Client
Marriott International
EMEA
Challenges
TARE in use
45 (across 36 hotels)
CREATING TANGIBLE CHANGE TOWARD SUSTAINABLE HOTEL PRACTICES
CREATING TANGIBLE CHANGE TOWARD SUSTAINABLE HOTEL PRACTICES
Marriott International Group has placed food waste at the core of its ESG strategy with Marriott’s Serve360 commitment.
After proving successful in multiple Marriott properties, KITRO became a preferred partner of the group in 2025.
Client
Marriott International
EMEA
Challenges
TARE in use
45 (across 36 hotels)
CREATING TANGIBLE CHANGE TOWARD SUSTAINABLE HOTEL PRACTICES
CREATING TANGIBLE CHANGE TOWARD SUSTAINABLE HOTEL PRACTICES
Marriott International Group has placed food waste at the core of its ESG strategy with Marriott’s Serve360 commitment.
After proving successful in multiple Marriott properties, KITRO became a preferred partner of the group in 2025.
Client
Marriott International
EMEA
Challenges
TARE in use
45 (across 36 hotels)
CREATING TANGIBLE CHANGE TOWARD SUSTAINABLE HOTEL PRACTICES
CREATING TANGIBLE CHANGE TOWARD SUSTAINABLE HOTEL PRACTICES
Marriott International Group has placed food waste at the core of its ESG strategy with Marriott’s Serve360 commitment.
After proving successful in multiple Marriott properties, KITRO became a preferred partner of the group in 2025.
BACKGROUND
GOAL TO CUT food
waste by 50%
GOAL TO CUT food
waste by 50%
Marriott International has set an ambitious global goal to cut food waste by 50%, reflecting its strong commitment to sustainability and responsible hospitality.
With thousands of meals prepared daily across its properties, tackling food waste is both a challenge and an opportunity to make a real impact. By leveraging innovative solutions like KITRO, Marriott is able to measure, understand, and reduce waste, turning data into action and driving meaningful change across its hotels.
BACKGROUND
GOAL TO CUT food
waste by 50%
GOAL TO CUT food
waste by 50%
Marriott International has set an ambitious global goal to cut food waste by 50%, reflecting its strong commitment to sustainability and responsible hospitality.
With thousands of meals prepared daily across its properties, tackling food waste is both a challenge and an opportunity to make a real impact. By leveraging innovative solutions like KITRO, Marriott is able to measure, understand, and reduce waste, turning data into action and driving meaningful change across its hotels.
BACKGROUND
GOAL TO CUT food
waste by 50%
GOAL TO CUT food
waste by 50%
Marriott International has set an ambitious global goal to cut food waste by 50%, reflecting its strong commitment to sustainability and responsible hospitality.
With thousands of meals prepared daily across its properties, tackling food waste is both a challenge and an opportunity to make a real impact. By leveraging innovative solutions like KITRO, Marriott is able to measure, understand, and reduce waste, turning data into action and driving meaningful change across its hotels.
BROCCOLI
weight:
source:
time:
276
gr
plate waste
13
:
07
PARTNERING WITH KITRO
ALLOWED MARRIOTT INTERNATIONAL TO
Track waste across multiple properties
Having the same solution for waste measurement in different hotels allowed for granular reporting at both property & HQ level.
Share best practices across properties
KITRO is an easy solution that is quickly adopted by the team’s onsite, and their food waste experts can proactively share what works among participating hotels.
Translate data into policy
KITRO can be implemented without straff training, but it supports coaching for food waste awareness, as well as SOP and purchasing adjustments.
BROCCOLI
weight:
source:
time:
276
gr
plate waste
13
:
07
PARTNERING WITH KITRO
ALLOWED MARRIOTT INTERNATIONAL TO
Track waste across multiple properties
Having the same solution for waste measurement in different hotels allowed for granular reporting at both property & HQ level.
Share best practices across properties
KITRO is an easy solution that is quickly adopted by the team’s onsite, and their food waste experts can proactively share what works among participating hotels.
Translate data into policy
KITRO can be implemented without straff training, but it supports coaching for food waste awareness, as well as SOP and purchasing adjustments.
BROCCOLI
weight:
source:
time:
276
gr
plate waste
13
:
07
PARTNERING WITH KITRO
ALLOWED MARRIOTT INTERNATIONAL TO
Track waste across multiple properties
Having the same solution for waste measurement in different hotels allowed for granular reporting at both property & HQ level.
Share best practices across properties
KITRO is an easy solution that is quickly adopted by the team’s onsite, and their food waste experts can proactively share what works among participating hotels.
Translate data into policy
KITRO can be implemented without straff training, but it supports coaching for food waste awareness, as well as SOP and purchasing adjustments.
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 3 PROPERTIES
MEASURING FOR OVER 12 MONTHS
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 3 PROPERTIES
MEASURING FOR OVER 12 MONTHS
IMPACT
ANNUAL RESULTS
PER PROPERTY
DATA IS THE AVERAGE OF 3 PROPERTIES
MEASURING FOR OVER 12 MONTHS
TESTIMONIAL
WHAT MARRIOTT
IS SAYING
“KITRO is a plug and play with very little effort for training and understanding. It‘s actually self-explanatory, and that‘s the beauty of it. It has helped me to better measure food waste and to better understand it. I get my monthly dashboard and can analyze results with my employees and define additional activities.”
