How a Philippines hotel cut food waste by 67% with AI

When it comes to food waste, Swissôtel Clark is setting a new precedent for the Philippines’ hotel industry. Located in the Clark Freeport Zone in Pampanga, the 5 star hotel has cut waste by 67% since partnering with Winnow in February 2023. They put the impressive results down to quality data and embracing the creative opportunity found in reducing waste. 

Watch the video: how Swissôtel Clark Philippines cut food waste by 67%. 

Recognising a local and global responsibility 

Food waste is widely recognised as a global problem, contributing to 10% of all greenhouse gas emissions and contributing to substantial economic losses. In the Philippines alone, a country where ​​45% of the population faces moderate or severe food insecurity, 930 million tonnes of the food sold each year ends up in the trash. Pair that with the fact that commercial kitchens waste between 5-15% of their purchased food and, for the team at Swissôtel Clark, the responsibility to take action was clear. 

Embracing Winnow's AI Technology

To address the challenge, Swissôtel Clark adopted Winnow's AI technology, which uses computer vision to track and analyze food waste. This system provides detailed insights into the types and quantities of food being discarded, enabling the hotel’s staff to make informed decisions and optimize food preparation.

Surplus food items that might have been wasted are now repurposed into valuable ingredients for stocks, purees, and other dishes. Chef Rauzer Garcia, Executive Sous Chef of Swissôtel Clark, highlights the ease and efficiency of using Winnow's system. Reviewing the data has streamlined their operations without adding extra burdens to the kitchen staff - instead opening up new opportunities for creativity and recipe development. 

Data-Driven Solutions for Creative Operations

The data from Winnow’s technology has helped Swissôtel Clark refine their menu offerings and food handling processes, improving yields and reducing waste. By analyzing waste data, the hotel has implemented targeted strategies to minimize excess, saving 100 kg of food per week from going to landfill. This is equivalent to preventing approximately 250 meals from being wasted weekly.

Chef Rauzer Garcia found that closely examining their waste revealed numerous opportunities for creative repurposing. Changes in handling produce, such as more efficient peeling practices and repurposing overstocked items, have significantly decreased waste. This pragmatic approach has not only reduced waste but also inspired new culinary innovations, turning potential waste into unique dishes and components.

Leading by Example

Swissôtel Clark's journey with Winnow showcases the powerful role of technology in promoting sustainability and creativity in the culinary world. Since implementing Winnow’s solutions, the hotel has saved 16 tons of CO2e emissions annually and prevented 10,000 meals from ending up in landfills each year. These results reflect a balanced approach to eco-friendliness, cost-effectiveness, and culinary creativity.

The partnership between Swissôtel Clark and Winnow serves as a strong example for the hospitality industry. It demonstrates that sustainable practices can be seamlessly integrated into daily operations, enhancing operational efficiency and making a positive environmental impact.

Swissôtel Clark’s achievements convey a vital message for the industry: adopting advanced technology and data-driven solutions is essential for building a sustainable and responsible hospitality sector. Other hotels can look to Swissôtel Clark's example as a model for reducing food waste and unlocking creative culinary opportunities along the way.