Felsinea Ristorazione, a leader in Italy’s collective catering industry, has long been committed to environmental stewardship. At the Barilla Pedrignano site — the largest pasta production facility in the world — they have taken this commitment to the next level by embracing Winnow’s AI-powered food waste tracking technology. The result? A 40% reduction in food waste, enhanced kitchen creativity, and an even more personalized guest experience.
The Challenge
Operating a high-volume corporate kitchen requires precision and efficiency. For Felsinea, reducing waste was not only about environmental responsibility but also about delivering higher-quality meals and maximizing kitchen efficiency.
Cecilia Valverde, Food Sustainability Project Coordinator at Felsinea, explains:
“Investing in sustainable practices is essential for the long-term success of our company and the well-being of the communities we serve.”
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Results
- 40% reduction in food waste
- €19,000 annualised savings in food waste value
- 15,000 meals saved each year
- 26,000 kg of CO₂e prevented annually
Taking Action
The Felsinea team uses Winnow’s technology to better understand and reduce food waste. Each morning, the kitchen staff measures waste in three key areas: fresh fruit and vegetables, meat, and cold cuts and cheeses. During service, they separate food waste from non-food waste on Barilla employee trays, tracking exactly what’s left behind and why. At the end of the day, any surplus food is donated when possible, and smaller leftovers are measured to help plan better in the future.
As Leslie Jaime, Head of Restaurants at Barilla Group, says, “Winnow gave us the opportunity to develop greater awareness of our planet and made us active participants in this effort.
Encouraging Creativity
The data provided by Winnow doesn’t just reduce waste — it fuels innovation. Chefs Simona Cavazzoni and Amedeo Martini describe how the system has transformed menu planning:
“We are much more attentive to the creation of the weekly menu, balancing our daily offering based on the reports.”
By tracking guest preferences, the culinary team now tailors menus with greater precision. Chefs use waste data as inspiration to experiment with new dishes, repurpose ingredients, and maintain variety — all while minimizing environmental impact.
“Hands that love what they do never disappoint... not even the planet.”
— Chefs Simona Cavazzoni and Amedeo Martini
Looking Ahead
Felsinea’s journey with Winnow is just the beginning. With a clear mission to lead on sustainability, the company plans to continue investing in cutting-edge solutions and fostering a culture of innovation in the kitchen.
Their partnership with Winnow has proven that reducing food waste isn’t just about protecting the planet — it’s about enhancing operational efficiency, inspiring creativity, and delighting guests.
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