Build Back Better Detroit
Lowering Food Costs in Detroit through Decreasing Food Waste in Commercial Kitchens
30 restaurants in Detroit are embarking on a journey to reduce their food waste, cut unnecessary costs, and become an ally in the fight against climate change through the adoption of The PLEDGE™ on Food Waste certification program.
The aim is to identify and eliminate hidden sources of food waste and create long-lasting solutions to waste prevention.
This project is engineered by Make Food Not Waste. Funded by the Environmental Protection Agency (EPA). Methodology by The PLEDGE™ on Food Waste. Outreach partnership with Natural Resources Defense Council (NRDC)
Are you a restaurant based in Detroit looking to cut food costs, reduce food waste and stand out from the crowd? If yes, register now!
“Given how hard COVID has hit the industry, restaurants literally can’t afford to waste a single drop. By going through The PLEDGE™’s methodical approach, operations can uncover those hidden sources of waste and save money. As more customers are concerned with climate change, demonstrating a commitment to planet-friendly practices by having The PLEDGE™ certification can help restaurants attract more eaters.””
Executive Director of Make Food Not Waste
SCOPE OF THE PROJECT
Participating restaurants level
3-5% reduction in cost per cover
Up to 35% reduction in food waste
The PLEDGE™ on Food Waste certification
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