Case Study: Four Seasons Resort Costa Rica cuts food waste by 50% with Winnow

How Four Seasons Resort Costa Rica at Peninsula Papagayo Cut Food Waste by 50%, Enhancing its Commitment to Sustainable Cuisine

Four Seasons Resort Costa Rica at Peninsula Papagayo, a luxury resort with sustainability at the center of its operations, wanted to reduce food waste as part of its commitment to sustainable cuisine and Four Seasons’ broader goal to cut food waste by half by 2030. Working with Winnow’s AI food waste technology, the resort aimed to better understand and address waste in its kitchens while supporting a more environmentally responsible food system.

Winnow implemented its analytics and reporting platform in two resort kitchens and the staff canteen, giving Chef Emiliano Rabia Sottil daily data to identify waste hotspots and improve production processes. In just four months, Four Seasons Resort Costa Rica cut food waste by 50% in two kitchens, prevented 40,000 meals from reaching landfill, and saved $46,000, reinforcing the resort’s sustainability and cost-efficiency goals.

Four Seasons Resort Costa Rica

Emiliano Rabia Sottil

Four Seasons Resort Costa Rica