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The PLEDGE™ on Food Waste

Incorporated in Singapore

CASE STUDIES

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Grand Hyatt Singapore Testimonial The PLEDGE™ on Food Waste

Parveen Kumar (Hotel Manager) and Steffan Heerdth (Executive Sous Chef) at Grand Hyatt Singapore share their experience and results with The PLEDGE™ on Food Waste certification system.

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Food Waste Prevention
Business Case Study

Why Food Waste?
Food waste is the cause of several negative
impacts which can lead to adverse effects on a
hotel or restaurant’s performance, reputation and
bottom line.
Sampran Riverside further committed to
conducting business in a transparent, socially,
environmentally and economically sustainable
manner whilst aiming to inspire others to do the
same.

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Host Restaurant (Denmark)

Host restaurant is a fine dining restaurant that specializes in Nordic cuisine. During their 12 months with The PLEDGE, here are the results:

- 45% down on food waste/cover

- 7.2 tons of food saved

- 1.2 point on FC%

In total, they have saved approximately 35,000 USD.

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