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The PLEDGE on Food Waste

  • Published on January 6, 2020
The PLEDGE on Food Waste is a practical and scalable answer to a widely underestimated issue with dire consequences: Food Waste. In line with the United Nations' Sustainable Development Goals 2, 12 and 13 and designed on first-hand knowledge from FnB sustainability experts and academics, it helps restaurants to drastically reduce Food Waste, cut on cost, boost their image and foster collaboration with complementary food waste solution providers.
The PLEDGE is a practical and scalable answer to a widely underestimated issue with dire consequences: Food Waste. In line with the United Nations' Sustainable Development Goals 2, 12 and 13 and designed on first-hand knowledge from FnB sustainability experts and academics, it helps restaurants to drastically reduce Food Waste, cut on cost, boost their image and foster collaboration with complementary food waste solution providers. The third party audited certification is articulated around 7 key pillars that include Policy adoption, Food Waste Monitoring System, Cross Department Responsibilities, Staff Awareness, Procedure Improvement, Guest Engagement and Transformation / Redistribution to avoid landfilling. The angle is for food operations to aim for zero food waste to landfill. The full process is online, and the recommended food waste monitoring methodology has been designed to align with the United Nations’ Draft Food Loss and Waste Standard. The certification process until the audit usually takes 4 to 6 months. The impact of this initiative is that it shows restaurants a new kind of standard they can achieve: Zero Food Waste to Landfill. Some restaurants have already been certified and others are in the process. Certified restaurants will be ambassadors of food waste initiatives and will help lead the industry towards better and sustainable practices.
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