Post by KITRO

The lengths our food waste experts go to for our customers. 🥰 Or heights, in this case. ⛰️ Last week, Ximena Franco and Dominique Van Neyghem took the train up to Jungfraujoch / Top of Europe, at 3454 meters above sea level. They wanted to get a proper look at the setup (because mountain kitchens are tiny, and some things you just can’t grasp from a laptop), and discuss reduction goals. What’s different about working up here is that everything – ingredients, equipment, waste – has to come up and go back down the mountain by train and cableway. So food waste is a very real cost problem, not just a sustainability one. Martin Uetz, Mario Carlo Friso, and their team had been tracking kitchen losses by hand since 2019, already clear on what they were measuring and why, before KITRO made it automatic. Since starting with us in 2024, their group restaurant has reduced edible waste by another 27% and saved over €52,000 in food costs. Three more KITRO TAREs are now on their way to Jungfrau Gastronomie’s other outlets. Huge props to the team up there – and to Ximena and Dominique for making the trip. ♥️