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Artificial Intelligence Research
Posted on March 25, 2019 by

AI cuts food waste in commercial kitchens

Winnow Vision is 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. Food waste costs the hospitality industry over $100bn annually. Kitchens can waste up to 20% of food purchased, often equivalent to their total net profits. This is because chefs too often lack the necessary tools to accurately measure and manage waste. For more information see the IDTechEx report on Ten Forecasts for Digital Transformation.
 
Now Winnow Vision has incorporated AI into the professional kitchen at scale. This is a breakthrough product in the fight against food waste. Automation reduces the barriers to entry for thousands of kitchens around the world.
 
What gets measured gets managed, and by using data intelligently kitchens can be made more efficient. Winnow develops technology to help chefs achieve greater visibility in their kitchens and make better decisions that lead to dramatically reduced food waste and costs. Empowering chefs around the world to spend more time being creative with food.
 
From day one, Winnow Vision offers improved data accuracy by validating each food waste entry, providing richer insight to help teams reduce waste.
 
As more image data is gathered, Winnow Vision becomes smarter. When recognition capability is turned on, a state of semiautomation is reached where users are only required to confirm the suggested food. This reduces human error and saves users time. Eventually, full automation will not require any input from the team.
 
 
Winnow Vision incorporates a camera that sits on top of the food disposal bin using technology to recognise the food that is put into the bin, and the cost of the disposed food. This information can be sent to the chef and management. Using this information food waste can be reduced along with savings in costs. Winnow Vision hopes to prevent billion dollars worth of food from being thrown away per annum.
 
 
The FAO estimates that:
  • Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted.
  • Food losses and waste amounts to roughly US$ 680 billion in industrialized countries and US$ 310 billion in developing countries.
  • Industrialized and developing countries dissipate roughly the same quantities of food — respectively 670 and 630 million tonnes.
  • Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.
  • Global quantitative food losses and waste per year are roughly 30% for cereals, 40-50% for root crops, fruits and vegetables, 20% for oil seeds, meat and dairy plus 35% for fish.
  • Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes).
  • The amount of food lost or wasted every year is equivalent to more than half of the world's annual cereals crop (2.3 billion tonnes in 2009/2010).
  • Per capita waste by consumers is between 95-115 kg a year in Europe and North America, while consumers in sub-Saharan Africa, south and south-eastern Asia, each throw away only 6-11 kg a year.
  • At retail level, large quantities of food are wasted due to quality standards that over-emphasize appearance.
  • Food loss and waste also amount to a major squandering of resources, including water, land, energy, labour and capital and needlessly produce greenhouse gas emissions, contributing to global warming and climate change.
 
 
Source and top image: Winnow Vision
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