Four Seasons Resort Costa Rica Cuts Food Waste by 50 Percent
Four Seasons Resort Costa Rica at Peninsula Papagayo is a luxury resort with sustainability at the heart of its operations. Reflecting the Costa Rican ethos of living in harmony with nature, the resort has made food waste prevention a top priority. Starting in August 2022, the team has used Winnow’s Artificial Intelligence technology to successfully cut food waste by 50% in two of the Resort kitchens over the first four months. Read the hotel's press release here.
Executive Chef Emiliano Rabia Sottil brings his passion for food, global perspective influenced by his time in Mexico City, Chicago, and Spain, and understanding of sustainable food systems to further elevate Four Seasons Resort Costa Rica at Peninsula Papagayo's relationship with food and the planet. "In truth, Winnow has been a great discovery. It has been a tool that has localized a problem that we didn’t think we had. We have been able to visualize changes that we could implement in the food production process. We use Winnow in one way for financial savings, for efficiency, and to support the planet."
Sustainability is at the heart of Four Seasons Resort Costa Rica at Peninsula Papagayo, with initiatives throughout the property and the destination like coral restoration projects and partnerships with local farmers. Chef Emiliano believes that food waste and sustainable cuisine pose a special opportunity to reduce their impact on the earth.
During the initial four months, the team saved 40,000 meals from reaching the landfill and $46,000 for the resort to reinvest in exquisite, locally sourced ingredients and an overall unmatched experience for its guests. We look forward to seeing further savings and waste reductions from the visionary kitchen team.
Winnow was founded with a simple belief that food is too valuable to waste. Measuring food waste is a challenge for all commercial kitchens with up to 20% of all food purchased going to waste (typically 5%-15%). Winnow supports sustainable kitchens of the future and increases profitability by cutting food purchasing costs by 3% - 8%.