Compass Group is Changing the Waste Game

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As 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.

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.”

REDUCED FOOD WASTE BY 33%

WHICH EQUATES TO 60 MILLION GALLONS OF SAVED WATER