Winnow, the market leader in AI-powered food waste management, has announced a groundbreaking partnership with zero-waste chef and sustainability pioneer Vojtech Végh. Végh will serve as Winnow’s new Zero Waste Culinary Advisor, bringing his vast expertise in reducing food waste and helping chefs reimagine how they can optimize their kitchen processes. Together, the collaboration aims to tackle one of the most overlooked aspects of food waste in the hospitality industry—trimmings waste.

With over a decade of experience in top kitchens around the globe, Végh has worked at Michelin-starred restaurants and founded Surplus, the first zero-waste, plant-based restaurant in Cambodia. His innovative approach to food waste has made him a key figure in the growing movement towards sustainability in the hotel industry. In his new role, he will work directly with Winnow’s clients to provide workshops, masterclasses, and hands-on training to help kitchens reduce waste and costs.

Trimmings Waste: The Untapped Opportunity in the Hotel Industry

One of the primary focuses of this partnership will be reducing trimmings waste, a category that often flies under the radar in hotel kitchens. Trimmings waste, also referred to as ‘cuttings,’ includes the parts of fruits, vegetables, and meats that are typically discarded. Winnow’s data reveals that over 40% of this type of waste can be avoided, potentially reducing food purchasing costs by 1-2.5% in the hospitality industry.

Winnow’s VisionAI technology uses computer vision to track and recognize food waste as it happens, giving chefs clear insights into the most common areas of waste, including trimmings, spoilage, overproduction, and plate waste. By using this data, kitchens in hotels and restaurants can save up to 8% on total food costs.

“Winnow’s data shines a critical light on what ends up in the bin, and I see enormous potential in what we can achieve together,” said Vojtech Végh. “I’ve spent my career reimagining what’s possible with wasted ingredients, and I’m thrilled to join Winnow as their new Zero Waste Culinary Advisor.”

Transforming Hotel Kitchens: A Case Study

A pilot project was recently conducted in partnership with Red Carnation Hotels, where seven properties implemented Winnow’s food waste tracking tools under Végh’s guidance. The result was a staggering 40% reduction in total trimmings waste over six months. This achievement was not just about reducing waste—it also spurred culinary innovation. Chefs at Red Carnation Hotels began creating dishes that featured often-discarded ingredients, such as watermelon skin chutney, pasta made from breadcrumbs, and fruit trimming cocktail syrups.

One particularly creative solution involved using fruit trimmings to make molasses, a sustainable substitute for treacle in Red Carnation’s signature Irish soda bread. These inventive dishes, born from a focus on sustainability, provided an enriched experience for guests, adding a unique story to their dining experience.

David Mac Donald, Head Chef at one Red Carnation property, reflected on the impact of the collaboration: “Our partnership with Winnow and Vojtech has not only allowed us to dramatically reduce our food waste but also challenged our attitude towards food. We’ve really enjoyed generating progressive ideas and recipes that provide an experience and a story to our guests—elevating our offering and their engagement.”

Expert Training and Insight for the Hospitality Industry

Winnow’s collaboration with Vojtech Végh extends beyond just data and technology—it is about training and empowering hotel kitchen staff to think creatively about waste reduction. Végh will personally train Winnow’s customer success team, enabling them to support hotel kitchens in maximizing the creative potential of cooking with trimmings. This hands-on approach, coupled with Winnow’s data insights, is designed to create lasting changes in how hotel kitchens operate.

Additionally, clients will benefit from exclusive training materials, webinars, and masterclasses led by Végh himself. This knowledge transfer will help hotel kitchens reduce waste, optimize operations, and unlock new avenues for culinary creativity, ultimately driving cost savings and a more sustainable approach to food service.

The Future of Hospitality: A Data-Driven, Waste-Free Industry

The partnership between Winnow and Végh marks a significant step forward in transforming how the hospitality industry approaches food waste management. As hotels and restaurants around the world increasingly prioritize sustainability, this collaboration offers a model for using real-time data and culinary innovation to achieve ambitious climate goals.

Winnow’s VisionAI technology, paired with Végh’s zero-waste expertise, will enable hotel kitchens to move beyond traditional practices and adopt a data-driven approach to reducing food waste. This partnership is especially relevant in today’s hotel industry, where guests and clients are increasingly demanding more sustainable practices from the establishments they frequent.

Marc Zornes, founder of Winnow, emphasized the potential impact of this collaboration: “I’m struck by the creativity of chefs in Winnow’s community on a daily basis. Through our partnership with Vojtech, we aim to further fuel that creativity, combining our data with his culinary expertise to inspire, share knowledge, and support a movement of chefs who will lead us toward the kitchen of the future.”

Conclusion: Leading the Way in Sustainable Hospitality

Winnow’s partnership with Vojtech Végh is set to redefine the hospitality industry’s approach to food waste. By focusing on trimmings waste—a largely untapped area of opportunity—this collaboration will help hotel kitchens reduce costs, improve sustainability, and create new culinary experiences for guests. As the hospitality industry continues to embrace sustainability, the combination of AI-driven data insights and expert culinary guidance offers a powerful solution to one of the sector’s most pressing challenges.

With the support of Vojtech’s expertise and Winnow’s technology, the hotel industry is poised to make significant strides toward achieving Net Zero goals while simultaneously enhancing guest satisfaction and operational efficiency. This partnership exemplifies the potential for innovation in the hospitality industry, paving the way for a more sustainable future.

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