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Compass to track carbon footprint of its menus in year-long trial

Federico Tonetti, group safety and sustainability director

Compass Group, the world’s largest foodservice company, has signed a trial partnership to track the carbon footprint of its menus.

The caterer, which serves 5.5 billion meals a year across 45 countries, has teamed up with EAT, a non-profit organisation dedicated to transforming the global food system.

Compass Group will work closely with EAT on a pilot project in its Nordic operations to track the carbon footprint of the food it serves, alongside a Compass Group project in Denmark which is focused on lowering the CO2 impact of the food it purchases in 2020 by 25%.

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The data collected will be used to analyse the food served by Compass Group, and where appropriate adjust purchasing and menus with healthy, lower-carbon alternatives such as increased plant-based options, to reflect the need for sustainable food systems.

The pilot will begin in early 2020 and is expected to last until the end of the year.

The pilot will focus on lowering the amount of meat served and increasing the serving of vegetables, as well as increasing the number of seasonal and sustainable recipes, and training chefs in preparing lower-carbon dishes.

Compass said the partnership follows a recent report by respected medical journal The Lancet examining the need to feed a growing global population on a healthy diet from sustainable food systems that will minimise damage to the planet and improve human health.

Federico Tonetti, safety and sustainability director at Compass Group (main image), said: “As the largest player in the foodservice market we have a real opportunity to have an impact on our world. Our sustainability strategy is focused on taking targeted actions where we believe they will have the greatest impact, and working with clients and consumers to raise awareness and influence better nutritional choices. This exciting pilot with EAT allows us to test key elements from the EAT-Lancet report and use it to inform our business decisions.”

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Tags : Compass Groupmenussustainability
Andrew Seymour

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