2021 CSR by Compass Group USA

COR P OR A TE SOCI A L R ES P ONSI B I LI TY

Welcome

At Compass Group, 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. We also acknowledge that the food system is a leading cause of climate change in its current state. Therefore, we are proud of our recent carbon commitments. We are being bold where we have direct control. Where we don’t, we are using our scale and relationships to improve the food system. 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. We believe in the power of a good story to drive our mission forward. This is why we created Stop Food Waste Day, to drive awareness and offer practical solutions. This year our virtual event, held in partnership with Food Tank, was viewed by over 26,000 people across the globe. Additionally, we have collaborated with industry leaders for more than fifteen years to make groundbreaking commitments. They include our partnership with the Monterey Bay Aquarium’s Seafood Watch to protect our oceans and, most recently, with the Ellen MacArthur Foundation to develop circular solutions for the future. 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, we know there is still more work to do. The only way to ensure the health of our planet is if we all work together.

The greatest threat to our planet is the belief that someone else will save i t.

~ Robert Swan, Author

Amy Keister

Senior Vice President Sustainability & Culinary

Sustainability OUR

JOURNEY

2007

Commits to purchasing 100% Certified Humane cage free shell eggs Commits to using oils and other products free from artificial trans-fat Commits to reduce sodium by 10% by 2010

2009 Implements the ‘Be a Flexitarian’ campaign

2010 Creates Carbon Foodprint

2013

Signs agreement with Coalition of Immokalee Workers

Joins Menus of Change

2011 Receives Goldie Award for Best Healthy Menu Concept for Whole + Sum

2015 Starts the Imperfectly Delicious Produce program Joins the Seafood Roundtable to accelerate positive change for our oceans

2005 Forms partnership with Monterey Bay Aquarium’s Seafood Watch Program

1995 Flik & Bon Appetit Management Company commit to zero trans-fat frying oil

2020 Develops Waste Not 2.0 Partners with Google Food and Arizona State University to launch RePlant Your Menus Culinary Training

Receives the Sustainability, Environmental, Achievement and Leadership (SEAL) Award for Carbon Foodprint

2021

Joins the U.S. Food Loss & Waste Champions 2030 Group

Transitions 100% of our

Commits to reducing food waste by 50% by 2030

liquid eggs to Certified

2019

Humane cage free Partners with FoodTank for Stop Food Waste Day Virtual Event Joins the Single Use

2018 Restaurant Associates and Bon Appetit Management Company commit to ban plastic straws Implements Chef Appreciation Week

2017 First annual Stop Food Waste Day Transitions ground turkey to No Antibiotics Ever Develops Waste Not

2016 Receives the Good Egg Award in honor of our cage-free egg commitment

Materials Decelerator Group Implements Regenerative Agriculture program Creates the Supplier Diversity Accelerator Announces Science Based Targets and Net Zero Goal

C O N T 01

Lessening

CARBON

Sourcing

SUSTAINABLY

02 Taking A Bold Step to Mitigate Climate Change

18 Businesses Uniting to Accelerate Change

04 Leading from the Front

20 Deep Roots

06 Cutting Carbon Emissions Starts in the Kitchen

21 Tailor-Made Nutrition

07 Not Too Cool for this School

21 Compass Group Boosts Local Purchases

07 Canteen Delivers More, Using Less

22 Our Commitment to Animal Welfare

08 Bon Appétit Management Company Takes Action

24 From Scraps to Fuel, Produce Comes Full Circle

10 A Rain Garden Mother Nature Would be Proud Of

25 Brookwood School Turns Growing Season Around

12 Elevating Solutions in Facilities Management

25 Green Plate Specials 26 Living La Vida Local 28 Cooking with Kelp 32 Power Brands Elevate Plant-Based Dining 33 A Chef's Growing Passion 36 Compass One Healthcare Awarded for Global Sustainability Leadership 38 Replant Your Menu 39 Partnerships with a Purpose 40 Time-Tested Strategy Strengthens Supplier Diversity 42 Compass Group Creates Equity Throughout its Supply Chain

E N T S 44

Reducing

FOOD WASTE

Minimizing

SINGLE-USE PLASTICS

46 Compass Group Partners with Food Tank to Celebrate Stop Food Waste Day

76 Compass Group Partners with Clients to Eliminate Single-Use Plastics

48 Food Waste Warriors to the Rescue

78 Inspired to Save Our Seas

52 Morrison Healthcare Cuts Food Waste with Waste Not 2.0

80 Drop by Drop

53 A Chef on a Mission

81 Healthcare Disruptors Target Foam and Plastic

54 Compass Group is Changing the Waste Game

82 Where Does Your Packaging Rank?

56 Reducing Food Waste through Tech

84 Chef Appreciation Week Connects Us Worldwide

57 It’s All in the Details 58 Out of the Landfill and into the Piggy Bank 62 Full Circle Composting 63 Waste Stream Refresh 64 Outpouring of Gratitude 66 Mission Possible 67 Fighting Food Insecurity 67 Protecting the Community 68 A Merit Badge to End Hunger 69 Free Food is Always on the Menu 70 Black Voices Speak Up for Their Communities 72 For the Good of the Planet 73 Beauty from the Ground Up

2021

SUSTAINABILITY 3 6%

Scorecard

Goal: 20%

9 6% Goal: 100%

Local Produce in support of American Family Farms

Dairy free of artificial growth hormones

$156,775,988

23,101,233 gal

87% Goal: 100%

86% Goal: 100%

Certified Humane Cage-Free (Shell) Eggs

Seafood from sustainable sources (SFW Criteria)

37,148,934 eggs

7,479,624 lbs

90% Goal: 100%

35% Goal: 25%

Poultry produced without the routine use of human antibiotics

Eco / Fair Trade Certified Coffee

72,901,923 lbs

2,182,645 lbs

TAKE A LOOK AT WHAT WE ACCOMPLISHED THIS YEAR!

Million 7 1 Pounds Removed

Single-Use Plastics

Purchased more than

Million Pounds

5 Million Pounds

of Produce from the Coalition of Immokalee Workers (CIW)

Million 4 2 Pounds

1.1

Purchased more than

Million

of Green Cleaning Supplies

1.1

Donated more than

Million Meals

to Local Communities

Million Pounds

of Produce from the Equitable Food Initiative (EFI)

Purchased more than

of No-Antibiotics Ever (NAE) Meat

Million

of Organic Products

of Certified Humane Proteins

Purchased more than

3 Million

Purchased more than

of Certified Fair Trade Goods such as Coffee, Cocoa & Tea

Million 7 1. Pounds Purchased more than

of Plant-Based Meat Alternatives

530 Million Purchased more than

from Diverse Suppliers

Lessening CARBON

COR PO R A TE S OC IA L R ES PONS IB I LI T Y

Taking a bold step to mitigate climate CHANGE 2

Our food choices can greatly impact our planet with one third of global emissions coming from the food system. At Compass Group, we are targeting key areas where we can create a significant impact on the environment, while also benefitting our clients and guests. Compass Group PLC is committed to reaching net-zero greenhouse gas (GHG) emissions across its global operations and value chain by 2050 and be carbon neutral on scope 1 and 2 GHG emissions by 2030. Our goals align with the science-based target criteria outlined by the Paris Climate Agreement, which seeks to prevent global warming past 1.5 Celsius. We will work to achieve these targets through a variety of ways such as, redesigning our menus, promoting a plant-forward way of eating, combatting food waste, and electrifying our fleet. In order to meet these commitments, it is also imperative that we engage with our supplier partners on this journey. There is no company better situated than Compass Group to make a difference. Our reach means that when we work with colleagues, clients, consumers and suppliers, together we can make tangible steps to create a sustainable future for all.

LEADING FROM THE FRONT It’s not easy to drive change, but Crothall Healthcare is leading from the front. Crothall has implemented an industry-changing program to drastically reduce carbon emissions, improve the patient experience, and lower costs at a New York City hospital. It started with a challenge from the city’s mayor who asked businesses to reduce carbon emissions 40% by 2030. That is a massive undertaking for any business but an even greater challenge for a 16-building 5,000,000 square-foot hospital campus.

“From a patient standpoint, we are better able to condition our buildings and make them comfortable,” said Hariegel. “By improving the equipment, we have more control of our energy use and gain the ability to customize facilities management solutions for our patients.”

“Hospitals use a lot of energy,” said Chris Hariegel, Certified Healthcare Facility Manager (CHFM), Regional Vice President at Crothall Healthcare, Facilities Management. “With 24/7 operations, it can be difficult to find ways to reduce carbon emissions and lower energy usage. That’s why Crothall’s work with the client is such an innovative program. They are setting the standard for carbon-emission reduction in healthcare.”

While this hospital is at the forefront of carbon reductions in healthcare, they are not on this journey alone. “Partnership is important,” said Hariegel. “They trust us to do the job and do it right, but the work is not over. We need to actively manage the program or the gains will fade away. But, with focused efforts, we can continue to improve efficiency and sustainability.”

The hospital is already halfway to its carbon reduction goal for 2030, having reduced greenhouse gas emissions by 20% since the program launched. Recently, the Association of Energy Engineers recognized the program with its Institutional Energy Management Regional Award. It started with an understanding of the buildings and how disparate engineering systems work together. Once the organization fully recognized the opportunity, Crothall hired a full-time energy manager. The team has since grown to seven staff members who collect data and analyze the efficiency of the hospital’s systems. The team used the data to review processes and equipment to find operational improvements, carbon reduction and financial savings opportunities. Initially, Crothall estimated the program would save $72 million over 25 years, with investments in the early years eating up some of the savings. Turns out, the program was cash positive within the first year.

Hospitals across the country are taking notice as they look for ways to create sustainable practices. In some cases, government regulations are guiding the way. In others, hospitals are recognizing the financial and environmental impact of these initiatives.

“This kind of innovation in our facilities management solutions can really make a big difference for our clients and the communities they serve,” says Compass One Healthcare CEO Bobby Kutteh. “I think there will be many hospitals facing the same challenges as they are asked to reduce carbon emissions and energy usage by increasingly environmentally conscious officials.” The client and Crothall are working together to lead from the front and charting a new course.

And it’s not just about finances. The hospital is creating sustainable solutions for the community and finding new ways to improve the patient experience.

CUTTING CARBON EMISSIONS STARTS IN THE KITCHEN In its current state, the food system is a leading cause of climate change. One-third of global greenhouse gas emissions come from the growing, transporting and packaging of food. To prevent global warming past 1.5 Celsius (34.7 Fahrenheit), companies must take the necessary steps to mitigate a climate catastrophe. Examining menus and reducing high-carbon food items is a great place to start. At Compass Group, we are targeting key areas where we can have the most significant impact on the environment while also benefiting our clients and guests. Our in-house carbon-tracking tool gives our operators the information they need to fight climate change.

11% 2 3% 17% 6

REDUCTION IN CARBON EMISSIONS

REDUCTION IN POUNDS OF BEEF PER GUEST REDUCTION IN WATER

Last fall, a large Eurest account piloted Carbon Foodprint, Compass Group’s proprietary tool designed to track café emissions. Within just six months, three cafes across the country collectively reduced their carbon emissions by 11%, which equates to planting 370 trees. The cafes also cut pounds of beef per guest by 23% and reduced water by 17% simply by making minor menu adjustments. The dining team emphasized more plantbased recipes in regional menu cycles and integrated plant-based meat alternatives into customer favorite brands. In addition, chefs swapped out high-carbon beef items with climate friendlier plant-based proteins, while adding more fruits and vegetables to the dishes. Significant progress is made through kitchen staff awareness and education, reducing equipment usage, and shifting menus away from high-carbon ingredients.

NOT TOO COOL FOR THIS SCHOOL NYU Eats at New York University is committed to reducing its greenhouse gas emissions. As a participant in the New York City Mayoral Challenge, NYU signed on to the Cool Food Pledge and committed to reducing its food-related greenhouse gas emissions 25% by 2030, against its 2019-2020 school year baseline. Working closely with NYU’s Office of Sustainability and World Resources Institute, which serves as the secretariat of the Cool Food Pledge, NYU Eats has implemented menu enhancements across all locations at the Washington Square Campus and the Tandon School of Engineering in Brooklyn. And the Chartwells Higher Education teams went beyond the plate and also introduced the inaugural April Picnic: Build Your Own Bag event. The limited time offer launched in April 2021 on Grubhub will now be featured every year during Earth Month! All orders packaged with reusable items including a tote bag, bamboo utensils and a water bottle, courtesy of NYU Green.

