Envision2020 Fall 2016 Issue 2

FALL 2016

Telling the stories of today and tomorrow

2020

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create dynamic customer experiences through the enjoyment of specialty artisan foods, beverages and guest favorites.

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For more information on the Market, please contact BUSINESSEXCELLENCE@compass-usa.com.

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10

Cover Story: Change is All Around

22

What’s your Story?

CONTENTS

FA L L 2 0 1 6

06

CEO Corner

08

New Sector Spotlight

20

Sustainability Story

BEHIND THE COVER The idea behind this issue of Envision 2020 Magazine was to represent the creativity and continuous change that we’ve all seen happen at Compass over the years. From building something new to changing what’s existing, we’re constantly trying to make ourselves and our work better. Vincent Panzeca, Business Excellence’s Lead Graphic Designer, took this as an opportunity to create a handcrafted cover design and magazine that encompasses all of those ideals into one. Change is all Around was born, and the cover design began.

Inspired by food art and custom typography, Vin created the cover title with spices you’d find in your pantry at home. Flavors like paprika, turmeric and chili powder with their explosive colors were carefully drawn into letters using tweezers and paint brushes. Produce that represents our conscious choice to make menuing smarter and more plant-focused were chosen to add color and texture. You can see key elements of our dedication to reduce red meat, increase whole grains, and putting flavor first using spices and herbs. The design of this magazine took extensive planning and time, working through the most intricate of details reflected throughout, proving that changing even one daily decision can alter the way we see the big picture.

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WELCOME Change truly is all around us… and we are all for it!

Through the art of food we can propel well-being for people and planet – and with the 8.5 million meals we serve a day in North America – we can create massive positive impact.

As our Envision 2020 journey continues, our guiding principle of “making it easy to do the right thing” is steadfast. This issue highlights the people, partnerships and progress on our commitments that make Compass a true industry leader.

In August, Fortune Magazine named Compass Group as one of the top 50 global companies changing the world. We are honored to be #33 on the list – and continue to strive to deliver results that are socially, environmentally and ethically responsible – while maintaining our commercial success.

We have achieved some groundbreaking outcomes, but will continue to evolve by strengthening our current initiatives – while embarking on new opportunities that will be game changing for the industry – and the food system.

As you read through your accomplishments to date, be proud – but as Gary Green always says – stay humble – there’s a lot of work still left to be done!

Continue to ask yourself and your team “What will your story be?”

Share it with us by emailing whatsyourstory@compass-usa.com or sharemorestories.com/foodforthought and we’ll share it in our next issue!

Stay safe, stay healthy and early wishes for a great holiday season!

Rick Post COO, Compass Group

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CEO CORNER

Tell us your Compass story.

My journey with Compass started in 1996, when I was hired as a controller supporting one of the Eurest regions in England. I also worked in Corporate Finance in Chertsey, before moving to the US in early 2001.

Over the next decade I worked in finance roles with both Eurest and FLIK, then in 2011 Rick Post appointed me as his CFO for Contract Foodservice. Alongside my original move to the US, this was perhaps the biggest break in my career.

Three years ago, I succeeded Dennis Hogan as CEO of Canteen.

I am very grateful to Compass for all the opportunities I have been provided, both professionally and personally.

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What are the main focus areas for Canteen right now?

Canteen is a dynamic company with its own great story to tell – will you share it with us?

We are on a roll!! Canteen has a rich history in the vending business since it started in 1929, but I truly believe our best days are ahead of us. We have a growth oriented strategy that is built upon investing in innovation and sharing our success with our associates. We are also repositioning Canteen as a provider of a broad range of unattended services, comprising not just vending but micro / nano markets, office coffee, pantry and dining services.

Rick Post taught me that growth always starts with retention, which is a constant obsession for us.

Beyond that, I’m delighted that by partnering with our exceptional sales group we have once again smashed our previous record for new business. And same-store -sales growth has been restored at Canteen, which I’m especially proud of. We continue to build upon the explosive growth of Avenue C, and have become the market leader in office coffee and pantry services. Our focus is on continuing to maximize our current potential while re-investing in the next wave of innovation.

T he

C a nte en S tor y with Peter Fetherston

“

“

It’ s all about innovat ion and growth, a nd of c our se GREAT p e ople.

How has Canteen embraced Envision 2020?

Which Canteen stories have been the most impactful for you recently and why?

Our fresh food platform is being completely revitalized and enhanced to premiumize our offerings. In terms of ownership, we have intensified our safety focus under the banner ‘Safety Brings You Home’ and out-of-work days are down over 40%. We are adding resources and applications that support our clients in building community within their workspace, and are investing in digital video communication including CTV to better tell our story both internally and externally.

In January 2016, we launched Cash In On Growth, an incentive program where all associates not already governed by a CBA can earn up to $200 per quarter based on the growth of their branch / unit. I’m thrilled that we will pay out $1.5m this year, but the stories from our associates expressing their appreciation and gratitude have blown me away! I knew that sharing in our success was the right thing to do, but never thought it would have this much impact.

What are your biggest challenges going into the new fiscal year?

