EHL Incubator Updates

In April 2022, our SBP students worked on a project that laid the foundation for the Hotel Food Waste Benchmark Their research provided extensive data that allowed HotellerieSuisse and KITRO to plan the benchmark and provide a roadmap to help reduce

Each year, a third of all globally produced food is lost, spoiled, or disposed of. This leads to an unnecessary impact on our land and water, while also contributing to CO2 emissions (not to mention the financial consequences).

But the good news is that proper usage and processing of food lead to substantial resources and cost reduction

With that in mind, the team at HotellerieSuisse (HS) co-signed an action plan to actively salvage unnecessary food waste Under the term "Food Waste" they summarize avoidable food wastage within both private and commercial spheres.

But to tackle this delicate topic, specialized tools (that are usually expensive) or in-depth training are required This initially high barrier leads the industry to shy away from this ever-growing, important cause that affects restaurant kitchens around the world

Together, HS & KITRO want to provide a way to reduce this barrier and make it easier for the industry to adopt these measures in both an easy-to-understand and compliant manner.

Peter Drucker, a management consultant, stated that "you can’t improve what can’t be measured’’ and "what gets measured, gets managed’’. Simply put, by knowing what (and how much) food you’re wasting, you can effectively put into place preventive measures that help reduce unnecessary losses.

That’s why the need for alternative methods is key to success

Enters, ‘Hotel Food Waste Benchmark’ (HFWBM, or also abbreviated as ‘Bench’). A tool that allows you to compare your food waste performance to diverse hotels so you can learn from others and constantly improve your results Its USP is that it can effectively benchmark food waste against the diverse hotels in Switzerland This in turn drives long-term sustainability, cost reduction, and service efficiency

The creators of Bench are KITRO and HS , and the basis of the collaboration is a Hospitality Booster project The Hospitality Booster is an initiative from HS and its partners that provides networking opportunities for hoteliers , partners from the hotel industry, start - ups , and interested third parties

Benefits of using Hotel Food Waste Benchmark:

- Free access ( no account needed )

- Easy online tool (entry on HS website ; communicate via email ).

- Focus on relevant peers within the hotel industry ( not the entire hospitality industry).

- Self - evaluation ( no consulting necessary)

KITRO is a Swiss startup , founded in 2017. It provides a highly- modern solution to measure and monitor food waste in commercial kitchens where an AI device collects and registers every disposal of food With it, every item is identified and quantified , helping commercial kitchens reduce waste and make informed inventory decisions .

The EHL Incubator and Hospitality Booster collaborate to enable EHL startups to participate in its ‘ Booster Program ’. This allows such startups to benefit from its ‘ Trusted Startup Label ’.

Additionally, if you require any further information or want a direct quote from the creator of the tool at HotellerieSuisse or the Project lead of Sustainability, feel free to email karthik . muralidharan@hotelleriesuisse . ch