CANTEEN DELIVERS MORE, USING LESS Every morning Canteen trucks across the country hit the road to bring breaktime to America. Canteen’s route associates carry snacks, beverages and fresh food to more than 30,000 delivery sites across the country. But how does Canteen deliver on its promise to bring customers more, while using less? To reduce their footprint, the journey began by implementing SmartService and Fleet GPS technologies in warehouses and delivery vehicles. Canteen receives sales data from machines every six hours that reports the most efficient time to service each location. Software dynamically schedules driver routes to ensure faster, more efficient service and less daily fuel usage. Since the launch of SmartService in 2017, Canteen reduced total fleet vehicles by 10%, removing the oldest and least fuel-efficient vehicles first. That’s equivalent to over 344,000 trash bags of waste recycled, instead of landfilled. Canteen’s future fleet goals are just as ambitious. “Alternative Fuel Vehicles, like box trucks and delivery vans that meet Canteen’s business needs and safety standards are finally entering the market,” says Erik Snyder, COO for Canteen. “We’re committed to bringing electric or other alternatively powered vehicles into our fleet within the next year.” Sustainability is a rapidly evolving and changing space, and Canteen is heavily invested in innovating breakroom experiences while minimizing their impact on the environment. Simply put, Canteen continues to grow, but their emissions aren’t growing with them.

BON APPÉTIT MANAGEMENT COMPANY TAKES ACTION This summer, Bon Appétit Management Company (BAMCO) announced an ambitious new climate change policy: a commitment to reducing emissions by 38%, per calorie of food by 2030. The initiative aligns with the science-based criteria of the World Resources Institute and objectives outlined by the Paris Agreement, which seeks to prevent global warming. It also builds on work BAMCO started in 2007 with its Low Carbon Diet program, which was amplified in 2015 with the Low-Carbon Lifestyle.

“We’ve been committed to fighting climate change for almost 15 years. We’re heartened that others are now recognizing the connection between the food system and the climate, but in 2021 the urgency for solutions is much stronger than it was in 2007,” says Chief Executive Officer Fedele Bauccio. “Climate change is both an environmental and a social justice issue, so it’s of critical concern for us as a company and for our clients.” Because of BAMCO’s bold climate commitments, many of their clients have asked for assistance in meeting their own deeper goals. Chief Strategy & Brand Officer Maisie Ganzler anticipated that their clients would require a high level of flexibility and customization to support their own commitments. Ganzler’s team gathered a suite of solutions to offer clients a flexible roadmap to amplify emissions tracking and reduction practices. BAMCO’s proprietary Food Standards Dashboard--already set up to synthesize a complex set of sustainability and purchasing data into an easy-to-read snapshot of an account’s compliance with a wide variety of sustainability and wellness commitments--now delivers World Resources Institute (WRI)-compatible data-tracking to illustrate where greenhouse gas emissions are most impactful in an operation. “By using WRI’s globally recognized framework for emissions calculations and integrating that data into a dashboard that our operators use every day, we can easily give our clients a snapshot of the impacts of their program and then work toward solutions together,” says Ganzler.

Through the Dashboard, BAMCO has tracked company-wide red-meat and cheese consumption since 2007, with an aggressive target of less than one ounce per-guest, per-meal for beef and less than 2.5 ounces for all meat, poultry and seafood across the business. In 2019, the company also convened a Plant-Forward Culinary Collaborative (PFCC) – a group of chefs tasked with creating plant-forward resources for the culinary staff – to work with the company’s wellness team to conduct regional plant-forward trainings that help move menus away from carbon-intensive meat and cheese, and toward plants. “Data capture and reporting are important for making changes that will achieve goals and measure success,” says Ganzler. “Putting WRI data at our operators’ fingertips is essential, but data alone isn’t enough. We recognized back in 2007 that mitigating climate change was going to require a culture shift, which is why over the years, we’ve also dedicated resources to training, staff education, creating community, and fostering culinary creativity with our Low Carbon Lifestyle program and the PFCC. This isn’t just a numbers game, it’s about cultural commitment and behavior change.”

A RAIN GARDEN MOTHER NATURE WOULD BE PROUD OF Rain gardens are a natural, cost-effective and environmentally friendly solution to solve stormwater problems. They slow runoff and drainage from buildings, allowing it to infiltrate the ground and filter pollutants out of the water before reaching streams and groundwater. But it takes work! Careful management is needed to keep the rain gardens functioning as designed, ensuring that the plants are kept healthy and thriving.

That’s where SSC’s award-winning Grounds Management team at Aurora University in Aurora, Illinois comes in. The team manages a large, 6000 sq. ft. rain garden with a proven program that has stood the test of time. Their rain garden was constructed in 2010 outside of Eckhart Hall, an administration building on the beautiful 42-acre campus. Since the installation, the garden has evolved. Some of the original plants did not thrive as intended, and the team had to find plant species that would perform better. As the rain garden matured, the plants continued to grow and maintenance needs have become more in-depth, requiring the team to grow with it.

The most significant challenge for this particular rain garden is the lack of irrigation. While rain gardens are designed to slow water and hold it for up to 48 hours, these drainage qualities make a planting space prone to drought. To limit the amount of hand watering needed, a two-three inch layer of triple ground hardwood mulch is maintained at all times. New mulch is inspected before installation to ensure that it does not have a high content of fine particles that could clog the drainage in the modified soil. The team deadheads the flowers weekly to keep these perennials flowering all season long to encourage new blooms and keep the area looking clean. Weeds are hand-pulled during inspections, and all leaf litter is removed and composted. Removing this debris from the rain garden keeps the mulch free of unsightly dead plant material and helps to keep the original drainage qualities of the soil.

The most successful part of the management portfolio is their Integrated Pest Management (IPM) program. IPM programs set thresholds for insects and diseases. When pest presence rises above these thresholds, control measures are put in place. The core practice of their IPM programs are weekly inspections to scout for pests, problems and take any remedial actions needed. With detailed scouting records, the management program can be updated and improved every year. Placing this unique garden space next to one of the original buildings on campus helped bring a modern look to a classic structure. The rain gardens at Aurora University are full of beautiful native plants and flowering perennials. In addition, the management practices put in place by SSC’s team ensures that this space will be filtering the water coming off the building for years to come.

ELEVATING SOLUTIONS IN FACILITIES MANAGEMENT To help bolster confidence in workplace cleanliness and safety as employees return to the office, ESFM joined a network of companies working in alignment with the globally recognized WELL Building Standard (WELL), designed to enhance the health and well-being of buildings across the world. ESFM, the corporate facilities management division of Compass Group, became a Keystone member of the International WELL Building Institute (IWBI) in April 2021. The move reinforces ESFM’s efforts to serve its clients with the latest scientific research and advanced human health operational protocol. This leadership role also creates opportunities to support clients in their pursuit to achieve the WELL Health-Safety Rating and further instill consumer confidence and trust. The WELL Health-Safety Rating is an evidenced-based, third-party validation of the facilities management policies and procedures focused on six main health-safety themes:

• Cleaning and Sanitization Procedures • Emergency Preparedness Programs • Health Service Resources

• Air and Water Quality Management • Stakeholder Engagement and Communication • Innovation

Many of the policies and procedures required for the rating application are inherent in what ESFM performs and delivers. Within months the Compass One Workplace Solutions team, representing both Flik and ESFM, facilitated one of the first applications for the WELL Health-Safety Rating for a Life Science client. In the summer of 2021, the client partner received this prestigious rating for their Gatihersburg, MD campus, making it the first biopharmaceutical company to earn the public rating in Maryland. “It was not a one-sided effort. Many resources were at the table and the application required a commitment on both sides,” says Mark Agan, ESFM Regional Vice President. The application requires proprietary information, including policies related to safety and employee well-being. “Because of the trusted partnership between Compass One and Life Science client, we were able to review sensitive documentation and collaborate directly on the best format to submit to WELL,” says Flik dietitian Sonya Luisi, Health and Wellbeing Program Director for Life Science client Gaithersburg. “We are gratified to earn the WELL Health-Safety rating across the entire Gaithersburg campus – all 1.375 million square feet. Health and safety have long been a priority for my team, and it is great to have the external validation and visible recognition of the seal to help share our achievement with employees,” Joe Ernstberger, Executive Director R&D US Site Operations for Life Science client says. ESFM’s membership came in addition to Compass Group’s ongoing involvement with IWBI’s Concept Advisors and leadership participating in the IWBI WELL Task Force on COVID-19.

Reach your carbon goals

Sourcing

SUSTAINABLY

COR PO R A TE S OC IA L R ES PONS IB I LI T Y

BUSINESSES uniting to accelerate change

Imagine a reality where everyone’s diet promotes both personal and planetary health. With our partners, we have the power to make this happen. Compass Group, PLC joined the World Business Council on Sustainable Development (WBCSD) in late 2020 and Group CEO Dominic Blakemore was appointed to the Executive Committee, solidifying Compass Group's commitment to help nearly 8 billion people live well by 2050. This council is a global organization led by the CEOs of more than 200 prominent businesses that work together toward a more sustainable future. Experts within Compass Group have also taken leadership roles within the Food and Nature program, Food Reform for Sustainability & Health (FReSH) project. The FReSH project develops solutions to drive food system transformation in order to support healthy people on a healthy planet. In addition, Compass’ current wellness and sustainability goals align closely with many FReSH initiatives. “Compass is a really important and valued member of FReSH. We work hand in hand with many Compass team members across the globe to identify concrete solutions to deliver healthy and sustainable diets to all, which the company is uniquely positioned to implement as the leading contract foodservice company in the world,” said Emeline Fellus, Director Food Reform for Sustainability and Health. Our sustainability, culinary, nutrition and wellness teams are active in four of the FReSH focus areas:

PL A N T - F O R WA R D F O O D S

P OS IT IVE N UT R IT ION

P OS I T I V E C O N SUMP T I O N

S US TAIN AB LE PR OT EIN

Plant ingredients require less land and water to produce, and generate fewer greenhouse gases than the production of animal foods. Shifting dietary patterns to include a diverse mix of plant-forward foods is critical to both supporting healthy people on a healthy planet and changing the way we produce food. Compass Group makes plant-forward eating a part of the consumer conversation, detailing the positive impact plant-based foods have when made part of an overall lifestyle. Today’s evolving diets are outstripping planetary resources and generating global health crises of both over- and under-nutrition. Incorporating insights from behavioral science and economics, and considering multiple drivers like personal preference, social pressures, convenience and affordability, positive consumption aims to make it easier for consumers to choose healthier, sustainable foods more often. Experts within Compass Group are contributing to a global body of shared knowledge with recent collaboration focused on evaluating the effectiveness of environmental and nutritional labeling.

This global council is developing tools, sharing best practices and taking collective action to optimize overall nutrition quality, sustainability, affordability and accessibility across the food supply chain. Compass Group provides insight to help food growers and manufacturers see how their positive product reformulations can impact our menus and food offerings from a nutrition, sustainability, and affordability standpoint.

The goal of the Responsible Meat Initiative is to accelerate sustainable meat production and consumption. Working towards the 2050 vision, FReSH acknowledges meat is integral to many cultures and food systems. Therefore, meat proteins will remain a component of balanced diets. Compass Group is honored to contribute a foodservice perspective that reinforces the need for meat producers to provide sustainably raised animal proteins.