Retention will always be at the forefront of our minds; we have performed well at 97% for the last three years, but will never take anything for granted. Beyond that, we are tackling some new regulations, notably the FDA’s calorie disclosure requirements and overtime regulations under the Fair Labor Standards Act. Compliance with these regulations will require a lot of hard work, but I’m very confident in my team and our ability to execute.

What’s on the horizon for Canteen?

Look out for continued expansion of our unattended retail solutions including SmartMarket and Avenue C Mobile, the launch of our Canteen Connect app incorporating loyalty and mobile payment, and new product and equipment launches in the office coffee and pantry space. The future for Canteen is very bright… it’s all about innovation and growth, and of course GREAT people.

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WELCOME TO THE FAMILY

CULINART The newest member of the Compass Group family of sectors, CulinArt has a culture of handson, proactive management which they spread throughout the B&I, education, healthcare, and recreation & leisure markets.

When asked what three words describe the culture of CulinArt, President Tom Eich replied, “entrepreneurial, committed and food first,” speaking to the spirit of ownership and leadership that has been steeped into each associate and every facet of the business. When speaking about their “food first” mentality, Eich says, “We pride ourselves in having ‘culinarians at the helm,’ a senior management team with culinary degrees and true passion for good food.”

The CulinArt team has immersed itself into the Compass Group culture, working closely with sector leadership and Foodbuy to make for a seamless transition. “We feel both welcomed and respected, and are looking forward to both the short-term and long-term future,” said Eich.

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“We feel both welcomed and respected, and are looking forward to both the short-term and long-term future�

Tom Eich President, CulinArt

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CHANGE IS ALL AROUND Compass Group Commits to Creating Menus of Change

In 2012, Compass Group entered into what would become an industry-changing partnership with the Culinary Institute of America (CIA) and the Harvard School of Public Health who developed Menus of Change™ (MOC), a multi-year project designed to bring together all areas of foodservice in an effort to create a more sustainable future.

At that time, Compass committed to adopting four key initiatives based on the Menus of Change principles to support and play a significant role in the industry transformation. By participating in this initiative, our chefs pioneer change that encourages our customers to make better choices and minimizes our eco impact.

Because of our scale, we can create change that is radical and transformational.

OUR COMMITMENTS AND STORIES

CHANGE FOR THE BETTER

OUR COMMITMENTS PRO PRODUCE

Our goal is to INCREASE PRODUCE purchases by 5 percent every year.

Globally-inspired, plant-based cooking is at the heart of this commitment. The average American consumes about 2 cups of fruits and veggies per day… just two cups! The recommendation is actually double that: a whopping 4-5 cups. If we work together, we can fill that gap by putting fruits and vegetables at the center of the plate.

INCREASED PRODUCE PURCHASES

31% TOUCHPOINT 24% CHARTWELLS 10%

FLIK HOSPITALITY

HIGHER EDUCATION

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GO WITH THE GRAIN

Our goal is to INCREASE WHOLE GRAIN purchases by 5 percent every year and make 50 percent of all grains offered whole grains.

Have you ever heard someone say, “Half of your grains should be whole?” The fact is only 7 percent of Americans meet this 2015 Dietary Guideline recommendation. You can jumpstart this change in your account by offering a wider variety of whole grains and promoting their delicious flavor throughout all meal periods rather than their health benefits - let that be a silent bonus.

INCREASED WHOLE GRAIN PURCHASES

23% FLIK HOSPITALITY 7.5% CHARTWELLS K - 12

LEAN PROTEIN

Our goal is to REDUCE BEEF purchases by 10 percent every year.

The Environmental Defense Fund recently reported that by simply replacing one meat-containing meal per week with a vegetarian meal, you can prevent the same amount of greenhouse gas emissions as taking more than half a million cars off the roads. That’s with only one meal per week. As a company of our size and scale, we have the unique opportunity to create such an impact that millions are affected. That’s right, the decisions we make impact millions.

REDUCED BEEF PURCHASES

22% RESTAURANT ASSOCIATES 15% MORRISON

COMMUNITY LIVING

FLAVOR FIRST Our goal is to inspire guests to make healthier choices in our cafés

by MENUING AND MESSAGING WITH FLAVOR FIRST. Food is a source of personal connection for each of us, and the same goes for our guests. It is our job to help facilitate that connection with the food on our menus. When we feature meals that are not just healthy and sustainable, but also insanely delicious, they’re easy to sell. That is why we must menu and message with flavor first, ensuring all associates have a full understanding of the ingredients used and how they come together so we can share that story with our customers.

HOW IS COMPASS DOING?

LBS. OF PRODUCE WHOLE GRAIN PURCHASES LBS. OF BEEF

Menus of Change has been a tremendously successful initiative to date. We are right on track to exceed our goals for this year on produce and grains but somewhat behind on our goal to reduce beef purchases. A focus on conscious menuing to feature alternate proteins, along with more

fruits and vegetables, can help make the difference!

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EMBRACING

MENUS OF CHANGE Throughout Compass, we’ve gathered a tremendous amount of support for the Menus of Change initiative. Over the last two years, Compass culinarians have immersed themselves in the plant-forward movement.

