# The Pledge on Food Waste

> The Pledge on Food Waste


## Posts

- [From Surplus to Star: Chef Walter el Nagar on the Power of Zero-Waste Cooking   ](https://thepledgeonfoodwaste.org/from-surplus-to-star-chef-walter-el-nagar-on-the-power-of-zero-waste-cooking/): In the heart of Geneva, a culinary revolution is taking place that transcends the plate. Refettorio Geneva, led by Walter el Nagar, Founder and Executive Director of Fondazione Mater, is proving that fine dining and radical sustainability aren’t just compatible—they are inseparable.  As a recipient of The PLEDGE on Food Waste certification at its highest level, Refettorio Geneva operates a fully integrated zero-waste model. We sat down with Chef Walter to discuss how this framework has transformed his kitchen from a site of production into a laboratory of environmental responsibility.  The Art of Unpredictability: Cooking Without a Script  Most professional kitchens thrive on the “standardized recipe”—the assurance that ingredient X will arrive in […]
- [Beyond The Menu: How Kazan Palace by TASIGO Transformed Luxury into Mindful Gastronomy ](https://thepledgeonfoodwaste.org/beyond-the-menu-how-kazan-palace-by-tasigo-transformed-luxury-into-mindful-gastronomy/): High-End Hospitality Meets The PLEDGE on Food Waste  At Kazan Palace by TASIGO and Neo Kazan Palace by TASIGO, the definition of luxury is evolving. It is no longer just about the grand glass roofs or the panoramic views of the Kazanda Lounge; it is about a deep-seated respect for the ingredients that reach the plate.  The hotels recently reached a new milestone in their sustainability journey with The PLEDGE on Food Waste, proving that five-star service and circular economy principles can coexist. Leading this charge is Julia Broslavskaya, the F&B Manager whose career path—from an international chain waiter to overseeing multiple premium venues—has given her a front-row seat to the industry’s […]
- [The Next Evolution of Food Waste Excellence: Deep Dive into the Six Pillars of The PLEDGE on Food Waste ](https://thepledgeonfoodwaste.org/the-next-evolution-of-food-waste-excellence-deep-dive-into-the-six-pillars-of-the-pledge-on-food-waste/): In lead-up to International Day of Zero Waste, we are lifting the curtain on our most comprehensive framework yet. The 6 Pillars of The PLEDGE on Food Waste represent a strategic shift from simple “waste management” to a holistic “resource optimization” model.  For hospitality leaders, these pillars offer a granular roadmap to reduce food costs, engaging high-performing teams, and achieving world-class sustainability credentials.  Pillar 1: Planning & Reporting – The Strategic Bedrock  A commitment to sustainability is only as strong as its formal structure. Pillar 1 moves food waste from a “back-of-house issue” to a corporate governance priority.  Pillar 2: Staff Engagement – Building a […]
- [Culinary Innovation: Five PLEDGERs' Zero Waste Dishes Setting the Standard ](https://thepledgeonfoodwaste.org/culinary-innovation-five-pledgers-zero-waste-dishes-setting-the-standard/): At The PLEDGE on Food Waste, we believe that the future of hospitality lies at the intersection of culinary excellence and environmental responsibility. Today, we are proud to showcase the creative ingenuity of our Pledgers who are proving that “Zero Waste” is not just a goal, but a delicious reality.  From root-to-stalk vegetable utilization to whole-catch seafood processing, these five dishes represent the pinnacle of sustainable dining. They honor traditional flavors while ensuring that every ingredient is used to its absolute fullest potential.  1. The Zero-Discard Green Salad | Kazan Palace A masterclass in ‘zero-discard’ philosophy, celebrating every texture from crisp hearts to hearty stems.  Only products with minimal […]
- [How Refettorio Geneva Complements a Perfect One Hundred Percent Score with Zero-Waste Dishes ](https://thepledgeonfoodwaste.org/how-refettorio-geneva-complements-a-perfect-one-hundred-percent-score-with-zero-waste-dishes/): We are proud to celebrate Refettorio Geneva for achieving The PLEDGE on Food Waste All-Star Level Certification for the third consecutive year. Maintaining a perfect 100% score is a monumental achievement, but Refettorio Geneva has gone further, setting a new industry benchmark by securing one of the coveted bonus points: Zero-Waste Dish.  This success is the result of a visionary collaboration between MATER Fondazione, led by activist Chef Walter el Nagar, and Food for Soul, founded by Chef Massimo Bottura. Together, they have proven that high-level cuisine can be radical, social, and entirely circular.  Engineering the Zero-Waste Dish: Beyond the Ingredient At Refettorio Geneva, a “Zero-Waste Dish” is not merely a menu item; it is a culinary discipline. While traditional […]
- [Strategic Excellence: W Bangkok Achieves All-Star Certification for Food Waste Management ](https://thepledgeonfoodwaste.org/strategic-excellence-w-bangkok-achieves-all-star-certification-for-food-waste-management/): Bangkok, Thailand — In an era where Environmental, Social, and Governance (ESG) benchmarks define the leaders of the hospitality industry, W Bangkok has established a new global gold standard. The hotel’s signature restaurant, The Kitchen Table, has officially transitioned from its previous Gold-level status to the prestigious All-Star Level Certification by The PLEDGE on Food Waste, achieving a flawless audit score of 100 points.  This milestone represents more than a technical victory; it is a testament to the rigorous operational discipline and sustainable vision led by General Manager Alexander Kellermann and Director of Culinary Steven Kim.  The 7-Pillar Framework of an All-Star Performance Achieving a perfect 100-point score requires total compliance across the […]
- [Pioneering the "Zero Food Waste To Landfill" Event Verification: How ICCA Congress Set a New Global Benchmark in Porto ](https://thepledgeonfoodwaste.org/pioneering-the-zero-food-waste-to-landfill-event-verification-how-the-64th-icca-congress-set-a-new-global-benchmark-in-porto/): The 64th ICCA Congress in Porto was more than just a gathering of the global business events industry; it was a masterclass in sustainability. Spanning four days and welcoming 1,514 delegates from 81 countries, the Congress achieved a historic milestone: it became a verified Zero Food Waste to Landfill Event.  Across four iconic venues—Alfândega Congress Centre, Coliseum of Porto, Stock Exchange Palace, and Super Bock Arena—the event successfully diverted 1,495 kg of food from landfills, representing 2,990 meals saved and a reduction of 3,737 kg of CO2. This feat was made possible through the dedication of 300+ trained “Food Waste Warriors” and a strategic partnership with local food banks, ReFood and O Coração da Cidade.  The […]
