Restaurant Associates, a leader in contract catering and hospitality services, has made significant strides in reducing food waste.  Known for delivering world-class food and hospitality to corporate offices and event spaces, Restaurant Associates also prides itself on culinary creativity and sustainability. At a private equity firm in London, they’ve cut food waste by 50% within 6 months, using Winnow’s technology, while also implementing creative, eco-friendly approaches that support their green mission.

The Challenge of Food Waste

Food waste remains one of the biggest environmental challenges globally, contributing to nearly 10% of greenhouse gas emissions. When food is discarded, the resources used to produce, transport, and store it—including water, energy, and labor—are also wasted. Restaurant Associates recognized this issue early on and took strategic measures to address it.

In collaboration with Winnow, the kitchen team at Restaurant Associates has been able to accurately monitor waste and make informed decisions about their food preparation processes. This initiative has led to a 50% reduction in food waste, transforming their operations and minimising their environmental footprint.

The Results

• 50% reduction in food waste
• 4,400 meals saved annually
• 7.5 tonnes CO2e saved annually (equivalent to the emissions from charging half a million phones)
• 2 tonnes food waste saved annually
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Creative Use of Waste

The kitchen team is led by Chef Danielle Gilis, with over 30 years of experience ranging from Michelin Star kitchens to contract catering. She is committed to sustainability and innovative kitchen management. “You need to stop and think about what's in front of you—how can you utilise the whole product? Look at it as a whole, not just the bit that you want,” advises Chef Danielle. As a team they have found creative ways to repurpose what would traditionally be considered waste into new, flavorful uses:

• Fruit Peel Tea: All the fruit peelings and cores from fruit salads are turned into an infusion tea.
• Non-Allergenic Smoothies: The tea is then used in non-allergenic smoothies, reducing the need for milk.
• Kimchi and Pesto: Vegetable trimmings are fermented to create homemade kimchi or used to make pesto, which is used in multiple dishes.
• Citrus Paste from Lemon & Lime Skins: After juicing lemons and limes, the kitchen team boils down the skins to create a citrus paste for dressings and hummus.
• Coffee Beans for Gardens: Clients are offered coffee beans to take home for their gardens.

Team awareness

Chef Danielle emphases how Winnow’s insights enhance team awareness by providing clear data. "It gives you information to make the team more aware of what's going on... it's here in black and white on the screen," she explains. In addition to raising awareness through  data, waste reduction is embedded in the training from day one. This ensures that new team members understand the importance of minimising waste and adopting sustainable practices right from the start. This proactive approach ensures that employees quickly integrate waste-reduction strategies into their daily operations.

Data Insights

Using Winnow’s insights dashboard has empowered Restaurant Associates to monitor waste daily. "What I find most useful is at the end of the week, I get the Winnow dashboard and see my weekly wastage. I can look at the ups and downs of what exactly is being thrown away," Chef Danielle explains. Monitoring waste on a daily scale allows them to quickly identify and address inefficiencies, resulting in faster implementation of waste-reduction strategies.

Plastic - Free Commitment

A significant part of their sustainability initiative has been the elimination of single-use plastics. They have been cling film-free for five years and work closely with suppliers to ensure their produce is delivered plastic-free. Restaurant Associates is also exploring alternatives to vinyl gloves, further reducing their reliance on plastic.

Conclusion

The impressive results achieved by Restaurant Associates demonstrate the power of combining technology with a dedicated team to reduce food waste and increase sustainability. By embracing Winnow’s food waste tracking system, creating innovative dishes from leftovers, and committing to reducing plastic use, Restaurant Associates is setting a new standard in eco-friendly kitchen operations. Their success serves as an inspiration for other organizations looking to minimize their environmental impact while driving efficiency and innovation.