In a grassroots approach to inspiring and learning from the leaders in the retail space, Compass has sponsored key chefs and registered dietitians to attend the MOC conference, as well as Veg Revolution tours alongside our partner, Celebrity Chef Jet Tila. They heard first-hand the sustainability benefits of less red meat and using sustainable seafood and the health benefits of a plant-driven diet. Additionally, they witnessed retail pricing strategies and had the opportunity to taste delicious veg-centric meals.

VP Culinary Strategy for Business Excellence Christine Seitz recounts:

“Each attendee took the inspirations and knowledge gained from this experience back to their sectors, spreading that inspiration. The excitement and renewed energy the participants walked away with was contagious.”

From that excitement, our sectors have jumped on-board, finding inspiring and impactful ways to live out the commitments of MOC and create transformative changes: change to their food philosophies; change to their menus; change to the way they look at the plate.

CHARTWELLS HIGHER EDUCATION EMBRACES MOC AT NORTHEASTERN UNIVERSITY The Chartwells Higher Ed team at Northeastern University was proud to be one of 37 universities invited by the Menus of Change executive committee to participate in the initial roll-out. To drive their commitment, a core group of managers met and agreed to introduce MOC, in phases, to their associates and customers. Some key tactics included a blog, where the team published posts about the “why” behind what their students see in the café; they hosted “Balanced Bites with The Balanced Bod,” live or live-stream demos on how to prepare delicious MOC-focused meals. Additionally, the culinary team developed five “Tasty”-style videos featuring MOC-driven recipes, making it easy for students to learn how to make plant-forward, whole grain filled meals on their own. This team has taken the MOC goals seriously and put a fun, exciting and successful spin on it to create real change!

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MORRISON COMMUNITY LIVING BEEF REDUCTION

“My team and I are committed to ensure the Menus of Change philosophy is understood by all, and that our operators and chefs are emotionally connected to it,” shares Chef John. “The Menus of Change philosophy helps our chefs offer foods that will help our residents and guests age healthier.”

TURKEY FOR A CHANGE IN THE EUREST EASTERN DIVISION Division President Mark Maloney and the Eastern Division leadership team created the “Turkey for a Change” initiative. This new approach focuses on providing ground turkey product that tastes great, is better for guests’ health, reduces their Carbon Foodprint, aligns with the Menus of Change initiative and helps support their financial goals.

Not only has the team proven a reduction in consumed calories, saturated fat, total fat and carbon emissions, but the anecdotal evidence suggests that these changes were very well received by customers and managers alike. The overall division impact for the first six months was incredible:

REDUCED

“I am very proud of our sector’s accomplishments in regards to the outcomes with our Menus of Change initiative,” shares Morrison Community Living’s Senior Corporate Executive Chef John Rifkin. Beginning with the reduction of red meat, he is recording and measuring the sector’s beef purchases monthly, as well as working with chefs throughout MCL to tweak menus to reflect the MOC principles. The next phase includes embracing everything they learned from the Veg Revolution tours this year to focus on increasing produce. So far, this approach has proven to be quite successful. A great example is a MCL client in Dallas, TX, who has seen a red meat reduction of 17%.

Calories

2,880,000 Fat

336,000 grams Saturated Fat

44,000 grams Carbon Emissions

480,000 lbs

Congratulations to Mark and the entire Eurest Eastern division!

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EMBRACING MENUS OF CHANGE

WOLFGANG PUCK JOINS THE VEG REVOLUTION The Veg Revolution has had a great impact on the Wolfgang Puck business. In just a one-month trial period, they were able to see tangible results from featuring veg-centric entrées including a substantial increase in produce purchases and a decrease in beef purchases. During the same time period, they increased sales by 11 percent and lowered product cost.

Wolfgang Puck Chef Jett Mora said:

MENUS OF CHANGE MAKES ITS WAY THROUGH EUREST NORTHEAST Eurest’s Northeast teams drive the “more whole grains” commitment in many of their cafés by featuring menus that highlight whole grain options and promotions, and lower the amount of beef offered.

These small changes have resulted in a positive impact to the menu variety. Guests now see more better-for-you options and sustainable ingredients supporting increased sales of 8-10 percent.

District Manager and Chef Michael Manniello shares, “Customer feedback has been great, as we have been educating through sampling, playing ‘guess the grain,’ and partnering with our dietitians to do so. The key is in the station layout. Proteins are placed at the end and in smaller portions, encouraging guests to add them as functional garnish as opposed to the bulk of their meal.”

By making a few small changes in their menu engineering, Eurest Northeast has helped take Menus of Change to the next level!

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“We play a huge role in what our customers eat five days a week. It is our responsibility to provide them with more balanced and health-conscious options. In this new approach to cooking, we must think outside the box, be innovative and never compromise flavor.”

FLIK ISD BUILDS VEG-CENTRIC SCHOOLS Flik Independent Schools has taken their commitment to increasing produce to the next level. They’ve incorporated the Veg Revolution initiative into their monthly marketing program for all of their schools throughout the country to participate.

“It all started with the Veg Revolution Tour, which I was very fortunate to have participated in,” shared Chef Jerry Reveron. “The education and experience from the three days of Veg Rev are priceless. The enjoyment and knowledge of being able to produce and share the great flavors of plant-based recipes for our sector has been amazing.”