- [The Sheraton Grand Hotel & Spa Edinburgh: Journey Toward Gold Certification](https://thepledgeonfoodwaste.org/the-sheraton-grand-hotel-spa-edinburgh-journey-toward-gold-certification/): The Sheraton Grand Hotel & Spa Edinburgh has made history as one of Scotland’s first hotels to achieve Gold Certification from The PLEDGE on Food Waste. In just 12 months, the hotel cut food waste per cover by 13% and rescued over 9,200kg of surplus food, proving that elite luxury and environmental responsibility are a winning combination. The Sheraton Grand fostered a “holistic culture” by empowering staff to innovate, such as repurposing bread trimmings into crackers and citrus peels into bar cordials. By combining seasonal Scottish sourcing with rigorous staff training, the hotel has embedded waste reduction into its daily […]
- [The Roadmap to Zero Waste: Key Takeaways from The PLEDGE Deep Dive with Accredited Consultant](https://thepledgeonfoodwaste.org/the-roadmap-to-zero-waste-key-takeaways-from-the-pledge-deep-dive-with-ac-batch-14/): Following our successful kick-off last week, the momentum for AC Batch 13 continues to build. On February 4th, our cohort moved from the “why” into the “how,” moving deeper into the technical heart of the Accredited Food Waste Consultant (AC) program.  The AC program is more than just a training course; it is a professional traineeship designed to equip the next generation of experts with the tools, credibility, and UN-awarded methodology developed by Lightblue over the last 13 years. By becoming an Accredited Consultant, these professionals gain the expertise to lead businesses through The PLEDGE on Food Waste certification, implement the FIT Food Waste Tech, and many more.  Mastering the Methodology of The PLEDGE […]
- [Turning Waste into Gold: Key Takeaways from The PLEDGE x Power Knot Webinar](https://thepledgeonfoodwaste.org/5646-2/): Food waste in the hospitality sector isn’t just an environmental burden; it’s a massive financial leak. On January 27th, The PLEDGE on Food Waste teamed up with Power Knot and Anantara The Palm Dubai Resort to discuss a proven framework for turning this waste into a measurable resource.  If you missed the live session moderated by Tiffany McGrath, Director of Sustainable Hospitality at Sustainability Kiosk, here is a comprehensive recap of the strategic takeaways shared by our panel of experts.  Measurement is the Antidote to Denial The industry often underestimates food waste, which typically consumes 6% to 14% of food revenue. Marco Sandri emphasized that the first step to reduction isn’t a new recipe; it’s a scale.  Follow the Food […]
- [Sheraton Grand Edinburgh Awarded Gold Food Waste Certification](https://thepledgeonfoodwaste.org/sheraton-grand-edinburgh-gold-pledge-food-waste/): The Sheraton Grand Hotel & Spa Edinburgh, one of Scotland’s most iconic luxury hotels, has achieved Gold Certification from The PLEDGE on Food Waste, placing it among a select group of hospitality leaders taking meaningful, measurable action against food waste. Located in the heart of Edinburgh with panoramic views of Edinburgh Castle, the five-star hotel is known for its award-winning ONE Spa, refined dining experiences, and commitment to responsible hospitality. This latest achievement demonstrates that luxury and sustainability can work hand in hand. A Five-Star Hotel Leading Sustainable Hospitality in Edinburgh The Sheraton Grand Hotel & Spa Edinburgh has long […]
- [Magic Cristal Park Secures Gold Level for the Second Year Running](https://thepledgeonfoodwaste.org/magic-cristal-park-secures-gold-level-for-the-second-year-running/): There’s something truly inspiring about a hotel that cares as much about the environment as it does about its guests’ comfort and Hotel Magic Cristal Park just proved this once again. This week, we’re celebrating their impressive recertification with The PLEDGE on food waste, earning a Gold Level certification. It’s a big win not just for the hotel but for everyone who believes sustainable hospitality is the future. Food waste is not just an issue for households or restaurants; it’s a massive challenge across the entire hospitality industry. Hotel Magic Cristal Park’s ongoing commitment to tackling this head-on shows just […]
- [Integrating Circular Solutions for Food Waste Certification with Yindii ](https://thepledgeonfoodwaste.org/integrating-circular-solutions-for-food-waste-certification-with-yindii/): Achieving real sustainability means thoughtfully examining the entire food journey. The PLEDGE on Food Waste was specifically built on this principle. We provide a rigorous, third-party audited food waste certification that empowers hotels and restaurants with a structured methodology, guiding them from initial purchasing decisions through final disposal. This systematic approach establishes industry best practices. The Critical Step: Closing the Loop on Unavoidable Surplus  The greatest challenge remains: What happens after you have effectively measured, tracked, and drastically reduced waste at the source? Even the most efficient hospitality operations generate some remaining, unavoidable food surplus. Managing this final step responsibly […]
- [Meet Our Partners](https://thepledgeonfoodwaste.org/how-sgs-delivers-global-quality-assurance-through-comprehensive-testing-and-certification-solutions/): How SGS delivers global quality assurance through comprehensive testing and certification solution COMPANY SGS is the world’s leading Testing, Inspection and Certification company, headquartered in Geneva, Switzerland, with over 145 years of expertise serving industries globally through 99,600 employees across 2,600 offices. The company specializes in comprehensive testing, inspection, and certification solutions that ensure products, systems, and services meet the highest standards of health, safety, quality, and regulatory compliance.  SOLUTION SGS provides comprehensive auditing and certification services that complement The PLEDGE’s methodology.  RESULTS Enhanced credibility and compliance assurance for certified establishments. 
