Is your restaurant well-prepped to tackle food waste? - The Pledge on Food Waste

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Name

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Company Name

I agree to receive newsletters, updates, and further communications from The PLEDGE on Food Waste regarding food waste initiatives

Do you have a clear food waste policy shared widely among your staff?

No, we don't have a food waste policy.

We have a policy, but it's not widely known.

Yes, we have a clear policy communicated to all staff.

None

1 out of 10

Do you measure your food waste in kg per cover on a daily basis?

Yes, we measure and track our food waste daily

No, we don't measure our food waste regularly.

We measure occasionally but not daily.

None

2 out of 10

Have you trained your staff on WHY food waste is an issue and asked them to share ideas?

We haven't trained staff on food waste issues.

We've educated staff but don't actively seek their input.

Yes, we regularly educate staff on the importance of reducing food waste and encourage them to contribute ideas.

None

3 out of 10

Do you have a food hygiene certification in place (e.g., SQF, HACCP)?

Yes, we have a current food hygiene certification.

No, we don't have a food hygiene certification.

We're in the process of obtaining certification.

None

4 out of 10

Do you regularly explore ways to reuse peels, scraps, and offcuts?

We typically discard scraps and offcuts.

Yes, we have creative uses for scraps and offcuts.

We occasionally find uses for scraps.

None

5 out of 10

Do you incorporate soon-to-expire ingredients into daily specials offered to guests?

We do this occasionally.

Yes, we regularly incorporate soon-to-expire items into specials.

No, we don't use expiring items in specials.

None

6 out of 10

Do you actively engage and inspire customers to reduce plate waste?

Yes, we actively encourage customers to minimize plate waste.

We mention it occasionally.

We don't engage customers on reducing plate waste.

None

7 out of 10

Do you monitor portion sizes and observe what comes back on the plate?

Yes, we monitor portion sizes and plate waste closely.

We're somewhat mindful of portion control and plate waste.

We don't pay much attention to portion control or plate waste.

None

8 out of 10

Do you regularly donate excess food to those in need?

We've donated food in the past but not consistently.

We don't donate excess food.

Yes, we regularly donate excess food to those in need.

None

9 out of 10

Do you compost food waste to reduce environmental impact?

Yes, we compost food waste to reduce environmental impact.

We've considered composting but haven't implemented it yet.

No, we don't compost our food waste.

None

10 out of 10

Time's up

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Our Values

At our core, we prioritize sustainability, empowerment, collaboration, innovation, community, and transparency as the cornerstones of our approach. These principles guide our efforts to create positive change and foster a sustainable future for all.

1. Sustainability: We are committed to environmental responsibility and strive to minimize our ecological footprint in all operations.

2. Empowerment: We believe in empowering individuals to reach their full potential, fostering a culture of growth, development, and autonomy within our organization.

3. Collaboration: We recognize the power of teamwork and collaboration, valuing diverse perspectives and working together towards common goals.

4. Innovation: We embrace creativity and innovation, constantly seeking new ways to improve and adapt to meet the evolving needs of our stakeholders.

5. Community: We are dedicated to positively impacting the communities we serve, actively engaging and giving back to create a better world for all.

6. Transparency: We uphold honesty and integrity in all our interactions, fostering trust and accountability with our employees, customers, and partners.