Since launching the Veg Rev program, Flik ISD has created a ten-month promotion for all schools to feature with the help of their regional chefs and culinary teams. Each month a different vegetable is showcased in cooking demonstrations across the country where students are then encouraged to take home recipe cards to try on their own.

“We find that kids want to be educated and are very conscious of what they are eating today in this generation.“ Jerry stated. “It is our responsibility as culinarians to offer that to our clients and customers in a way that is also very healthy.”

EUREST AT J&J EMBRACES MOC AND LOWERS THEIR CARBON FOODPRINT Carbon Foodprint was designed to lower unit-level energy, water and waste. It was implemented throughout Johnson & Johnson in 2013 in over 30 cafés across the United States, including Puerto Rico with great success!

J&J café managers took ownership of the program by logging their monthly beef and cheese purchases and tailoring their menus to offer more plant-based meals including tons of fruits, vegetables and whole grains. Engineering their menus this way saves energy, land and water, and even more, it delivers a spectrum of cost savings.

Here’s a snapshot of their Carbon Foodprint impact between January and April 2016:

Carbon Emissions

REDUCED

1.51 lbs per guest Beef Purchases

913 lbs

In part due to their MOC commitments and achievements, Eurest at J&J has been awarded the J&J Supplier Sustainability Award three times within their five-year contract.

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EMBRACING MENUS OF CHANGE

CANTEEN SUPPORTS MOC WITH BOLD FLAVORS AND FRESH INGREDIENTS Canteen recently released new culinary standards that were developed in alignment with Menus of Change and Veg Revolution. Their standards include core culinary principles that speak to the importance of offering fresh, from-scratch, quality ingredients including an abundance of produce and whole grains, driving Menus of Change in convenient, fresh food. Since aligning their culinary philosophy and standards with those of MOC, Canteen has seen a great amount of impact within their sector.

Over the first six months of 2016, Canteen increased produce purchases by 23% and whole grains by 72%!

When asked how Canteen has embraced MOC, VP of Culinary Russell Szekely shares:

INCREASED

“As culinarians, we celebrate the principles of quality, knowledge, well-being and community by providing joy and nourishment for our customers. We build trust and relationships through delightful meals and memorable experiences. Menus of Change is a philosophy that helps us deliver on these values and principles in a subtle, yet powerful way.�

Produce Purchases

23%

Whole Grain Purchases

72%

MORRISON HEALTHCARE DRIVES MOC AT KAISER PERMANENTE LOCATIONS Morrison Healthcare at Kaiser Permanente’s Fresno Medical Center Sequoia Café committed to embrace MOC by increasing the amount of produce and whole grains in its menu offerings and decreasing the amount of red meat served. Corporate Executive Chef Deane Bussiere led an interactive cooking demo to talk about these changes and to educate employees, members and visitors about practical and healthy eating tips.

At another location in Santa Clara, the Morrison team partnered with the client to host a 21-day Plant Strong Challenge.

For Chef Deane, making it easy for guests to make healthier choices is of the utmost importance. His passion is to create a more sustainable food supply for all.

“Morrison Healthcare, in alignment with Compass Group, is making every effort to educate the public on how their food purchasing dollars can affect change and improve not only their own health, but also the planet’s. Our menus, and the marketing of the items on it, are engineered to make the healthy choice an easy and appealing choice.”

RESTAURANT ASSOCIATES COMMITS TO CHANGE Inspired at a recent MOC Conference at the Culinary Institute of America and the Roots Take Action Conference at The Chef’s Garden, Chef Jason Keiselman started re-engineering his menus. Over the last year, he has made significant changes at Hearst Executive Dining Room to align with the values of Menus of Change.

“That is where my whole outlook on our industry started to change. It really got me thinking about things like food waste, climate change, alternative proteins and the whole veg-forward movement.”

Chef Jason drives a reduction in beef purchases by offering veg-centric dishes and switching purchases to local vendors wherever possible.

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S U S TA I N A B I L I T Y U P D AT E

COMPASS MAKES HISTORY

On November 3rd, Compass Group made a landmark commitment to transform the welfare of millions of chickens. Through the Global Animal Partnership (GAP), we will be the first in the foodservice industry to reduce, and eventually eliminate, inhumane practices on poultry. 95% of all factory farmed animals in the United States are chickens raised for meat, known as broilers. Through this partnership, Compass will positively impact approximately 60 million chickens every year and commit 100% of our business purchases to meet GAP’s accreditation program by 2024.

The 5-Step Program promotes and facilitates the continuous improvement of animal agriculture, encourages animal welfare and informs customers about the effort to support sustainable animal farming. This certification creates standards for the minimum amount of space required to raise the chickens and environmental enhancements like including hay bales, perches and natural lighting. Only approved genetic strains will be raised while unhealthy strains will be phased out. The accreditation also ensures a humane entry into the supply chain.

“This partnership underscores our Envision 2020 principles and creates positive impact for people, animals and the planet while balancing social, environmental and ethical responsibility with commercial success. Very simply, it’s just the right thing to do.”

Rick Post, COO Compass Group USA

“We are very proud to have this historic first-ever partnership with a foodservice company. We are committed to supporting Compass in this transition by providing training material, assistance, and benchmarking to help them reach their goals by 2024. It represents an extraordinary agreement.”

