Professional kitchens and catering – KetCat

We develop working methods to be more efficient and ergonomic

Restaurant kitchen, three people preparing food — Chef cooking food in the restaurant kitchen

Duration of the project

1.10.2024. – 30.9.2027

Source of funding

Co-financed by the European Union

Total funding

780 265 €

In KetCat, our three main objectives are to increase the fluidity of processes throughout the supply chain, improve work ergonomics and develop approaches. When developing new approaches, we will pay particular attention to the culture and attitudinal barriers to adopting new solutions. Our aim is to achieve a significant reduction in workload and a clear measurable increase in productivity.

Professional kitchens and catering services are demanding working environments with a high level of physical strain. Unlike many other working environments, the work involves a great deal of lifting and moving of goods from one place to another. For example, a Finnish study has shown that people working in this sector are at increased risk of musculoskeletal disorders, particularly back and neck pain. This is due to the physical nature of the work and the repetitive movements involved. The risks in this sector are high compared to traditional high-risk sectors. According to some foreign studies, up to 90% of kitchen workers had suffered from musculoskeletal disorders in the last 12 months.

Musculoskeletal disorders (MSDs) are a common cause of sick leave among workers in the sector and are worryingly common compared to many other sectors. In the case of processes designed to be particularly effective, ailments occur even in young workers. Given the sector’s labour shortages and rising productivity requirements, efficiency and employee well-being will play an increasingly important role in the future.