The Startling Truth About Food Waste
As I stood in the bustling kitchen of Saint Marc USA, the sheer scale of food waste hit me like a ton of bricks. Winnow, the leading food waste analytics platform, estimates that the average commercial kitchen wastes a staggering 5-15% of the food it purchases. That’s an astounding amount when you consider the resources – water, land, labor, and energy – that went into producing that wasted food.
But it’s not just the environmental impact that’s concerning. Food waste also translates to wasted money for businesses, which can make the difference between profitability and closure, especially in the razor-thin margins of the food service industry. In fact, Winnow’s data shows that businesses can save 2-8% on food purchasing costs by reducing their food waste.
As I spoke with the team at Saint Marc USA, it became clear that they were acutely aware of this issue. They were determined to tackle food waste head-on and turn their restaurant into a model of sustainable eating. And they weren’t alone – more and more businesses are embracing technology like Winnow’s analytics platform to drive operational improvements and cut waste in half.
Measuring and Monitoring Food Waste
The first step in combating food waste is understanding the scope of the problem. That’s where Winnow’s technology comes in. By using AI-powered computer vision to automatically track and analyze food waste, Winnow makes it easy for kitchens to measure and monitor their waste streams.
“Before we started using Winnow, it was really difficult to get a handle on our food waste,” explained the head chef at Saint Marc USA. “We knew it was a problem, but we had no way to quantify it or identify the root causes. Winnow has been a game-changer for us.”
The Winnow system works by installing smart scales and cameras in the kitchen. Whenever food is thrown away, the system automatically logs the item, its weight, and the reason for the waste. This data is then fed into Winnow’s analytics platform, which provides the kitchen team with insights and recommendations for reducing waste.
“Winnow really takes the guesswork out of food waste management,” the chef continued. “Now, we can see exactly where our waste is coming from and make targeted changes to our operations. It’s been a hugely valuable tool for us.”
Driving Operational Improvements
Armed with the data from Winnow, the team at Saint Marc USA has been able to identify and address the root causes of their food waste. For example, they discovered that a significant portion of their waste was due to overproduction – they were consistently making more food than they needed to meet customer demand.
“Once we had that data, we were able to adjust our ordering and prep processes to better match supply with demand,” the chef explained. “We reduced our overproduction by 20% in the first month, which translated to some serious cost savings.”
But it wasn’t just about the bottom line – the team at Saint Marc USA was also deeply committed to the environmental impact of their actions. By reducing their food waste, they were able to prevent 87,000 tonnes of CO2 emissions each year, according to Winnow’s estimates.
“It’s easy to get caught up in the numbers and the cost savings, but for us, the real motivation is the environmental impact,” said the sustainability manager. “We want to be a leader in the industry when it comes to sustainable eating, and reducing food waste is a crucial part of that.”
Engaging Employees and Customers
Of course, driving change in a busy kitchen is no easy feat. The team at Saint Marc USA knew that they needed to get their employees on board if they wanted to make a lasting impact.
“We started by educating our team on the importance of food waste reduction,” the chef explained. “We showed them the data, the environmental impact, and the financial implications. But we also tried to make it fun and engaging.”
One of the ways they did this was by using Winnow’s computer vision technology to create a “food waste challenge” among the kitchen staff. Employees were encouraged to guess what was being thrown away, and the person with the most accurate guesses would win a prize.
“It was a great way to get everyone involved and invested in the process,” the chef said. “Plus, it helped us identify areas where we could improve our prep and portioning processes.”
But the team at Saint Marc USA didn’t stop there. They also wanted to engage their customers in the fight against food waste.
“We started featuring our food waste reduction efforts on our website and in our marketing materials,” the sustainability manager explained. “We wanted our customers to know that we were committed to sustainable eating and that they could be a part of the solution.”
The response from customers has been overwhelmingly positive. Many have expressed their appreciation for the restaurant’s commitment to sustainability, and some have even started bringing their own reusable containers to reduce their own food waste.
A Sustainable Future for Dining
As I left Saint Marc USA, I couldn’t help but feel inspired by the work they were doing. They were proving that it is possible to run a successful, profitable restaurant while also minimizing its environmental impact.
And they weren’t alone – Winnow’s data shows that more and more businesses are embracing technology and sustainability as a way to drive efficiencies and cut costs. In fact, the company’s food waste solutions have helped save 50 million meals and prevent 87,000 tonnes of CO2 emissions each year.
But the fight against food waste is far from over. As the EPA’s 2019 Food Recovery Challenge winners have shown, there is still a lot of work to be done to reduce waste and promote sustainable eating. And that’s why companies like Saint Marc USA and Winnow are so important – they’re leading the charge and showing the rest of the industry what’s possible.
So, the next time you dine out, I encourage you to ask your server about their food waste reduction efforts. And if they’re not doing anything, maybe it’s time to find a restaurant that is – one that’s committed to sustainable eating and a healthier planet.