Anne Malleau, Executive Director of GAP

This agreement is supported by Compassion in World Farming (CIWF) and the Humane Society of the United States (HSUS), both of which are on the board of GAP and work in partnership with Compass Group.

Over the years, I’ve been able to watch as leaders like Rick Post take action and make a conscious effort to grow a company that not only profits financially but responsibly and sustainably. This program will bring more attention to the lack of government regulation on animal welfare, specifically in poultry farms around the United States. We are so excited to announce our partnership with GAP and to work closely with the HSUS and CIWF further to reduce the amount of inhumane practices on all animals.

Look for more information on our partnership and ways you can help us in our commitment to GAP’s program in the coming months.

Amy Keister VP of Consumer Engagement

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2016

Corporate Social Responsibility

Report

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Whether it’s successfully implemented sustainability initiatives, newly developed culinary programs, or hosting engaging events, our sectors are consistently driving the four foundational pillars of Envision 2020.

We are excited to share just a few of the stories that represent the impact Compass is making in the lives of our customers, clients and associates.

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What’s your Story ? // Food

Food COOKING UP MEMORIES

The Morrison Community Living team at The Village at Summerville in South Carolina often teams up with the Life Enrichment Department to provide guests additional activities, resulting in a fun, warm and active environment.

Each month Steve, the Dining Services Director, and Julia, the Nutrition Care Manager, provide an interactive cooking experience for both Residential and Skilled/ Memory Care residents. Chef Steve assists the participants with their cooking, while Julia provides either nutritional information or educational historical information regarding the dish they are cooking. Class participants have made everything from a decadent Bananas Foster flambé to a simple, yet delicious summer salad. The team’s goal is to provide guests the feeling of comfort, allowing them to feel as though they are back in their own kitchen, providing for their families, and sharing cooking tips they’ve picked up throughout their lives.

OPPOSITE PAGE PHOTOS Top left: Morrison Community Living guests enjoy interactive cooking classes with Chef Steve. Bottom left: farm-to-table dishes created by Flik Lifestyles feature honey from onsite bee hives. Right: the eat. learn. live.

School Garden Program provides children in K–12 schools with the tools to create and learn about their food.

CHARTWELLS GROWS MORE SCHOOL GARDENS

Chartwells K12 with KidsGardening.org kicked off their partnership in 2015 with a shared goal: to bring more gardens, with their education and health benefits, to more schools. One year and eight pilot gardens later, the eat. learn. live.

School Garden Program launched as a comprehensive toolkit to help schools and educators establish new student gardens or enhance existing ones.

Recognized as the 2016 Best Management Company Concept by Food Management Magazine, the program has been used by garden coordinators across the country as the premier resource for garden planning, implementation and integration into school curriculum and café menus. As a result, Chartwells’ pilot districts reported a 70 percent increase in selection of fruits and vegetables in the café among students who took part in the gardens.

Pilot districts indicated that school garden coordinators were

challenged by funding and people resources, so it was natural to extend the partnership to address those opportunities. In 2016, Chartwells and KidsGardening. org announced the eat. learn. live. and Grow School Garden Grant & Webinar Series. Offering grant funding and a six-episode webinar series hosted by HGTV garden expert, Charlie Nardozzi, the web series is helping to make more school gardens a possibility.

It’s not just about gardens in Chartwells schools, it’s about more gardens in ALL schools, so Chartwells has made the webinar series available to all K–12 schools across the country. To learn more about the program, please visit ChartwellsK12.com.

FLIK LIFESTYLES CREATES LOCAL BUZZ WITH FARM-TOTABLE DINNER

“Celebrating great food is important to the residents of Foulkeways,” expressed John Kennedy, Flik Lifestyles Director of Dining Services at Foulkeways Continuing Care Retirement Community in Gwyned, Pennsylvania. For nearly 50 years, residents have taken great pride in maintaining the natural landscape, including the addition of honeybee hives to help the beleaguered honeybee populations and support pollination of the campus gardens.

Inspired by this honey harvest, the community garden, and onsite orchard, Chef Ryan Pomeroy and the Flik team created a themed menu that highlighted the honey at a special dinner for residents. The event, called The Local Buzz, featured the onsite-harvested honey in every course, and all other FALL 2016 | ENVISION 2020 23

What’s your Story ? // Food

ingredients were sourced within 100 miles, truly living out the principles on which MOC was founded. The culinary staff eagerly presented the menu to over 200 residents and guests, including the beekeeper.

Kennedy shared, “This winter, when the honeybees are hibernating and the memory of The Local Buzz dinner has faded, we will eagerly anticipate next summer’s honey harvest at Foulkeways.”

Amy Keister (right), speaks at Feeding America’s 2016 Food Rescue Summit.

COMPASS PARTICIPATES IN 2016 NATIONAL FOOD RESCUE SUMMIT

U.S. hunger relief organization, Feeding America, is dedicated to fighting hunger through a network of food banks located across the nation. Compass Group is proud to call Feeding America a partner and to work together with the organization towards achiev-

ing this goal. As the level of energy, engagement and excitement for ending hunger rises in the foodservice industry, food donation strategies are being taken to the next level by companies nation-wide.

