Publication
The waste no one wants to see
Germany’s largest broadsheet profiles Munich’s Le Méridien hotel (operated by MHP Hotel AG) and its three years using KITRO’s system to track kitchen waste. The piece follows executive chef Rainer Förnzler through the process — reviewing daily photos of discarded food, discussing causes with staff, and tracking waste by meal period — and reports the hotel has cut food waste by roughly 30% since adopting the system, after staff were initially shocked to learn how much they were throwing away by weight rather than by rough impression.
Independent hospitality professor Axel Gruner (Munich University of Applied Sciences) is quoted giving a measured, non-promotional assessment: AI-based tracking can meaningfully reduce edible food waste, sometimes by up to 60%, but works only alongside sound kitchen processes, training, and management follow-through — it isn’t a cure-all on its own.
KITRO Co-Founder Anastasia Hofmann is quoted describing the tool’s purpose as building staff awareness of data-driven waste reduction, not monitoring individual employees.
WRITTEN BY:
Süddeutsche Zeitung
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