We push for transparency, continually seek ways to be more socially and environmentally responsible, and advocate for change on the issues that affect our industry.

Our chefs are reengineering menus to focus on reducing our carbon footprint, reduce food waste and put flavor first. They prioritize local, which allows us to support small and mid-sized American family farms. We value the communities where we live and work and look forward to helping them for the years to come.

Sustainability is deeply rooted within our organization, from our talented chefs and passionate operators to our inspiring leadership team.

Although we are proud of what we have accomplished and invite you to check out Our Story, we know there is still more work to do. The only way to ensure the health of our planet and our communities is if we all work together and take action.

The post 2022 Corporate Social Responsibility Report appeared first on Compass USA.

Amy: Chef, throughout your career, you have focused on sustainability, specifically with seafood because you believe what we menu impacts our health and our planet’s health. Can you share why it matters for us to incorporate sustainable seafood into our menus?

Ed: Seafood is an important source of protein for millions of people around the world. By supporting sustainable fishing and aquaculture practices, we ensure there will be fish in the future, which in turn supports livelihoods, communities, food security and healthy oceans.

Amy: We talk a lot about food waste but not a lot about food waste in our seafood supply chain. Can you elaborate on that a bit more?

Ed: It is estimated that every year almost half the seafood supply in the U.S. is wasted – that’s about 500 million pounds of protein waste. Globally, 110 billion pounds are wasted, enough to feed more than 2.7 million people for a year. This form of food waste further contributes to overfishing, which has of course precipitated a steep decline in marine wildlife populations.

A lot of the food waste found in our waters is through bycatch, which unfortunately means the seafood is most often not alive when thrown back in the sea. The most impactful way our organization and industry can reduce waste in the seas is to combat this fishing practice. If we incentivize fishermen by offering to purchase bycatch and use that fish – if it meets our sustainability policy, which is Seafood Watch Green or Yellow rated – it would be an incredible way to save our oceans and make an impact.

In addition, we can cut waste in a variety of practices: using creative ways to use offcuts, different uses of fish skin from chips to cow leather replacement, dry aging fish to minimize deterioration while on ice, and sourcing from community-supported fisheries where we are buying directly from fishermen.

Amy: For our readers, how can they be a part of the solution and support sustainable seafood at home?

Ed: Choose seafood caught or farmed via environmentally sound methods. Monterey Bay Aquarium Seafood Watch has a guide on which fish and from which parts of the world are most sustainable for consumption.

And don’t snub frozen seafood! In some cases, “fresh” fish was actually previously frozen and thawed for sale. Fish that is quickly and properly frozen upon harvest can be fresher and better quality according to food safety standards and their longer shelf life reduces food waste. If possible, buy whole fish straight from the source, which not only reduces waste but also commands a lower price per pound of protein.

And find uses for your leftover seafood – a little bit of creativity can go a long way! Turn remaining meat into fish cakes, crab cakes or chowders, or toss seafood into pasta, fried rice, or salad. You really can be a catalyst for change in your own home.

The post #NationalSeafoodMonth — A Conversation with Amy Keister, Global Director of Sustainability and Chef Ed Brown, CEO of Restaurant Associates appeared first on Compass USA.

Charlotte, N.C. (April 27, 2022) – With one third of all food produced globally wasted every year, Compass Group, the world’s largest food and support services company, is taking action and hosting its sixth annual Stop Food Waste Day celebration. Today, Compass Group USA associates will partner with clients and suppliers to raise awareness of the issue and inspire others to create change – all a part of its efforts to halve food waste across its global operations by 2030.

Held on the last Wednesday of Earth Month, Stop Food Waste Day activities are designed to encourage individuals and organizations to adopt small changes that can make a big difference in reducing food waste and protecting the environment.

“While Stop Food Waste Day started as an initiative to reduce food waste in our own kitchens, it has quickly grown to be a movement that brings together consumers, businesses, non-profit organizations, and government entities, all focused on reducing food waste on a global scale,” said Amy Keister, Global Director of Sustainability, Compass Group. “When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it, compounding the environmental impacts of a decision to throw food away rather than find delicious ways to reuse it. As an industry, we have both an opportunity and a responsibility to lead by example, raise awareness of this issue, take action and inspire others to do the same.”