“The buzz around food waste always circles back to the foodservice industry, as it’s the most visible and the largest opportunity,” said Director of Foodservice and Convenience Stores for Feeding America, Tony Pupillo. “While the challenges can be difficult to overcome, Amy Keister from Compass group shared strategies and Compass’ commitment to food recovery during an in-depth foodservice sector discussion at Feeding America’s 2016 National Food Rescue Summit.”

Amy, Business Excellence VP Consumer Engagement, participated on a panel at the summit, representing Compass as a leader in the food waste reduction movement, addressing challenges and sharing what it means to be a successful partner. The summit focused on sharing current information about the U.S. food waste crisis and high-priority solutions, as well as key initiatives that are in place to drive awareness and impact, a mission that Compass is proud to be a part of.

Compass Group is proud to work together with Feeding America food banks to fight hunger across the nation.

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FLIK INDEPENDENT SCHOOL DINING HAS MINDFUL EATING ON THE MENU

Pace Yourself is an instructional and interactive healthy-eating initiative created by Flik Independent School Dining and Kamehameha Schools in Honolulu. Susan Cooper, Director of Wellness, stated, “We saw a need on both sides, understanding that a program like this could help communicate appropriate portions to the students, provide nutrition education, as well as help to better control food waste and meal costs.”

The program educates students on portion control, hunger cues, savoring the tastes and aromas of food, all in an effort to equip students with the tools needed to create balanced meals.

The results showed that students and faculty seemed more satisfied with less food and perceived menu quality improved. In addition, food waste decreased by an average of 25 percent.“This event provided an opportunity for students to see the volunteer faculty and staff in a different, but positive manner, by providing an educational demonstration on healthy eating practices,” said District Manager, Terumi Neufeld. Faculty and staff volunteers have already expressed interest in assisting Flik with the next Pace Yourself event and are looking forward to this mindful eating partnership.

Zone 2 members host a luncheon to show gratitude and support to Cassaday Farms of Monroeville, New Jersey, a supplier of fresh and sustainable produce to local units.

Community LOCAL NEW JERSEY FARMERS AT THIRD ANNUAL LUNCHEON

Zone-2 Compass Chefs and associates from Business Excellence, Eurest, Chartwells K12 and Flik Lifestyles, led by Chef Adam Grafton, joined together to host a special luncheon for 120 farmers from Cassaday Farms in Monroeville, New Jersey. The event was held to extend gratitude to George Cassaday and the local farmers, as well as farmers across the nation, who provide our many cafés with fresh, local produce to serve to guests each day.

Cassaday Farms began as a small family farm in 1870 and has since grown into a fourth-generation farm with over 2,000 acres of fresh and sustainable produce. The farm provides tons of produce to our various local units, and now

even supports our Imperfectly Delicious Produce initiative, providing IDP vegetables for J Ambroji.

Donating food and time, Compass teams partnered together to serve an outstanding lunch including local produce from the farm.

The event was a great example of Zone 2 coming together for a worthy cause. Compass is proud to support, and be supported by, local farmers across the nation.

RA SUPPORTS HARVARD LAW SCHOOL COMMENCEMENT

Commencement is an especially big day for Restaurant Associates (RA), at Harvard Law, Medical and Business Schools. Harvard implemented a university-wide sustainability plan, with the goal of reducing per capita waste 50 percent by 2020. This year there was increased emphasis on compostable products, recycling and waste reduction. RA exceeded expectations with their efforts to meet client goals.

Nearly 4,500 meals were served on compostable products, with the exception of recyclable plantbased water bottles. The RA team, HLS sustainability leads,

The RA team at Harvard serves meals on compostable materials to help achieve a zero-waste commencement day.

and other on-campus advocates came together afterwards to donate 900 leftover meals to the local non-profit organization, Food For Free, who then distributed the food to needy families in the area.

As Harvard Law Today stated, “Thanks to the hard work of a dedicated group of Green Team and HLS staff volunteers, the law school diverted 94.8 percent of all waste from the landfill on commencement day. The success of the second zero-waste commencement at HLS would not have been possible without participation and collaboration across campus from sustainability champions such as the Dean of Students, Green Team-led staff volunteers, and Facilities, Custodial Services, and Restaurant Associates partners.”

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What’s your Story ? // Community

STU AND THE KIDS

Wolfgang Puck Catering participated in the 2016 “Stu and the Kids” fundraiser in Downtown Los Angeles this July. The fundraiser featured Thai-inspired food and beverages created by L.A.’s most well-known chefs and restaurants.

The team was on hand serving a Thai-spice infused rabbit roulade, Thai pork street tacos and madeto-order mango shaved ice topped with condensed milk, crushed peanuts and currants that was a hit with everyone.

All proceeds from this event went toward sponsoring university education for underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand.

CHARTWELLS K12 AND PCAA PARTNER TO TACKLE CYBERBULLYING

Connected by the belief that all students deserve positive school experiences, Chartwells partnered with Prevent Child Abuse America (PCAA) to tackle a critical social and education issue: bullying. The 2015 partnership initially focused on internal education and awareness, training over 2,500 associates nationwide.

