{"id":250599,"date":"2025-03-26T12:42:05","date_gmt":"2025-03-26T12:42:05","guid":{"rendered":"https:\/\/orbiskdev.wpengine.com\/blog\/caso-de-exito-mercure-krakow-old-town-esta-a-la-vanguardia-de-la-cocina-sostenible-en-hosteleria\/"},"modified":"2025-12-19T16:34:13","modified_gmt":"2025-12-19T16:34:13","slug":"caso-de-exito-mercure-krakow-old-town-esta-a-la-vanguardia-de-la-cocina-sostenible-en-hosteleria","status":"publish","type":"post","link":"https:\/\/orbisk.com\/es\/blog\/caso-de-exito-mercure-krakow-old-town-esta-a-la-vanguardia-de-la-cocina-sostenible-en-hosteleria\/","title":{"rendered":"Caso de \u00e9xito: Mercure Krak\u00f3w Old Town est\u00e1 a la vanguardia de la cocina sostenible en hosteler\u00eda"},"content":{"rendered":"\n

Mercure Krak\u00f3w Old Town<\/a>, just minutes from the famous Wawel Castle, stands as a timeless gem in the heart of Krak\u00f3w. Along with its unmatched beauty, Mercure Krak\u00f3w Old Town also places sustainability as one of their core values. This is why they decided that reducing food waste and creating a truly sustainable kitchen will be their next focus. This is when Orbisk<\/a> stepped in to help. With our help, they were driven to not only reduce food waste<\/a> but also set an inspiring example for the industry.<\/p>\n\n

El desaf\u00edo: una enfoque hacia la sostenibilidad<\/h2>\n\n

Mercure Krak\u00f3w Old Town was aware of the issue of food waste. But tackling it can be overwhelming, challenging, and just plain stressful. And creating a sustainable kitchen can take more work than expected. They lacked the data and tools to effectively measure their food waste, but more importantly, their reduction efforts. With a long-term commitment to sustainability, they needed a solution that would not only help them in the short term but also in the long term. That\u2019s when the Orbi<\/a> came into their kitchen.<\/p>\n\n

With the Orbi automatically tracking food waste<\/a> and our Food Waste Coaches always by their side, the team at Mercure Krak\u00f3w Old Town got to work. For one month, they tracked their food waste to gain data and insights into what they were throwing away, why they were throwing it away, and, of course, how much. All this data was collected automatically and effortlessly. All they needed was to hold their plate of food waste in front of the Orbi for less than half a second, and the rest was done for them. That\u2019s not to say the kitchen team didn\u2019t have their work cut out for them. With the first half of the job done by the Orbi, the rest, with guidance from our Food Waste Coaches, was up to them. And they delivered some impressive results.<\/p>\n\n

La soluci\u00f3n: combinar informaci\u00f3n y datos para una cocina sostenible<\/h2>\n\n

Con la orientaci\u00f3n personalizada de los asesores en desperdicio alimentario, el equipo de cocina del Mercure Krak\u00f3w Old Town comenz\u00f3 a implementar medidas de reducci\u00f3n. Y, esta vez, pod\u00edan medir su impacto real.<\/p>\n\n

Entonces, \u00bfc\u00f3mo transformaron su cocina industrial en una cocina sostenible? Bueno, realizaron algunos cambios clave que tuvieron un impacto significativo:<\/p>\n\n