Through a variety of live cooking demonstrations and fun, educational workshops in its dining locations across the country, Compass Group chefs and culinary experts will share valuable tips and ideas so everyone can play a part in reducing the amount of food that goes to waste – an easy way to reduce carbon impact. Some of the featured Stop Food Waste Day events and celebrations, include:

• On Stop Food Waste Day, Chartwells Higher Ed will host “Grate-Ful,” a nationwide event designed to show gratitude for the planet, reduce food waste, and advance sustainability. Activities will take place simultaneously across all 300 campuses encouraging students and staff to dine from plant-based menus, participate in activities that combat food waste, and pack donation bags to prevent food insecurity.
• At Alvarado Independent School District in Texas, Chartwells K12 will celebrate Stop Food Waste Day with a Discovery Kitchen chef cooking demonstration featuring a recipe for Broccoli Slaw to teach students how to cook using the whole broccoli. The team will also host Waste Warrior Trivia in the cafeteria with seed packets given to students as prizes and organize classroom lessons and nutrition education for students in the elementary, middle and high schools.
• In the café at a large financial company in New York City, the Restaurant Associates team is planning a “Game of Not Thrown” where its chefs will compete in a Waste Warrior showdown to see who can make the best dish with the least amount of waste. Several hundred participants also had the opportunity to learn from industry experts on April 20 when Restaurant Associates hosted a virtual panel discussion focused on food waste initiatives and strategies to address the issue in the entire food supply chain.
• At a number of Unidine senior living locations, special menus for Stop Food Waste Day will feature meals that range from using an entire chicken in meals throughout the day from soup to appetizer to entrée. Others will highlight zero waste recipes including a no waste pineapple cream cake or a no waste garden vegetable soup.

Introducing the Stop Food Waste Day Cookbook

To further raise awareness of Stop Food Waste Day globally, Compass Group published a new digital Stop Food Waste Day Cookbook that features recipes from 45 Compass chefs representing more than 30 countries. Designed for home cooks and to inspire chefs around the world, the cookbook includes a range of delicious appetizers, main courses and desserts and makes it easy to create meals that give a second life to ingredients that most commonly go to waste in home kitchens, including stale bread, bruised fruit and vegetables, and discarded fruit and vegetable peels.

The new cookbook also includes a list of 10 tips from Compass’ culinary teams intended to inspire everyone to adjust their daily food habits and maximize the potential of the food they buy, benefitting not only the environment but household budgets, too. The digital Stop Food Waste Day cookbook is available on the Stop Food Waste Day website, which also includes information on how individuals, families and businesses can get involved in the annual #stopfoodwasteday movement.

Stop Food Waste Day is an international day of action aimed at reducing food waste. Launched in 2017 by Compass Group USA, every year on the last Wednesday of April, suppliers, clients, colleagues and customers globally work together to raise awareness and inspire change around the critical issue of food waste. Visit the Stop Food Waste Day website for more information: stopfoodwasteday.com.

About Compass Group

Compass Group is redefining the food and support services landscape with innovation and passion through the lens of what’s next. Serving premier healthcare systems, respected educational institutions, world-renowned cultural centers, popular sporting and entertainment venues, and Fortune 500 organizations the world over, Compass Group always finds a way to deliver excellence in nearly any vertical. Whether it’s serving school meals students love, high-end concessions in stadiums, or innovative, nutritionally balanced meals for seniors, Compass is an industry leader. Ranked No. 1 by industry peers on Fortune’s 2021 list of World’s Most Admired Companies, Compass has also earned a spot on Forbes’ list of the Best Employers for Diversity, Best Employers for New Grads and Best Employers for Women in 2021. Compass Group is among the Top 50 Companies Changing the World according to Fortune.

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Media Contact:
Lisa Claybon, VP of Communications
lisa.claybon@compass-usa.com

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We push for transparency, continually seek ways to be more socially and environmentally responsible, and advocate for change on the issues that affect our industry.

Our chefs are rebuilding recipes, literally from the ground up, using regenerative ingredients. They prioritize local, which allows us to support small and mid-sized American family farms. We value the communities where we live and work and look forward to helping them for the years to come.

Sustainability is deeply rooted within our organization, from our talented chefs and passionate operators to our inspiring leadership team.

Although we are proud of what we have accomplished and invite you to check out Our Story, we know there is still more work to do. The only way to ensure the health of our planet and our communities is if we all work together and take action. 

The post 2021 Corporate Social Responsibility Report appeared first on Compass USA.

From celebrating culture through food to partnering with women and minority-owned businesses, Compass Group USA is helping build a more equitable and sustainable world while harnessing its scale to positively impact the industry. Diversity is a key to innovation and provides new business insights that create opportunities for better serving the market.

