Cal Poly Pomona (CPP) University is bringing AI into its kitchens to fight food waste and students are helping lead the charge. With five kitchens, over 3,000 meals served daily, and a strong focus on hands-on learning, the university’s dining program will be using Winnow to turn data into smarter, more sustainable operations. In this Q&A Executive Chef Kristopher Arguin shares what brought him to CPP and how technology, teamwork, and CPP’s “learn by doing” ethos are reshaping the future of campus dining.
Kris, can you tell us about your background and what brought you to Cal Poly Pomona?
I moved to California from Hawaii, where I was working at Kona Brewing Company for eight years and in fine dining. In Hawaii living sustainably isn’t just encouraged, it's necessary. I was also an active spear fisherman, and that connection to the ocean taught me how important it is to protect our resources. When I came to CPP, I was drawn to the blank slate they offered me: a 150-acre farm, a brewery, a culinary school, all underutilized at the time. That freedom allowed me to build a dining program rooted in sustainability and student engagement.
Why have you decided to make food waste a priority?
Food waste hits me on multiple levels. As a chef, it’s inefficient and costly. As a human, it’s unacceptable. When I arrived at CPP, I was struck by the contradiction: we’re an agricultural and engineering school, yet there’s still food insecurity on campus. That really stuck with me. And with my background in Hawaii, I’ve seen first-hand the impact waste has on communities and ecosystems. Here at CPP, I see an opportunity to lead by example and prove that better is possible.
How do you see Winnow transforming the way your kitchen operates?
Winnow will give us visibility. It’s no longer just a hunch about what’s being wasted, we will get real data. That changes everything. Our kitchen staff can adjust how they prep, and our students, who do everything from serving to cooking, gain a deeper understanding of the impact of their work.
How involved are your students in your dining team?
Students are at the heart of our operations, about 90% of our dining team are students. They start with serving and as they build experience, they move into more advanced roles like prepping food, managing software systems, and even running inventory. Through our internship with the Collins College of Hospitality, they work alongside me and even help manage data and costing systems.
Once Winnow is installed they are not just learning how to work in a kitchen, they’re gaining real-world experience in sustainability, tech-enabled operations, and leadership. These are the skills that will set them apart in the hospitality industry of the future.
What are the biggest challenges you face around food waste on campus at the moment?
One is changing behaviour, especially among first-year students. “All you can eat” often gets interpreted as “take everything.” We’re working to shift that mindset to “take what you need.” In the back of house, it’s about helping cooks move away from autopilot routines and into more adaptive, responsive prep. It takes time, but Winnow gives us the insight to guide those changes.
How do you expect Winnow to help these challenges?
Winnow will help shine a light on waste that’s otherwise invisible. I want to understand not just what’s being wasted, but why. Is it a dish students don’t like? Is it portion size? I’m especially interested in plate waste that students take but don’t eat. That’s a huge blind spot in most operations. The more precise we can be, the better our decisions will be.
What goals have you set for the first six months of using Winnow?
The initial goal is to embed the system into our daily routine, and get everyone comfortable using it. From there, I want to see a 30% reduction in waste. But if we hit 40%, that's a real impact. Success also means scaling this across all five core kitchens and eventually beyond.
Do you think Cal Poly Pomona has a role in leading a broader movement in campus dining?
Absolutely. We’ve already had campuses visit just to observe our dining program. If we can show measurable results with Winnow, I think we’ll inspire others to follow. And as part of the Cal State system, there’s a good chance that success here can influence the entire network.