How AI is transforming foodservice sustainability

Introductions

AI has surged into the mainstream, but what does it really mean for foodservice? In this episode of the Footprint podcast, the expert panel shares how businesses are cutting through the hype to find practical, scalable applications for AI that improve sustainability performance, reduce waste, and support a more resilient food system.

Hosted by Nick Hughes, Associate Editor at Footprint, the episode features insights from:

• Sam Fianu, Digital Consumer Experience Lead, Nestlé 
• Svilen Boyadzhiev, Head of Technology, Elior UK
• David Jackson, Director of Marketing & Public Affairs, Winnow

Breaking down AI

Artificial intelligence is a broad field, but at its core, it's about technology that mimics human intelligence and can improve over time. In foodservice, this could mean anything from ChatGPT-style generative tools to the computer vision systems that help kitchens reduce food waste. What sets AI apart from traditional tech is its ability to learn, adapt, and optimise processes based on data, something the sector is starting to harness in powerful ways.

From food waste to actionable insights

Food waste is one of the clearest examples of AI’s potential. As David Jackson from AI food and waste solutions company Winnow explains, commercial kitchens typically waste between 5–15% of the food they buy, not from neglect, but from the difficulty of forecasting in busy, high-volume environments.

Winnow’s AI-powered system captures real-time images and weights of food as it’s discarded, identifying what’s being wasted and how much it costs. This data is fed back into kitchen operations to improve portioning and planning.

The impact:

• Winnow works with brands like IKEA, Hilton, and Compass Group
• Helping businesses save over $85 million in food annually
• IKEA alone cut its food waste in half, saving $37 million

Smarter planning and supply chain optimisation

Elior UK is using AI to plan more efficiently, cutting waste and emissions through better demand forecasting and portion control. By collecting and analysing data from kitchen operations, Elior can tailor future menus and optimise supply orders, reducing surplus, cost and carbon impact.

At Nestlé, AI is being used to support farmers directly, from soil monitoring that tracks water use and crop health, to satellite-powered deforestation monitoring. AI helps Nestlé ensure supply chain compliance while also supporting regenerative practices that improve biodiversity and long-term yield.

Partnerships, not silos

All three panellists agreed: AI only delivers value when it’s aligned with business and sustainability strategies. At Elior, a dedicated AI Champions Network helps bring new ideas to life, while both Nestlé and Winnow stressed the importance of working with agile start ups to stay ahead of AI’s rapid development curve.

People still matter

With AI developing at pace, workforce implications are a natural concern. But the panel emphasised that AI is not about replacing people, it’s about enabling them.

From freeing up chefs to focus on creativity, to helping sustainability teams make faster, more informed decisions, AI works best when combined with human expertise.

Looking ahead

The panel shared areas of growing interest for AI in foodservice, including:

• Predictive analytics for smarter forecasting
• AI agents that make real-time decisions
• Personalised experiences driven by consumer data
• AI's potential to cut 5 –10% of global emissions (Google/BCG)

With so much potential still untapped, the conversation around AI and sustainability is just beginning and this episode offers a compelling starting point.