Acting as an advocate in the foodservice industry, Compass Group’s procurement division, Foodbuy, is increasing the number of diverse suppliers that provide customers with products, ingredients and services. To fulfill this commitment, sourcing teams help Minority & Women’s Business Enterprise (MWBE) suppliers understand business requirements and ensure business owners are treated fairly in the qualification, proposal and contracting process. In 2021, the new Diverse Supplier Accelerator Program took off. This comprehensive 12-month program provides selected suppliers one-on-one coaching and training through formal mentor-mentee relationships, and the opportunity to collaborate on plans that mutually grow business.

“Our commitment to promoting diversity and inclusion starts with our supplier partnerships, ensuring everyone has an opportunity to succeed, regardless of size or background,” said Foodbuy CEO Dennis Hogan.

“We have aspirations to be not just a national but a global company and the things we’ve learned throughout the Accelerator program has positioned the company to help us achieve our dreams,” said Anna Hammond, CEO and Founder of Matriark Foods, and part of the Diverse Supplier Accelerator Program.

To support Black, Indigenous and People of Color (BIPOC) farmers, Compass Group and Foodbuy developed a pilot program with produce supplier, FreshPoint, where chefs integrated produce grown by North Carolina BIPOC farmers into menus this past spring and summer.

“It is absolutely imperative that we do everything we can to support local farmers on every level. We are in a position of responsibility to share our strengths in promoting the livelihood of Black, Indigenous, and People of Color in the farming industry, which in itself is a very challenging endeavor. This collaboration is wonderful,” says Eurest Executive Chef Philip Lloyd.

In supporting diverse businesses, Compass also supports the communities they reach, meeting the needs of emerging and shifting consumer priorities.  With a suite of education and awareness initiatives, all locations receive information and support regarding availability of this growing network of qualified suppliers.

A new podcast series, Diversity Matters, gives the entire Compass community an opportunity to connect through conversation with the incredible women and minority business owners who create many of the products used and served every day. The intention is to invite chefs, managers, clients and customers to actively support the growth and success of diverse suppliers, like the premiere episode’s guest BLK & Bold, the first black-owned nationally distributed coffee and tea company, and one of the fastest growing diverse suppliers in Compass Group’s portfolio

“I am excited that we have a partner that believes in us so much so that it gives us the opportunity to be introduced to new partners, new industries and new entities that we otherwise wouldn’t have access to,” said Rod Johnson, BLK & Bold co-founder.

Tracking and transparency are also critical to success. Every month, Foodbuy updates its MWB​E Data Spend dashboard, provides access to all managers to drill down to the unit level and encourages operators to share reports with their clients, inviting them to be part of the journey.

Listen and subscribe to the Diversity Matters podcast series here. The next guest scheduled is Anna Hammond, CEO and Founder of Matriark Foods, a company tackling food waste by upcycling farm surplus and fresh-cut remnants into delicious, healthy products for large-scale meal programs.

The post How Compass Group is Promoting Diversity and Growing Partners appeared first on Compass USA.

Charlotte, N.C. (December 15, 2021) – As the world’s largest foodservice provider welcomes back more guests to its cafes and eateries across the country, its chefs and culinarians are doing more than introducing new menu items and dining options, they’re continuing to take food waste reduction efforts to a new level. Recent data shows that Compass Group USA’s waste tracking efforts have been successful in reducing food waste by 33 percent across all U.S.- based cafes using Waste Not 1.0 over the past year.

Compass Group USA recently launched Waste Not 2.0, a new and improved, proprietary tablet-based waste-tracking program, making it easy to make a meaningful difference in reducing food waste. The rollout of the enhanced program builds on the commitment the company made last year to cut food waste in half by 2030, a significant focus of its overarching sustainability strategy and aligned with UN Sustainable Development 12.3 and the Unites States 2030 Food Loss and Waste Reduction Goal.

“Through robust training and awareness building efforts, Compass Group culinary teams are well positioned to maximize waste tracking tools and drive strong food waste reduction results,” said Amy Keister, Senior Vice President of Sustainability & Culinary, Compass Group USA. “Our team remains committed to reducing food waste and we know the next iteration of Waste Not 2.0 will enable our chefs and culinarians to take food waste strategies to the next level and has the potential to reduce food waste by up to 50 percent.”

Built by Chefs for Chefs, Waste Not 2.0 is a state-of-the-art tool that helps kitchen team members identify waste-reduction opportunities that go beyond typical trim, bones, core, and peel waste. The digital platform is user-friendly, giving managers intuitive tools to quickly analyze data, identify problems and find long-lasting solutions.

