“What gets measured, gets managed” – Peter Drucker.

Learn more about the pilot project “Hotel Food Waste Benchmark“, which HotellerieSuisse has launched together with KITRO. The first benchmarking tool of the hotel industry serves to obtain an initial assessment of the level of food waste in the business by means of simple questions.

With 290,000 tons of food waste, the hotel and catering industry contributes quite a bit to food waste. Shared commitment to reducing food waste not only helps the environment, but is also reflected in operators’ wallets. Goal 12.3. of the Sustainable Development Goals (SDGs) refers to the reduction of food waste in this context and envisages halving food losses by 2030 compared to 2017.

The pilot project starts here in contrast to extensive and personnel as well as financially costly measurements beforehand, and shows the potential for more in-depth measures. With the free opportunity you have the possibility to start the Food Waste Management and to check the progress regularly. You too can contribute to minimizing food waste!

Experiences from the industry and explanation of the tool

Benno Rust, Head of Business Development KITRO, will explain exactly how the tool works and how you can compare yourself with the industry at the webinar on Thursday, December 1, 2022.

Gregor Beck, Director of Parkhotel Brenscino Brissago, explains how he is currently considering the acquisition of a measurement tool and Roger Heid, Director of Riders Hotel Laax, shares his experiences with measurement tools. Andrea Grossenbacher, specialist and responsible for the tool at HotellerieSuisse, will accompany you through the webinar.

Date and time: The Booster Talk will take place on Thursday, December 1, 2022 from 14h00 to 15h00. Registration in advance is not required.

Join now! We are looking forward to seeing you!

Team Meeting: You can join the exchange for free without pre-registration at this link.