Chef Francesco Mannelli Leads 52% Reduction in Food Waste at Four Seasons Mallorca

Executive Chef Francesco Mannelli brings more than two decades of international
experience to Four Seasons Mallorca. Having previously served as Executive Chef in
Sydney, he returned to Europe in 2024 to lead the kitchen team during the launch of the new
Four Seasons property in Mallorca. “It was a big challenge," he admits. “A new opening
is always crazy, but we are very happy with the result." Growing up in Tuscany shaped
his perspective on food, and his clear, practical approach to waste reduction was integral to
the opening of the new culinary operation at Four Seasons Mallorca.

From Tuscany to Mallorca

Mannelli’s culinary identity is firmly grounded in his upbringing. “In Tuscany, there is zero food waste. It’s part of how we cook, how we live,” he says. Tuscan recipes like ribollita, a traditional soup made from day-old bread and vegetable scraps, aren’t just nostalgic, they are designed to be zero waste.

That mindset now permeates his kitchen in Mallorca, where seasonal Mediterranean menus meet a culture of conscious cooking. “My family produced olive oil, so I understand what it means to value ingredients,” he adds. “That respect carries through to how we operate here."

A Measured Impact

Installed in March 2025, the Winnow system has become a cornerstone of the team’s food waste strategy. In just over seven months, they’ve achieved a 52% reduction in food waste weight and an annualized savings of more than €66,000. This is equivalent to saving 16,000 meals and 27 tonnes of CO₂e. “I can say it’s helped us reduce not just waste, but labor and prep time too.” Mannelli shares.

From Kitchen Waste to Guest Experience

Some of the most impactful changes have been simple. Orange peels from daily juice service are now turned into house-made marmalade, offered as a take-home gift to guests. Leftover croissants become breakfast cakes. Pasta waste from the staff canteen, which once spiked to 32 kilos of waste in a month, has dropped significantly thanks to better monitoring and team engagement. Even small adjustments, like reducing croissant size from 45g to 25g, have made a measurable difference. “It seems small, but when you're making hundreds per day, it adds up,” Mannelli notes.

The Bigger Picture

Four Seasons Mallorca embraces sustainability well beyond the kitchen. Guests can tour the hotel’s olive groves, organic vineyards, and soon, its own vegetable garden. “We produce our own wine and olive oil,” says Mannelli. “Next year, our farmers will supply 500 kilos of tomatoes per month in summer. Everything is organic. And we’re starting to compost food waste too.”

Advice for Peers

Mannelli’s advice to other chefs is grounded and practical: “Be open. It may take time at first. But the savings in money, in waste, and in stress are worth it.”

His leadership shows that with the right mindset, tradition and technology can go hand in hand.