Using Winnow's reporting, Anantara Siam Bangkokhas dramatically reduced food waste from February 2017 which has led to a food cost reduction of 1.5 point, representing USD $14,200 (THB 475,800). This reduction in food waste has translated into a demonstrable saving of an estimated 1.6 tons of food from landfill yearly and an equivalent of 300 plated meals per month.
Based on UNFAO's data, on average, approximately 11 kg of food per capita per year is wasted in developing Asian countries. While food waste has generated ongoing attention internationally, it presents a huge challenge especially to countries with booming tourism industry such as Thailand.
Sustainability is very important for Anantara Siam Bangkok Hotel. Last year they achieved the highest individual score in attaining GOLD Certification to the global sustainability certification standard for travel and tourism, Green Growth 2050. Anantara Siam has set the benchmark for all other hotels to aspire to across all assessment elements including social, cultural, environmental and operational best practices.
With the Winnow technology, the hotel is able to cut food waste by automatically measuring what gets thrown away and receiving data that help chefs reduce overproduction. The system comprises of a set of digital scales and tablet which is connected to the cloud making it quick and easy for chefs to measure food waste. Teams then receive daily reports highlighting where waste is occurring thereby providing insight to make their operations more efficient and sustainable.
Maxime Pourrat, Winnow's Managing Director APAC added, "We are on a mission to connect the commercial kitchen, create a movement of chefs and inspire others to see that food is too valuable to waste. Tackling food waste is a huge opportunity for the hospitality sector and we believe that Winnow has application in virtually every professional kitchen across APAC."
Patrick Both, General Manager at Anantara Siam Bangkok Hotel said: "It is very encouraging to see the initial results using Winnow's technology. Thanks to our engaged kitchen team and the measuring solution, we cut food waste by 70% already after a few months. I hope we can encourage the entire hospitality industry to start thinking about food as a precious resource that should not be wasted."