NetherlandsProfessional services2025 – ongoingPwC Amsterdam
ISS-operated kitchen food-waste reduction with Winnow
PwC Amsterdam's ISS kitchen reported 40% less food waste with Winnow
Problem
The ISS-operated kitchen at PwC Amsterdam struggled with overproduction and limited visibility into waste. Banqueting demand was particularly variable.
Approach
The kitchen introduced Winnow's AI food-waste system and used daily and weekly reports to adjust production. Staff reduced portions and reused surplus ingredients. They also combined waste information with point-of-sale data to replace unpopular dishes.
Results
Takeaway
The kitchen changed production quantities and menus in response to waste measurements. The reported savings included those operational changes.
Categories
- Size
- Large enterprise
- Industry
- Professional services
- Business function
- Production and quality
- Innovation type
- Process innovation
- AI technology
- Predictive analytics and ML
- Adoption
- Vendor solution
- Goal
- Cost savings
- Evidence
- Vendor case study
Sources
Source summaries
Winnow described the kitchen's use of waste reports to change preparation and menus. It reported 40% less waste by weight and $124,000 in annualized savings.
Full details are in the original sources.
