Great hospitality is also what you don't waste.
Helping hotels and restaurants uncover hidden waste and turn data into action.
ABOUT
I work at the intersection of hospitality and sustainability
I work with hotels and restaurants that take both excellence and sustainability seriously. My focus is helping hospitality teams reduce food waste by making the invisible visible – measuring it, reducing it, and turning it into a lever for better operations, stronger teams and clearer sustainability outcomes. My approach combines on-the-ground audits, workshops and operational follow-through. Data-driven on the ground. Human in the room. Bachelor from EHL and certified Environmental Consultant (SANU Future Learning). Twenty years across Procter & Gamble, Publicis Groupe and entrepreneurship before returning to hospitality, where my professional journey began. Based in the Lake Geneva region. Working with hotels and restaurants across Switzerland.
The Method
You can't manage what you don't measure – and that includes your team. Food waste in hospitality is not a technology problem. It is a human one. My approach, Measure. Reveal. Change., is built on one conviction, when people understand the problem, they want to fix it.
- Measure
A simple weighing protocol, a before and after staff questionnaire, and national benchmarks to put your results in perspective. No expensive technology. Just data that tells the truth. - Reveal
A collective workshop where management and frontline staff look at the same numbers together, identify the causes, and decide on concrete measures. That shift in ownership is where change begins. - Change
In a restaurant on the Swiss Riviera, staff readiness to act moved from 62% to 100% after a single workshop. Quick wins and structural changes, all emerging from the same process.
Ready to start?
Every engagement starts with a conversation, about your establishment, your challenges, and what a realistic first step looks like.
Available on request
Based on the Swiss Riviera, on the shores of Lake Geneva