This amounts to 40,000 meals prevented from reaching the landfill and $46,000 saved for the resort to reinvest in exquisite, locally sourced ingredients and an overall unmatched experience for its guests. We look forward to seeing further savings and waste reductions from the visionary kitchen team.
Chef Emiliano aims to balance both health and sustainability in his kitchen by cooking intentionally and preventing food waste.
To further elevate the Resort's sustainability, he quickly integrated Winnow into two of the Resort's kitchens and the staff canteen to see significant results within 4 months. He uses Winnow's data and reports on a daily basis with his team to continue pin-pointing opportunities for waste reductions.
The team at Four Seasons Resort Costa Rica at Peninsula Papagayo cares deeply about the resort's environmental impact, from coral restoration projects to supporting local farmers. Chef Emiliano believes that food waste and sustainable cuisine pose a special opportunity to reduce their impact on the earth.
“We are not the center, but rather, we exist in a complete system. It is important to have this virtuous cycle along with nature and the ecosystem. We can make a great impact in how we send a message to the next generations to lead a better life.”
Four Seasons recognizes that globally, up to 40% of food is thrown away – all while more than 800 million people experience hunger. The hospitality industry has a significant role to play in reducing food waste, which is why Four Seasons is taking an active role to cut waste, engage suppliers for more sustainable food systems, and generate a positive social impact.
Chef Emiliano added, “Mother earth gives so much to us, it's time we return the favor.”
