KITRO

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Lausanne
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Description
KITRO offers an automated measurement and analysis solution for the reduction of food waste in the foodservice and hotel industry. Using a scale, a camera and artificial intelligence, KITRO automatically measures and analyses food waste within the property. Customers gain access to their analysis via an online dashboard, which they can then use to improve their work processes and thus save food waste and costs. KITRO's solution addresses the problem of increasing food waste and supports customers in a simple way to an efficient and sustainable food handling.
Languages offered
German
English
French
Spanish
Country focus
Worldwide
Industry focus
SaaS
Waste
Restaurants
Food
Governments and Organizations
Customer size
All
Service
Measure
Reduce
Marketing
Measuring
(Voluntary) certification, Help with frameworks and metrics
Description of Measuring service
We measure and monitor food waste (item specific)
Reducing
SaaS Recommendation, Consulting, Waste Management, Improve food orders, Integrate climate action for customers
Description of Reduction service
Based on the data we collect, we offer a consulting service to our customers where they receive best practises and concrete actions they can implement to reduce their food waste.
Compensating
Description of Compensation service
Not only do we help our customers to get a hold of their food waste, but we also want to actively increase awareness about the issue within their organization and externally. Therefore, we encourage them to hang up posters and communicate their efforts to their end consumers (guests/patients/students). This will also help them understand why the buffets are maybe restructured and hopefully increase their awareness when it comes to their personal behaviour.
Description of Communication service
Not only do we help our customers to get a hold of their food waste, but we also want to actively increase awareness about the issue within their organization and externally. Therefore, we encourage them to hang up posters and communicate their efforts to their end consumers (guests/patients/students). This will also help them understand why the buffets are maybe restructured and hopefully increase their awareness when it comes to their personal behaviour.