Reduce Wasted Food in
Your Restaurant

By taking The PLEDGE™, restaurants commit to reducing their carbon footprints, saving money, and giving back to the community.

The PLEDGE™ on Food Waste is an international third-party certification program that instructs restaurants, hotels, convention centers, and other foodservice businesses in tactics to reduce the amount of food they throw away.

In partnership with Food Rescue US – Detroit, Make Food Not Waste is the first organization in the United States to offer this program. Sign up today to be at the forefront of sustainability in the foodservice industry.

Why should restaurants take The PLEDGE™?

  • It saves money. Restaurants that complete the certification can expect to save 3–5% on their food costs.
  • It feeds the community. An important tactic in reducing food waste is donating surplus food to those in need.
  • It’s better for the environment. Keeping food out of landfills reduces harmful greenhouse gas emissions.

What is the process for PLEDGE™ certification?

Restaurants that take The PLEDGE™ will go through a process of tracking their food waste and implementing a series of reduction tactics in seven key areas.

After completing all the steps and going through an audit, participating restaurants receive a certification at the bronze, silver, gold, or all-star levels, depending on how many food waste reduction steps they complete.

Make Food Not Waste will be there as a guide and cheerleader through the whole process.

Restaurants taking The PLEDGE™

Check out the first Detroit restaurants & businesses to participate:

The Apparatus Room

Avalon International Breads

Baobab Fare


Brooklyn Street Local

Farmacy Food


Founders Detroit Taproom

Good Cakes and Bakes

Madam at Daxton Hotel

Ochre Bakery


Saffron De Twah

Sister Pie

Soil 2 Service

Sweet Potato Sensations

University of Detroit Mercy/Metz

Take The PLEDGE™

Complete the form below to start The PLEDGEprocess.

We’re Make Food Not Waste–a nonprofit organization working to keep food out of landfills and slow climate change by creating lasting solutions to food waste through education, food upcycling and advocacy.

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