The PLEDGE on Food Waste - Time to SAVE food

Excellence Deserves
Recognition

The PLEDGE on Food Waste is a Third-party certification and benchmarking system.

Practical Food Waste Certification

The PLEDGE on Food Waste is the ideal solution tailored for restaurants, hotels, and canteens. Our goal is to lead these establishments to significantly reduce food waste while cutting costs, enhancing their reputation, and nurturing local ecosystems.

How Prepared Are You to Tackle Food Waste?

Take quick assessment to evaluate your current food waste practices. Find out how prepared your business is and uncover steps to boost your sustainability efforts.

What Makes Us Different?

The PLEDGE on Food Waste is the leading global food waste certification. It was designed in 2018 by combining all existing best practices identified. The PLEDGE offers a comprehensive methodology for food waste prevention, built on 7 pillars and 95 criteria, providing a holistic approach to reducing food waste. The PLEDGE methodology aligns with the United Nations Sustainable Development Goals (SDGs) 2, 12, 13, and 17.

The PLEDGE  
Seven Pillars

The PLEDGE centers around 7 pillars: Our mission is to achieve zero food waste sent to landfills, driving sustainable practices across the board.

Process Documentation

The organization commits to the certification through a Cut Food Waste Policy, Action Plan, and Annual Report, forming the backbone of the property's pledge to reduce food waste.

Employees’ Commitment

Employees are encouraged to actively participate in the food waste reduction campaign through cross-departmental collaboration, training, and awareness.

Food Waste Monitoring System

You cannot manage what you don't measure." This Pillar characterizes the food waste monitoring system and the financial KPIs that will track the impact of the certification.

Food Handling Before Preparation

This Pillar reinforces standard operating procedures to minimize food waste from purchasing to storage.

Food Preparation and Offering

It emphasized the best practices for mise-en-place, portioning, and buffets. Both the kitchen and service teams are responsible for executing these activities.

Customer Engagement

Customers are informed of the organization's commitment to The PLEDGE and encouraged to eat more responsibly and participate in reducing plate waste.

Post-Consumer

The organization participates in the local circular economy by redistributing excess food to farms, food banks, and other stakeholders, advancing zero-waste to landfill initiatives.