“The most important thing about Waste Not 2.0 is that it created awareness for our team members,” said Amit Mehta, Regional Director of Operations for Morrison Healthcare, one of the teams that piloted the Waste Not 2.0 program. “This, in turn, empowered our associates to make significant changes to reduce waste and shows how we’re leading by example.”

Based on a successful pilot of Waste Not 2.0, Mehta’s team reported a 42 percent drop in food waste over the course of six months.

Recent enhancements to the Waste Not 2.0 dashboard now allow Compass Group’s culinary teams to see their carbon impact, measure progress and share those results with clients every quarter. Results show the program is working, as hundreds of accounts using Waste Not 2.0 have cut their onsite food waste nearly in half.

“Waste Not 2.0 has increased employee engagement and allowed managers to coach, teach and develop their teams,” said Jeff Lentini, Food & Nutrition System Director at Roper St. Francis Healthcare, who has seen a 45 percent reduction in food waste since implementing the tool, reducing their carbon and water footprint equivalent to more than 800 lbs. of coal burned, or the equivalent of more than 1,700 showers.

Even for those already mindful of sustainability and food waste initiatives, Waste Not 2.0 can be instrumental in helping identify new opportunities to prevent and reduce food waste even further.

“Waste Not 2.0 is a game changer,” said Allison Trinkle, Director of Culinary Sustainability, Chartwells Higher Education. “Our clients want us to show them how we are being good sustainable partners and Waste Not 2.0 gives us the data, with great graphics to tell our story.”

About Compass Group
Compass Group is redefining the food and support services landscape with innovation and passion through the lens of what’s next. Serving premier healthcare systems, respected educational institutions, world-renowned cultural centers, popular sporting and entertainment venues, and Fortune 500 organizations the world over, Compass Group always finds a way to deliver excellence in nearly any vertical. Whether it’s serving school meals students love, high-end concessions in stadiums, or innovative, nutritionally balanced meals for seniors, Compass is an industry leader. Ranked No. 1 by industry peers on Fortune’s 2021 list of World’s Most Admired Companies, Compass has also earned a spot on Forbes’ list of the Best Employers for Diversity, Best Employers for New Grads and Best Employers for Women in 2021. Compass Group is among the Top 50 Companies Changing the World according to Fortune.

The post Compass Group USA’s Proprietary Food Waste Tracking Program Reduces Food Waste by 33 Percent appeared first on Compass USA.

Food brings us all together. It is a powerful medium capable of elevating culture and nourishing us during times of need.

This year hasn’t stopped our teams from doing what they do best: provide delicious and nutritious meals to our local communities. We are inspired by the bravery, dedication and commitment of Compass Group’s front-line associates. Our chefs are putting more plants on our menus, leading with flavor. Our support services teams took the power of clean to a new level by coming together to sanitize cafes, schools, healthcare facilities, businesses and operations. And, as a company, we continue to be obsessed with fighting food waste–from driving awareness and education with our day of action, Stop Food Waste Day, to measuring our progress with the launch of Waste Not 2.0.

Above all, this year gave us hope. It showed us that when we work together, anything is possible.

In partnership with our clients, we are creating meaningful change. This is OUR story.

The post 2020 Corporate Social Responsibility Report appeared first on Compass USA.

(January 22, 2020 – Charlotte, NC) At Compass Group USA, we have moved beyond business as usual and we are addressing new and heightened challenges. Our 2019 CSR Report illustrates what we have accomplished together. The year was an exceptionally dynamic and momentous period for our organization. Below are a few of the highlights featured in our report.

• We crafted our new global platform with steps to encourage what is truly best for both people and planet.
• We have kept wellbeing and wellness at the core of what we do.
• We promoted game-changing initiatives that support the livelihood of our planet.
• We expanded our food waste movement to communities around the world.
• We strengthened our partnerships with innovators and disruptors to confirm our spot as the leading foodservice company in sustainability.
• We created a culture that embraces corporate transparency as a crucial aspect of our success. A couple highlights include:
  • Doubling the purchases within our partnership with the Coalition of Immokalee Workers (CIW) to 8.7 million pounds, which equates to the weight of more than 130 Humpback Whales!
  • Removing 55 million straws company-wide, which equals the length of the United States coast-to- coast and back.
  • Reducing our emissions by nearly 8000 Metric Tons, which equates to planting more nearly 133,000 trees.

