The restaurant, operated by Hugh (pictured below), has reduced waste by a third in just two months using Winnow’s smart meter, a pilot project to cut food waste.
The smart meter helps chefs measure and manage food waste by recording what is thrown in the bin.
In the kitchen the team used the Winnow system to create a league table to foster friendly competition between staff.
Data from Winnow’s reporting highlighted where changes could be made to operations and as a result citrus peels are being salted and preserved, burger buns have been reduced in size and vegetable trimmings are collected by a local organic farm for compost.
Marc Zornes, Winnow CEO & founder said: "The team at River Cottage got behind the initiative to reduce waste from day one and we're thrilled to see significant reductions in waste having used Winnow.
“Having worked in over 200 kitchens we've consistently seen waste cut in half, increasing profitability whilst doing the right thing for the environment at the same time. The results at River Cottage is testimony to the opportunity facing the whole hospitality sector.”
Winnow believes that food is far too valuable to waste and that technology can transform the way food is used.