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The PLEDGE™ on Food Waste

The PLEDGE™ on Food Waste

The PLEDGE™ on Food Waste at Victoria Beachcomber Resort & Spa: An Analysis of one-month of implementation at Le Superbe Kitchen & Restaurant

Reducing food loss and waste is crucial, as it contributes to the realisation of broader improvements to agri-food systems toward achieving food security, food safety, improving food quality and delivering on nutritional outcomes. Reducing food loss and waste also contributes significantly to the reduction of greenhouse gas emissions, as well as pressure on land and water resources.

Victoria Beachcomber Resort & Spa is committed, through its EarthCheck Silver certification, to continuously improve its environmental and social impact. As part of this endeavour, the management of the hotel recognises the impact of food waste on society and the environment, and hence engages to manage this waste responsibly.

Victoria Beachcomber commits to create a food waste conscious environment within its food operations. The main kitchen and restaurant, Le Superbe, is therefore embarking on a journey 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.

This certification is a practical and scalable answer to the widely underestimated and consequential issue of food waste. In line with the United Nations' Sustainable Development Goals 2, 12, and 13 and designed on first-hand knowledge from F&B sustainability experts and academics, it helps restaurants to drastically reduce food waste, cut on cost, boost their image, and foster collaboration with complimentary food waste solution providers.

The Singapore-based third-party audited certification and benchmarking system is articulated around 7 key pillars that include Process Documentation, Employees Commitment, Food Waste Monitoring System, Food Handling Before Preparation, Food Preparation and Offering, Customer Engagement, and Post Consumer. The angle is for food operations to aim for zero food waste to landfill.

A dedicated team, called the Food Lovers Committee has been set up at Victoria Beachcomber. The committee members have received technical training to implement an advanced food waste monitoring system in the main kitchen and restaurant, using LightBlue’s FIT technology. They were also trained on The PLEDGE™ on Food Waste certification, through a holistic approach involving 95 criteria categorised under the 7 pillars.

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