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. The idea behind KITRO originated during Naomi’s educational studies at the Ecole hôtelière de Lausanne. Since then, she, together with co-founder Anastasia Hofmann, has 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.