DEEP ROOTS Mor r iso n Living Sou rc es F a r m to Table

In the heart of the Midwest, nestled by open land and farm acreage lies Riverside Senior Life. For many Riverside residents, farming is more than just a passion – at one point in their lives, it was their career. So naturally, the urge to continue life's passions by growing and sustaining crops is common there. That zeal, coupled with a love for fresh produce and the need for multisensory activities, led to the creation of Riverside’s very first community garden. From vegetables to fresh flowers and herbs, Riverside’s community garden has all the fresh produce needed for the talented culinarians to deliver state-of-the-art, farm-to-table experiences. What began as a hobby for residents has morphed into the opportunity for Morrison Living Executive Chef Carlos Chagoya to challenge the limits of his culinary creativity. “The garden has allowed me to bring color and variety to life! Yellow, green, red – all of my dishes are beautifully hued, and the herbs create an unbelievable aroma.” Chef Carlos and resident garden caretakers take great pride in seeing the community enjoy the literal fruits of their labor. While the garden may be considered small compared to the farms residents grew up on, it’s impact has proven to be meaningful, providing residents the space, resources and opportunities for a passionate continuation of planting and harvesting. It’s also sparked a vested interest in eating local, reducing food waste and increasing recycling efforts within the community. The seasoned gardeners have even teamed up with the local 4H children's club to plant trees every year on Earth Day. At Riverside Senior Life, residents wake up every day with the opportunity to garden and reap the rewards of their harvest with fresh, farm-to-table meals prepared by Morrison Living chefs. They’re all in agreement – ripe life is the best. 20

TAILOR-MADE NUTRITION Food is personal. Preferences, experiences, culture, lifestyle and health goals all influence the foods we choose. According to a recent survey, 40 % of people have followed a specific eating pattern or diet in the past year. What if menus could reflect our lifestyles and make choosing meals, snacks and beverages easier? Compass Group's MyFX does just that. MyFX launched in 2021 as a subscription-based, personalized fresh and healthy meal program expertly, guided by Registered Dietitians (RDs) and Chefs. The program uses dietary needs, preferences and patterns to provide an individual food program. Each week RDs create custom menus for guests that align with their lifestyles. Guests choose from the personalized menu and pick up their selections on a designated day. To accommodate the hybrid work model, this program extends the benefit of chef prepared meals to both in-office and work-from-home settings. Members of MyFX also receive food-as-medicine educational resources and can join live chats with Chefs and RDs. Launched as a pilot at a Eurest location near Minneapolis, the majority of participants gave positive reviews and said they would continue the program. MyFX will continue to expand to additional locations and include new lifestyle focuses.

COMPASS GROUP BOOSTS LOCAL PURCHASES The benefits of local food are endless. First, it tastes better. There is nothing more delicious than a local strawberry picked at peak season. Local food is also more nutritious. Produce begins to lose nutrients within twenty-four hours of being harvested. It’s also fresher. Local items have traveled fewer miles to get to our plates. Buying from local farmers and ranchers is essential to the future success of our food system. It keeps money in the local community, creates jobs and boosts the economy. Supporting local communities has always been an important Compass Group principle. It is vital to care for the communities where we live and work. Therefore, Compass Group prioritizes locally and regionally sourced ingredients which translates into operations nationwide investing in the small and mid-sized American family farms in their area. Compass Group’s definition of local is within a day’s drive and much of the milk sourced comes from local dairies. To help ensure local dairy farmers across America are supported, Compass Group added dairy to the local reports in Spring of 2021. Local purchases increased over 80% ensuring farmers and ranchers are thriving.

OUR COMMITMENT TO ANIMAL WELFARE At Compass Group, we source proteins from suppliers that promote the humane welfare of farm animals. Our commitments are based upon the Five Freedoms of Animal Welfare developed by the Farm Animal Welfare Committee of the United Kingdom. 1. Freedom from thirst, hunger and malnutrition 2. Freedom from discomfort 3. Freedom from pain, injury and disease 4. Freedom to express normal behavior 5. Freedom from fear and distress We focus on leading in the sustainability space, and when we make a change, others tend to follow. Because of our unwavering commitment to the care of farm animals, Compass Group was the first foodservice company to implement a cage-free egg policy. We continue to use our scale and expertise to create global change and are excited to report all our eggs are now cage-free. We know our commitments have improved the welfare of millions of birds and will remain focused on changing how animals are treated in our food system. Compass Group achieved its goal to double the volume of animal proteins from ranches and farms whose practices have been certified by Humane Farm Animal Care (HFAC)’s Certified Humane program. This certification ensures a greater level of welfare and means that these animals have come from operations that meet precise, objective standards for farm animal treatment. Compass Group is proud that all bacon served in our cafes comes from higher welfare group-housed pigs, backing our belief that pigs shouldn’t be confined to crates. We continue to make progress despite supply chain challenges, staying true to our commitments. Thank you to our animal welfare partners, Compassion in World Farming and the Humane Society of the United States for their support and guidance, and all the other NGOs who have assisted us along the way.

FROM SCRAPS TO FUEL, PRODUCE COMES FULL CIRCLE Like many independent schools, Trinity-Pawling School encourages its students to get involved in extracurricular activities. With strong participation in athletics, the all-boys rural New York State school is an annual powerhouse in football, lacrosse and baseball. For students more agriculturally minded, an equally impressive farming program allows them to channel energy into tilling soil, turning compost and tending to produce grown in campus greenhouses and gardens. The CulinArt-managed dining team features five to 10 pounds of that nutrient-rich produce in recipes every week. The catalyst for the gardening program is the kitchen’s waste-tracking tool, Waste Not, that focuses on avoidable food waste-reduction opportunities. Under normal circumstances, the dining service contributes between 80 and 100 pounds of waste to the compost program per week that students take to compost bins. Maintenance crews then add leaves and grass clippings. Finally, both groups spend time turning the compost until it is ready for blending into the greenhouse’s raised beds. Planting takes place in the spring and staff members keep an eye on the plants during summer. “Once we come back in August,” says Jason Swartz, Dining Services Manager, “that’s when the foodservice piece comes into play.” The harvested vegetables make their way into the cafe along with signage to identify the products. “This lets the students know that this item just came from the gardens right at your school that your classmates worked on, putting in time and effort,” Swartz explains.

What starts as kitchen scraps ultimately becomes fuel for students. “We try to incorporate as much of the produce from the greenhouse as we can into our menus,” Swartz adds. “Composting is an educational tool for the boys as well. Instead of sending compost out, we use it in-house. So we are not wasting it - it comes full circle.”

BROOKWOOD SCHOOL TURNS GROWING SEASON AROUND September is usually known as a month to harvest. But at Brookwood School in Manchester, Massachusetts, planting during September means fresh-picked produce will be available to cooks just a few months later. Using a hydroponic planting system called “Terra Garden” situated in the cafeteria, the CulinArt dining team produces herbs, lettuce and, most recently, chili peppers. “It’s inexpensive and efficient,” explains Chris Tighe, CulinArt’s Director of Dining Services at Brookwood. “It's fully visible to students, so the kids see it and can get involved with it.” Brookwood is located northeast of Boston, in the direct path of Nor’easters and subject to harsh winters. The Terra Garden allows for fresh produce to be featured on the school’s menus outside of the area’s short growing season. “We can plan in September, and by November and December, we have full-on salad greens,” says Tighe. “We set up a demo table around Earth Day and again in winter to create a salad made Chef’s Table-style.” Tighe emphasizes the educational value to students. “Science teachers involve it in their classes, and it is visible to parents as well,” he notes.

GREEN PLATE SPECIALS One of the greatest joys is the anticipation of new crops emerging and Farmers’ Markets popping up in the late spring. Restaurant Associates’ Heirloom culinary program features locally grown fruits and vegetables at their best with the freshest foods of the season formulated into ‘Green Plate Specials.’ Products are as local and sustainable as possible from local farms, cheese makers, beekeepers and bread bakers. Food producers are celebrated with creativity. The innovative recipes are designed to be plant-forward, with sustainable and responsibly raised animal proteins serving as an accent ingredient. Heirloom bowls filled with grains, beans and vegetables were launched during Earth Month of 2021 as a delicious and approachable way to care for the planet. The featured Waste Not Bowl is Earth Day’s signature dish created by Chef Max Cavaleri. Leading with flavor first, Heirloom is both thoughtfully prepared and also popular with guests. At an account with reduced populations in Boston, MA, nearly 800 main courses were sold over the fiveday week, making it a top seller during the summer of 2021.

Tighe supplements the Terra Garden's produce with local greens and vegetables from greenhouse growers in nearby Maine, which grow salad ingredients year-round.

LIVING LA VIDA LOCAL Chef Ray Volis, Eurest Executive Sous Chef for the @YourTable team, makes it a habit to celebrate local every day through his menu engineering, creativity and strong partnerships. Following his lead, the dining team created a direct connection between the farm and the guests, benefiting the entire community. Digital retail-shelf displays throughout the marketplace share the “We Support Local” story, while video monitors detail the origins of food and small businesses behind them.

The community-first message is strongly supported by the major financial software company client who believes everyone should have the opportunity to prosper. In fact, they partner with Foodworks on their Mountain View, CA campus to feature local restaurants daily. Part of global leader Compass Group, Foodworks is a simple, proven onsite dining platform that creates community through food by partnering with the best local restaurants and showcasing them in client operations to build connection with authentic, ethnic experiences where diversity is baked into the culture.

“We received a large order for canisters of popcorn to be delivered to employees who were working from home. That order helped pay for our rent! We were like, ‘Oh my God! Hallelujah! It was awesome,” said Sandie from Pop’s Popcorn in Boise, Idaho.

Traditionally, small business partners set up onsite pop-up stations for guests until COVID required nationwide shutdowns. Despite this potential setback, the mission to spotlight local remained a priority for Chef Ray. The @YourTable team incorporated small business products into their virtual Chef’s Corner

“When you buy local at the store, the farmer

cooking demonstrations and recipes, and partnerships continued as the grab-n-go meal program expanded. The large volume of purchases helped some small businesses keep their doors open.

Always supporting local, Chef Ray spent the day with Oya Organics Farm’s owner and operator Marsha Habib in Hollister, CA where he was inspired to create dishes featuring a local vinaigrette and fresh produce from Habib’s farm.

gets just a small percentage because there can be many middlemen between the consumer and the farmer,” said Habib. “When we have direct relationships with the consumer, farmers can get a higher percentage of the sale. Plus, the consumer gets fresh produce that is harvested that day, or the day before compared to what they would get at a store.” Produce from the women-owned and operated farm was featured during Farmworker Awareness Week in March and International Women’s Day in May.

KIN O O

with

KELP A CLIMATE HERO

On the quest for more sustainable seafood options, Restaurant Associates discovered the practices of Atlantic Sea Farms where kelp is never dried, never dyed, and is grown in the clean, cold waters of Maine. Atlantic Sea Farms (ASF) is a women-owned business dedicated to making a powerful and positive impact on the health of its customers and oceans, all while expanding opportunities for coastal communities. In 2021, Restaurant Associates Senior Vice President of Culinary, Marc Scheuer, connected with the leaders of ASF to learn how they could partner to be leaders in the industry and reach its sustainable seafood goals. Marc met with them again recently to share their mission, products, and what makes kelp a sustainable and nutritional powerhouse.

Q & A

Ma rc S c heuer: What is t he hi s t o ry of Atlantic S ea Farms ?

M arc: I ' v e he ard ke l p i s a c l i m a t e he ro . I s t hat t ru e ?

Bri Warner, ASF President & CEO: We were the first commercially viable kelp farm in the country back in 2009, and today represent a community of small family seaweed farmers in Maine who grow and harvest kelp for us during their off season from lobster fishing. I took over the company in 2018, and in only a few short years our amazing team has built an entirely new domestic seaweed supply chain. We're using aquaculture and working with fishermen, chefs and grocers across the country to grow and share the highest quality kelp in the world, all from the waters of Maine. Today ASF represents over 85% of the cultivated seaweed in the US.

Bri: Kelp really is an amazingly efficient crop. It requires no arable land, pesticides, herbicides, or even freshwater to grow. Our partner farmers are also removing carbon and nitrogen from the water with every harvest, making it a carbonnegative crop. Additionally, within the health halo of every kelp farm, the pH of the ocean is reduced, improving water quality and making it more habitable for shell-bearing organisms. All great things for people and the planet!

