Come out with new restaurants in Metro Detroit!

The city of Detroit and more than 200 other municipalities make up Metro Detroit, a sizable metropolitan region in the U.S. state of Michigan. The official statistical regions established by the Office of Management and Budget, a federal agency of the United States, are just one example of the many definitions of the region. 

What do you mean by pledge in Metro Detroit?

When the two dozen organizations signed up for the Pledge program, seven completed it, received certification, or went above and beyond the necessary procedures to minimize food waste, save money, enhance menus, and educate staff and consumers. A local non-profit organization called Food Not Waste in Detroit issues the worldwide certification known as The Pledge.

The seven nearby companies include:

• Downtown Royal Oak eateries Alchemi and Johnny's Speakeasy 
• Folk café and market
• Sylvan Table Farm and restaurants in Sylvan Lake
• Three dining halls at Oakland University

"There are 95 action steps that the business needs to take, and there is a threshold of mandatory ones that they have to do to get them to the bronze level, and then there are these bonus activities that they can do to help them get to silver, gold, and all-star," said Danielle Todd, founder and executive director of Food Not Waste. "All of these certified companies have shown that they have completed the program's essential action stages.

A new program at Sylvan Table!

One of the businesses that took a risk on this new initiative is the Sylvan Table team in Sylvan Lake. However, due to their dedication to sustainability from their launch two years ago, they already had many beneficial practices down pat. The restaurant and farm discovered more methods to reuse leftovers and other pieces when collecting and tracking their efforts to reduce food waste to get certified.

Todd said that restaurants should be concerned about food waste due to their influence and the fact that they generate much more food than ordinary families.

We all look to restaurants, and chefs often set the tone for how we eat without even realizing it, said Todd. He continued that they produce more food than we do at home, so there is a chance to reduce the amount of food waste they trash just by sheer numbers and volume. It sets the tone for how we should all feel about eating and is encouraging.

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