Two Marriott properties, Marriott Hotel Hacienda Belén and Los Sueños Marriott Ocean and Golf Resort, are taking the lead on reducing food waste in Costa Rica. As the first Marriott hotels in the country to adopt AI in their kitchens, they have partnered with Winnow to track, analyse, and reduce food waste using real-time data.
In this Q&A, we speak with Dennis Whitelaw, Area General Manager for Marriott Costa Rica, and Chef Alirio Rodriguez, Executive Chef at Hacienda Belén, to explore how technology, leadership, and kitchen culture are coming together to build more sustainable operations.
You oversee multiple Marriott properties across the region. What’s your vision for leading these hotels, and how does sustainability fit into that mission?
My vision is to offer exceptional guest experiences while maintaining operational excellence and creating long-term value for our stakeholders. Sustainability is fundamental to this mission, not only as a responsibility but as a smart business strategy. By incorporating sustainable practices into our daily operations, we reduce environmental impact, motivate our teams, and meet the expectations of today’s travellers.
Why have you decided to prioritise reducing food waste? What message do you think that sends to your teams and guests?
Thanks to Marriott’s global sustainability strategy, we have aligned our goals with responsible operations, driving programmes that allow us to achieve them in the short, medium, and long term. Food waste is one of the greatest challenges in the hospitality industry. Tackling it demonstrates our commitment to efficient resource management. It tells our teams and our guests that we care for the planet, value efficiency, and respect the communities we serve, while empowering our teams to innovate.
What will success look like to you six months from now? What change would make you proud?
Success will mean measurable reductions in food waste across the properties, supported by data and visible operational improvements. I would be proud to see our teams fully engaged, sharing ideas and best practices, and inspiring other hotels to join in. Ultimately, it is about creating a culture where sustainability is woven into our daily operations.
What do you hope to learn from Winnow’s data that wasn’t visible before?
With Winnow, I am looking forward to precise, automated visibility into our food waste. It will help us identify which products are wasted most and at what stages of the process, without relying on manual records. That insight allows us to adjust menus, improve purchasing, and train our teams more effectively. It is about turning data into decisions that drive real impact.
How do you think cutting food waste can strengthen not just operations, but the overall guest experience?
Reducing food waste is not just about cutting costs. It makes our kitchens more efficient and helps us plan menus that are fresher and of higher quality. It also sends a message to our guests that sustainability matters to us, and that matters to them too. Guests want to support brands that reflect their values, and this initiative helps us deliver on that expectation.
What role do your hotels play in leading a broader movement for more sustainable hospitality in the region?
Costa Rica is known for its sustainability leadership in the region, and that gives us a responsibility to lead by example. Our commitment is not just about meeting standards. It is about building the future of hospitality where profitability and sustainability go hand in hand to create experiences that care for people and the planet.
Executive Chef, Costa Rica Marriott Hotel Hacienda Belén
Tell us a bit about your background. What brought you to this kitchen, and how has your journey shaped your approach to sustainability?
I have spent many years working with Marriott, and sustainability has become central to how I lead in the kitchen. Originally from Colombia, I have always believed that great cooking must go hand in hand with respect for natural resources. The planet we live on is becoming increasingly fragile. We are active participants in changing that, and sustainability is one of the pillars guiding both our kitchen operations and our metrics. Working with Winnow allows us to turn intention into action, using data to strengthen the sustainable practices we already value.
Winnow provides real-time insights into what’s being wasted and why. As a chef, what are you most looking forward to discovering?
Up until now, we have focused on preventing product loss through careful handling of organic and perishable ingredients. What I am really looking forward to now is gaining a clearer, more detailed view of our waste, especially with vegetables and proteins. With Winnow, we will be able to pinpoint exactly where losses occur and use that data to fine-tune planning and reduce unnecessary prep.
How do you expect Winnow to transform how your team thinks and works in the kitchen?
We will begin with training, then use real-time waste reports to build awareness and trigger action. It is about helping the team understand where improvements can be made and giving them the tools to make them. Through awareness-building workshops, hands-on training, and regular follow-ups using the data, we will set goals and make everyone responsible for driving progress.