Ma rc: What is k elp? Zoe Croft, ASF Sales Director: Kelp is one of the most nutrient-dense foods on the planet, and just so happens to also be a type of seaweed! It is most often found dried and imported here in the US, but not Atlantic Sea Farms kelp. Our kelp is grown in the clean, cold Maine waters and harvested at the perfect time, which means a high-quality product that is ready to be enjoyed fresh, like your favorite green veggie. Kelp also adds a subtle and craveable umami flavor to pastas, salads, compound butters, soups and even baked goods!

M arc: T e l l u s ab o u t y o u r f e r m e n t e d ke l p and f ro z e n pro du ct s. Zoe: Fermented kelp is delicious! Our best seller is our Fermented Seaweed Salad, which is very similar in flavor to what you might expect from a wakame-style seaweed salad. Our award-winning Fermented Seaweed Salad is made from kelp grown in the clean waters of Maine, and never dried or dyed, which means a higher-quality, more nutrient-dense and delicious product. We also make amazing kelp kimchi that we call SeaChi, and Sea-Beet Kraut. Our Ready-Cut Kelp is most popular with chefs, who want to either use it as a green vegetable or put their own spin on pickling or dressing a seaweed salad. This product is simply undressed kelp, blanched, shredded, and flash-frozen within hours of harvest, locking in all the good nutrients and leaving chefs with a tender bite and lightly briny umami flavor to work with.

M arc: What are t he o pp o r t un i t i e s f o r che f s wi t h t hi s n e w pr o d uc t ? Zoe: We call kelp The Virtuous Vegetable because of its environmental and nutritional benefits, but also because of its versatility! I think a lot of people are used to seeing that bright green seaweed salad or seaweed in sushi, but there are so many more applications! Our ReadyCut Kelp, for example, is an awesomely fresh and briny umami boost in pastas and risottos, and our Kelp Puree and Kelp Powder both make incredible compound butter. Savory scones, harvest bowls, a fresher take on poke...there are just so many applications, and chefs love coming up with their own take on fresh Maine kelp.

M arc: Whe re can pe o pl e f i n d y o ur re t ai l pro du ct s ?

Ma rc: Why do yo u work w i t h l o b s t e r f ishermen to grow kelp ? Bri: Kelp aquaculture is a new way for fishermen to continue to make their living on the water in the face of climate change. Here in Maine, our Gulf is warming faster than 99% of the oceans worldwide, and we're primarily dependent on the lobster. As the lobster industry here becomes more volatile, fishermen are looking for sustainable ways to supplement their income in the off-season from fishing. That's where kelp farms come in! Kelp is a winter crop, and our partner fishermen farmers can utilize their boats and the working waterfront infrastructure to grow the highest quality kelp in the world. Their generational understanding of working on the water, paired with the clean, cold merroir of Maine's ocean makes for a premium product that they, and we all, can feel great about.

Ma rc: Tell us ab o ut y o u r t e am . A tl antic S ea Farms is a wo m e n -ru n comp any, co rrec t?

Zoe: Our Ready-Cut Kelp, Fermented Seaweed Salad, Sea-Chi (kelp kimchi!), and Sea-Beet Kraut are all available across the country in grocery stores like Whole Foods and Sprouts Farmers Market, as well as co-ops, small grocers like Erewhon, and fish markets.

M arc: What m ake s y o u m o st e x c i t e d ab o u t part n e ri ng wi t h R e st a ur a n t As s o ci at e s & Co m pas s G roup ? Zoe: I really feel like the possibilities with this partnership are endless. You all have such a talented team covering so many different cuisines, and I'm really excited about the innovation possibilities here. As an entirely new ingredient, I think there's a lot of room to really own this opportunity and lead on the innovation side. I'm also really excited about the potential impact on our partner farmers. Every bite of Atlantic Sea Farms kelp drives impact back to our coast here in Maine, and Restaurant Associates & Compass Group are positioned to make a real, positive change by growing the reach and distribution of our kelp products. It's a win-win!

Zoe: Correct! Bri took over the company in 2018 and has made major changes since. We have a best-in-class team focusing on everything from growing high-quality kelp seed, to working with our farmer network, to new product and recipe research and development and, most importantly, food safety. We call ourselves Team Kelp and are laser focused on doing good work so we can continue to grow opportunities for Maine's working waterfronts, while sharing an all new and delicious ingredient with you all!

POWER BRANDS ELEVATE PLANT-BASED DINING Picture this: a brand that features a simple menu, with a single ingredient, that is both healthy and engineered to have little-to-no food waste. Take it a step further and make that single ingredient a plant, a tasty vegetable harvested and served in the same season it’s grown, arriving fresh from the farm. The philosophy of Morrison Healthcare’s (MHC) Power Brands which are “powered by WellPower,” a comprehensive wellness and sustainability program. WellPower’s goal is simple: to encourage people to eat nourishing food which helps them feel their best. The plant-forward, low-waste concept behind Power Brands applies the “Five Guys methodology” of serving a simplified menu with only a few menu options. The flavors and style of each dish meet current food trends, and that includes menu names. For example, the Cauli Club concept features a crispy Buffalo Cauliflower Sandwich made with cauliflower steak and blue cheese sauce on a brioche bun. There is a well-documented push for plant-based menus in the culinary world. Morrison Healthcare (MHC) has embraced this by providing options that buck expectations and expand palates. Cauli Club and the other Power Brands are the latest concepts to elevate plant-based dining.

Each veggie pop-up is a root-to-stem concept that takes advantage of all the goodness each vegetable has to offer. The stalks, leaves, stems, and skins provide distinct textures and taste to each recipe. The sustainability wattage of each concept can be amped up by using Imperfectly Delicious Produce, a program that rescues “ugly” yet nutritious fruits and vegetables that would otherwise be sent to the landfill. The marketing and implementation are simple enough to execute at any of their 850+ hospitals across the country. “We want to take plant-forward to a whole new level,” said Jeffrey Quasha, Director of Retail Culinary Innovation at MHC. “The menu items for Beet Root or On The Vine could be seen at any fine dining or trendy restaurant around the country.” As of today, Morrison Healthcare has launched five of the six Power Brands:

• •

Beet Root (Food Management’s Best Concept of 2019) Carrot Greens (Flavor Magazine Top 100 Trends of

• • •

On the Vine Cauli Club Silver Kings

2020; Healthcare Without Harm Culinary Contest honorable mention)

In spring 2022, Morrison Healthcare will launch the last of the Power Brands, called “All Caps,” featuring mushrooms prepared in three different ways.

A CHEF’S GROWING PASSION Nicholas Hunter grew up on a farm and knows a thing or two about crops and harvesting. His love of food, passion for the environment and soft spot for seniors all came together with Morrison Living. As Executive Chef at Friends Home, a senior living community in Greensboro, North Carolina, Nicholas takes pride in every detail of the food he prepares. He has elevated the community's commitment to sustainability as a lover of local produce and the environment. Now that residents at Friends Home have been introduced to local, there’s no turning back! They enjoy their food knowing it is free of harmful chemicals and preservatives. “I really enjoy the dining program and food from Chef Nick. It means a lot to myself and other residents that we are supporting our local economy,” says resident Carol M. Year-round, all the community’s tomatoes, cucumbers, squash, zucchini, bibb lettuce, and microgreens are locally sourced and stored in hothouses throughout the winter. Other fresh produce is featured seasonally. Chef Nicholas and the culinary team even source local fish, North Carolina Clear Mountain Spring Trout. The team believes they owe it to the residents, for the sake of their health, to serve delicious, farm-to-table meals. The weekly menu at Friends Home constantly changes because it’s built around each week’s local food delivery. Some resident favorites include succotash, fish, and pickled peach salad. In addition, mealtime has evolved into an opportunity for Friends Home residents to learn more about the food they eat, truly becoming the highlight of their day.

LIVE LIKE A PRO. Learn from our Registered Dietitians and Chefs on Demand. WeEatLiveDoWell.com

COMPASS ONE HEALTHCARE AWARDED FOR GLOBAL SUSTAINABILITY LEADERSHIP The Business Intelligence Group named Compass One Healthcare, powered by Morrison Healthcare (MHC) and Crothall, as a winner of two 2020 Sustainability Awards. MHC earned the Sustainability Initiative of the Year and Crothall was awarded the Sustainability Service of the Year. These awards honor the people, teams and organizations who make sustainability an integral part of their business practice or overall mission.

“We are proud to be selected as a winner of the 2020 Sustainability Awards,” said Lisa Roberson, Morrison Healthcare’s National Director of Wellness and Sustainability. “Our commitment to the health of patients and the planet is reflected through our food purchasing program, which meets the highest levels of sustainability and enables us to serve healthy, nutritious meals in hundreds of US hospitals every day.”

“We are proud to reward and recognize Mor-

Led by the Environmental Services (EVS) division,

rison Healthcare and Crothall Healthcare for their sustainability efforts,” said Maria Jimenez, Chief Nominations Officer, Business Intelligence Group. “It was clear to our judges that their vision and strategy will continue to deliver results toward a cleaner, more sustainable world. Congratulations!” As part of its sustainability program, Morrison Healthcare prioritizes local and sustainable sourcing. Here's how: BUY LOCAL PRODUCTS TO SUPPORT FAMILY FARMS SERVE SEAFOOD FROM SUSTAINABLE SOURCES PROMOTE CERTIFIED HUMANE CAGE-FREE SHELL EGGS PROVIDE MILK AND YOGURT FREE OF ARTIFICIAL GROWTH HORMONES IMPLEMENT WASTE-REDUCTION PRACTICES TO MINIMIZE ENVIRONMENTAL IMPACT OFFER PACKAGING MADE FROM RENEWABLE RESOURCES FEATURE SOCIALLY AND ECOLOGICALLY CERTIFIED COFFEE PROVIDE WIDE VARIETY OF HEALTHFUL OPTIONS, ELIMINATING ARTIFICIAL TRANS-FAT AND REDUCING SODIUM

Crothall Healthcare focuses its sustainability efforts on cleaning and disinfecting tens of thousands of hospital rooms every day, using the most efficacious green, sustainable products wherever possible. This includes time-tested green disinfectants and evergreen UVC adjunct solutions to reduce surface-borne pathogens. To battle COVID-19, Crothall EVS expanded its approach to include airborne pathogen mitigation. This became essential to further elevate the efforts of the patient safety and healing teams. Forming a partnership with Scientific Air Management, Crothall performed studies at four major healthcare systems, successfully lowering airborne particulates by 90% in one hour. “Being selected as a winner of the 2020 Sustainability Awards, particularly the Service of the Year Awards, is very meaningful to us,” said Rich Feczko, Crothall’s National Director of Standardization, Innovation and Sustainability. “We take our role in helping to mitigate healthcare associated infections very seriously and to find a green solution that proved more effective than any other on the market was inspiring. Especially throughout our fight on the frontlines of COVID-19, our commitment to patient and healthcare worker safety has become essential, and being able to do so while protecting the planet was paramount.”

REPLANT YOUR MENU S et t in g t h e T a ble of T omorrow

What if climate change could be delicious? In 2020, Compass Group partnered with Arizona State University’s (ASU) Swette Center and Google Food to ask that question through an exciting culinary training for chefs. RePlant Your Menu is a virtual training series focusing on sustainability and nutrition while connecting food choices to planetary health. The course explores how certain ingredients can be beneficial for both people and the environment, and that improving soil health through the food we grow draws down carbon from the atmosphere. We have amazingly talented chefs at Compass Group who take diverse ingredients and make them simply delicious. Once training was complete, chefs went back to the kitchen to review menus and see where more plant-forward options and diverse ingredients could be incorporated. Chefs at Compass Group are replanting their menus and creating a better tomorrow, starting today. “After the RePlant Your Menu training, we are featuring more plant-forward menu options,” says Morrison Healthcare’s Awo Amenumey. “I view it as more than just ingredients in a recipe now. I look at how the ingredients affect our planet and how they can potentially reduce our carbon footprint.” “You look at plants, grains, and legumes from a whole different perspective,” says Chartwell Higher Ed’s Allison Trinkle. “Making them the star and thinking of exciting new ways to showcase some delicious yet diverse ingredients.” “On Taco Tuesday we ran Black Turtle Bean & Sweet Potato Tacos alongside our weekly standards. Through training, sampling, and marketing, they out-sold options with animal protein,” says Restaurant Associates Bill Unterstein. “The guests were amazed by the flavor. We spent time training our staff on our goal, let them sample them, and that was it. They were off and running. Our staff and guests loved it, and our food cost was 16% lower than our beef tacos and 8% lower than our chicken tacos. I’d say it was a win, win, win.”