- [Beyond The Menu: How Lisbon Marriott Engaged Guests For A Perfect Food Waste Score ](https://thepledgeonfoodwaste.org/beyond-the-menu-how-lisbon-marriott-engaged-guests-for-a-perfect-food-waste-score/): The Lisbon Marriott Hotel recently achieved a perfect 100% All-Star score with The PLEDGE on Food Waste, a milestone that reflects months of operational changes, team commitment, and most importantly, shifts in guest behavior. Behind this achievement is António Pereira, Restaurant and Banquets Manager, who has been with the hotel for over 30 years. Starting as a pool boy at 19, António has worked through nearly every department before taking on his current role overseeing restaurant and banquet operations. “Throughout my time here, I’ve witnessed many changes in the hospitality industry,” António says. “But The PLEDGE pushed us to rethink […]
- [Turning Food Waste into Community Impact: The PLEDGE Partners with Food from the Heart ](https://thepledgeonfoodwaste.org/turning-food-waste-into-community-impact-the-pledge-partners-with-food-from-the-heart/): The global challenge of food waste represents one of the most significant sustainability issues facing businesses today. While 1.3 billion tons of food is wasted globally each year, innovative partnerships are emerging to turn this challenge into a powerful community impact. For hospitality businesses, the path to a tangible solution often starts with a robust food waste certification. Singapore’s position as a regional hub for hospitality and food service innovation makes this partnership a potential model for expansion across Southeast Asia and beyond. As more establishments seek meaningful ways to contribute to circular economy principles, the integration of certification systems […]
- [The PLEDGE x D2L.sg: The Power of Prevention Diversion and Partnership ](https://thepledgeonfoodwaste.org/the-pledge-x-d2l-sg-the-power-of-prevention-diversion-and-partnership/): Singapore generates approximately 817,000 tonnes of food waste annually, with the hospitality sector contributing significantly to this figure. While prevention strategies help reduce waste at the source, what happens to the food surplus/waste that inevitably remains? This is where our new partner, D2L.sg, steps in with a solution that’s been quietly transforming Singapore’s food landscape.  From “Divert for 2nd Life” to Community Impact  Originally founded as “Divert for 2nd Life,” D2L.sg is Singapore’s first food surplus/waste stewardship social enterprise and they’re helping businesses turn food waste into impact through smart, data-driven solutions. They’ve built a comprehensive network diverting food across Singapore’s hospitality […]
- [Power Knot & The PLEDGE: A New Food Waste Certification Alliance ](https://thepledgeonfoodwaste.org/power-knot-the-pledge-a-new-food-waste-certification-alliance/)
- [Case Study: Lisbon Marriott Hotel Achieves the All-Star level with The PLEDGE on Food Waste](https://thepledgeonfoodwaste.org/case-study-lisbon-marriott-hotel-achieves-the-all-star-level-with-the-pledge-on-food-waste/): Lisbon, Portugal – Lisbon Marriott Hotel has set a new benchmark for sustainable hospitality, becoming the first hotel in Portugal to achieve The PLEDGE on Food Waste certification with a perfect 100% All-Star score. Over nine months, the team transformed its F&B operations across seven key pillars from purchasing and preparation to guest engagement and disposal: embedding food waste prevention into its daily culture. To celebrate, the hotel hosted an inspiring zero food waste event, where chefs, media, and food lovers came together to experience how sustainable dining can be innovative, flavorful, and impactful. Download the Full Case Here Ready […]
- [Turning the Tide on Food Waste in Singapore’s Hospitality Sector](https://thepledgeonfoodwaste.org/sme-enterprise-singapore/): The Singapore’s Connection The world of sustainability gets a bad rap. The average person might think of preachy lectures, endless regulations, and costly investments that somehow make everything more complicated. Thankfully, what we witnessed at SME Centre@SMCCI‘s sustainability workshop couldn’t be further from that stereotype. Singapore’s hospitality scene is undergoing a quiet revolution, proving that practical solutions like food waste certification are key to progress.  While the city-state has long been known for its efficiency and innovation, a new wave of small and medium enterprises (SMEs) is proving that sustainability isn’t just good PR – it’s good business. SME Centre@SMCCI, a collaboration […]
- [How Anantara The Palm Dubai Resort Tackles Food Waste](https://thepledgeonfoodwaste.org/how-anantara-the-palm-dubai-resort-tackled-food-waste/): “Sustainability is at the heart of our operations, and reducing food waste has become a key focus across all our culinary experiences.”   Dubai, United Arab Emirates – Enter Anantara The Palm Dubai Resort, where food waste reduction is a daily practice, driven by data, shaped by real kitchen experiences, and supported by a shared commitment across the team.  Chef Dominic Petzold, Cluster Executive Chef, shares the practical strategies his team used to make meaningful changes behind the scenes. These efforts helped Crescendo Restaurant recently achieved All-Star Level food waste certification from The PLEDGE on Food Waste with an impressive 100% […]
- [The Green Career Revolution: Meet the Food Waste Fighters ](https://thepledgeonfoodwaste.org/accredited-food-waste-consultant/): So, what exactly is an Accredited Food Waste Consultant?  There’s a profession that most people have never heard of, despite its growing importance in the hospitality and food service world: the Accredited Food Waste Consultant, or AC. These certified specialists support restaurants, hotels, canteens, and culinary schools in cutting food waste while improving their bottom line. It’s a role that bridges sustainability and business strategy, combining environmental expertise with practical problem-solving.  The concept is built on a simple principle: you don’t separate profit from purpose. Businesses need to be profitable, but they also need to be responsible. That’s where ACs […]
