The PLEDGE™ on Food Waste
incorporated in Singapore
Food Waste Prevention in Mauritius
Objectives of this program
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Demonstrate the lower environmental footprint and saving on food cost per cover
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Help business community to achieve commitment on circular economy and engage policy dialogue with public institution on food waste management
ABOUT THIS PROJECT
In line with the 2015 Paris Climate Agreement to cut carbon emissions by 30% by 2030 and United Nations’ Sustainable Development Goals 2, 12, 13, and 17, SigneNatir – a project by Business Mauritius with the financial support of HRDC – has collaborated with food waste expert LightBlue Environmental Consulting through Living Labs Federation to design and implement a 6-month destination food waste prevention program on Mauritius Island. The program has been designed to cut on food waste, reduce unnecessary costs and negative environmental impacts, and reach the international certification and benchmarking standard The PLEDGE™ on Food Waste. The renowned local food rescue organization FoodWise has also joined the project to redistribute any surplus food to people and community in need.
Engineered by
Financed by
Coordinated by
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Local partner with
Facilitated by
PARTICIPATING RESTAURANTS
SCOPE OF PROJECT
Technical training
of local professionals
Agile FIT Food Waste Monitoring Tech
Holistic approach using
The PLEDGE™
Tailored support from accredited consultants
EXPECTED IMPACT
Participating restaurants level
3-5% reduction in cost per cover
Up to 35% reduction in food waste
The PLEDGE™ on Food Waste certification
Impact matrix used for the destination
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Special Recognition to top achievers
Bronze
Gold
All-Star
Silver
Highest score on The PLEDGE™
on Food Waste certification (out of 100%)
Biggest reduction in food waste per cover (in %)
Biggest reduction in total food waste and reduction in CO2 equivalent
Zero Food Waste to Landfill performers
"We believe that The PLEDGE™ is creating an opportunity to engage not only our strong hospitality industry but further ignite the appetite from distinctive diners who are increasingly expecting responsible gastronomy. Our goal is to become a case study for other countries and destinations to follow suit."
Mickaël Apaya
Head of Sustainability & Inclusive Growth
Business Mauritius
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PRESS
For press toolkit, please contact us via love@thepledgeonfoodwaste.org
16 May 2021
SigneNatir – Hôtellerie/Restauration : Les opérateurs privés se mobilisent pour réduire le gaspillage alimentaire
DATE
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