The PLEDGE on Food Waste

🍽 🥬"Sustainability and Best Business Practices are a part of Hyatt Hotels Corporation's core values" Director of F&B Dallas Cuddy & General Manager Peter Hildebrand from the Grand Hyatt Seoul sat down to discuss how taking The PLEDGE™ on Food Waste has led to: 👩🍳 A culinary shift towards eco-sustainable practices 👨💼 Corporate clients selecting it as a venue 💚 And positive customer feedback By minimizing food waste at every culinary level, "The Terrace" at the Grand Hyatt Seoul is setting itself as a #CulinaryLeader as the first Certified The PLEDGE™️ in #SouthKorea Want to learn more? Contact The PLEDGE™️ On Food Waste and join the movement today! 🔗 https://lnkd.in/dCZAdtQ #ThePLEDGEonFoodWaste | #FoodWaste | #Sustainability | Benjamin Lephilibert | Roman Kardashov | Seungmi Kim

#TudorPark💛🏨👏 We are excited to announce that Delta Hotels by Marriott Tudor Park Country Club has been certified the Gold Level of The PLEDGE on Food Waste certification, achieving an impressive 94%! 👨🍳🏅🧑💼 Under the expert leadership of the Hotel Manager and the Executive Chef, Cast Iron Grill is setting new standards in sustainable dining. Their dedication to minimizing food waste showcases a strong commitment to innovative and responsible hospitality practices. Ready to make a difference? Connect with The PLEDGE and join us in driving the movement towards a more sustainable culinary future! 🤝🌍 https://lnkd.in/g3yGuHM3 #ThePLEDGEonFoodWaste #Sustainability #FoodWaste #Marriott #SustainableDining #RecognitionDeservesExcellence Benjamin Lephilibert | Marco Sandri| Cristina Blaj | Alexander Horswill | Open Revenue Consulting

🌟Enough talking, time to act. We were just thrilled to support global #MICE leader ICCA in pursuing the Zero Food Waste to Landfill Event #Certification (ZFW2L) by The PLEDGE on Food Waste during the 63rd ICCA Congress in Abu Dhabi (1000+ participants, 3.5 days). The objectives were simple, yet very ambitious: 1) PREVENTING food waste 2) Surplus food to be rescued or used to feed people 3) #foodwaste generated to be diverted from the landfill In collaboration with event organizers, hosts and chef Philip de Lang, we worked on ensuring that necessary preventive steps were being taken to minimize food waste: #kitchen, service and stewarding staff got trained on expected procedures, food distribution assessed, waste systems and flows optimized, and partner organizations identified and vetted to support the overall goals. During the event, we worked to reinforce a strict segregation between organic and non organic waste. Surplus food was being carefully kept for a safe consumption by humans, and organic waste collected, measured and transformed thanks to the onsite biodigester. Guests were also actively engaged in minimizing plate waste. The official compliance report is not out yet, so stay tuned! Waikin Wong Dermot Ryan Benedikt John Saichon Bunnag ADNEC Group Capital Catering+LightBlue Consulting ne'ma Global Destination Sustainability Movement (GDS-Movement)

♻️👩🍳👨🍳 Calling all food lovers with a passion for reducing food waste! The Super Chef Alliance Zero Dechets competition is just one month away. Held during the European Week for Waste Reduction 2024, this event—organized in collaboration with our Accredited Consultant, Aurore Amicucci Pauze , and Alliance Française de Gênes —is all about Good Taste Without Food Waste. Stay tuned for more details!

#Birmingham 💛🏨🍽️ We are excited to announce that Delta Hotels by Marriott Birmingham has been certified the Gold Level of The PLEDGE on Food Waste certification, scoring an impressive 93%! 👩🍳🏅🧑💼 Under the dedicated leadership of the Hotel Manager and the Food & Beverage Manager, Brew Bar Restaurant is setting a new benchmark for sustainability. Their commitment to reducing food waste demonstrates their dedication to responsible dining and exceptional hospitality. Ready to make a difference? Connect with The PLEDGE and join us in driving the movement towards a more sustainable culinary future! 🍽️🤝🌍 https://lnkd.in/g3yGuHM3 #ZeroWaste #ThePLEDGEonFoodWaste #Sustainability #FoodWaste #Marriott #SustainableDining #RecognitionDeservesExcellence Benjamin Lephilibert | Marco Sandri | Cristina Blaj | Alexander Horswill | Open Revenue Consulting

