The largest percentage of food waste occurs in cafés/restaurants and hotel kitchens, which in Switzerland account for 290,000 tonnes per year, or 7 tonnes per kitchen

Therefore it is imperative that we encourage the hotel industry to reduce food waste. But do you know how well your Business is doing in this factor?

Measuring food waste need not be difficult but comparing yourself to the market today is. Due to this, KITRO together with the Hospitality Booster is developing a benchmark for food waste specific to the Swiss hotel industry.

To effectively do this, we must first define what the various relevant segmentations are. If you would like to be part of this potentially industry defining solution, this is your chance!

We are searching for Hotels who would like to take part in a workshop for half a day on the 10th of February 2022. The workshop will be conducted in English.

Have we piqued your interest?
Feel free to contact Karthik Muralidharan under

We look forward to working with you