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.