#JustStandUp 26 ENVISION 2020 | FALL 2016

Volunteers from Wolfgang Puck Catering dish out Thai-inspired foods during this year’s “Stu and the Kids” fundraiser in downtown Los Angeles.

In 2016, the partnership evolved to address cyberbullying. Chartwells, PCAA and Hampton Creek collaborated on a cyber campaign focused on engaging students, parents and administrators.

In April, #JustStandUp launched through social media, Chartwells, PCAA, school district websites and Chartwells’ menu app, Nutrislice.

All were encouraged to watch and share the #JustStandUp video and utilize expert resources available through the Chartwells K12 blog and social channels. As a result, the campaign secured over 31,400 impressions and over 11,500 views.

In recognition of the strong partnership, Chartwells K12 will receive the Corporate Leadership Award at PCAA’s annual conference and in honor of Unity Day this October. Congratulations, Chartwells K12!

SMILING EVERY DAY AT CANTEEN CHICAGO’S OFFICE COFFEE SERVICES

At the beginning of every work day, Kenny Ochota takes the train to the Canteen CRS Chicago office.

He’s a hard worker and he brings a smile to his coworkers’ faces, but Kenny isn’t always able to smile back, due to a disability that makes it hard for him to express emotion.

“It’s been great having Kenny join our team. He takes his work very seriously and does a phenomenal job. We talk about inclusion all the time at Canteen and hiring Ken-

Orrin Huebner (left) and Kenny Ochota at the Canteen CRS Chicago office.

What’s your Story ? // Community

ny shows we mean it,” said Orrin Huebner, CRS Chicago DGM. Orrin was inspired to bring Kenny on board after witnessing Canteen’s partnership with the wholesale artisan coffee roasting company, Metropolis, and Chicago based nonprofit, Aspire CoffeeWorks: an organization dedicated to giving people with disabilities an opportunity to work side by side with people of all abilities.

Recently, Orrin had an emotional moment when he saw Kenny smile for the first time, “I started joking around with him and after a couple of minutes he smiled. I wanted to hug him! I love having him on our team!”

MORRISON AT BON SECOURS ST. FRANCIS GIVES BACK TO STUDENTS

The Morrison Healthcare staff at Bon Secours St. Francis Hospital in Greenville, South Carolina, recently participated in the United Way Schools Tools school supply drive as a way to support their local community and connect as a team.

Although the team originally committed to sponsoring two children, they were able to take that goal a step further and collected enough for five or more children, even allowing them to fill the boxes with extra items. Thanks to generous donations like this, more than 3,500 Greenville County kindergarten through eighth grade students started the school year with new backpacks and supplies. Another great example of how our Morrison Healthcare team gives back to their local communities.

ST. ELIZABETH HOSPITAL MARKET BRINGS COMMUNITY TOGETHER

If you could choose any place to eat lunch, would you choose a hospital? At this TouchPoint account in Appleton, Wisconsin, many people do.

The café at St. Elizabeth Hospital is no ordinary hospital cafeteria, but an upscale market where guests come to relax, enjoy delicious and nutritious food and drinks, and connect. Many businesses in the area choose the St. Elizabeth Market Place to host their lunch meetings because of its lofty ceilings, modern décor and floor-to-ceiling windows overlooking a courtyard with gardens and fountains.

Café guests have a wide range of menu options. They can choose from made-to-order bistro sandwiches or wraps, homemade entrées, gluten-free options, stone-fired pizzas, daily Chef’s Table specials and a salad bar fully stocked with fresh vegetables you would find at your typical market.

The Market Place is a great destination for those who want a quick

bite to eat or want to stay awhile.

The food is fresh, delicious and affordable, and the TouchPoint staff is always friendly, serving each meal with a smile.

Members of the Morrison Healthcare staff collected enough school supplies to surpass their original goal, sponsoring more than five children in the program.

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What’s your Story ? // Ownership

Ownership EUREST SERVICES CREATES POSITIVE EXPERIENCE FOR GUESTS WITH ACCESSIBILITY NEEDS

Eurest Services Guest Experience Coordinator, Caitlin Halsted, at Procter and Gamble (P&G) in Cincinnati, OH, continuously goes above and beyond to create the best possible experiences for her clients, while exuding true ownership each and every day.

Caitlin recognized the need to enhance the experiences of visually impaired guests’ first visit to the building. “We and our clients identified the need to have standard processes and training so that we could provide the greatest service to our guests with accessibility challenges,” said Caitlin.

With the help of Sam, a P&G employee who is visually impaired, the Guests with Accessibility Needs Procedure was created. Since the program’s creation, all Guest Experience Coordinators and security team members have been trained on how to handle themselves appropriately when guests with accessibility needs visit their build-

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ings, followed by testing to ensure a complete understanding of the procedures. The team is excited to take steps to make all guests’ experiences the best they can possibly be.

HYPER-LOCAL: CHARTWELLS HIGHER EDUCATION GROWS FREIGHT FARMS ON COLLEGE CAMPUSES

As part of its ongoing focus to increase the use of fresh, locally grown produce in its cafés, Chartwells is partnering with Freight Farms to provide freight container farms. This partnership gives the ability to grow fresh produce on campus entirely within 40’x 8’x 9.5’ shipping containers, which are each outfitted with all the tools needed for high-volume, yearround harvests regardless of geographic location.

