Become an
Accredited Coordinator

Looking to elevate your hotel reputation as a responsible business and bring about a change of mindset in your hotel operations through food waste reduction?

Consider becoming an Accredited Coordinator for The PLEDGE™ on Food Waste:

→ Become a Certified Expert

Trusted by:

55+

UK, Norway,
Iceland

Why this course?

The need for real action on food waste is more urgent than ever. The PLEDGE on Food Waste offers practical tools for food service professionals to reduce waste, save money, and adapt to the changing business landscape.

The PLEDGE provides a consistent approach to managing food waste, with a verified system that helps motivate teams to reach the top Certified ALL-STAR Level (100% Compliance).

LightBlue Environmental Consulting has distilled 12 years of experience in hotel sustainability and food waste prevention into this hands-on training. Delivered live and online, the course helps professionals implement The PLEDGE across multiple restaurants or canteens in their organization.

This course is designed to prepare an in-house champion, such as an Executive Chef, F&B Manager or Sustainability Manager, within a hotel, restaurant or canteen. The aim is to equip them with the knowledge and tools necessary to guide their team in implementing and achieving The PLEDGE on Food Waste certification.

The course comprises three modules, totalling 7 hours, as follows:

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 Coordinator” 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

1. Become intimate with The PLEDGE™ (1.5h)

We will cover  the following essential aspects: philosophy of the system, its structure, beneficiaries, online compliance platform, guidelines, auditor’s expectations and support tools that are made available. 

2. Deep dive into the criteria (2.5h)

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: 

How to train your colleagues, reviewing how to prepare and run the kick-off workshop (information needed, location, resources, participants), what material you should use, how do you execute and what should be the expected outcome. 
How to guide them during their journey, in particular the “mid-term compliance check” (to assess advancement, advising and setting the deadline for project), the final mock-audit, and what tools you should use for each step. 
How to communicate, learn how to work with the MarCom team and culinary team, BEFORE and AFTER the audit results are out (review of the toolbox, existing touchpoints, and design of the Communication Action Plan) to effectively engage with your internal and external audience.