culinary creations
Embracing Winnow's data-driven insights, the kitchen team began repurposing surplus ingredients into innovative dishes:
- Gazpacho from vegetable trimmings: Using trimmings from cucumbers, bell peppers, and onions that were previously discarded.
- Watermelon bloody mary: Crafting a refreshing cocktail from surplus watermelon.
- Circular bread: Reinventing leftover bread into delightful menu items.
These innovations not only reduced waste but also added unique offerings that delighted guests. Moreover, the team introduced a zero-waste menu in the restaurant, focusing on smaller portion sizes and creative use of ingredients that might otherwise be wasted.
“My point of view was serving less so that people eat their plate, and then it becomes zero waste. Guests appreciated the storytelling behind the menu, and it enhanced their dining experience,” shares Chef Paul.
Engaging and empowering the team
Chef Paul understood that success relied on team engagement. He tells his team “don't fight against food waste, embarrass it!” His team enjoy contributing in a working environment where there is a vision for food waste. Those most involved are appointed into ambassadors to champion the sustainability efforts. To celebrate their achievements, the team publicly recognized contributions. For example, an ambassador who excelled in the initiative was rewarded with a special dinner at the restaurant, fostering a positive and motivating environment.
A commitment to a sustainable future
Hilton Rotterdam exemplifies how luxury hospitality can successfully merge exceptional guest experiences with sustainable practices. Through Chef Paul's leadership and the integration of Winnow's AI technology, the hotel significantly reduced food waste while enhancing operational efficiency. Their proactive approach not only supports Hilton's global sustainability goals but also inspires the entire hospitality industry to take decisive action toward sustainability.
The chef behind the change
Chef Paul Dingjan, the Executive Chef at Hilton Rotterdam, was instrumental in this initiative. With a wealth of experience from working in Michelin-starred restaurants across Europe, Chef Paul brought a passion for sustainability and culinary excellence to the team. Understanding the potential of Winnow's innovative technology, he led the charge to integrate it into the hotel's daily operations. This has resulted in a remarkable 25% reduction in food waste within just 8 months.