- [Can a Certification Save the Planet? Inside the SGS x The PLEDGE Food Waste Alliance](https://thepledgeonfoodwaste.org/the-pledge-sgs-webinar/): By now, we all know the world has a food waste problem. It’s easy to feel like the solution is either too abstract or too big to tackle. Many businesses, especially those in the hospitality sector, often feel overwhelmed by the sheer scale of the problem. However, a significant solution emerges with targeted food waste certification. This approach transforms an abstract global concern into a tangible, actionable plan for hotels, restaurants, and catering services. Meet the powerful alliance making this happen: SGS and The PLEDGE on Food Waste.  SGS, the world’s largest testing, inspection and certification company, and The PLEDGE […]
- [A Celebration Of Sustainability: Inside The Lisbon Marriott Hotel’s Zero Food Waste Event](https://thepledgeonfoodwaste.org/lisbon-marriott-hotels-zero-food-waste-event/): The Lisbon Marriott Hotel recently hosted an exclusive and inspiring zero food waste event, creating a significant buzz within the Portuguese hospitality scene. This gathering was a celebration of a monumental achievement and a powerful statement of intent. Journalists and influencers were invited to experience firsthand how the hotel is pioneering a new standard in sustainability. The event’s core purpose was to showcase a philosophy in action and celebrate becoming the first hotel in Portugal to earn the prestigious All-Star Level certification from The PLEDGE on Food Waste with a perfect 100% score. This special occasion was designed to go […]
- [How W Bangkok Reduces Food Waste ](https://thepledgeonfoodwaste.org/how-w-bangkok-reduces-food-waste/): Welcome to the ninth episode of our “How Chefs Tackle Food Waste” series! In this edition, we travel to the heart of Bangkok, Thailand, to spotlight a remarkable achievement in sustainable hospitality. While our previous episode featured Chef Kenny from Hyatt Regency Beijing Wangjing, today we celebrate W Bangkok. Following The PLEDGE guidelines, their work provides a strong example of effective food waste management. The hotel’s signature restaurant, The Kitchen Table, recently earned The PLEDGE on Food Waste certification, achieving a 91% score to secure Gold Level status in 2024. This certification reflects the successful implementation of their waste reduction […]
- [Rain Tree Café at The Athenee Hotel, Bangkok, Achieves The PLEDGE on Food Waste All-Star Certification for a Third Consecutive Year](https://thepledgeonfoodwaste.org/athenee-hotel-rain-tree-cafe-food-waste-all-star/): Bangkok, Thailand – The Athenee Hotel, a Luxury Collection Hotel, Bangkok, is proud to announce that its renowned Rain Tree Café has achieved The PLEDGE on Food Waste All-Star Level certification for the third consecutive year. Under the guidance of Executive Chef Rene Alcocer Vizarretea, this repeated recognition highlights a refined and successful blueprint for reducing food waste as a model of sustainable hospitality that is inspiring others in the industry. By implementing The PLEDGE criteria, The Rain Tree Café’s success is rooted in a fundamental rethinking of the luxury buffet. To tackle the persistent challenge of excess waste, the […]
- [How Hyatt Regency Beijing Wangjing Reduces Food Waste ](https://thepledgeonfoodwaste.org/how-hyatt-regency-beijing-wangjing-reduces-food-waste/): Welcome to the seventh episode of our “How Chefs Tackle Food Waste” series! In this edition, we journey to China to spotlight a remarkable achievement in the battle against food waste in a hotel setting. While our previous episode showcased how Sheraton Heathrow Hotel is reducing food waste, today we celebrate Hyatt Regency Beijing Wangjing. Hyatt Regency Beijing Wangjing is a testament to what dedication and smart strategies can accomplish. Their journey with The PLEDGE on Food Waste has seen them elevate their commitment, progressing from a Gold certification in 2023 to the prestigious All-Star level in 2024. This milestone […]
- [How Sheraton Heathrow Reduces Food Waste ](https://thepledgeonfoodwaste.org/how-sheraton-heathrow-reduces-food-waste/): Tackling hotel food waste is a major challenge in sustainable hospitality, but the Sheraton Heathrow Hotel is proving it can be done. In 2024 alone, the hotel saved 5,255 kg of food from landfill— 24% reduction. Led by Executive Chef Amitabha Bagchi, the hotel’s kitchens have not only achieved the Gold Level of The PLEDGE on Food Waste certification but have also transformed their entire approach to ingredients. The hotel is one of 55 Marriott International hotels across the UK, Ireland, and the Nordics, taking part in a major food waste reduction initiative. Here’s how Chef Amitabha and his colleagues turned everyday […]
- [How Sylvan Table Reduces Food Waste ](https://thepledgeonfoodwaste.org/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 […]
- [Announcing Our New Partnership With SGS](https://thepledgeonfoodwaste.org/the-pledge-sgs-partnership/): SGS joins The PLEDGE as an official certification body. Here’s what’s next for food service operations. At The PLEDGE on Food Waste, our mission is to make zero food waste to landfill a norm by empowering food service professionals with a structured methodology, tools, and recommendations covering the entire food journey from purchasing to disposal. And we’re making serious progress—businesses across the globe are already using our proven framework to cut waste, optimize operations, and demonstrate real sustainability leadership. The challenge? Nearly one-third of all food produced globally still goes to waste. That’s where our partnership with SGS changes everything. […]