#MCBCommitsToSustainability 💚 🎉 We’re excited to announce that The Mauritius Commercial Bank MCB Group (MCB)’s La Passerelle and Saint Jean have both achieved The PLEDGE on Food Waste certification for the 3rd consecutive year, each scoring an impressive 95% at the Gold Level! 🏅✨ 👏 Huge recognition to Enrico Rodati, Jean Francois Henri, Annabelle Imbert, Edgar Le Guen , and Karuna Gungah, along with their dedicated teams, for their ongoing commitment to reducing food waste and setting a remarkable standard in sustainability. Ready to make a difference? Connect with The PLEDGE and join us in driving the movement towards a more sustainable culinary future! 🍽️🤝🌍 📌 https://lnkd.in/g3yGuHM3 #foodwaste #sustainability #mauritius #ThePLEDGEonFoodWaste #Sustainability #FoodWaste #SustainableDining #RecognitionDeservesExcellence Benjamin Lephilibert | Marco Sandri | Nicolas Dubrocard

#TudorPark💛🏨👏 We are excited to announce that Delta Hotels by Marriott Tudor Park Country Club the Gold Level of The PLEDGE on Food Waste certification, achieving an impressive 94%! 👨🍳🏅🧑💼 Under the expert leadership of the Hotel Manager and the Executive Chef, Cast Iron Grill is setting new standards in sustainable dining. Their dedication to minimizing food waste showcases a strong commitment to innovative and responsible hospitality practices. Ready to make a difference? Connect with The PLEDGE and join us in driving the movement towards a more sustainable culinary future! 🤝🌍 https://lnkd.in/g3yGuHM3 #Mercante #ZeroWaste #ThePLEDGEonFoodWaste #Sustainability #FoodWaste #Marriott #SustainableDining #RecognitionDeservesExcellence #LightBlueConsulting Benjamin Lephilibert | Marco Sandri | Cristina Blaj | Alexander Horswill | Open Revenue Consulting

👋Don’t miss the session “Innovation in Hotel Sustainability” at #GSTC2024Singapore! Innovation in hotel sustainability offers hotels new avenues to enhance operations and guest experiences while minimizing environmental impact. This session will showcase how digital solutions promote sustainable practices like energy efficiency, water conservation, and waste reduction. Panelists, including hotel industry leaders, technology innovators, and sustainability specialists, will share insights on cutting-edge approaches and discuss the challenges and opportunities that arise in implementing these transformative solutions. Join us to explore the future of sustainable hospitality and the role of innovation in driving meaningful change. 🗣Moderator: Jasline Ng - Sustainability Manager, Greenview 👥Speakers: • Iris Lam - Director of Sustainability, Global Development, Mandarin Oriental Hotel Group • Jen Ong - Assistant Director - Sustainability, Resorts World Sentosa • Marc Zornes - Founder and CEO, Winnow • Benjamin Lephilibert - CEO, LightBlue Consulting; Co-founder, The PLEDGE on Food Waste 👉Get your tickets here, registration closes next week: https://lnkd.in/dvKDVuzC [Special discount available for GSTC Members and participants from ASEAN countries] #GSTC2024Singapore #innovation #hotel #tourism #sustainability Sentosa Development Corporation Resorts World Sentosa Singapore Tourism Board

It’s official! All 53 UK&I Managed Marriott Properties are The PLEDGE on Food Waste certified & Delta Hotels by Marriott Worsley Park Country Club is one of them! On Monday we celebrated this success, but also reconnected and aligned ourselves to now go even further and reach the all important number! 50% Food Waste Reduction by the end of Q1 2025! Congratulations to everyone’s hard work and achievements! Entegra The PLEDGE on Food Waste Matthew Clark Paddy & Scott's Winnow #foodwaste #reduction #marriott #serve360

#RefettorioLeadsTheWay 🎉 We are incredibly proud to announce that Refettorio Geneva, led by Chef Walter el Nagar, has once again achieved the All-Stars certification for the second consecutive year! 🌿✨   🌠 This makes Refettorio Geneva the first restaurant in #Switzerland 🇨🇭 to reach this exceptional milestone of maintaining a perfect score two years in a row, showcasing their ongoing leadership in reducing food waste and embracing sustainable practices.   Congratulations to the entire Refettorio team for their remarkable leadership and commitment to sustainability! 🙌💚 Ready to make a difference? Connect with The PLEDGE and join us in driving the movement towards a more sustainable culinary future! 🍽️🤝🌍 https://lnkd.in/g3yGuHM3 Benjamin Lephilibert | Marco Sandri | MATER Fondazione #ThePLEDGEonFoodWaste #RefettorioGeneva #FoodWasteReduction #SustainableHospitality #RecognitionDeservesExcellence