Melco Resorts & Entertainment has in one year cut plate waste in
employee dining areas by up to 35%, thanks to a combination of advanced
technology with the latest thinking in behavioural science.
In 2020, Melco launched the Winnow Vision, an Artificial Intelligence
(AI) system, across its properties to eliminate overproduced food waste
in employee dining room kitchens.
To combat plate waste, Melco collaborated with Winnow and London
School of Economics (LSE) on a project to combine Winnow’s new
post-consumer waste measurement product, Winnow Sense — a touchless
system designed to measure plate waste, with a study to monitor consumer
According to Winnow, in most commercial kitchens that serve
pre-prepared foods, around 5% to 15% of all food purchased ends up being
wasted. Around 30% of such food waste purportedly occurs because diners
take more than they can consume and leave unwanted food on their
plates. To test whether strategically placed communications could help
diners make more sustainable choices, a study was carried out at Melco’s
employee dining facilities in Macau at City of Dreams, Studio City and
Altira Macau resorts. The three properties combined serve over 11,000
employee meals daily.
The study involved a series of experiments conducted by the LSE
Department of Psychological & Behavioural Science which concluded
that anthropomorphised food (i.e. pictures that depicted happy and sad
food) had significant impacts on behaviours leading to reduced levels of
The project has been successful, with interventions shown to reduce
food waste by as much as 35% and qualitative feedback from colleagues
showing a shift in behaviour both at work and at work. While Winnow
Sense has been installed in all employee dining rooms across Melco’s
integrated resorts in Macau and Manila, Melco and Winnow are not in the
process of exploring applications in consumer-facing dining areas.
“We couldn’t be more proud of the team at Melco who have already cut
food waste significantly with Winnow but wanted to go even further,”
Marc Zornes, CEO and co-founder of Winnow said.
“The blueprint designed in collaboration with world renowned experts
from the London School of Economics presents huge opportunities for
operators everywhere to help their diners make more sustainable food
choices whilst maintaining high levels of customer satisfaction,” Zornes