VICTORIA — Pendray Inn and Tea House has announced its historic achievement as the first restaurant in Canada to be certified by The PLEDGE on Food Waste. With a score of 93 per cent, Pendray Tea House has earned the Gold level certification, highlighting its commitment to sustainability and reducing food waste.
The PLEDGE on Food Waste is a globally recognized, third-party audited certification and benchmarking system designed to fight food waste, reduce costs and nurture the local ecosystem of solution providers. The PLEDGE offers a comprehensive methodology for food-waste prevention based on seven pillars and 95 criteria. This approach aligns with UN Sustainable Development Goals two, 12, 13 and 17 and corresponds with the EPA’s Wasted Food Scale.
The journey toward certification began in January and concluded in June. Collaborating with BetterTable.ca, a Vancouver-based company specializing in helping hotels and restaurants prevent food waste, Pendray Tea House developed and implemented strategies, including categorizing food-waste measurements, maintaining meticulous tracking systems, developing an action plan with measurable goals, benchmarking progress and providing comprehensive team training. Chef Onille Pitogo’s creativity also played a crucial role in re-purposing prep waste into new culinary items, such as the Sustainable Chocolate Cashew Delight.
In January, the average food waste per cover at Pendray Tea House was 83 grams, already well below the national average of 388 grams per cover. By May, this figure had decreased to 60.5 grams per cover, a 27-per-cent reduction. This improvement translated to an estimated $550 in savings for the month of May alone.
“I have immense pride in our team’s hard work and dedication as we celebrate becoming the first restaurant in Canada to achieve The PLEDGE on Food Waste certification,” says general manager Erin Cassels. “This milestone reflects our commitment to sustainability and a brighter future for our planet. Our values align with the eco-friendly ethos of Destination Greater Victoria, who continue to set a high standard for a circular tourism economy within our community. We look forward to continuing our company’s overarching mission to incorporate environmental stewardship and sustainable hospitality practices within our business model.”
