With experience working in the food and beverage industry both in kitchens and service Naomi witnessed every day the enormous amount of edible food that is being thrown away. This has led her to commit herself to reducing the avoidable food waste in this sector. The environmental impact that KITRO could have inspires her to push it to its full potential and leave a positive footprint.
Since starting KITRO everyday has been an exciting learning experience, full of inspiring individuals and new discoveries. The opportunity to build something you can proudly stand behind and fully believe in has so far been an incomparable experience for her!
The idea behind KITRO originated during Naomi’s educational studies at the Ecole de hôtelière de Lausanne. Since then, she together with co-founder Anastasia Hofmann have been vigorously working to bring the hospitality industry a solution to tackle this growing issue of food waste. Their goal is to bring back the value of food, so that all food is appreciated and not wasted.