- [Anantara The Palm Dubai Resort Achieves The PLEDGE on Food Waste All-Star Certification with a Perfect 100% Score](https://thepledgeonfoodwaste.org/anantara-the-palm-dubai-resort-achieves-all-star-certification-in-the-pledge-on-food-waste-2/): Dubai, United Arab Emirates –  Anantara The Palm Dubai Resort is proud to announce that its renowned all-day dining restaurant, Crescendo, has achieved The PLEDGE on Food Waste All-Star Certification with a perfect 100% rating. This prestigious recognition makes Anantara The Palm Dubai the first hotel in the UAE to reach the highest level of certification, underscoring the resort’s deep commitment to environmental responsibility and sustainable luxury dining. Achieving The PLEDGE on Food Waste certification requires restaurants to undergo a rigorous third-party audit covering seven key pillars, including kitchen practices, staff engagement, guest communication, and ongoing measurement of waste. A […]
- [How Sheraton Grand Hotel & Spa, Edinburgh Reduces Food Waste ](https://thepledgeonfoodwaste.org/how-sheraton-grand-hotel-spa-edinburgh-reduces-food-waste/): In the heart of Edinburgh’s UNESCO World Heritage city centre, the Sheraton Grand Hotel & Spa is more than just home to the refined One Square Brasserie and Bar. It’s a hub of culinary innovation with a deep commitment to sustainability. From locally sourced ingredients to a farm-to-fork ethos, every dish tells a story of flavour and responsibility. The hotel is one of 55 Marriott International hotels across the UK, Ireland, and the Nordics taking part in a major food waste reduction initiative. In 2024, Sheraton Grand Hotel & Spa, Edinburgh earned the Gold Level of The PLEDGE on Food […]
- [How Pendray Inn and Tea House Reduces Food Waste ](https://thepledgeonfoodwaste.org/how-pendray-inn-and-tea-house-reduces-food-waste/): Nestled in Victoria’s picturesque Inner Harbour, the Pendray Inn and Tea House offers a memorable stay with its charming atmosphere and elegant Afternoon Tea experience. In the third feature of our How Do Chefs series, we visit the Pendray Inn and Tea House, where food waste reduction is more than a policy. At the helm is Chef Onille Pitogo, whose thoughtful approach to cooking, leadership, and sustainability is transforming how her kitchen operates.  Growing up, wasting food was never an option. We were taught to use what we had, stretch it and respect the work that went into every ingredient. That […]
- [How The Athenee Hotel, Bangkok Reduces Food Waste ](https://thepledgeonfoodwaste.org/how-the-athenee-hotel-bangkok-reduces-food-waste/): Set in the central district of Bangkok, Rain Tree Café shines as a culinary gem at The Athenee Hotel, a Luxury Collection Hotel, Bangkok. The restaurant is well-known for its abundant international buffet featuring towering seafood platters, hot local specialties, and beautifully crafted desserts. But beyond the surface lies a deeper mission.   Under Executive Chef Rene Alcocer Vizarretea, the team has proudly earned The PLEDGE on Food Waste All-Star Level certification three years running.  The Smart Buffet Revolution  When faced with the traditional buffet dilemma of excess food waste, Rain Tree Café implemented a surprisingly simple yet effective solution:  […]
- [How The Park Tower Knightsbridge Reduces Food Waste ](https://thepledgeonfoodwaste.org/how-the-park-tower-knightsbridge-reduces-food-waste/): The Park Tower Knightsbridge, a Luxury Collection Hotel under Marriott International, is known for its luxury and impeccable hospitality. Within it, The Hyde Bar & Restaurant serves as a standout dining destination where culinary excellence meets a growing commitment to sustainability. Led by Executive Chef Gautam Chaudhary and his dedicated culinary team has implemented a series of practical strategies to reduce food waste.  In 2024, The Hyde Bar & Restaurant earned the Gold Level certification from The PLEDGE on Food Waste, achieving a 91% score. And it all begins with something surprisingly simple: stocking smarter.  Rethinking Inventory with FEFO Chef Gautam highlights […]
- [Four Hyatt Hotels Achieved The PLEDGE on Food Waste Certification in Bali](https://thepledgeonfoodwaste.org/four-hyatt-hotels-achieved-the-pledge-on-food-waste-certification-in-bali-2/): Indonesia is one of the biggest contributors to food waste in the world. According to the Ministry of Environment and Forestry, the largest portion of waste (30,8% in 2020) is food waste. Food waste ending up in landfills is highly problematic because it emits methane which is not only an extremely harmful greenhouse gas but also highly inflammable. During hot weather and dry seasons, this methane can cause fires in landfills having a devastating impact on local communities and the environment as seen in Bali and Jakarta in 2023. The hospitality industry contributes significantly to food waste, particularly in tourist […]
- [Hyatt Regency Hong Kong, Sha Tin: The First Hotel in China to Achieve The PLEDGE on Food Waste Certification](https://thepledgeonfoodwaste.org/hyatt-regency-hong-kong-sha-tin-the-first-hotel-in-china-to-achieve-the-pledge-on-food-waste-certification/): The PLEDGE on Food Waste proudly announces the certification of Hyatt Regency Hong Kong, Sha Tin as the first hotel in China to achieve Gold Level recognition, scoring an impressive 93%. This milestone sets a new benchmark for sustainability in the hospitality industry, emphasizing the critical role of food waste prevention in creating a more responsible and sustainable future. The Certification Journey: Goals into GoldBeginning in April 2024, the hotel embarked on a transformative journey toward certification, guided by the rigorous standards of The PLEDGE on Food Waste’s seven-pillar framework and 95 actionable criteria. Over six months, Hyatt Regency Hong […]
- [55 Marriott Hotels in UK, Ireland & Nordics Achieve The PLEDGE on Food Waste Certification](https://thepledgeonfoodwaste.org/fifty-five-marriott-hotels-in-uk-ireland-and-nordics-elevate-the-industry-by-achieving-the-pledge-on-food-waste-international-certification/): In September 2023, Marriott International UKIN set the ambitious goal to have all their 55 managed hotels certified The PLEDGE on Food Waste. To achieve this, over 120 Chefs, Directors of F&B, and Hotel Managers have been trained by LightBlue during a 2-day workshop in Edinburgh, and equipped with knowledge and tools on how to implement and achieve The PLEDGE certification, and how to monitor food waste using the Winnow system. Adopting a holistic approach, the hotels first built their food lovers’ committee, and implemented new practices following the 95 criteria of The PLEDGE, that include: The 55 hotels went […]
