Chef Johnny Prepolec is leading the way in food sustainability initiatives with his two restaurants, Alchemi and Johnny’s Speakeasy, in Royal Oak. His new policy to measure every ounce of food waste generated and repurpose or compost much of it has led to significant reductions in carbon emissions and cost savings already in its short six-month existence. Furthermore, five other local dining establishments have been recognized by THE PLEDGE on Food Waste for their zero-waste efforts.
Chef Johnny Prepolec is proud to announce his new policy that is beneficial both for business and the environment. His two restaurants, Alchemi and Johnny’s Speakeasy on Main Street in Royal Oak measure every ounce of food waste each day as part of a sustainability program. In the six months since the policy went into effect, they have saved 12,000 pounds of CO2 from entering the atmosphere. Food waste is either composted or repurposed, and this initiative has already yielded a 1.5 percent savings on food costs at restaurants. It is expected that these savings will continue to grow.
As part of THE PLEDGE on Food Waste, a global initiative to reduce food waste, Chef Johnny Prepolec and his staff celebrated their Silver Level certification on Monday. Five other restaurants in the region were also recognized for their sustainability efforts – three dining halls managed by Chartwells at Oakland University in Auburn Hills, Sylvan Table in Sylvan Lake, and Folk in Detroit – all of which have achieved zero food waste sent to landfills. The program was made possible through financial aid from the federal EPA Region 5 and the efforts of Danielle Todd, founder, and executive director of Make Food Not Waste.
MFNW operates two kitchens in Detroit for those experiencing food insecurity and makes 2,000 to 4,000 meals a week. This is an incredible achievement that deserves to be celebrated!
Todd Prepolec, the founder, recently announced that they are taking a stand against food waste in restaurants and households by introducing THE PLEDGE. In addition to the environmental benefits, it also helps their bottom line. To make it happen, Todd focused on reducing food waste in three areas where they saw the most potential: lemons, steak trimmings, and rice. They repurposed the lemon rinds for cleaning, the steak trimmings for meatballs, and the leftover rice for Spanish rice croquetas. By taking this action, they have become leaders in the sustainability movement and have displayed their commitment to fighting food insecurity.
The U.S. Department of Agriculture has found that food loss and waste play a major role in the climate change crisis due to its impactful greenhouse gas footprint. The production, transportation, and handling of food generate significant Carbon Dioxide (CO2) emissions, while food ending up in landfills creates methane, an even more potent greenhouse gas. According to the EPA, the emissions from food loss and waste are equivalent to the CO2 emissions from 42 coal-fired power plants.
To combat this, Make Food Not Waste (MFNW) has created THE PLEDGE to help restaurants reduce their food waste. Craig Kuhlmann, General Manager of MFNW, states that this should be the standard for any good kitchen. Restaurants interested in joining THE PLEDGE can sign up at makefoodnotwaste.org and are encouraged to do their part in helping reduce food waste and its impact on the environment.
The efforts of Chef Johnny Prepolec and Danielle Todd have made great strides toward reducing global food waste. Through their leadership, initiatives like THE PLEDGE on Food Waste, Make Food Not Waste, and sustainability at local restaurants like Alchemi and Johnny’s Speakeasy are championing a better future for people, businesses, and the planet alike. Their endeavors to reduce food waste exemplify the power of collaboration that offers hope for a more sustainable world. We can proudly support all of those who have earned recognition in Zero Food Waste Sent to Landfills certification – relying on this shift toward conscious awareness and responsibility to create sustainable solutions for our collective journey.
