EP #16 – Anastasia Hofmann & Naomi MacKenzie (KITRO) – Swisspreneur



Interview Timestamps

0:35 – Kickstart Accelerator & how they came to be part of it

2:06 – What makes a successful accelerator application

3:28 – Whether they always wanted to be entrepreneurs

4:40 – What sparked their interest in entrepreneurship

5:45 – How they got to be concerned with food waste

7:23 – How the team came together

10:36 – When they realized they had to dedicate 100% of their time to KITRO

12:40 – How the idea of KITRO transformed

13:37 – The concept of KITRO

15:40 – How they launched their first pilot

17:38 – What information they gathered from their prototype

19:33 – Difficulties during the pilot phase

22:00 – How they ended up as co-founders & how they make it work as friends

29:00 – Hiring & outsourcing

31:44 – How they found an engineer without being able to pay salaries

33:16 – Splitting shares

34:31 – The Swiss startup ecosystem

39:55 – Making it work without salaries

40:46 – Life hacks

42:01 – Advice to other founders


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Anastasia Hofmann
Through her work experience in Malta, Miami Beach, Lausanne and Zurich, Anastasia developed a strong fascination for the hospitality industry. She holds a Bachelor of international hospitality management from Ecole Hôtelière de Lausanne and is very interested in the development and implementation of sustainable practices within this dynamic industry.
This led her to co-found KITRO, a startup which provides the technology to identify, track and monitor food waste.

Naomi MacKenzie
With experience working in the food and beverage industry, Naomi witnessed the enormous amount of edible food that is being thrown away every day. This has led her to commit herself to reducing the avoidable food waste in this sector.
The idea behind KITRO originated during Naomi’s studies at the Ecole Hôtelière de Lausanne. Since then, she and her co-founder Anastasia have been vigorously working to bring the hospitality industry a solution to tackle the growing issue of food waste. Their goal is to bring back the value of food, so that all food is appreciated and not wasted.

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