Case Study: Four Seasons Hotel New Orleans achieves a 48% reduction in food waste with Winnow

Winnow's AI Helps Four Seasons New Orleans Cut Food Waste and Champion Local Sustainability

Four Seasons Hotel New Orleans, a luxury property focused on sustainability and local sourcing, needed a better way to measure and reduce kitchen food waste. To support that goal, the hotel turned to Winnow’s AI-powered food waste tracking system, led by Executive Steward Irvin, to gain clearer visibility into overproduction, waste patterns, and inventory issues.

With Winnow, the team received daily reports that helped them adjust production, repurpose leftovers, and improve menu planning and purchasing decisions. Winnow helped Four Seasons Hotel New Orleans cut food waste by 48%, save $65,000 annually, reduce CO²e by 46 tons each year, and save 27,000 meals annually, including 17,000 meals kept out of landfill.

Four Seasons Hotel New Orleans

Irvin

Executive Steward