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Across five Fuerte Group properties in Spain, the kitchen teams are using Winnow Vision to turn food waste data into meaningful action. Led by Federico Bocalandro Taliani, Kitchen Key User at Fuerte Group Hotels, the teams have achieved a 78% reduction in food waste by weight, representing an annualised €297,000 reduction in waste value.
By identifying where waste occurs and introducing practical changes to buffet operations, food production and ingredient reuse, the participating kitchens are reducing waste while maintaining food quality and guest satisfaction.
As chefs, we are trained to control costs and maintain high standards, but you can’t manage what you don't measure. When you track what goes into the bin you empower your kitchen team with real visibility.
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Results
Rethinking the buffet
One of the biggest opportunities identified through Winnow was the amount of food being wasted at buffets, particularly during breakfast service. The team found that large chafing dishes and buffetware could leave significant quantities of food at the end of service. In response, kitchens reduced the size of their chafing dishes, allowing food to be replenished more frequently while minimising leftovers.
Towards the end of service, teams also became more mindful of how much food they replenished, helping to reduce overproduction while maintaining the standards expected by guests. Although smaller dishes require more frequent replenishment, the change has helped kitchens better match production to demand.
Giving ingredients a second life
Reducing waste has also encouraged chefs to find creative ways to make better use of ingredients. Vegetable trimmings are used to prepare stocks, while suitable surplus food from buffets can be redirected to staff meals or other food service outlets. Cold cuts and cheeses, for example, can be incorporated into sandwiches.
One of the most creative initiatives is the Speciality Station, introduced at hotels including Daia Slow Beach Hotel Conil. These dedicated buffet stations make use of products that would otherwise be wasted in dishes such as pizzas, focaccias, quiches, pies and tartlets.
The concept gives ingredients another purpose while providing guests with a visible example of the hotels' approach to reducing food waste.
Making measurement part of the routine
For Federico, achieving lasting results means making food waste measurement part of everyday kitchen operations.
Head chefs and sous-chefs train new employees on Winnow, while Federico holds monthly meetings with chefs to review performance, identify waste hotspots and discuss improvements. Additional training sessions and webinars help teams maintain consistent practices across the participating hotels.
“When you measure what is wasted, you turn intuition into actionable data.”
Federico Bocalandro Taliani | Kitchen Key User, Fuerte Group Hotels
By embedding measurement into daily routines, teams can move beyond simply recording waste and use the information to make better decisions about food production and menus.
Turning savings into better quality
Alongside reducing food waste, Winnow has helped the participating kitchens identify opportunities to lower unnecessary food costs. Rather than focusing solely on cost reduction, the team has also used savings to invest in higher-quality ingredients. Federico highlighted improvements in meat quality and the opportunity to work with suppliers offering better products. This demonstrates how reducing waste can support financial efficiency while helping kitchens maintain and improve the quality of food served to guests.
Building a culture of continuous improvement
Looking ahead, Federico's focus is on maintaining the motivation and discipline needed to sustain food waste reductions, alongside the continued expansion of Winnow into additional hotel kitchens.
For him, the goal is to make waste prevention a natural part of kitchen operations, empowering chefs to use data to improve forecasting, menu design and ingredient management.
“We want to make reducing food waste a point of culinary pride, where efficiency directly fuels innovation and sustainability across every outlet.”
Federico Bocalandro Taliani | Kitchen Key User, Fuerte Group Hotels
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