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cut on costs
slash food waste
stand out from the CROWD

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"Just give it a try (chefs), and you will see the result within one week."

Chef Jakub Mares, Executive Chef

Rain Tree Café, The Athenee Hotel

A Luxury Collection Hotel, Bangkok — MARRIOTT GROUP

"With The PLEDGE™, we want to see something measurable."

Duangporn Songvisava (Chef Bo), Co-Founder

Bo.lan — ONE MICHELIN STAR RESTAURANT

"It's a paradigm shift."

Peter Caprez, Cluster General Manager

JW Marriott Hotel Bangkok — MARRIOTT GROUP

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cut on food cost

slash food waste

stand out from the crowd!

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