Reduce Food Waste.
Improve Margins.
Make an Impact
We support hotels, restaurants, and foodservice operations reduce food waste and achieve The PLEDGE certification — the world's leading third-party food waste standard.

PMWILL's consulting partner is accredited by The PLEDGE on Food Waste — the global certification helping hospitality businesses prevent and reduce food waste through a practical methodology and third-party verification. Our consulting partner completed the Train the Trainer programme directly with The PLEDGE team.

The PLEDGE Six Pillars
Our consulting work is structured around The PLEDGE's proven six-pillar methodology.
  • Planning & Reporting
    Set clear targets, assign responsibilities, and track food waste like food cost — making reduction part of daily operations.
  • Staff Engagement
    Equip your team with the skills and ownership to reduce waste in daily work through better prep and clear processes.
  • Monitor & Measure
    Track what is wasted, where, and why across prep, buffet, and plate to identify issues and act quickly.
  • Preparation & Service
    Plan production based on demand, manage stock, and adjust portions to reduce overproduction.
  • Inspiring Guests
    Make sustainability part of the guest experience through menus, signage, and staff communication.
  • Circularity
    Maximize what is left through donation, repurposing, and recovery to reduce disposal costs.

Meet Our Food Waste Consulting Partner

Agshin brings a sharp business mindset and deep sustainability expertise to every engagement. With a Bachelor's from Rotterdam Business School, a Master's in Management from Nyenrode Business University, and leadership experience at the Azerbaijan Renewable Energy Agency, he bridges the gap between sustainability strategy and real operational impact.

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Who Is This For?
Any hospitality or foodservice operation can benefit from a structured approach to food waste reduction
  • Hotels, Resorts & Lodging
    From luxury properties to boutique hotels — reduce food waste across all dining outlets and banquet operations.
  • Restaurant & Fine Dining
    Improve kitchen efficiency, reduce prep waste, and enhance your sustainability credentials.
  • Canteens & Catering
    High-volume operations with the most to gain from structured food waste monitoring and reduction.
  • Event Venues & Centres
    Tackle overproduction and buffet waste with practical systems built around your event calendar.
Food Waste in Numbers
The scale of the problem — and the opportunity to act
  • 1/3
    of all food produced globally is lost or wasted
  • 3rd
    largest CO₂ equivalent emitter if food waste were a country

  • $700B
    global opportunity for tackling food waste
Organizing a Conference or Corporate Event Instead?
If you're planning a conference, congress, or corporate event rather than day-to-day hotel or restaurant operations, our dedicated Food Waste for Events service uses the same certified methodology, built specifically for the event lifecycle.
See Food Waste Certification for Events
Ready to Reduce Food Waste in Your Operation?
Share your details and we will reach out within 48 hours with an initial consultation proposal.
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