Why this course?
There is too much hot air around food waste, and with the climate bomb ticking, time to apply tangible solutions is now.
The PLEDGE™’s purpose is to be the most hands-on system for food service professionals eager to cut on food waste, save on cost, and be prepared for what will be the new “Business as Usual”.
Not a class, this workshop is in fact a TECHNICAL traineeship to start your career as Food Waste Consultant. Acquire specific knowledge, coupled with robust methodology and actionable tools, to confidently accompany YOUR customers through the certification process.
You are not only answering the demand of a growing crowd of foodies with an increasing appetite for responsible dining options, you are creating your own responsible business too.
20th September - Module 1
Become intimate with The PLEDGE™ (1h)
27th September - Module 2
Deep dive into the criteria (2h)
4th October - Module 3
Accompany your customers (3h)
11th October - Module 4
Develop your market and grow the PLEDGER'S community (3h)
Benefits for YOU:
We are not only teaching about the standard, we are also equipping you with practical tools, methodology, and credentials to successfully accompany your clients, and acquire new ones.
Acquire unique knowledge
Benefit from an arsenal of practical tools
Earn new stripes. Successful participants will reach the coveted “Accredited Consultant” status, gaining genuine credibility towards prospects, and credentials for their next career move.
Get access to a booming market of responsible food operations
About this course
This course will be composed of modules:
1. Become intimate with The PLEDGE™ (1h)
We will cover the following essential aspects: philosophy of the system, its structure, beneficiaries, online compliance platform, guidelines, auditor’s expectations and support tools and templates made available.
2. Deep dive into the criteria (2h)
Detailed review of the 95 criteria articulated around 7 key pillars. Examples of evidence will be shown during the session, as well as indications of how to implement effective changes in the restaurant’s operations.
3. Accompany your customers (3h)
We will breakdown this module in 3 sub-parts:
a) How do you train your customers, reviewing how to prepare and run the kick-off workshop (info needed, location, material, participants), what material you should use, how do you execute and what should be the expected outcome.
b) How to guide them during the journey, in particular the “mid-term compliance check” (to assess advancement, advising and setting the deadline for project), the final mock-audit, and what tool you should use for each step.
c) How to communicate, to learn how to work with the MarCom team (and culinary team, BEFORE and AFTER the audit results are out (review of the toolbox, of existing touchpoints, and design of the Action Plan).
4. Develop your market and Grow The PLEDGERS’ Community (3h)
We will give some keys to promote the benefits of The PLEDGE™ and to market yourself as a Food Waste Consultant. You can have the best tools and process in hands, but if you do not know how to attract and convince users, you will not grow your business.
For this we will taking 2 different angles:
Define your market and targets, based on your existing network
Promote the benefits of The PLEDGE™ and the value of your consulting support
Adapt your selling techniques to individual targets to increase your sales rate
Appropriate our commercial tools (the pitch deck, the online platform, the toolbox, case-studies, videos, FIT, etc.)
Built new fruitful partnerships with the local ecosystem of food waste solution providers
Leverage on the possible bridges with University and academics (The PLEDGE™ open-source projects)
Share knowledge and resources through useful content marketing that you will share on social media (network effects)
Who should take this course?
Consultants in FnB, Hospitality or Sustainability, Corporate Sustainability Officers, Managers of Food Waste Solution companies.
Tool Box, Presentation Deck,
Case Studies, Videos
Material to Present FIT
Live and interactive
(max. 10 participants)
Practical tools (action plan, etc.)
Access to the online platform with 95 criteria
Minimum 2 years of experience in F&B or sustainability consulting
Share this course
Meet your instructor
Founder & Managing Director of LightBlue
Co-designer for The PLEDGE™
12 years of hospitality sustainability experience
Global Coordinator at The PLEDGE™ on Food Waste