## Winnow Partners with Zero-Waste Chef Vojtech Végh to Revolutionize Food Waste Reduction in Commercial Kitchens
In a groundbreaking move towards a more sustainable culinary landscape, Winnow, the market leader in AI-powered food waste management solutions, has announced a strategic partnership with renowned zero-waste chef Vojtech Végh. This collaboration aims to transform the way commercial kitchens approach food waste, empowering chefs with innovative strategies to minimize waste, reduce costs, and create culinary masterpieces from often-discarded ingredients.
Vojtech Végh, a culinary innovator with extensive experience in prestigious kitchens around the world, including Michelin-starred establishments and the founding of the first zero-waste, plant-based restaurant, Surplus, in Cambodia, joins Winnow as their Zero Waste Culinary Advisor. Bringing his expertise and passion for reimagining wasted ingredients, Végh will work alongside Winnow to integrate groundbreaking zero-waste techniques into kitchens worldwide.
At the heart of this partnership lies Winnow’s AI-powered VisionAI system, which uses computer vision to recognize, track, and analyze food waste in real-time. This system provides comprehensive insights into kitchen waste streams, including overproduction, spoilage, plate waste, and trimmings. By offering this level of visibility, Winnow empowers kitchens to identify key areas for improvement and make data-driven decisions to reduce waste, optimize food costs, and implement sustainable cooking practices.
One area of particular focus is trimmings waste, often viewed as an unavoidable byproduct of food preparation. However, Winnow’s data reveals that up to 40% of trimmings waste can be avoided, potentially reducing food purchasing costs by 1-2.5%. Vojtech Végh’s expertise will be crucial in harnessing this untapped opportunity, combining his culinary creativity with Winnow’s AI insights to reimagine how chefs use trimmings and reduce waste associated with food preparation.
The partnership is already yielding impressive results. A pilot project involving seven Red Carnation Hotels saw a remarkable 40% reduction in trimmings waste within six months. This achievement was driven by a combination of Végh’s innovative culinary solutions and the real-time data provided by Winnow. The hotels have introduced dishes like watermelon skin chutney, pasta made from leftover breadcrumbs, and cocktail syrups crafted from fruit trimmings. The innovative use of trimmings even extends to creating molasses from fruit scraps, substituting treacle in the hotel’s signature Irish soda bread.
This partnership goes beyond just reducing waste; it inspires a new approach to culinary creativity. Winnow and Végh are committed to empowering chefs to see waste reduction not as a limitation but as an opportunity for innovation. The collaboration will provide chefs with personalized training programs, exclusive training materials, and webinars led by Végh himself, equipping them with practical strategies for minimizing trimmings waste, repurposing ingredients, and maximizing kitchen efficiency.
“I’m struck by the creativity of chefs in Winnow’s community on a daily basis,” said Winnow founder Marc Zornes. “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.”
This collaboration between Winnow and Vojtech Végh signifies a significant step forward in the fight against food waste. By leveraging the power of AI technology and the creative potential of zero-waste cooking, this partnership is poised to reshape the way commercial kitchens operate. With Winnow’s AI providing real-time data on food waste and Végh’s expertise offering innovative ways to repurpose trimmings and reduce waste, chefs are empowered to make more informed decisions that benefit both their bottom line and the environment. This is especially important as the global food industry faces increasing pressure to adopt more sustainable practices and reduce its environmental impact.
Looking ahead, Winnow and Végh’s partnership aims to continue expanding its influence, reaching more kitchens and chefs worldwide. The goal is to inspire a new generation of culinary professionals who are passionate about reducing waste and finding new, creative uses for every part of an ingredient. Through their combined efforts, they hope to build a future where food waste is minimized, and every dish is crafted with sustainability in mind.
