Pledging Alligence to the Earth
WHEN IT COMES to wasting food, restaurants run a close second to households. Danielle Todd of Make Food Not Waste wants to do something about that.
The answer was The PLEDGE™ on food waste, an international third-party certification program for food service businesses to reduce food waste and their carbon footprint. Ultimately, it should also save restaurants 3—5 percent on spending.
“What I really liked about this program, in particular, is it’s very focused on source reduction,” says Todd, explaining how it teaches participants to consider purchasing decisions, proper storage and employee training, among other ways to cut down on waste. “Donating and composting are important but this program goes deeper into operations to find out what could be happening at all points, even before it goes to the customer.”
This is the first such certification program in North America. Make Food Not Waste offers it in partnership with Food Rescue U.S.—Detroit and funding by the Environmental Protection Agency to help food service businesses afford it.
“We can be first and we can show that the metro Detroit restaurant community is into sustainability,” says Todd, estimating that certification usually costs a business about $2,000. The EPA lowers the cost to $180 each for 30 participating businesses. “Right now, with restaurants, there’s no dime to spare.”
PizzaPlex, in Southwest Detroit, is one. The PLEDGE™ aligns with the values of the Neopolitan-style pizza place, says co-owner Alessandra Carreon.
“It’s at the purpose of our business. We’re very intentional about minimizing waste, as well as having a positive impact on the environment,” Carreon says.
The program helps set processes more formally in place, especially when small businesses might not have the resources to establish and track such policies.
“One of the best things I hear from customers is, ‘Wow, I didn’t know you were doing all of this,’” says Carreon. “It goes beyond making people feel great with food and service. We’re doing something further. We’re part of the ecosystem.”
Food waste “and the impact we have on our planet and on our environment” is important to today’s college students, says Chris Reed, director of the Oakland Center at Oakland University. “So doing something like this is very important.”
The campus food service provider, Chartwells, is another participant, already committed to sustainability, says Evol Gazzarato, resident district manager. During the academic year, Chartwells serves 4,000—5,000 meals daily through two all-you-care-to-eat dining halls, the Pioneer Food Court and the campus catering center.
Like PizzaPlex, OU expects The PLEDGE™ to raise awareness of what Chartwells already has in place too, including their move away from using styrofoam and plastic drinking straws and other ways they’ve reduced waste.
“The students care about this,” says Reed.
They aren’t alone.
“I think people are caring more and more as they learn about this issue,” says Todd. “Diners can look at this and see the certification and see these people really care.”