PARTNERSHIPS WITH A PURPOSE H ow C a nteen is Supporting Div e rse Brands

Canteen is helping clients reach their diversity and inclusion goals through supplier diversity partnerships. The company’s strategy: cast the net deep and wide to provide clients access to diverse products across the country. Over the last year, Canteen has partnered with eight new certified diverse nationwide snack and beverage suppliers, and have doubled their local and regional diverse supplier pipeline.

“Our expertise and retail scale allows us to connect with a vast portfolio of partners while also facilitating shared growth opportunities,”says Jessi Moffitt, Vice President of Product Innovation & Retail. “We meet suppliers where they are today, and work with

Canteen integrates diverse supplier partners into their overall marketing and communication strategies. This spring, Canteen offered a discount for two black-owned coffee roasters: BLK & BLD and Red Bay Coffee Roasters. The Canteen-funded offer

them on unique development and launch strategies that support their brand’s goals and initiatives. If they’re growing, then we’re growing too. It’s a true partnership between all of us.”

encouraged existing customers to try a different coffee supplier while growing its partners’ businesses. Canteen also offers a Diverse Supplier Snack Box, a box filled with a variety of tasty products from Canteen’s partner brands.

“For us, it’s not about checking a ‘politically correct box.’ It’s about committing to and serving the people and companies in the communities where we operate,” said Peter Fetherston, CEO of Canteen. The mission to support diverse businesses includes new point-of-sale marketing, more meaningful inclusion in sales proposals, and dedicated blog posts about supplier partners on Canteen.com. Intentional strategies drive awareness and conversion to their diverse supplier programming, supporting the communities in which Canteen serves.

TIME-TESTED STRATEGY STRENGTHENS SUPPLIER DIVERSITY Recognizing that businesses owned by entrepreneurs who are Black and Indigenous People of Color (BIPOC), women, and LGBTQ+ have long been disadvantaged by structural inequity in our society, Bon Appétit Management Company (BAMCO) leadership leveraged the company’s purchasing power to meaningfully support these businesses and their owners. For more than 20 years, Bon Appétit Management Company (BAMCO) has been committed to sourcing 20% of its ingredients from local farmers, ranchers and food artisans within 150 miles of cafes through its pioneering Farm to Fork program.

“Just as we carved out a special place for small, local farmers with our ground-breaking Farm to Fork commitment, we’re doing so for minority-owned businesses,” says Chief Executive Officer Fedele Bauccio. “We recognize that equity means distributing resources based on the needs of the recipients, so we are making a concerted effort to find and support minority-owned businesses using the success of our Foragers program as a model.” The company took a similar grassroots-style approach to strengthen supplier diversity, launching a new program that empowers team members to seek out women, LGBTQ+ and minority-owned businesses within 150 miles of each of its cafes. Farm to Fork Foragers, composed of more than a dozen chefs and managers, are tasked with discovering the best small-scale farmers and food producers in their regions. These foragers then help fellow chefs bring the local products into cafes, actively pursuing the enrollment of minority and women-owned businesses and safety standards.

who

meet

BAMCO’s

quality

To reach as many of these businesses as possible, leaders carved out a new purchasing category that allows some of the company’s made-from-scratch cooking to be outsourced to local businesses in the Supplier Diversity category. This was a departure for the company, which typically requires its chefs to cook everything from scratch onsite, from stocks and sauces to pizza dough. “We did some soul searching and realized that to truly create opportunities for more minority, female, and LGBTQ+ entrepreneurs, we needed to remove some barriers,” says Bauccio. “We’re not compromising our standards, but we’re seeking ways that we can give entrepreneurs better access within the framework of our standards.” Today, regional food incubators who provide bulk-made products like hummus, soup and sauces, or prep fruits and vegetables can qualify for the Supplier Diversity program. Guests easily identify menu items containing products from vendors enrolled in the program using the Supplier Diversity Circle of Responsibility (COR) icon and with online materials that tell the stories of vendors and their products. The Supplier Diversity program is intended to give these local food entrepreneurs a steady customer base and access to the contract foodservice market, a market they haven’t had access to before.

COMPASS GROUP CREATES EQUITY THROUGHOUT ITS SUPPLY CHAIN Black, Indigenous and people of color (BIPOC) make up just 5% of all farmers in the United States. The lack of diversity in farming has created lasting repercussions on the food system and communities of color. Compass Group is taking a leadership role in supporting BIPOC farmers by using our purchasing power to ensure they are successful. Compass Group and Foodbuy heard directly from local BIPOC farmers that they needed support in keeping their farms profitable during a meeting facilitated by The Center for Environmental Farming Systems (CEFS), a partnership between North Carolina State University, North Carolina Agricultural and Technical State University, and the North Carolina Department of Agriculture and Consumer Services. With our numerous operations throughout North Carolina, Compass Group and Foodbuy developed a pilot program with the help of produce supplier FreshPoint, where our chefs integrate the produce grown by the state’s BIPOC farmers into their menus during the spring and summer of 2021. From June to October, Compass Group chefs purchased squash, zucchini, and cucumbers produced by Donald Hines, and unique heirloom varieties tomatoes, sweet potatoes, berries, and okra from Millard and Connie Locklear. Hines Family Farms began with Donald Hines’ greatgrandfather more than 100 years ago. He and his wife bought 624 acres of woodland and with the help of their 13 children, they transformed it to what is known today as Hinestown. Donald Hines grew up tending to livestock, planting, harvesting and shelling beans on his grandmother’s porch. Donald now combines modern and traditional techniques to continue his family’s rich farming history. After a 33year career in law enforcement and as an FBI Special Agent, he prepared to return to the farm by attending seminars at North Carolina State, North Carolina A&T and Tuskegee University. He volunteered on large-scale farms to learn about crop production and crop science.

Millard and Connie Locklear have deep roots connecting them with their farmland in Pembroke, NC. They are the fifth generation of Locklears to farm the land and maintain the cultural traditions of the Lumbee Tribe. Preserving the past and embracing the future are tenants Millard and Connie live by. They continue to use seeds from their ancestors by collecting seeds from the mature crop every year. They plant heirloom seed varieties and are transitioning the farm to be certified organic. “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. We are encouraged by the success of this pilot. Compass Group chefs continue to innovate and create new recipes to incorporate more and more products as the seasons--and ingredients--change. In order to keep farmers of color on their land and help new BIPOC farmers become successful, the food they grow must be profitable. It is amazing what can be accomplished when you combine local farmers, suppliers, organizations, clients and delicious food. This is just the beginning!

" MY GRANDFATHER USED TO SAY THAT ONCE IN YOUR LIFE YOU NEED A DOCTOR, A LAWYER, A POLICEMAN, AND A PREACHER. BUT EVERY DAY, THREE TIMES A DAY, YOU NEED A FARMER. "

~ Brenda Schoepp, Farmer & Author 43

Reducing

FOOD WASTE

COR PO R A TE S OC IA L R ES PONS IB I LI T Y

Compass Group Partners with Food Tank to CELEBRATE

STOP FOOD WASTE DAY As a company of chefs, Compass Group has always understood and respected the importance of food. Stop Food Waste Day™ was founded to bring awareness to the global food-waste crisis five years ago during its inaugural event in 2017. Today, Stop Food Waste Day™ aligns with the U.N. Sustainable Development Goal to reduce food waste by 50% by 2030. From day one, our goal has been to educate and empower chefs, associates, and guests with the tools they need to fight food waste. To celebrate our 5th anniversary, we hosted the 2021 Stop Food Waste Day Virtual Event alongside Food Tank. The star-studded event featured 22 experts, influencers, and clients who provided insight and offered solutions to reduce food waste. Over 26,000 people attended live on YouTube. And, as a result, we reached 53 million people in 69 countries around the world through social media. Food Tank’s Danielle Nierenberg hosted the first panel: a discussion on how technology is helping to fight food waste. The panelists, ReFED’s Dana Gunders, Google’s Emily Ma and Bon Appetit Management Company’s Maisie Ganzler, shared how they’re also using technology to reduce kitchen waste and eliminate hunger.

Enrique Salmon, author of Eating the Land and Head of the American Indian Studies Program at Cal State University East Bay, spoke about the connection between people and the land, the importance of treating food responsibly to minimize waste, and how eating every part of the plant or animal shows respect for all the cycles of existence. Ron Finley, the ‘Gangster Gardener’, talked about the importance of composting: it builds healthy soil, regenerates the planet, and keeps things out of the waste cycle. Eurest’s Chief Culinary Officer, Chris Ivens-Brown, hosted a panel of talented and inspiring chefs. Chef and political advisor Sam Kass shared the work he is doing with Do Good Chicken, turning food waste into feed that creates carbon-neutral chicken. Indigenous chef-owner Crystal Wahpepah told the audience about how she packs leftovers into jars to share with her neighbors in need. Celebrity Chef Tiffany Derry reminded us that change is easy and making a difference starts with each one of us. Their insights were more than tips; they were a reminder to do the right thing every day.

Politicians from every level of government joined our fight to reduce food waste. They spoke to the audience about what they are doing at the federal, state and local levels to curb food waste. Turning their words into action, four states and 18 cities proclaimed Stop Food Waste Day™ a day of action in their communities. Restaurant Associates CEO, Ed Brown, spoke with clients about reducing food waste in their businesses. Gene Smith, Director of Athletics at Ohio State University, explained that it is incumbent on us to leave the world better for future generations while Director of the Office for a Healthy Environment at the Cleveland Clinic Jon Utech drew a direct line between reducing food waste and making our food insecure population healthier by providing fresh food. Microsoft’s Jodi Smith Westwater spoke about the unique innovations taking shape at the global company as part of their commitment to do what is good for people and the planet. We have been on this journey for five years, and we look forward to the positive change that we can create together in the years to come!

FOOD WASTE WARRIORS TO THE RESCUE TouchPoint associates are so passionate about stopping food waste, both in the ministries they serve and in their homes, they are affectionately referred to as Food Waste Warriors. TouchPoint’s client, Ascension Health, shares this vision and supports through a partnership of robust sustainability programs and initiatives. 85% of its ministries came together to recognize Stop Food Waste Day in 2021, despite the past year’s challenges.

TouchPoint has enthusiastically embraced this program since Compass Group introduced Stop Food Waste Day in 2017 as a day of environmental action, designed to raise awareness of the critical food-waste issue in our country while sharing practical and impactful solutions to shift behavior and create change. There were dozens of creative and educational ways the TouchPoint teams across the country called attention to this important day. Highlights include: Teaching Kitchens showcased innovative, delicious meals made primarily using leftovers. Associates demonstrated canning and shared tips on growing fruits and vegetables from kitchen scraps. The Waste-Not, Wag-A-Lot program demonstrated how to make healthy dog treats from food items that would have otherwise been thrown away. Composting Kits were created and distributed to associates and guests. Local food drives were hosted across the US where donors received seedling kits. Prepared food donations were made to organizations that assist with food insecurity, such as the Salvation Army, to ensure nothing went to waste. Partnerships with local farmers offered solutions for food waste that could not be used, diverting it instead for compost. As a result, 100% of the hospital food waste was kept out of landfills while providing valuable compost to grow local crops. While TouchPoint highlights these efforts one day each year, the focus must be kept year-round. To guarantee this, TouchPoint is currently rolling out Waste Not 2.0 and will be the first Compass sector to fully adopt the program in 100% of its accounts by the beginning of fiscal year 2022. Waste Not 2.0 is a digital evolution of the current Waste Not program that utilizes technology to separate and track food waste into acceptable or unacceptable waste. This new technology will allow our accounts to further monitor and optimize food waste reduction efforts. By adopting best practices, continuing education and sharing ideas about reducing food waste, these food waste warriors are optimistic they will continue to make a significant environmental impact in their ministries and communities.

