Compass Group Partners with Food Tank to

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!