- [Refettorio Geneva and The PLEDGE on Food Waste: Leading the Way in Sustainability](https://thepledgeonfoodwaste.org/refettorio-geneva-and-the-pledge-on-food-waste-leading-the-way-in-sustainability/): We are thrilled to celebrate Refettorio Geneva’s outstanding achievement under the direction of Chef Walter el Nagar, as they secure the All-Stars certification for the second consecutive year. This makes Refettorio Geneva the first restaurant in Switzerland to maintain a perfect score over two years, underscoring their leadership in reducing food waste and prioritizing sustainable practices. Congratulations to Chef Walter and the entire Refettorio team for their dedication to sustainability! At The PLEDGE on Food Waste, we are inspired by Refettorio Geneva’s alignment with our mission to reduce food waste in hospitality. Together, we share a vision of a more […]
- [EDGE Hotel School × The PLEDGE on Food Waste](https://thepledgeonfoodwaste.org/edge-hotel-school-the-pledge-on-food-waste/): Tackling Food Waste: Insights & Opportunities for the UK Hospitality Industry  Food waste is one of the hospitality industry’s most underestimated challenges. It affects operational efficiency, sustainability, and the overall guest experience. To explore this topic, EDGE Hotel School and The PLEDGE on Food Waste are hosting a free webinar to highlight effective food waste prevention practices, share learnings from The PLEDGE’s certification process, and discuss practical opportunities for businesses to make impactful changes. Join us on Wednesday, December 4th, 2024, for this one-hour online session and gain insights from experts and industry leaders working to reduce food waste and […]
- [Elevate Your Event’s Impact with the Zero Food Waste to Landfill Event Standard](https://thepledgeonfoodwaste.org/elevate-your-events-impact-with-the-zero-food-waste-to-landfill-event-standard/): The importance of minimising food waste is nearly as universally understood as the importance of good health. But in both cases, it’s easy to convince yourself that you’re doing a better job than you really are.
- [Anantara The Palm Dubai Resort Achieves Gold Certification In The PLEDGE On Food Waste](https://thepledgeonfoodwaste.org/anantara-the-palm-dubai-resort-achieves-gold-certification-in-the-pledge-on-food-waste/): Anantara The Palm Dubai Resort has distinguished itself as the first hotel in the Middle East to earn Gold certification from The PLEDGE for its accomplishments in reducing food waste. This accolade highlights the resort’s comprehensive approach to reducing food waste and promoting environmental responsibility in the hospitality industry. According to the UN Food and Agriculture Organization (FAO), one-third of food produced for human consumption is lost or wasted globally. Reducing food waste is critical in creating a Zero Hunger World, aligning with the United Nations Sustainable Development Goals (SDGs) 2 and 12, which focus on ending hunger and ensuring sustainable […]
- [Pendray Tea House Becomes First Canadian Restaurant to Achieve The PLEDGE on Food Waste Certification](https://thepledgeonfoodwaste.org/pendray-tea-house-becomes-first-canadian-restaurant-to-achieve-the-pledge-on-food-waste-certification/): VICTORIA, BC, July 16, 2024 /CNW/ – Pendray Inn and Tea House, a boutique establishment known for its historic charm, daily breakfast offerings, and traditional afternoon tea service, is proud to announce its historic achievement as the first restaurant in Canada to be certified by The PLEDGE on Food Waste. With an impressive score of 93%, Pendray Tea House has earned the Gold Level certification, highlighting its commitment to sustainability and reducing food waste. The PLEDGE on Food Waste is a globally recognized, third-party audited certification and benchmarking system designed to fight food waste, reduce costs, and nurture the local ecosystem of solution providers. The PLEDGE offers a […]
- [What can we learn from the hospitality industry when it comes to tackling food waste at home?](https://thepledgeonfoodwaste.org/what-can-we-learn-from-the-hospitality-industry-when-it-comes-to-tackling-food-waste-at-home-2/): From portion sizes to food waste pilots in Clonakilty, here are the progressive players tackling food waste in Ireland, writes Joe McNamee. When it comes to climate change and its profound environmental impacts, it is no accident that so much blame, and the according of the onus of responsibility for effecting any necessary change, is repeatedly directed towards the average citizen, even though they are not the primary culprits. It is giant global commercial interests that are the real culprits, including the industrial and manufacturing sectors, agri-biz, the transport sector and the fossil fuel industries. When it comes to food waste, […]
- [Four Hyatt Hotels Achieved The PLEDGE on Food Waste Certification in Bali](https://thepledgeonfoodwaste.org/four-hyatt-hotels-achieved-the-pledge-on-food-waste-certification-in-bali/): Indonesia is one of the biggest contributors to food waste in the world. According to the Ministry of Environment and Forestry, the largest portion of waste (30,8% in 2020) is food waste. Food waste ending up in landfills is highly problematic because it emits methane which is not only an extremely harmful greenhouse gas but also highly inflammable. During hot weather and dry seasons, this methane can cause fires in landfills having a devastating impact on local communities and the environment as seen in Bali and Jakarta in 2023. The hospitality industry contributes significantly to food waste, particularly in tourist […]
- [Why fighting food waste is like going to the gym](https://thepledgeonfoodwaste.org/why-fighting-food-waste-is-like-going-to-the-gym/): The importance of minimising food waste is nearly as universally understood as the importance of good health. But in both cases, it’s easy to convince yourself that you’re doing a better job than you really are.