SAV E THE WO RLD APRIL 2 7 TH, 2 0 2 2

S T O P F O O D W A S T E D AY. C O M

# S T O P F O O D WA S T E D AY

MORRISON HEALTHCARE CUTS FOOD WASTE WITH WASTE NOT 2.0 With approximately 40% of food going to waste, hospital leaders are in a position to make a quantifiable impact on the industry and their communities. Morrison Healthcare is on the front lines, changing the game by creating sustainable solutions. Morrison Healthcare launched Waste Not 2.0, Compass Group’s proprietary tool that leverages technology and analytics to track and record food waste types, amounts, and destination. Through this data, hospitals receive valuable insights to create new strategies and address food waste at the source.

Since September of 2020, Roper St. Francis has reduced food waste by 45 % across all four facilities. In just nine months, Hackensack Meridian Health-Southern Ocean Medical Center in New Jersey, put processes in place that effectively tracked and reduced food waste through Waste Not 2.0.

“Waste Not 2.0 is the next generation waste reduction tool,” said Heather Farkas, Wellness and Sustainability Corporate Support Manager for Morrison Healthcare. “By utilizing this technology, we can easily identify avoidable waste and take immediate action to reduce it.” Over the course of a year, Morrison Healthcare increased the number of hospitals using the software from seven to 119. The hospitals that have deployed the program are already seeing a tangible impact on their sustainability initiatives, financial goals and even employee engagement. At Roper St. Francis Healthcare, a four-hospital system based in Charleston, South Carolina, Waste Not 2.0 has made an immediate impact by seamlessly integrating into hospital operations and providing an opportunity to make changes to decrease food waste quickly.

“It was about having our teams take ownership of the program,” said John Quinn, director of Food & Nutrition at Hackensack Meridian Health - Southern Ocean Medical Center. “By giving our associates the power to affect change, they made great strides to boost our food waste initiatives.” There, food waste decreased by 42%. As a bonus, the hospital reduced food costs by 4%. Morrison Healthcare is making a difference in the community and inside the walls of the hospitals it serves. By pioneering sustainable food and nutrition services solutions, Morrison Healthcare is changing the game and delivering results. “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 good sustainable partners, and Waste Not 2.0 gives us the data to tell our story.”

A CHEF ON A MISSION CulinArt Executive Chef Mashaye Barr spends much of her spare time working with various charities and causes that support the homeless in Baltimore. Barr is an Advising Board Member of DeaconChef whose mission is to serve the homeless community in the Greater Baltimore and surrounding areas by providing resources for health, housing, and hygiene that will renew hope for better living. “I want to give back because my family needed the same help in my earlier years,” says Barr. “I understand what it was like to go to bed hungry. Everyone deserves a meal and to be served with dignity.” After a full day of managing her unit, Chef Barr steps out of the kitchen to serve Baltimore City with a team of chef-volunteers. These chefs are her friends, former colleagues, and partners from the American Culinary Federation. In 2018, Barr started working with DeaconChef to assist with Christmas service at the War Memorial Plaza in downtown Baltimore. She joined as an Advising Board Member, and she continues to support coordination for culinary events. Their mission last Christmas was to support the Franciscan Center and DeaconChef, both nonprofit organizations based in Baltimore, in running the center’s first-ever Serving ‘Round the Clock food marathon. From 8 a.m. Wednesday until 8 a.m. Thursday, a team of about 80 volunteers served nearly 2,000 meals at the Franciscan Center of Baltimore, catching the attention of the community and local media. “My role was to provide the logistics and recruit the chefs from around Baltimore and the D.C. area,” Chef Barr says. One of those chefs donated a Big Boy Smoker that the team used to prepare the 300 pounds of brisket. “This was the highlight of the event because we would not have made it through the Marathon without this donation.” During the pandemic, Barr’s contribution with DeaconChef included sewing 270+ homemade face masks and distributing them to Baltimore frontline workers, local small-business restaurants, the Baltimore homeless population and charity collections. Barr isn’t stopping there. In 2021, she started Vizion of Culinary, a nonprofit that serves the Baltimore-Washington, D.C. area. “This new organization teaches health and wellness while empowering the community at large. Baltimore has a large network of talented chefs but not enough skilled workers,” says Barr. “I would like to change that narrative by sharing my skills free of charge. Over the years, I have worked hard to build a sound network, which will help me as I grow my organization to do some awesome work.”

C OMPA S S GROUP I S

CHANGING THE WASTE GAME

s the world’s largest foodservice provider welcomes diners back to its cafes and eateries across the country, our chefs and culinarians are doing more than introducing new menu items and dining options, they are using this opportunity to take food-waste reduction to a new level. Ahead of re-openings, Compass Group relaunched Waste Not 2.0, a new and improved, proprietary tablet-based waste-tracking program that makes it easy to create a meaningful difference in reducing food waste. The enhanced program's rollout builds on the company's commitment to reduce food waste by 50% by 2030, a significant focus of its overarching sustainability strategy. Built by chefs for chefs, Waste Not 2.0 is a stateof-the-art tool that helps kitchen team members identify waste-reduction opportunities that go beyond standard trim, bones, core and peel waste. The digital platform is user-friendly, giving managers intuitive tools to analyze data, identify problems and find long-lasting solutions. Recognizing that food waste is a significant contributor to the global carbon footprint and, therefore, a leading cause of climate change, Compass Group enhanced the tool using ReFED’s Impact Calculator, which allows users to see their water and carbon footprint in real time.

REDUCED REDUCED FOOD WASTE BY 33%

WHICH EQUATES TO 60 MILLION GALLONS OF SAVED WATER

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 good sustainable partners, and Waste Not 2.0 gives us the data to tell our story.”

SAVE THE FOOD 55

REDUCING FOOD WASTE THROUGH TECH By volume, food waste makes up most trash in Massachusetts landfills. Unidine’s onsite Dining Services management team at Holyoke Medical Center found a solution to decrease the hospital’s kitchen food waste to make a considerable impact. The team uses Compass Group’s Waste Not program and focuses on thoughtfully planning their menus to decrease excess production as a first step to reducing food waste. But the first step wasn’t enough. Unnecessary waste was still entering the local landfill. With resources provided by the Massachusetts Environmental Protection Agency, Holyoke used a food-waste calculation tool to determine how much food was going into the landfill and explore some of their best options in combating this. As a result of the research completed by our onsite Holyoke Dining Services management team and Unidine Vice President of Healthcare Culinary Group, Anthony Pacchioni, Holyoke purchased the ORCA Waste Digester. The innovative system turns approved food waste into a liquid waste stream that is environmentally safe for disposal by mimicking a natural digestion process.

Commercial food operation is a resource-intense undertaking, and Unidine has an opportunity to provide its clients a cost-effective solution to lower the environmental impact of their culinary program. ORCA meets the requirements of a complete recycling solution as food waste is converted into a reusable material. ORCA provides an avenue for Holyoke to decrease greenhouse gas emissions. By digesting food waste into liquid, Holyoke minimizes the methane and carbon dioxide emitted through food waste by recycling onsite. Overall waste reduction is a huge driver of using the ORCA at Holyoke Medical Center. Since installing the ORCA, they have diverted 1,640 pounds of waste from the landfill in just six months, equating to 156 gallons of water saved.

IT’S ALL IN THE DETAILS Implementing Waste Not, the web-based tool that allows accounts to track and measure their food waste at the station level is a no-brainer. But it’s the details that matter, particularly in high-volume operations where just a little waste ‘here and there’ can really add up. CulinArt registered dietitian at Stony Brook University (SBU) Laura Martorano, MS, RD, CDN, learned this first hand, when she oversaw Waste Not’s implementation two years ago and continued

With daily meal volume reaching the tens of thousands, campus dining at Stony Brook benefits greatly from Waste Not. The key to its success was the appointment of a Waste Not Champion at

to administer the program during the pandemic.

each location. The champions are responsible for entering the waste data on the tracking sheets into the computer system every week.

SBU’s dining services consists of more than two dozen places to eat on campus. “We wanted to make sure that all stations, front- and back-of-house, had Waste Not buckets present,” said Martorano. “If a staff member doesn’t see the bucket, they might not think of it. It has to be in their way to ensure they put all their Waste Not material in it. I have learned where to put the containers and who is responsible for them.”

“To implement Waste Not at this scale, you must be very organized. I found weekly tracking is a better use of time, rather than daily,” says Martorano. “This really is an eye-opening experience, especially with the volume of students. We had a lot of waste, and the program showed us where we needed to make changes or adjustments to reduce it.” For example, the data can identify if a team member is creating too large or small of a bell pepper cut. It also showed that during the pandemic, when the on-campus volume was much lower than normal, grab-n-go sandwiches were in much greater demand than sandwiches made to order, allowing the team to adjust what was being prepared to avoid leftovers. “It’s a great tool for learning what menu items the students really love,” adds Martorano, as well as those they find less favorable. “This can help with menu planning and making adjustments as needed to improve customer satisfaction and experience.”

OUT OF THE LANDFILL AND INTO THE PIGGY BANK Keeping food waste out of the landfill in Burke County, North Carolina is as easy as adding it to the Piggy Bank! Through a unique partnership with a local pig farmer, Chartwells K12 and Burke County Public Schools donate food waste from the cafeteria through their Piggy Bank program that goes to feed local pigs, inspired by local farmer Marty Browning. Since the early 1990s, Browning has been one of the only farmers in western North Carolina licensed by the United States Department of Agriculture’s Garbage Feeding Program. Established by the Swine Health Protection Act, farmers must be licensed by the USDA to feed food waste to their pigs and follow the requirements and regulations for this unique program. For years, Mr. Browning had depended on local supplier donations to support his farm, but the COVID-19 pandemic slowed production in the region, causing him to look elsewhere. After conversations with Burke County Public Schools and Chartwells K12, the team established the new Piggy Bank program to fight food waste at their school and make a difference for the community and environment. Since the leftover food going to the Piggy Bank program is not sealed or packaged, it can’t be donated to local nonprofits and would otherwise go to the landfill. Now, every Friday, Mr. Browning picks up the leftover food waste from the cafeterias and follows the required steps to be able to feed it to his pigs. While the program originated by diverting kitchen food waste when students returned for the 2021-2022 school year, Chartwells K12 expanded the program to the cafeteria. It allowed students to put any of their leftovers into a separate bin that would be added to the Piggy Bank and donated to Browning’s farm. Food stays out of the landfills because of the Piggy Bank program partnership with Chartwells K12 and Burke County Public Schools. It offers the district another way to help positively impact the environment and exposes students to creative ways they can help make a difference in the fight against food waste.