“All of these accomplishments reflect our beliefs and our commitment to a more sustainable future. We are proud to share these stories and we look forward to building on what we’ve done so that together we can improve both people and planet.” – Susie Weintraub, Envision Group CEO

Now that 2020 is here, we are moving towards the horizon of a new collaborative future where shifting attitudes and behavior have cemented sustainability as a cultural value.

About Compass Group USA
Based in Charlotte, NC, Compass Group North America is the leading food and support services company with over 280,000 associates and $20.1 billion in revenues in 2019. Celebrating 25 years in North America, Compass Group is recognized as a premier employer receiving honors for diversity & inclusion, innovation, health & wellness, and company culture. With over 600,000 associates worldwide, its parent company, UK-based Compass Group PLC had revenues of £25.2 billion ($32.2 billion USD) in the fiscal year ended September 30, 2019.

Contact:
Jessica Rainbolt
860-995-7351

The post Compass Group USA is Leading the Way appeared first on Compass USA.

Charlotte, N.C. (April 10, 2019) – Compass Group, the world’s largest foodservice company, together with some of the most influential companies, and celebrity chefs, is rallying millions of consumers to accelerate the fight against food waste with Stop Food Waste Day. The White House has further elevated this effort, by acknowledging the month of April as Winning on Reducing Food Waste Month, supported by a historic interagency agreement between Food and Drug Administration (FDA), Environmental Protection Agency (EPA) and United States Department of Agriculture (USDA). “The future of food depends on action from us now, which is why we have established this formal partnership among USDA, EPA and FDA,” says US Secretary of Agriculture Sonny Perdue.

Globally, millions of zero-food-waste meals will be served on Wednesday, April 24, 2019 throughout Compass cafés in hospitals, schools, arenas, corporations, museums and senior living communities. Chefs, including celebrity and humanitarian José Andrés, will encourage people to take the pledge to make every day Stop Food Waste Day, lead live cooking demonstrations, host zero-waste dinners and educate the public on ways to reduce food waste, inspiring reduction in both professional and home kitchens.

“As a chef, every bit of food wasted represents a meal that we didn’t serve to someone in need. Wasted food is a wasted opportunity, as well as the land, water, energy and love that goes into growing and distributing our food,” says Andrés, a nominee for the 2019 Nobel Peace Prize.

Compass Group’s network of global partners–which includes Google and HSBC—universities and hospitals like Carnegie Mellon and Jersey Shore Medical, plus industry influencers like Andrés, Tom Colicchio and Danny Meyer, among others, will help mobilize the movement to drive results. “Chefs are positioned to change the food system,” says Tristram Stuart, an expert on the environmental and social impact of food. “Compass Group is giving them the power to be culture leaders, recognizing they are the number one asset we have to turn this crisis around.” Compass Group and Toast Ale, founded by Stuart, will host a major food waste awareness event this fall to demonstrate how easy, delicious and fun it is to serve the masses meals and drinks made with ingredients that routinely go to waste.

Last year, Stop Food Waste Day went global with support from Compass Group NA’s parent company, Compass Group PLC, headquartered in the UK, uniting 34 countries and 12 million people behind the company’s mission to create a positive impact for people, planet and the food system.

On track to meet its goal of reducing waste 25% by 2020, Compass Group has announced a long-term goal to reduce food waste 50% by 2030, joining the US Food Loss and Waste 2030 group and aligning with the United Nation’s waste-reduction agenda. Compass NA invests in training, digital platforms and innovative systems to uncover opportunities to reduce waste throughout the lifecycle of food – from harvesting and producing to purchasing and portioning.

“Our goal is to raise awareness of the massive food waste issue and provide solutions to reduce it,” says Amy Keister, Compass Group SVP of Sustainability. “With our reach, our partners and human nature to do the right thing, we can dramatically reduce food waste and create positive impact in the global food system,” says CEO Dominic Blakemore, Compass Group PLC.

How To Get Involved
For a full list of celebrity chefs, restaurant partners and cities honoring Stop Food Waste Day, visit stopfoodwasteday.com. To schedule interviews, cooking demonstrations, or to request low-waste recipes contact Communications Manager, Jessica Rainbolt.

Contact:
Jessica Rainbolt, jessica.rainbolt@compass-usa.com, (860) 995-7351
Communications Manager, Envision Group, Compass Group

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At Compass Group, the best thing about us is our people. They live and breathe sustainability each and every day. As a company, we’ve accomplished so much because of their dedication to doing the right thing.

We are proud to share their stories and hope you enjoy reading about their successes as much as we did!

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