The Matcha Initiative
Join usTarget a Zero Waste objective. Among other ideas to decrease your F&B consumption:
- Avoid over-ordering F&B for meetings, workshops, trainings, events. It is usually sufficient to order for 10–15% less than the number of guests attending.
- Serve tap-water in reusable glass bottles
- Make sure to share the leftovers with others or offer to take them home.
S$ 342 million
worth of wasted food every year in Singapore, equivalent on average to S$258 per household.
(Todayonline)
~50%
of the yearly food waste is generated by non-domestic sources (manufacturers, retailers, hotels, malls...).
(Todayonline)
The PLEDGE is a practical and scalable answer to a widely underestimated issue with dire consequences: Food Waste. In line with the United Nations' SDGs 2, 12 and 13 and designed on first-hand knowledge from F&B 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.
It is the ideal scalable solutions for government agencies, international hotel, catering and restaurant groups, willing to better control food waste and associated costs, establish an audited benchmarking system, and identify existing food waste solutions providers at each level of the FW pyramid.
The 3rd party verified certification and benchmarking system 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 BOLD objective is for restaurants, canteens and hotel outlets to reach ZERO Food Waste to Landfill.
The 95 criteria, guidelines on auditor's expectations, and tools are available 24/7 on the online platform.
