Venturis HoReCa

Best Food Waste Reduction Initiative 2019

What gets measured, gets done. We focus on reducing environmental footprint and operational costs of gastronomy via better planning, reduction of overproduction, and elimination of food waste. We designed our own IT system called KuMin.Sys to measure structure, quantity, reasons, and value of food waste. We also formulate and implement individual SCORE – strategies for cost optimization by reducing food waste. We are active in hotels, restaurants, catering, educational facilities, and households. We answer key questions of who, when, how, where, and why is discarting processed food and raw materials.