Post by Winnow

“We were not paying for ingredients, but we were paying for garbage.” For Chef Shriya Gurung at Waldorf Astoria Doha West Bay , seeing food waste clearly changed the way she looked at the bin. When her team started looking at food waste data, they gained visibility into what was actually being thrown away and the true cost behind it. What once looked like everyday kitchen waste became a source of insight, creativity, and action. That insight went on to inspire her winning dish in our 100 Recipes for $100M competition: Hash Brown Gnocchi with Mushroom Ragout. Chef Shriya’s story is a powerful reminder that food waste data doesn’t just help kitchens reduce what they throw away. It helps chefs see value differently and turn overlooked ingredients into something worth celebrating. Watch the full episode here: https://lnkd.in/dcR6X99g Taste of Hilton #FoodWaste #Sustainability #Hospitality #Chefs

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