Pass It On: Marc Zornes and Vojtech Végh - Chefs using Winnow are now saving $100M in food waste скачать в хорошем качестве

Pass It On: Marc Zornes and Vojtech Végh - Chefs using Winnow are now saving $100M in food waste

Details of 100 Recipes for 100 Million competition here: https://www.winnowsolutions.com/100re... In this special episode of Pass It On, we celebrate a major milestone: chefs using Winnow are now preventing over $100 million worth of food from being wasted every year. We are joined by Marc Zornes, Founder & CEO of Winnow, and Vojtech Vegh, Zero Waste Culinary Advisor, to unpack what this moment really means for chefs, kitchens, and the future of hospitality. Marc shares how Winnow began with a simple question in a staff cafeteria and grew into a global movement powered by AI, data, and chef-led change. Vojtech reflects journey into cheffing, why zero-waste cooking is a mindset before it’s a method, and how creativity thrives when waste becomes the constraint. To mark the milestone, Winnow is launching the 100 Recipes for $100 Million Challenge — a global call for chefs to share their most creative zero-waste recipes. From reimagined trimmings to bold new techniques, the challenge celebrates the ideas that are helping kitchens cut waste while cooking incredible food. --- 00:00 – Welcome to Pass It On & why this episode is different 00:11 – What is Pass It On and who’s joining the conversation 01:04 – The big milestone: $100 million worth of food saved 02:29 – How Winnow began: from a staff cafeteria to a global platform 04:32 – Why food waste reduction is becoming a movement 05:00 – Creativity, control, and what chefs unlock when waste is visible 07:11 – Vojtech’s journey into cheffing & discovering food waste 08:55 – From running restaurants to teaching zero-waste kitchens 09:04 – How Marc and Vojtech first connected 10:48 – Why zero waste is about techniques, not just recipes 14:27 – How Winnow’s technology evolved over the years 18:29 – Why data makes a chef’s life easier (no more digging in bins) 20:12 – The biggest challenge on the journey to $100M: COVID 22:44 – Starting a food business during global lockdown 24:19 – The best advice Marc & Vojtech have ever received 31:41 – Introducing 100 Recipes for $100 Million 32:30 – What makes a winning zero-waste recipe 33:49 – Banana peel miso, watermelon rind & chefs pushing creativity 34:46 – Why zero-waste dishes should just be… dishes 38:03 – What’s next: making food waste prevention the industry standard 41:15 – The mindset shift holding kitchens back from reducing waste 44:36 – Final meals: comfort food, nostalgia & bold flavours 48:22 – Hannah’s final meal & closing reflections