Client
25hours Hotels
Europe
Challenges
TARE in use
8
How 25hours Hotels Put Numbers Behind Their Values
How 25hours Hotels Put Numbers Behind Their Values
Running a hotel with personality and a conscience isn’t always easy. 25hours Hotels – known for design-forward properties and a fiercely independent spirit – takes both seriously. Committed to measurable environmental action through their “good & green” programme, the group needed food waste data they could actually act on. That’s where KITRO came in.
Client
25hours Hotels
Europe
Challenges
TARE in use
8
How 25hours Hotels Put Numbers Behind Their Values
How 25hours Hotels Put Numbers Behind Their Values
Running a hotel with personality and a conscience isn’t always easy. 25hours Hotels – known for design-forward properties and a fiercely independent spirit – takes both seriously. Committed to measurable environmental action through their “good & green” programme, the group needed food waste data they could actually act on. That’s where KITRO came in.
Client
25hours Hotels
Europe
Challenges
TARE in use
8
How 25hours Hotels Put Numbers Behind Their Values
How 25hours Hotels Put Numbers Behind Their Values
Running a hotel with personality and a conscience isn’t always easy. 25hours Hotels – known for design-forward properties and a fiercely independent spirit – takes both seriously. Committed to measurable environmental action through their “good & green” programme, the group needed food waste data they could actually act on. That’s where KITRO came in.
BACKGROUND
DRIVING MEASURABLE IMPACT ACROSS 8 HOTELS
DRIVING MEASURABLE IMPACT ACROSS 8 HOTELS
Some properties had measured food waste before. What was different with KITRO was that the data came with a person – someone who reviews it with the team, pushes them to act, and follows up.
BACKGROUND
DRIVING MEASURABLE IMPACT ACROSS 8 HOTELS
DRIVING MEASURABLE IMPACT ACROSS 8 HOTELS
Some properties had measured food waste before. What was different with KITRO was that the data came with a person – someone who reviews it with the team, pushes them to act, and follows up.
BACKGROUND
DRIVING MEASURABLE IMPACT ACROSS 8 HOTELS
DRIVING MEASURABLE IMPACT ACROSS 8 HOTELS
Some properties had measured food waste before. What was different with KITRO was that the data came with a person – someone who reviews it with the team, pushes them to act, and follows up.
MUSHROOMS
weight:
source:
time:
398
gr
prep waste
13
:
13
WHAT CHANGED WITH KITRO
Monthly review calls with each hotel team:
tracking reductions, setting focus items, and aligning on next steps to keep food waste a standing priority.
Agreed actions start immediately:
every review ends with a concrete next step, and teams act on it the same day.
Individual consulting tailored to each property:
the clarity and accountability of working with a dedicated partner, not just a measuring device.
MUSHROOMS
weight:
source:
time:
398
gr
prep waste
13
:
13
WHAT CHANGED WITH KITRO
Monthly review calls with each hotel team:
tracking reductions, setting focus items, and aligning on next steps to keep food waste a standing priority.
Agreed actions start immediately:
every review ends with a concrete next step, and teams act on it the same day.
Individual consulting tailored to each property:
the clarity and accountability of working with a dedicated partner, not just a measuring device.
MUSHROOMS
weight:
source:
time:
398
gr
prep waste
13
:
13
WHAT CHANGED WITH KITRO
Monthly review calls with each hotel team:
tracking reductions, setting focus items, and aligning on next steps to keep food waste a standing priority.
Agreed actions start immediately:
every review ends with a concrete next step, and teams act on it the same day.
Individual consulting tailored to each property:
the clarity and accountability of working with a dedicated partner, not just a measuring device.
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 6 PROPERTIES
MEASURING FOR OVER 12 MONTHS
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 6 PROPERTIES
MEASURING FOR OVER 12 MONTHS
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 6 PROPERTIES
MEASURING FOR OVER 12 MONTHS
Client
25hours Indre By
Copenhagen, Denmark
Challenges
TARE in use
1
Customer spotlight
HOW 25HOURS INDRE BY GAVE THEIR CREATIVE KITCHEN A DATA-DRIVEN EDGE
HOW 25HOURS INDRE BY GAVE THEIR CREATIVE KITCHEN A DATA-DRIVEN EDGE
25hours Hotel Indre By sits in a former university building in Copenhagen's city centre. The hotel has 243 rooms, a NENI restaurant serving Middle Eastern-inspired dishes, and two bars.
Client
25hours Indre By
Copenhagen, Denmark
Challenges
TARE in use
1
Customer spotlight
HOW 25HOURS INDRE BY GAVE THEIR CREATIVE KITCHEN A DATA-DRIVEN EDGE
HOW 25HOURS INDRE BY GAVE THEIR CREATIVE KITCHEN A DATA-DRIVEN EDGE
25hours Hotel Indre By sits in a former university building in Copenhagen's city centre. The hotel has 243 rooms, a NENI restaurant serving Middle Eastern-inspired dishes, and two bars.
