Innovative partnership with tech company Winnow is transforming Novotel Phuket Kamala Beach kitchen and the entire hospitality sector. The hotel is now saving an estimated 21,000 meals annually and could provide one meal for one third of Phuket City’s population.
Novotel Phuket Kamala Beach, part of AccorHotels, has started to fight food waste 3 months ago using Winnow’s revolutionary technology. Within a short period of time they are already seeing incredible results. The hotel has reduced waste by 72% in value. By measuring and managing food waste, an estimated 8.4 tons of food will be saved from landfill yearly.
In 2016, AccorHotels has committed to reduce food waste by 30%. AccorHotels across Asia have been pioneer to tackle food waste. Sofitel Bangkok Sukhumvit was the first hotel to implement Winnow in its kitchen in 2015. Today there are 31 hotels working to reduce food waste thanks to Winnow in South East Asia.
With a growing number of tourists visiting Phuket every year, the island’s hotel community is very aware of the environmental challenges they face. The Phuket Hotels Association is expecting the number of international direct passenger arrivals at Phuket International Airport for the high season of 2017 to 2018 to increase by between 5 per cent and 7 per cent year year-on-year.1 The Phuket Hotels Association’s Environmental & Sustainability Working Group has launched in September a new initiative to keep the beaches clean from waste. Food waste also presents an important challenge to the island and there is an enormous savings potential for the hospitality and foodservice industry in addressing the issue.
With the Winnow technology, Novotel Phuket Kamala Beach Hotel is able to cut food waste by automatically measuring what gets thrown away and receiving data that help chefs reduce overproduction. The system comprises of a set of digital scales and tablet which is connected to the cloud making it quick and easy for chefs to measure food waste. Teams then receive daily reports highlighting where waste is occurring thereby providing insight to make their operations more efficient and sustainable.
Maxime Pourrat, Winnow’s Managing Director APAC added, “We are on a mission to connect the commercial kitchen, create a movement of chefs and inspire others to see that food is too valuable to waste. The culinary team has really engaged with the project, it is driving them to minimise waste and help them run a more sustainable kitchen. Tackling food waste is a huge opportunity for the hospitality sector and we believe that Winnow has application in virtually every professional kitchen across APAC.”
Jirayu Kongjan, Executive Chef Novotel Phuket Kamala Beach said: “As part of the wider AccorHotels social movement to tackle food waste in-line with the Group’s sustainable development program ‘Planet 21,’ we implemented Winnow’s technology to cut our food waste. So far, we managed to reduce food waste by over 70% in the initial months. My staff now understands more clearly the value of food that is wasted and has become more engaged in the process.”
About Chef Jirayu Kongjan (K. Krist)
K.Krist was born on December 2, 1973, Thailand. Inspired by his aunt and their leisurely Sunday afternoons in the kitchen, Khun Krist has always been passionate about food.
His culinary career began when he was 20 years old, as a teenager growing up in Chumpon, Thailand. Expanding his experience internationally, he moved to Malaysia, United States and then France. In 2005, Chef Krist returned to Thailand as Sous Chef where he worked in various hotels and became Executive Chef at Mövenpick Resort Bangtao Beach Phuket in 2015.
He has been in his role as Executive Chef at Novotel Phuket Kamala Beach since November 2016, where he oversees the creative and strategic initiatives of all culinary operations of the resort.
Khun Krist also dedicates a lot of time out of his busy schedule, teaching our guests true traditional Thai cuisine.