Kitro: Künstliche Intelligenz gegen Foodwaste
Curious to learn more?
You came to the right place!
Find below a selection of customer testimonials, exclusive interviews and other publications.
BBC Story Works
Condé Nast Traveller
Girls in Tech
Das Objektmoebel Journal
ETH Entrepreneur Club
The Pro Chef
Reflecting on the process of getting an abundance of local and exotic food at Engrosmarkt, Zurich.
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
Tips to help you reduce food waste in your restaurant post lockdown.
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.