Client
25hours Indre By
Copenhagen, Denmark
Challenges
TARE in use
1
Customer spotlight
HOW 25HOURS INDRE BY GAVE THEIR CREATIVE KITCHEN A DATA-DRIVEN EDGE
HOW 25HOURS INDRE BY GAVE THEIR CREATIVE KITCHEN A DATA-DRIVEN EDGE
25hours Hotel Indre By sits in a former university building in Copenhagen's city centre. The hotel has 243 rooms, a NENI restaurant serving Middle Eastern-inspired dishes, and two bars.
KEY ACTIONS TAKEN
What Structured Review Calls Actually Deliver
What Structured Review Calls Actually Deliver
Since partnering with KITRO in 2024, the team has taken a data-driven approach to food waste – identifying what’s being thrown away, when, and why – and turning those insights into real, lasting change.
KEY ACTIONS TAKEN
What Structured Review Calls Actually Deliver
What Structured Review Calls Actually Deliver
Since partnering with KITRO in 2024, the team has taken a data-driven approach to food waste – identifying what’s being thrown away, when, and why – and turning those insights into real, lasting change.
KEY ACTIONS TAKEN
What Structured Review Calls Actually Deliver
What Structured Review Calls Actually Deliver
Since partnering with KITRO in 2024, the team has taken a data-driven approach to food waste – identifying what’s being thrown away, when, and why – and turning those insights into real, lasting change.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
WHAT CHANGED WITH KITRO
Guest-directed portions:
asking “one egg or two?”, offering right-sized breakfast items, and timing service to match what diners actually finish.
Strategic menu changes:
swapping pre-cut fruit salad for whole fruit bowls, removing off-season items that sit, and focusing on regional ingredients that move.
Making every ingredient count:
dried garnishes for drinks, repurposing cut vegetables for hot prep, and serving bread end slices instead of discarding them.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
WHAT CHANGED WITH KITRO
Guest-directed portions:
asking “one egg or two?”, offering right-sized breakfast items, and timing service to match what diners actually finish.
Strategic menu changes:
swapping pre-cut fruit salad for whole fruit bowls, removing off-season items that sit, and focusing on regional ingredients that move.
Making every ingredient count:
dried garnishes for drinks, repurposing cut vegetables for hot prep, and serving bread end slices instead of discarding them.
BREAD
weight:
source:
time:
489
gr
plate waste
14
:
38
WHAT CHANGED WITH KITRO
Guest-directed portions:
asking “one egg or two?”, offering right-sized breakfast items, and timing service to match what diners actually finish.
Strategic menu changes:
swapping pre-cut fruit salad for whole fruit bowls, removing off-season items that sit, and focusing on regional ingredients that move.
Making every ingredient count:
dried garnishes for drinks, repurposing cut vegetables for hot prep, and serving bread end slices instead of discarding them.
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
TESTIMONIAL
“WE MINIMIZE WASTE, LOWER OUR ENVIRONMENTAL IMPACT, AND STRENGTHEN OPERATIONAL EFFICIENCY.”
“Reducing food waste is a core element of our ESG commitment. Through structured processes, responsible sourcing, and team engagement, we minimize waste, lower our environmental impact, and strengthen operational efficiency. Sustainable food management is not optional – it is a responsibility towards us and our guests for a more sustainable future.”
Hotel Manager
David Schaad
TESTIMONIAL
“WE MINIMIZE WASTE, LOWER OUR ENVIRONMENTAL IMPACT, AND STRENGTHEN OPERATIONAL EFFICIENCY.”
“Reducing food waste is a core element of our ESG commitment. Through structured processes, responsible sourcing, and team engagement, we minimize waste, lower our environmental impact, and strengthen operational efficiency. Sustainable food management is not optional – it is a responsibility towards us and our guests for a more sustainable future.”
Hotel Manager
David Schaad
TESTIMONIAL
“WE MINIMIZE WASTE, LOWER OUR ENVIRONMENTAL IMPACT, AND STRENGTHEN OPERATIONAL EFFICIENCY.”
“Reducing food waste is a core element of our ESG commitment. Through structured processes, responsible sourcing, and team engagement, we minimize waste, lower our environmental impact, and strengthen operational efficiency. Sustainable food management is not optional – it is a responsibility towards us and our guests for a more sustainable future.”
Hotel Manager
David Schaad
Ready to see
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Ready to see YOUR impact?
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By subscribing you agree to our Privacy Policy and provide consent to receive updates from KITRO.
© 2025 KITRO All rights reserved