Essential Food is

Manage Your Waste Like the World Depends on It

FULL CIRCLE COMPOSTING The composting program at Forman School in Connecticut does more than divert kitchen waste to use as fertilizer at a local farm. In exchange for supplying the compost, Forman and their dining services provider, CulinArt partner with Chanticleer Acres, a nearby provider of garden kits and compost, to educate students via tours of the farm, lectures, and pop-up tastings on campus. Chanticleer Acres provides bins where students and kitchen workers deposit compostable scraps and leftovers. The containers are picked up once a week after the compost has spent some time being ‘processed’ by chickens. “The chickens are the first to receive the waste,” explains Denee Danner, Director of Dining Services for CulinArt. “They help to break down and mix the nitrogen-rich green matter. Simultaneously they add their manure to the compost and get their meal in the process.” Deliveries from Forman School to the farm began in late April. “I estimate that we will deliver 50 to 100 pounds per week of kitchen scraps in alignment with the Waste Not program,” says Danner. “To make it engaging, Chef Darby Fitzgerald hosts tastings with whatever fruit or vegetable is in season while guest speakers from the farm educate students on the composting process and provide tours when possible.” A student who leads a school sustainability group was the catalyst for the program after approaching Danner with the idea to begin composting kitchen and tray scraps. Today, support for the program is widespread. Max Exstein, a staff member with special needs, is the lead on the composting program. “I wanted to empower Max to have his own program here,” says Danner. “He does all recycling on campus and gets compost ready for our facilities program to pick up.” 62

WASTE STREAM REFRESH In late 2019, FLIK Hospitality Group at Health Care Services Corporation (HCSC) in Chicago, IL began composting in their kitchens. Between two cafes, a Starbucks and a catering operation, FLIK diverted between 3 and 4 tons of organic material per month on behalf of the building. Since then, FLIK has been working to bring this positive change to its front-of-house operations. The project requires a team approach from HCSC, FLIK operators, the waste hauler, paper product vendors and, now, the waste stream manufacturer. “The CleanRiver waste stream containers from CleanRiver Recycling Solutions have been a wonderful enhancement to our business,” says General Manager Megan Kopfensteiner. “With indoor bins placed through the café, waste disposal is now an intentional part of our guest experience every time they visit. It’s satisfying to see their enthusiasm in helping us be a part of bettering our environmental impact.” FLIK at HCSC continues to transition more and more disposables to compostable materials. The outcome is twofold: inherently, more waste is diverted and simplified sorting also leads to increased guest compliance. “The pandemic has led the hospitality industry to be heavily reliant on disposables, which presents a sustainability challenge,” says Kopfensteiner. “In partnership with our environmentally conscious client, transitioning our disposable options to compostables and adding front-of-house commercial composting has kept sustainability as a top priority.”

OUTPOURING OF GRATITUDE In a move to express gratitude for continued employment when many in the food industry found themselves jobless, employees at Flik Hospitality Group at Citi created the Community Outreach Committee to help increase awareness and support for the less fortunate in their area during the pandemic. The Community Outreach Team has partnered with six different organizations in the tri-state area with some inspiring results. The Henry Settlement A not-for-profit social service agency located in the Lower East Side neighborhood of Manhattan. Last December, the team organized and donated over 100 sanitary needs kits to those living in the shelter.

The Bowery Mission Helping fight homelessness since the 1870s, it has become one of New York’s most respected and effective charities due to its result-driven approach. The team donated over 75 pounds of gently worn clothing.

St. Joseph & Michael Church During the holiday season, the Flik team partnered to collect and donate non-perishable food items for families in need of groceries. The donations were made in honor of employee Martin Reina’s daughter, Romina, as this is the church that he and his family found comfort in during a very difficult time in their lives.

Citi’s Global Community Day (GCD) Recognizing the pandemic’s impact on the younger generation, the team wanted to find creative ways to help the youth. To promote literacy, Flik partnered with Citi’s Global Community Day (GCD) Team to read and record stories for elementary school students at PS 31X Bronx in New York as part of its ondemand library.

City Harvest A longtime partner of Citi, City Harvest was one of many organizations that was heavily affected by the pandemic, as they relied on restaurants and other food organizations for donations. The team raised over $600 for them.

Park Avenue Elementary The team donated more than a years’ worth of school supplies to children in need, contributing to Park Avenue Elementary’s third grade class in Westbury, New York.

MISSION POSSIBLE The community need in New York’s upstate town of Schenectady was at an historic high in February 2021. Facing a crisis where culinary support was critical, City Mission reached out to Mazzone Hospitality for help. Teaming up with the Boys & Girls Clubs and the Schenectady Foundation to feed the hungry, Mazzone Hospitality provided chefs, staffing support and leadership to consistently feed more than 500 people per day. “This combined effort between the public and private sectors is something we’re very proud to participate in,” says Sean Willcoxon, VP of Catering for Mazzone Hospitality. “The need in our community has never been higher, and we welcomed the opportunity to put our experience and infrastructure to use for such an important mission.” Mazzone Hospitality responded with experienced team members to fill the immediate need and upgrade systems, including the creation of a new program that provides meals for pick-up at Boys & Girls Club locations. "The Boys & Girls Club is so thankful and proud to be part of this amazing partnership providing free meals for the community during these difficult times,” says Shane Bargy, Executive Director of Boys & Girls Clubs of Schenectady. “It has been heartwarming to see how much has been accomplished in Schenectady for families throughout this pandemic." The partnership has proven so successful that the organizations have extended the relationship and expanded to neighboring locations. Mazzone Hospitality will continue to help City Mission’s culinary team into the future. 66

FIGHTING FOOD INSECURITY In the last year, food donation requests from nonprofits, families, and shelters have skyrocketed. The FLIK team at Merck partnered with Goodr to provide emergency support to those experiencing food insecurity during the pandemic. Goodr acts as a liaison to donate to those in need while allowing teams to track food donations and monitor the impact on local organizations. While the pandemic left many unemployed, Merck’s partnership with Goodr provided jobs for many FLIK associates throughout the pandemic while cafeterias remained closed. A few times a week, the FLIK teams at Merck in West Point, PA and Kenilworth, NJ prepare meals for pickup by Goodr. Goodr then distributes the meals across its massive network of nonprofit organizations. Just this year, Merck donated almost 400,000 meals, supporting 11 different local nonprofit organizations that serve the food insecure.

PROTECTING THE COMMUNITY The more than 250 Compass at Microsoft associates supported their client in its partnership with Overlake Medical Center & Clinic and Evergreen Health to host a public vaccination site at its Redmond, Washington Headquarters. In February, the team prepared more than 50,000 boxed lunches for the staff and healthcare providers while extending their welcoming hospitality to those receiving the vaccine by serving as onsite assistants. “As the COVID-19 pandemic has disproportionately impacted minority and underserved communities, the site also aligns with Public Health – Seattle & King County’s equity principles,” says the client. “Microsoft unequivocally supports equitable distribution and is committed to using our resources to support our community’s most vulnerable and underserved populations.” Working to help the fight against COVID-19 has taken many forms for the Eurest teams including supporting efforts to help protect people in the communities they serve. https://blogs.microsoft.com/blog/2021/04/05/ community-partnership-hosts-public-vaccinesite-to-help-with-safe-equitable-distribution/ 67

A MERIT BADGE TO END HUNGER By diverting excess food and leftovers from the camp dining service, the CulinArt dining services team at Camp Winacka served more than 18,000 meals to the hungry by the end of the summer season. The surplus food from the 250+ meals served daily at the Girl Scout camp in the mountains northeast of San Diego was recovered from the extra serving trays held at safe serving temperatures. “All food was prepared from scratch,” says Rachid Lahik, regional culinary director for CulinArt. “To ensure it was suitable for donation, we maintained food safety before making the donations.” When the camp opened, Lahik directed staff to set aside various food items for placement into pre-shipped Hunger Kits, provided by Chefs to End Hunger to streamline the donation delivery process. Chefs to End Hunger facilitates the redistribution of prepared food from hotel, restaurant and other food service customers to local charitable organizations. It helps empower chefs to join in on the fight to end hunger by making it easy to repurpose food and resources and make a real impact on a daily basis. Once filled, the 35-pound kits were picked up by Vesta Foodservice, the organization’s founder and primary logistical partner. “Having the Girls Scouts of San Diego as a partner has been a great experience,” Lahik says. “We have been focused on food quality and safety, constantly evolving our three-week menu based on feedback from the Program Director and campers. I am happy to have been able to connect the Girl Scouts with Chefs to End Hunger and this great cause to reallocate all our leftover food to communities in need.”

FREE FOOD IS ALWAYS ON THE MENU Caring for the community is one way the Chartwells K12 team at Tolleson Elementary School District serves up happy and healthy every day. The passionate school lunch heroes have worked hard to ensure hunger isn’t something families in Tolleson, Arizona, need to worry about. When school isn’t in session, the dining team provides Student Weekend Food Boxes. The Boxes feature a rotating variety of fresh produce, proteins, and snacks to help supplement meals at home. In addition to feeding students, the team partnered with St. Mary’s Food Bank for the past five years to serve 300 families through the Food Bank’s bi-monthly free food distribution. When the Tolleson community was hit hard by the COVID-19 pandemic, the Chartwells team continued to keep kids fed. By setting up 13 distribution sites in locations across town, they were able to serve meals when schools shut down in the remainder of the 2019-2020 school year and into 2020-2021. During that time, they served over 3 million meals to the district’s 3,000 students. In June 2021, the Chartwells team had another opportunity to help the students and families who depend on them. The global anti-hunger organization Feed the Children partnered with the district and the K12 team to bring one of their 10-city tour stops across the country to Tolleson. Feed the Children’s city stops were planned in high-need communities to distribute food, school supplies, books, and other essentials to ensure families had what they needed. After months of helping to plan the event, the Chartwells team, volunteers, and Feed the Children leaders gathered at Porfirio H. Gonzales Elementary School in the district. They handed out $200,000 worth of items to feed 400 families. Following the event, Feed the Children worked with the Tolleson K12 team to set up a pantry for the summer at the elementary school so students and families could come by whenever they needed to help them succeed.

BLACK VOICES SPEAK UP FOR THEIR COMMUNITIES Black Voices was founded by employees of Restaurant Associates to share stories, recipes and cultures of all the people behind the food. Kicking off during Black History Month in February and supported year-round, this storytelling initiative initially focused on reaching those within the walls of the cafe and now extends to meaningful community outreach. The Black Voices at Restaurant Associates Community Involvement Group supports local food banks and other related non-profits through volunteers and product contributions. Throughout the years, Black Voices assisted underserved populations across New York and New Jersey. Volunteers supported New York Common Pantry by assembling packages of produce and shelf-stable items for the Choice Pantry in Harlem. Eighty-two families received groceries. Another 1,600 people facing food insecurity in NYC were served a hot meal. More than 55% of the individuals in those households were children or seniors. In honor of Juneteenth, the Black Voices Community Involvement Group distributed bags of groceries, baby items and feminine hygiene products to families in need at the Dvine Konektion Food Pantry in New Jersey. A total of 102 families, representing 416 people, received critical items. Restaurant Associates strives to make a difference in the communities where it operates. Over the past year, the company has been proactive in supporting local food pantries by donating excess food products to organizations helping feed the hungry. This employee-driven corporate giving has the dual benefit of assisting those in need while also reducing food waste. The philanthropy and associate volunteerism efforts at Restaurant Associates extend to underserved students. This year, Restaurant Associates employees participated in a school-supply drive in New York and New Jersey. The team collected enough items to help 233 students in need ranging from grades K to 9. “When we CARE, we connect, anticipate, respect and exceed,” says Serena Crutchfield, VP of Marketing. “It’s a part of our DNA at Restaurant Associates.” The Race Equity Advocacy Council, along with the Marketing and Culinary departments, founded the Black Voices heritage program in support of their overarching ‘culture of CARE.’

FOR THE GOOD OF THE PLANET At the forefront of changing practices for the good of the planet is T. Rowe Price. They embrace recycling, composting food and the use of compostable containers as part of their corporate environmental policy. Compostable containers are used at all T. Rowe Price locations in Maryland and Colorado, where CulinArt provides dining services. Key to a successful implementation is educating customers that compostables are being served and must be separated into their designated bins in order to be composted. “The client started with simple trash cans for composting,” explains Eric Smith, Senior Director of Dining Services for CulinArt, who created marketing and signage to encourage customer participation. To take that to the next level, the company started using multi-section bins made from recycled milk containers. In addition, Smith worked with CulinArt’s Marketing Department to add illustrated pictograms to prevent items from being placed in the wrong bins. “It’s a matter of training and mentoring to do the right thing.” By partnering with Veteran Composting seven years ago and adopting Waste Not the team accounts for what goes into the compostable stream and better controls food costs. “We collect our scraps and any possible product that is expired, which is measured by the quart and recorded,” says Smith. “We collect this through clear, five-gallon, marked food containers and then place it in large outdoor totes.” Veteran Composting visits the site once a week to collect the used bins and replace them with clean ones. As the vendor’s name suggests, all the composting collection and processing is done at its facility by a team of armed forces veterans or their family members. Next on the list is implementing compostables in office coffee services for the good of the planet.

