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How Sylvan Table Reduces Food Waste 

“At Sylvan Table, we believe that sustainability starts with smart choices in the kitchen—and reducing food waste is one of the most impactful choices we can make.”

Set on five acres in Sylvan Lake, Michigan, Sylvan Table is leading a new era of sustainable dining.

This restaurant grows ingredients on three acres of their own property. Guests taste food that travels just steps from soil to plate. Every kitchen decision focuses on reducing food waste.

The restaurant earned Gold Level certification from The PLEDGE on Food Waste in 2024. Their score of 91% shows major progress from Silver Level in 2023.

Sylvan Table joined The PLEDGE program in November 2022. Since then, they have implemented several strategies that are delivering tangible results, both environmentally and operationally. Executive Chef Christopher Gadulka leads these efforts and shares how they make it work.

The Sylvan Table team proudly displays their Gold Level certification plaque from The PLEDGE on Food Waste.

Smart Inventory Cuts Spoilage

One of the most effective changes we made was revamping our stock management system. We now use a detailed inventory tracking tool that highlights ingredients nearing their expiry, paired with a “first in, first out” policy practiced at every station. This simple shift has drastically reduced spoilage and enabled us to make purchasing decisions more proactively

Weekly Waste Walks Spark Ideas

“Our team is the heart of this mission. We conduct weekly ‘waste walks’ where chefs and kitchen staff assess what’s being discarded and brainstorm repurposing ideas. These walks have fostered a culture of curiosity and accountability.”

The team turns waste into creativity. Carrot greens become vibrant chimichurri. Overripe fruit transforms into house-made syrups and jams. What used to be trash now creates new dishes.

Guests Join The Mission

“Guest engagement has also played a critical role. Our menus now include gentle cues about portion options, and our servers are trained to communicate our food waste goals. We’ve found that guests are not only receptive but often excited to participate—especially when they understand how small actions, like opting for half portions or sharing plates, contribute to a larger impact.”

Some restaurants hesitate to discuss food waste with guests, thinking it might affect their dining experience. The reality is quite different. Diners appreciate transparency about environmental efforts and genuinely want to contribute to positive change.

The approach works because it empowers rather than restricts. Guests make informed choices without feeling judged or limited.

Sylvan Table menu displaying 'We are proud to be part of The PLEDGE' message, showing the restaurant's commitment to food waste reduction and sustainable dining practices.

Daily Prep Log

The kitchen tracks what they prepare versus what sells each day. This stops over-prep while keeping service smooth.

“We wish we had started this tracking system sooner. It’s been a complete game-changer for aligning kitchen output with actual customer demand.”

Real Results Build Team Spirit

The changes work. The restaurant cuts waste volume and saves money on food costs.

“The most rewarding aspect involves our unified team and guest community. Everyone feels part of something truly meaningful.”

The team views food waste as an opportunity to innovate, not just a problem to solve. This creates lasting change throughout the restaurant.

Chef Gadulka’s approach shows that food waste reduction isn’t just about environmental responsibility—it’s about building a culture where innovation thrives and everyone feels part of something bigger. When restaurants embrace transparency and engage their guests in sustainability efforts, they create dining experiences that resonate beyond the plate.

Ready to join the movement? 

Learn more about The PLEDGE: thepledgeonfoodwaste.org 

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