Sustainability starts long before disposal
Sustainability starts long before disposal
At Seminaris Hotels, sustainability should be practical rather than abstract. That is why we continuously work to make our waste management processes more transparent, efficient and resource-conscious.
A key element of this approach is our partnership with KITRO. The AI-powered solution records and analyses food waste directly in our kitchens, providing valuable data that helps us improve processes and make better decisions.
This creates a clearer understanding of where food waste occurs, which measures are effective and how resources can be used more responsibly. Our goal is not perfection, but continuous improvement.
„For us, waste management does not begin on the plate. It starts much earlier – with planning, purchasing and food preparation. What matters is the conscious use of resources, transparency and the ambition to make full use of food wherever possible.“
Using data to create transparency
Our collaboration with KITRO enables us to systematically measure and analyse food waste. Instead of relying on assumptions, our teams gain concrete insights into quantities, causes and opportunities for improvement.
This transparency helps us optimise processes, reduce overproduction and make more conscious decisions when planning and preparing food. Sustainability becomes measurable and part of everyday operations.
Reducing waste instead of simply disposing of it
The data-driven approach is complemented by additional measures covering waste separation, recycling and resource conservation.
Our aim is to reduce waste where it originates. At the same time, we ensure that unavoidable waste is disposed of responsibly or reused wherever possible.
We see waste management not as a single initiative, but as an ongoing process that influences purchasing, food production, event planning and day-to-day operations.
The impact we are already seeing
The insights generated through our waste management efforts directly influence how we work. One visible example can be found in our event catering operations.
Today, around 50 percent of our coffee-break snacks already follow zero-waste principles. Ingredients are used as completely as possible, while surplus production is creatively repurposed instead of being discarded.
This development demonstrates how data-driven decisions and practical action can work together. Every reduction in waste helps conserve resources, reduce environmental impact and strengthen awareness of responsible food management.
