No food Waste

Our kitchen teams are carefully trained and encouraged to handle food mindfully and responsibly. At Storchen Zürich, for example, we use the innovative BioTrans system in the hotel kitchen, which converts food waste into environmentally friendly energy. In all our other properties as well, we place great importance on consistent waste separation and proper recycling. Even Nespresso capsules are collected and returned for reuse.

Since May 2025, we have also been making a strong commitment against food waste with the “Food Save” project. Together with Foodways Consulting and the initiative United Against Waste, we have successfully completed the first phase – analysis, measurements, and accompanying workshops. This achievement has been confirmed with official certificates documenting our participation and the completion of the initial measurement.

The next step is the consistent implementation of the measures developed. Our clear goal: to significantly reduce avoidable food waste and, in concrete terms, to generate no more than 35 grams of food waste per guest at next year’s success measurement.

Alex Lake Zürich: FSM-Certificate

Storchen Zürich: FSM-Certificate & Reffnet

Widder Zürich: FSM-Certificate & Reffnet