The Winnow 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, which highlight where the waste is occurring, thereby providing insights to make their operations more efficient and sustainable.
Puchon Basoodeo (left), Executive Chef at Club Med Bali shares, “With the help of the Winnow systems, we have improved our food offering in the resort. Through our savings from reducing food waste, we are able to further invest in higher quality products and healthy ingredients that are mostly sourced locally.”
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. It is a privilege to work with such a forward-thinking hospitality chain as Club Med and help them further improve their responsible processes in their food and beverages offer.”