- [JW Marriott Hotel Bangkok is the world's first JW to earn The PLEDGE on Food Waste certification](https://thepledgeonfoodwaste.org/jw-marriott-hotel-bangkok-is-the-worlds-first-jw-to-earn-the-pledge-on-food-waste-certification/): Taking action towards fulfilling its commitment to reducing food-waste, JW Marriott Hotel Bangkok has been certified The PLEDGE™ on Food Waste Gold level, with a remarkable 95% compliance with the standard. This certification program is composed of 95 criteria articulated around 7 key pillars that include Policy adoption, Food Waste Monitoring System, Cross Department Responsibilities, Staff Awareness,
- [Food Waste Prevention in Mauritius – Destination Project](https://thepledgeonfoodwaste.org/food-waste-prevention-in-mauritius-destination-project/): SINGAPORE, June 22nd, 2021 – In line with the 2015 Paris Climate Agreement to cut carbon emissions by 30% by 2030 and UN’ Sustainable Development Goals 2, 12, 13, and 17, Business Mauritius, with the financial support of HRDC, has contracted LightBlue Environmental Consulting to design and implement an ambitious food waste prevention program on Mauritius Island. The collaboration is made possible thanks to the Living Labs Federation. 

## Pages

- [Our Partners](https://thepledgeonfoodwaste.org/ourpartners/): United for A Waste-Free Future. Partner with a globally recognized standard that empowers businesses to cut waste, save costs, and lead in sustainability. Become a partner Why partner with us We’re the leading third-party audited certification system for food waste reduction. Your impact amplifies ours. Access established networks Connect directly with our certified and certifying restaurants and hotel establishments already committed to food waste reduction and seeking complementary solutions. Validate your sustainability impact Leverage our structured methodology and benchmarking system to demonstrate measurable results and credibility in the hospitality sustainability space. Expand your market reach Partner with the organization setting […]
- [Marriott UKIN Project](https://thepledgeonfoodwaste.org/55-marriott-ukin-project/): The PLEDGE certifies 55 Marriott Hotels get certified now https://thepledgeonfoodwaste.org/wp-content/uploads/2025/01/Edinburgh_Mission_Zero.mp4 Project Impacts 25% reduction in food waste g/cover* 215,900+ equivalent meals saved* 415,000 KGs of Carbon emissions not emitted* 121 zero food waste dishes have been added to the menus. download one pager summary report Timeline Training November 2023 Implementation January – May 2024 Audit May – June 2024 Certification July 2024 Training and Implementation 120+ trained executives 18 became Accredited Coordinators 4 hours of online training 2-day Edinburgh Workshop Marriott executives were trained on food waste prevention practices by LightBlue during a two-day workshop in Edinburgh. New Practices Implemented […]
- [The Pledgers - New](https://thepledgeonfoodwaste.org/certified-pledgers/): The Pledgers Leading the Way in Food Waste Reduction Explore our growing network of restaurants and canteens that have achieved The PLEDGE on Food Waste certification, a mark of excellence in sustainability and responsible operations. Each establishment featured here has passed a rigorous third-party audit, earning recognition for their commitment to reducing food waste. GET CERTIFIED! Learn more Pledgers HYATT REGENCY BEIJING WANGJING Market Café refettorio geneva The Athenee Hotel, a Luxury Collection Hotel, Bangkok Rain Tree Café Courtyard by Marriott Bangkok Momo Café LUX* le morne resort The Kitchen Heritage Awali gold & spa Savana Anantara The palm dubai […]
- [Zero Waste to Landfill Event](https://thepledgeonfoodwaste.org/events/): Zero Food Waste to Landfill Event Certification Elevate Your Event by Eliminating Food Waste   GET CERTIFIED! What is the Zero Food Waste to Landfill Event Certification? A rigorous, verified process for events to prevent food waste, redistribute food surplus to support those in need, and divert wasted food from landfills. It’s designed for event organizers, venues, and agencies who aim to make a significant environmental impact while reducing costs and supporting local food rescue initiatives. Key Benefits & Features Key Benefits & Features Impactful A proven methodology striving for ZERO organic waste sent to the landfills Certified Evidence of […]
- [Contact Us](https://thepledgeonfoodwaste.org/get-in-touch/)
- [Is your restaurant well-prepped to tackle food waste?](https://thepledgeonfoodwaste.org/food-waste-assessment/)
- [Membership T&C](https://thepledgeonfoodwaste.org/membership-tc/): Terms & Conditions The PLEDGE™ on Food Waste is a Private Limited Company incorporated in Singapore under the Membership number 201831048C. The PLEDGE™ on Food Waste is a third party audited certification and benchmarking system on food waste prevention designed to improve organizations and commercial kitchens’ bottom-line.    This Membership Agreement is made between The PLEDGE™ on Food Waste and the organization (hereafter referred to as “the Member”) willing to go through the certification process and pay the Membership fees.  By paying the Membership fee for The PLEDGE™ on Food Waste certification, the Member accepts the terms and conditions specified in […]
- [T&C Audit– The PLEDGE on Food Waste](https://thepledgeonfoodwaste.org/tc-audit-the-pledge-on-food-waste/): Terms And Conditions – The PLEDGE on Food Waste Compliance Audit The PLEDGE on Food Waste PTE.LTD is a Private Limited Company incorporated in Singapore under UEN No. 201831048C (hereinafter referred to as the “The PLEDGE”) is a third-party Audit certification and benchmarking system on food waste prevention designed to improve organizations restaurants and commercial kitchens’ profit margin.     These Terms and Conditions apply to any organization (hereinafter referred to as the or a “Member”) wishing to apply for accreditation under The PLEDGE’s certification programme.  All Members are subject to The PLEDGE’s Membership fees.   Each Member accepts all the present Terms […]
