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News &
media.

Independent coverage, trade fairs and company updates. Griffon technology has been covered by Croatian national television, business press and industry portals since 2021.

In the media

Independent coverage.

Reports on Griffon technology in national television, business press and industry portals.

Journal des PalacesFood Hotel Tech · 2023
ATC CorsicaFood Hotel Tech · 2023
RTL · „Projekt Zeleno“TV report · 2022
HRT · Eko zona / Vijesti / Radio OsijekTV report · radio · 2022
Liderprint · 2021
Poslovni dnevnikprint · 2021
Glas Slavonijeprint · 2022
Privredni.hronline · 2022
01portal.hronline · 2026
YouTube · GriffonVideo archive
Trade fairs

Where we exhibit.

Griffon is shown in operation at HoReCa and professional-kitchen trade fairs. Photographs from recent events will be published here.

From the workshop

Notes and analysis.

Technical notes on food-residue handling in professional kitchens — costs, regulation and equipment selection. Published as they are written.

10 October 2026

129 kg per person: what Eurostat's 2024 food waste figures mean for a professional kitchen

Eurostat's 2024 data, published 29 September 2026: 57.9 million tonnes, 129 kg per person, 12 % from restaurants and food services. Why the direction matters more than the number, and what a kitchen can measure today.

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3 September 2026

France requires every kitchen to sort its food residues. What are the options?

Since 1 January 2024 every French kitchen must sort food residues at source, with no volume threshold. What the law requires, five ways to comply, and what each leaves behind.

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3 September 2026

Food waste dehydrator or digester: what actually happens to the residue?

Thermal dehydrator, mechanical dewaterer or aerobic digester: what leaves the machine, what remains, and what a dropped fork costs. Measured data from the University of Zagreb.

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23 July 2026

Where can food waste from a professional kitchen go? All six routes, compared

Hauling, composter, dehydrator, disposer, tank-and-tanker or on-site aerobic digestion — what remains after treatment, who pays for it, and for how long.

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23 July 2026

What food waste really costs a restaurant or hotel

Five cost lines accounting rarely adds up: purchase value of what is thrown away, hauling, staff hours, floor space and regulatory risk — with EU figures and a calculator for your own numbers.

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20 July 2026

England now requires separate food waste collection — by March 2027, even the smallest workplaces are in

Simpler Recycling: what the rules require, the permitted on-site alternative, and what a hospitality operator should do before the 2027 deadline.

18 July 2026

The EU has turned food waste reduction from a goal into an obligation

Directive (EU) 2025/1892 sets legally binding targets: 30% less food waste per capita in hospitality and households by 2030. What this means for professional kitchens.

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18 July 2026

Why restaurant food residues must not be fed to animals

Regulation (EC) 1069/2009 prohibits feeding farmed animals with catering waste — and not just meat. What the rules actually say and what they mean for professional kitchens.

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