Bloomberg
Bloomberg reported on 8 January 2026, in a piece by Emma Court subtitled "scraps have never been more valuable, as restaurants use tech and ingenuity to keep edible food out of the bin," that rising food costs are pushing restaurants toward smarter use of kitchen scraps. Alongside an interview with Winnow founder Marc Zornes, the article featured Four Seasons Houston, a Winnow client, which used Winnow's waste-tracking data to identify commonly discarded scraps, tomato, oregano, and onion trimmings, and build them into a chicken tinga quesadilla recipe that reuses about 70 percent of its ingredients from what would otherwise have been thrown away. The example illustrated a broader theme in the piece: that AI-powered waste tracking is helping kitchens turn cost pressure into culinary creativity rather than simply cutting portions.