BEAUTY FROM THE GROUND UP Producing award-winning results year over year, SSC’s Grounds Management team at Belmont Abbey College challenges themselves to make the college campus even more beautiful by reducing waste and feeding their soil naturally. Their compost program turns green waste created during routine maintenance activities into a natural fertilizer and soil amendment used on campus. By composting 350 – 400 cubic yards of leaves and other debris on-site, the team adds this valuable compost to the soil each year without purchasing or transporting material from elsewhere. A compost topdressing mix made from dining food

These compost programs reduce reliance on

waste is used on athletic fields, possible through a partnership between the school, Chartwells Higher Education, SSC and a local environmental collection company. This mix is spread on the fields each year, diverting approximately 350 tons of food waste from local landfills. The process creates a closed-loop system where waste created on site from multiple sources is turned into natural fertilizer for the campus.

irrigation and fertilizer, forming the base of the grounds management program at Belmont Abbey College. With the application of this organic material to the lawns, landscape and sports fields, the campus has improved the soil biology and landscape appearance while diverting hundreds of tons of material from local landfills every year.

Minimizing

SINGLE-USE PLASTICS

COR PO R A TE S OC IA L R ES PONS IB I LI T Y

COMPASS GROUP PARTNERS WITH CLIENTS TO

ELIMINATE SINGLE-USE PLASTICS

Compass Group is working with clients and guests to reduce or remove single-use items from their workplaces. As the sustainability leader in the foodservice industry, we are doing our part by pressuring suppliers to take action. Plastic pollution is a leading environmental issue, as increasing production, consumer dependence, and low recycling-rates continue to make it difficult to properly dispose of single-use plastics. According to National Geographic, about 8 million tons of plastic waste makes its way into the oceans of coastal nations. Through our partnership with Coca-Cola and PepsiCo, Compass is offering beverages packaged with the future of a plastic-free world in mind. The Coca-Cola Freestyle and Pepsi Spire models include touchscreen soda fountains, dispensed water solutions, and a variety of beverages in alternative packaging. Together, we are building new systems to eliminate disposable containers and identifying reusable solutions that work for our clients, and the environment. Regarding unavoidable plastics that are used for food safety, Compass Group partners with industry leaders to divert them to recycling centers instead of ending up in our oceans or landfill. A university campus successfully implemented a fully circular to-go program by launching the OZZI system at all residential dining halls. In under six months, they served 99% of all residential meals with a reusable OZZI container, preventing more than 10 tons of disposable waste from entering landfills. Canteen has saved over 18 million plastic bottles from going to landfill since 2019 by installing almost 4,000 water-dispensing machines. A high-tech company and Compass client made the decision to implement a plastic-free beverage program nationwide. Because of that, over 1 million plastic bottles were saved every year by converting to dispensed drinks, and canned or glass containers. A global insurance firm is pushing towards a plastic-free beverage program. During the last 18 months, the Compass client committed to reducing its plastic usage by modifying vending equipment and adding more markets across its portfolio. The company is in the process of converting approximately 80,000 plastic bottles to cans in its vending program. Glass and aluminum beverages are expected to reduce plastic bottle usage by another 12,000 bottles annually. By moving to reusables, a large Eurest campus eliminated 17,000 disposable to-go containers per month, equating to 204,000 containers each year.

INSPIRED TO SAVE OUR SEAS The 52-foot-long model of a Megalodon shark that hangs from the ceiling of a newly renovated dining space at Washington-D.C. museum inspired the Restaurant Associates team to design a reusable souvenir cup. The location is the first among the Smithsonian public museums to eliminate single-use plastic bottles starting in September 2019, despite the high demand for habitual and convenient plastic bottles. Made possible through the partnership between Restaurant Associates (RA) and Smithsonian Enterprises, the teams swapped disposable plastics for glass and metal beverage containers in all café locations throughout the museum. The reusable cup, complete with a picture of the shark and a message that supports the Smithsonian institution’s mission to “keep the seas plastic free,” comes with an incentive to invest in our seas by offering unlimited fountain beverage refills on the day of purchase. More than 330 cups were sold during the first two weeks of the soft reopening of the museum in July 2021. RA continues to explore new environmentally responsible options and innovations to fulfill guest expectations and company goals while fiercely protecting our oceans and their wild habitants.

DROP BY DROP Re d ef in in g Bevera ge Pa cka ging

Through a 12-week hydration pilot in Chicago, Restaurant Associates (RA) partnered with a tech client to redefine beverage offerings with an experiment that kept users sustainably hydrated and provided a customizable experience, meeting individualized preferences. “For as long as I have been in Chicago, our office has been passionate about sustainability, and I am excited that these pilots will help further fuel that passion into areas that we had never previously considered,” says RA’s Director of Operations in Chicago, Josh Whelan. “Our team has a heightened awareness of incorporating sustainability into our day-to-day work and the decisions we make in reopening our spaces, as more of our users begin to return to our office.” Still, sparkling and flavored water options allowed users to mix and match their favorites and enjoy a variety of flavors. More importantly, the pilot focused on whether these new offerings would reduce the usage of single-use plastics. Positive results! The pilot saved 2,000+ single-use plastic beverages from going to the landfill.

HEALTHCARE DISRUPTORS TARGET FOAM AND PLASTIC With more customers choosing takeout dining options, the industry has seen an increase in the use of plastic food packaging which, according to the U.S. Environmental Protection Agency, constitutes 30 % of all waste. Most of that packaging is not recycled--or recyclable--which means it goes to the landfill or is incinerated, creating harmful pollution. “The use of plastic packaging in foodservice is a major challenge in our country. It is also an opportunity for hospitals,” says Lisa Roberson, RDN, National Director of Wellness and Sustainability for Morrison Healthcare. “At Morrison Healthcare, we work with our clients to put programs in place that make a difference for the facility’s finances and sustainability initiatives. There are already some amazing examples of hospitals removing plastic and foam packaging from foodservice.” OhioHealth, a large not-for-profit health system based in Columbus, Ohio, is a disruptor in the industry when it comes to reducing environmentally harmful packaging. In 2021, the organization stopped using foam products in its foodservice packaging at Riverside Methodist Hospital and Grant Medical Center, removing nearly 2 million pieces of foam from the landfill since the program began. Simultaneously, OhioHealth launched a robust marketing initiative urging diners to “love food, not waste.” “We need to look at less packaging,” says Mary Howard, Regional Vice President of Operations for OhioHealth. “Rethinking how we serve food is important. Designing packaging that is less impactful to the environment is where we need to look now and in the future.” While other foodservice providers have relied more heavily on foam and disposable packaging, OhioHealth stayed committed to sustainability. As a result, more of the system’s facilities are expected to join the foam removal program. At Atrium Health, a North Carolina-based health system that operates 40 hospitals, a single-use plastic elimination initiative started by identifying several areas to reduce packaging or switch to a more sustainable option. First, the system removed single-use plastic water bottles from its cafeterias, lounges and catering. As an alternative to traditional plastic bottles in retail dining, Atrium’s cafes transitioned to Just Water which is served in fully recyclable Tetra Pak cartons. The installation of touchless water refill stations encourages the use of reusable cups and non-single-use straws. The health system estimates its efforts will eliminate 1.9 million water bottles a year, translating to nearly 90 tons of plastic waste and more than 260 tons of carbon removed from the environment. The journey toward a more sustainable future is not always easy. Still, Morrison Healthcare is committed to partnering with its clients to develop strategies and plans to push the industry in that direction.

WHERE DOES YOUR PACKAGING RANK? C omp a ss G roup Launche s Score card to He lp

As our understanding of packaging’s impact on the environment increases, so does the confusion. The green claims of manufacturers can make it difficult to determine which cups, plates, bowls or beverage containers to buy. Making the right choice starts with getting the right information.

Is a beverage in an aluminum can more sustainable than one served in a plastic bottle? Would Mother Earth prefer that we serve our guests lunch in plastic-coated fiber from trees, plastic made from petroleum, or plastic made from plants? Should we buy compostable products even if there is no commercial composting at the point of use? Switching to reusable containers will reduce single-use plastic, but what about all that water and energy for dishwashing? To answer these questions, Compass Group joined a coalition of food companies, NGOs, and experts to create the Understanding Packaging (UP) Scorecard. This scorecard is a free, public and simple-to-use tool that provides a single yardstick for measuring the sustainability performance of a wide array of different product options. How It Works: By visiting www.upscorecard.org, the user simply selects a container type and then chooses from a list of generic cup options. The Scorecard displays sub-scores for carbon, water, sustainable sourcing, recoverability, plastic pollution, and potential chemicals of concern for each product option. Products are then ranked by their overall score average, so you can see at a glance which ones rise to the top or fall to the bottom. Users can go deeper and customize their scorecard with product details, like if the location has access to recycling but not commercial composting. While products with more detail result in a more accurate score, generic knowledge of the product will provide U.S. averages in just one click. As a leading user of these products, the choices made by Compass Group, and across our industry, matter. The UP Scorecard can help us and our clients accelerate meeting our shared sustainability goals.

CHEF APPRECIATION

WEEK CONNECTS US WORLDWIDE

We believe food is a powerful medium to create meaningful change. Each member of the Compass Group family contributes to the positive results we see as an organization. The foundation of our success relies on all the great people behind the experience who are driven to make a positive impact on the wellbeing of our guests, health of our communities and the vitality of the food system. Harnessing their craft and our influence, food unites us and chefs inspire us, creating a connection with people across societies, generations and geographies. The world’s largest culinary celebration, Chef Appreciation Week offers a platform every September for customers, clients and coworkers to recognize chefs and culinary talent, the heart of our house. This year, we reached millions of chefs around the world through social media, making it our biggest year yet!

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A Snapshot of the Chefs who Inspire Us

Eurest Chef Dan Welsh enjoys “educating through plating,” and plans to make history come alive for his guests by featuring a Henry VIII feast with roasted Cornish game hens, turkey legs and steamship beef roasts.

Restaurant Associates Chef de Cuisine Shanna Sooknanan and her work bestie, Chef Ricky, are known on campus for transforming vegetables into delicacies and seasonal celebrations, creating a plant-forward lifestyle that she says manages her chronic illness and saved her life.

Chartwells K12 Executive Chef Samantha Craft believes human connection is fueled by conversations gathered around food. The past 18 months taught us that even in the toughest of times food can find a way to give us a great escape and bring us together.

Chef Jon Thomas’ Morrison Healthcare team says not a day goes by where he isn’t trying to find a way to feed the homeless, heal the planet or make sure a sick patient is happy with his food or time.

Levy Executive Chef Dominique Metcalfe is inspired by her family and Pablo Picasso who says the meaning of life is to find your gift. She did, her culinary talent. The purpose of life is to give it away. And she does every day by making people happy through food.

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2021 CSR

Articles inside

Healthcare Disruptors Target Foam and Plastic

Where Does Your Packaging Rank?

Drop by Drop

Inspired to Save Our Seas

Compass Group Partners with Clients to Eliminate Single-Use Plastics

Beauty from the Ground Up

A Merit Badge to End Hunger

Free Food is Always on the Menu

Waste Stream Refresh

Mission Possible

Outpouring of Gratitude

Black Voices Speak Up for Their Communities

For the Good of the Planet

Full Circle Composting

Reducing Food Waste through Tech

Compass Group is Changing the Waste Game

It’s All in the Details

Out of the Landfill and into the Piggy Bank

Food Waste Warriors to the Rescue

Morrison Healthcare Cuts Food Waste with Waste Not 2.0

Compass Group Partners with Food Tank to

A Chef on a Mission

Compass Group Creates Equity Throughout

Time-Tested Strategy Strengthens Supplier Diversity

Replant Your Menu

Partnerships with a Purpose

Power Brands Elevate Plant-Based Dining

Cooking with Kelp

Compass One Healthcare Awarded for Global

Living La Vida Local

Our Commitment to Animal Welfare

From Scraps to Fuel, Produce Comes Full Circle

Deep Roots

Bon Appétit Management Company Takes Action

Businesses Uniting to Accelerate Change

A Rain Garden Mother Nature Would be Proud Of

Cutting Carbon Emissions Starts in the Kitchen

Taking A Bold Step to Mitigate Climate Change

Elevating Solutions in Facilities Management

Leading from the Front