General Manager at Zürich Marriott Hotel
Daniel Lehmann
TESTIMONIAL
WHAT MARRIOTT
IS SAYING
“KITRO is a plug and play with very little effort for training and understanding. It‘s actually self-explanatory, and that‘s the beauty of it. It has helped me to better measure food waste and to better understand it. I get my monthly dashboard and can analyze results with my employees and define additional activities.”
General Manager at Zürich Marriott Hotel
Daniel Lehmann
TESTIMONIAL
WHAT MARRIOTT
IS SAYING
“KITRO is a plug and play with very little effort for training and understanding. It‘s actually self-explanatory, and that‘s the beauty of it. It has helped me to better measure food waste and to better understand it. I get my monthly dashboard and can analyze results with my employees and define additional activities.”
General Manager at Zürich Marriott Hotel
Daniel Lehmann
TESTIMONIAL
WHAT MARRIOTT
IS SAYING
“KITRO is a plug and play with very little effort for training and understanding. It‘s actually self-explanatory, and that‘s the beauty of it. It has helped me to better measure food waste and to better understand it. I get my monthly dashboard and can analyze results with my employees and define additional activities.”
General Manager at Zürich Marriott Hotel
Daniel Lehmann
Client
Zürich Marriott Hotel
Switzerland
Challenges
TARE in use
5
Customer spotlight
How zurich marriott hotel
benefits from
using kitro
How zurich marriott hotel
benefits from
using kitro
The Zurich Marriott Hotel is a 5-star property located along the Limmat River in central Zurich, just a short walk from the main train station and the historic Old Town.
Client
Zürich Marriott Hotel
Switzerland
Challenges
TARE in use
5
Customer spotlight
How zurich marriott hotel
benefits from
using kitro
How zurich marriott hotel
benefits from
using kitro
The Zurich Marriott Hotel is a 5-star property located along the Limmat River in central Zurich, just a short walk from the main train station and the historic Old Town.
Client
Zürich Marriott Hotel
Switzerland
Challenges
TARE in use
5
Customer spotlight
How zurich marriott hotel
benefits from
using kitro
How zurich marriott hotel
benefits from
using kitro
The Zurich Marriott Hotel is a 5-star property located along the Limmat River in central Zurich, just a short walk from the main train station and the historic Old Town.
BACKGROUND
managing food waste
was a challenge
managing food waste
was a challenge
The hotel offers 266 modern guest rooms and suites. Dining options include the eCHo Restaurant, serving Swiss cuisine, the White Elephant Restaurant, offering Thai specialties, and the Lenox Bar with an adjacent cigar lounge.
With over 40 employees working in the kitchen and 220'000 meals served each year, managing food waste was a big challenge.
BACKGROUND
managing food waste
was a challenge
managing food waste
was a challenge
The hotel offers 266 modern guest rooms and suites. Dining options include the eCHo Restaurant, serving Swiss cuisine, the White Elephant Restaurant, offering Thai specialties, and the Lenox Bar with an adjacent cigar lounge.
With over 40 employees working in the kitchen and 220'000 meals served each year, managing food waste was a big challenge.
BACKGROUND
managing food waste
was a challenge
managing food waste
was a challenge
The hotel offers 266 modern guest rooms and suites. Dining options include the eCHo Restaurant, serving Swiss cuisine, the White Elephant Restaurant, offering Thai specialties, and the Lenox Bar with an adjacent cigar lounge.
With over 40 employees working in the kitchen and 220'000 meals served each year, managing food waste was a big challenge.
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
IMPACT
ANNUAL RESULTS
TESTIMONIAL
SOME WORDS FROM THE TEAM
“Since we started working with KITRO, in the first 10-11 months we have reduced food waste by 18% which is more than positive.”
Executive Chef
Mauricio Muñoz
“KITRO has provided us with precise data on the type, quantity and time of food waste – information that we previously lacked completely and which now helps us to take targeted measures.”
Director of F&B Operations
Frank Brabant
TESTIMONIAL
SOME WORDS FROM THE TEAM
“Since we started working with KITRO, in the first 10-11 months we have reduced food waste by 18% which is more than positive.”
Executive Chef
Mauricio Muñoz
“KITRO has provided us with precise data on the type, quantity and time of food waste – information that we previously lacked completely and which now helps us to take targeted measures.”
Director of F&B Operations
Frank Brabant
TESTIMONIAL
SOME WORDS FROM THE TEAM
“Since we started working with KITRO, in the first 10-11 months we have reduced food waste by 18% which is more than positive.”
Executive Chef
Mauricio Muñoz
“KITRO has provided us with precise data on the type, quantity and time of food waste – information that we previously lacked completely and which now helps us to take targeted measures.”
Director of F&B Operations
Frank Brabant
Ready to see
YOUR impact?
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.
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Subscribe to our newsletter for quarterly updates and tips on reducing food waste
By subscribing you agree to our Privacy Policy and provide consent to receive updates from KITRO.
© 2025 KITRO All rights reserved
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SIGN UP
Subscribe to our newsletter for quarterly updates and tips on reducing food waste
By subscribing you agree to our Privacy Policy and provide consent to receive updates from KITRO.
© 2025 KITRO All rights reserved