KITRO aims to harness the power of data to save valuable resources and bring back the value of all food.
Girls in Tech
Das Objektmoebel Journal
ETH Entrepreneur Club
The Pro Chef
Reflecting on the process of getting suchan abundance of local and exotic food into Engrosmarkt every day, there are two conflicting
Focused on the investment and development of the Dubai concrete jungle, GRIF(Global Restaurant Investment Forum) was an extravagant conference lavished withdelicious food and drinks that seemed to stretch for miles
There is value hiding in your trash.No, we're not telling you to put compost pie on the menu, but rather to avoid creating it in the first place
In a world where we focus more and more on sustainability, we may also, in the future, change the way we choose our overnight stays.
During the summer of 2018, KITRO measured and monitored the food that was thrown away in three Coop restaurant’s in Basel...
There are initiatives to repurpose or redistribute food popping up in various countries,trying to reverse the sad story of ugly fruit. Why are projects such as Imperfect Producegaining ground more now than ever?
Nick Ballais currently opening Duna Kitchen and Smokebread, a processing kitchen and restaurantconcept solely focused on repurposing and eliminating food waste.
Kristin Musulin is an editor at Industry Dive, producing content for the sections focusing on Waste and Smart Cities energy efficient climate change. From a short but explosive career in journalism covering topics that matter.
Claire is a true advocate in addressing food waste on a national level, taking the initiative and striving for zero waste in all she does, both at work and in life.
Fabien Pairon began working in the food business at the age of 15. Initially trained as a chef, he has worked in France and abroad, mainly in gastronomic restaurants and international catering service companies.