From early installations to now, Chartwells is making an impact on campuses nationwide. Recently, the University of Massachusetts Dartmouth took home the 2016

bronze medal in the NACUFS Sustainability Awards for its container.

The latest farm is scheduled to be installed this summer at The University of Arkansas and is set to produce 500 heads of lettuce each harvest. When fully mature, the product will be brought directly into the facilities on grow towers for freshly cut salads, wraps and sandwiches, providing students with exceptionally fresh, nutritious, local produce. Equally as exciting are the educational opportunities Freight Farms creates on campus as Chartwells engages students to join the innovation.

University of Arkansas sophomore Taylor Pruitt has become a student manager of the farm as part of the Chartwells’ Student Success program. “Farming is something I’ve always been passionate about.

I’m excited for the opportunity to work with Chartwells and bring this leafy green machine to life on the University of Arkansas campus,” said Taylor.

What’s your Story ? // Ownership

THE NEXT GENERATION OF SAVE WATER | GIVE LIFE

Texas A&M University and Tarleton State University have both initiated campus-wide landscape water conservation programs in partnership with SSC and Weathermatic. These programs are expected to save an estimated 100,000,000 gallons of water every year.

Beyond making the campus more sustainable, the savings will be shared by giving clean water to a rural village in Leon, Nicaragua.

Student scholarship winners will travel to Nicaragua with team members from Weathermatic and SSC through Weathermatic’s Save Water | Give Life program. Since 2013, the program has provided clean water wells for thousands by donating one gallon of safe drinking water for every gallon of landscape irrigation water saved on U.S. customers’ commercial properties.

The scholarship recipient from Tarleton State University is senior Caleb Frandsen, who plans to pursue a master’s degree and study advanced water treatment methods.

Steven Brooks, the recipient from Texas A&M, is also a senior and brings a desire for a future career working in Latin America and facilitating community development.

Chartwells HE is partnering with Freight Farms to grow fresh produce year round.

Executive Chef Kevin Gibbons is in the Freight Farms container at the University of Massachusetts Dartmouth.

Steven Brooks (center), is this year’s scholarship recipient from Texas A&M University.

He plans to pursue a career facilitating community development in Latin America.

MCL ORCHARD PARK ENRICHES LIVES

Morrison Community Living at Orchard Park in New York prides itself on being an active wellness community. Residents at Orchard Park like to stay active and enjoy organized activities like bocce tournaments, walking clubs and recently, hockey with the staff.

The Morrison team takes on the task of providing food that matches their wellness-driven lifestyles, always ensuring they make it fun.

The most popular events among residents are the pop-up themed restaurants such as the cozy Italian pop-up which transformed their event center into a night of dinner and dancing under the stars, and most recently an English pubthemed pop-up, complete with a dart tournament. To drive the experience home, Director of Dining, Mark Herle, dressed in costume!

The Orchard Park team believes that a culture of wellness including good food and good company enriches the lives of both residents and staff. This journey to wellness can be found throughout the campus with the introduction of the EmpowerU program, which now links to community-specific nutrition and wellness information on the website and daily FIT menu items in the dining halls.

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30 ENVISION 2020 | FALL 2016

Eurest Services is a premier facility services provider, offering leading national Business and Industry organizations a comprehensive range of self-performed and managed services that allow them to focus on their core businesses in an optimal professional environment – an environment maintained by an exceptional, dedicated workforce.

Services We Deliver Business & Office

Environmental

Materials Management & Logistics/Transport

• Audio Visual

• Janitorial

• Mailroom

• Inventory Management

• Building Service Coordination

• Cleanroom

• Shipping & Receiving

• Material Handling

• Industrial Cleaning

• Asset Tagging

• Shuttle Service

• Conference Room Setups

• Light Maintenance

• Moves/Adds/Changes

• Liquid Nitrogen

• Printing Graphics

Laboratory Services

• Courier Service

• Project Management

• Reception

• Laboratory Support

• Records Management

• Event Planning

• Notebook Management

• Space Planning

• Dry Ice Management

• Signage

• Laboratory Glass Washing

Our Competitive Advantages • Multiple/Bundled Services Capability

• Financial Stability and the ability to deliver economic savings to our clients

• CIMS and CIMS-GB with Honors Certifications

• Large Global Company with Local Flexibility

• Fortune 100 Reference Base and Client Relationships

• Minority Solution: We can provide a Tier One solution through our partner, Thompson Hospitality Services

• Strong Operational Teams at Unit and Regional Levels with a Corporate Support Structure

• Corporate Responsibility and Safety First Culture • Experience In Managing National Accounts

• Management Focused Operating Model, Resourceful in Finding Solutions & Meeting Glide Paths

• Best In Class Safety Culture and Results

• Exceptionally Low Hourly Staff Turnover for the Industry

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EVERYONE HAS A STORY TO TELL.

Share your sector’s story in the next issue of Envision 2020 magazine by SubmitTing them at W h at s Y o u r S t o r y @ c o m p a s s - u s a . c o m 32 ENVISION 2020 | FALL 2016