- [Build Back Better Detroit](https://thepledgeonfoodwaste.org/build-back-better-detroit/): Build Back Better Detroit Lowering Food Costs in Detroit through decreasing food waste in commercial kitchens Awarded Restaurants Vanderberg Dinning Hall Hillcrest Hall Oakland Center Sylvan Table Johnny’s Speakeasy Alchemi Folk Detroit In 2021, The PLEDGE launched a pilot project in partnership with Make Food Not Waste, a Detroit Metro Area non-profit, to help area restaurants eliminate hidden sources of food waste and implement long-lasting practices for waste prevention. 7 restaurants were certified in June 2023 and are the 1st in the U.S. to get certified for The PLEDGE. The project was made possible with funding from U.S. Environmental Protection […]
- [Food Waste Prevention in Mauritius](https://thepledgeonfoodwaste.org/food-waste-prevention-in-mauritius-2/): Food Waste Prevention in Mauritius 10 organizations have participated with their restaurants on a nine-month journey to cut on food waste, reduce unnecessary costs and negative environmental impacts. At the end of this project all the participants reached the international certification The PLEDGE on Food Waste. This program was implemented by LightBlue, a UN awarded social entreprise. It was made possible by the HRDC and coordinated by SigneNatir with Business Mauritius. Locally supported by FoodWise and facilitated by Living Labs. Project Impacts 62,147 Kg of food not wasted = 124,295 meals saved $209,723 money not wasted (total) 155.4 Tons of […]
- [Document List](https://thepledgeonfoodwaste.org/document-list/): Documents List
- [Certificate](https://thepledgeonfoodwaste.org/certification/): Elevate your Food Waste Prevention Initiative with The PLEDGE Certification The PLEDGE on Food Waste is a Singapore-based third-party audited certification and benchmarking system. Articulated around 7 pillars and 95 criteria, it offers a comprehensive approach to global food waste reduction. Overview of Our Food Waste Prevention Solution The PLEDGE on Food Waste certification includes Process Documentation, employee commitment, Food Waste Monitoring System, Food Handling Before Preparation, Food Preparation and Offering, Customer Engagement, and post-consumer. The angle is for food operations to aim for zero food waste in landfills. The full process is online, and the recommended food waste monitoring methodology has been […]
- [Accredited Coordinators](https://thepledgeonfoodwaste.org/accredited-coordinators/): Accredited Coordinators Accredited Coordinators are trained in-house experts to champion food waste prevention. With an understanding of the Kitchen’s operation, Accredited Coordinators drive a cohesive approach to food waste prevention, leading to recognition, cost efficiency, and alignment with The PLEDGE on Food Waste certification. Join Our Network Éléonore Garnier Executive Assistant & Sustainability Manager Fairmont Le Manior Richelieu Sheena Williams Cluster General Manager Marriott International Amit Sharma Head Chef Leicester Marriott Hotel [Marriott] Jamie Welch Executive Chef London Marriott Hotel County Hall [Marriott] Varun Kukreti Executive Chef The Reykjavik Edition [Marriott] Julien Maisonneuve Executive Chef St. Pancras Renaissance Hotel [Marriott] […]
- [Accredited Consultants](https://thepledgeonfoodwaste.org/accredited-consultants/): Accredited Consultants Roles The Accredited Consultants for The PLEDGE on Food Waste are part of a growing network of sustainability champions, trained and equipped with tools and methodologies to bring food waste prevention solutions to food service providers. Our consultants are eager to support them in the implementation of The PLEDGE on Food Waste certification by providing their expertise to drive positive impact while reducing food waste and operational costs. How They Support You Training Consulting Mock Audit I Want Support! Join Our Network Johanna Wagner, France Member since 2024 English French Cristina Blaj, Spain Member since 2023 English French […]
- [Blogs](https://thepledgeonfoodwaste.org/blogs/): The PLEDGE on Food Waste Blog View All Food waste is not only a logistical failure, it is a moral one. Every scrap of food wasted is a testament to our inability to share what we have been given. — Tristram Stuart Our Purpose- Fostering Change, Reducing Food Waste
- [Why Us](https://thepledgeonfoodwaste.org/why-us/): Why Choose The PLEDGE on Food Waste? The PLEDGE Methodology aligns with Global Framework The PLEDGE on Food Waste corresponds with The Wasted Food Scale, a framework developed by the Environmental Protection Agency USA (EPA) that prioritizes actions to prevent and divert food waste from disposal. It categorizes pathways from most to least preferred, focusing on maximizing environmental benefits and circular economy contributions. The scale highlights pathways like prevention, donation, and upcycling as the top priorities, emphasizing their role in nourishing people and minimizing environmental impact. Join The PLEDGE Benefits Implementing The PLEDGE fosters sustainable practices and financial benefits, enhances […]
- [About Us](https://thepledgeonfoodwaste.org/about-us/): Leading the Charge Against Food Waste The PLEDGE stands as a global certification solution, integrating best practices to reduce waste from procurement to disposal. Our Purpose- Fostering Change, Reducing Food Waste Our Vision To create a world where zero food waste becomes a norm, not an exception. Our Mission We aspire to make food waste a thing of the past and are committed to empowering food service professionals to strive for zero food waste. We aim to significantly contribute to building a more sustainable and waste-conscious global food ecosystem through a transparent methodology, access to tools, and practical recommendations. Our […]
- [Home](https://thepledgeonfoodwaste.org/): Food Waste Certification for Hotels, Restaurants and Foodservice. The PLEDGE on Food Waste is the global food waste certification helping hotels, restaurants and foodservice operations prevent and reduce food waste through a practical methodology and third party verification.   Explore Our Food Waste Certification Trusted by Leading Hospitality Brands Committed to Food Waste Reduction Explore Our Case Studies Who is the PLEDGE For? The PLEDGE certification is designed for restaurants, hotels, corporate canteens, universities and event venues looking to reduce food waste and improve sustainability practices. How Prepared Are You to Tackle Food Waste? Take quick assessment to evaluate your current food waste practices. Find out how prepared […]


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