WE WILL MAKE CHANGE
Envision 2020 is our roadmap for shaping the future state of the industry. To us, that means we need to make it easy for people to make better food choices, create experiences that drive overall well-being, encourage a sense of community both locally and globally - and very simply, do the right thing. With our scale and the framework of our four pillars Food, Community, Ownership and Storytelling, we can propel well-being for people and the planet. Based on the 9.4 million meals we serve every day in North America, we provide our clients and customers experiences that deliver flavorful, quality food; great service; environments that foster community; and collectively create massive positive impact. In recognition of the measurable and innovative social impact of our strategy, Compass Group was named to Fortune Magazine’s prestigious list of 50 Companies that Change the World in 2016. Food: We deliver great-tasting food featuring seasonal, local, sustainable, nutrient-dense ingredients whenever possible. Food is fuel. We want to give our customers more good stuff and less bad stuff by incorporating more whole grains, fruits and vegetables. Community: More than a cafÊ, we create engaging communities by optimizing spaces and giving customers the flexibility to transform the space throughout the day into collaboration areas, decompression zones and social outlets. Ownership: By leveraging technology, we make it easy for our guests to make educated decisions, allowing them to take control of their food purchases, while increasing mindfulness and well-being. We also use technology to make it easy for our managers and associates to take care of the business, our customers and our clients. Storytelling: We connect with customers through stories that tell the origins of our ingredients and recipes, the passion of our people, the innovation of our initiatives and our commitment to sustainability. 3
Compass Group
Menus of Change Makes an Impact We Rescue Imperfectly Delicious Produce
Four years after Compass Group entered into what would become an industry-changing partnership with Culinary Institute of America (CIA) and the Harvard School of Public Health, who developed Menus of Change (MOC), we are proud of our goals and 2016 results. Through this initiative, we challenge our chefs to move produce to the center of the plate, increase customer access to whole grains and, overall, consciously menu red meat differently.
Imperfectly Delicious Produce (IDP) is a program that utilizes non ‘retail’ Grade A fruits and vegetables that have slight cosmetic imperfections and meet our high Quality Assurance standards. This produce is typically left un-harvested in the field or discarded but is perfectly suitable for cooking. Cosmetically perfect produce is not essential for food service operations. Our chefs slice and dice the produce so flavor and quality --not appearance --are most important.
We have introduced dozens of globally inspired, plant-based recipes into our cafes. Our goal is to inspire guests to make healthier choices by menuing and messaging with flavor first. Because of our scale, we can create radical and transformational change. • • • • • •
Through this program, we engage our distributors and farmers to proactively identify opportunities to rescue food from going to waste. We focus on produce with inconsistent sizing, shape and color, but not damaged or bruised product. The IDP program allows Compass chefs to find a home for everything good and edible.
Pro Produce: Our goal is to increase produce purchases by 5% every year. 2016 Results: 12% increase in pounds of produce purchased Go With the Grain: Our goal is to increase whole grain purchases by 5% every year and make half of all grains offered whole grains. 2016 Results: 5% increase in the dollar volume of whole grains purchased Lean Protein: Our goal is to reduce beef purchases by 10% every year. 2016 Results: Achieved 2% reduction in total pounds of beef purchases
FOOD | Our Commitment to Positive Change
We successfully hit our goal of rescuing two million pounds of produce in 2016! With operations live in more than 30 states, our goal for 2017 continues to increase over time.
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The Veg Revolution Continues Our road to plant-forward immersion starts with inspiration and continues to expand through innovative education. Nationally celebrated Chef Jet Tila took Compass Group culinarians to the streets on VegRev Tours in 2016 and 2017 to experience and taste first-hand how restaurants successfully implement vegetables as the center of the plate. Each stop includes group ideation on how our chefs can truly make vegetables delicious back in their own commercial kitchens. Through these tours our key culinarians inspired more than 900 chefs with plant-forward menu engineering tips where the plate makeup is 50% vegetables and fruit. In 2017, we extend the VegRev education platform and bring experts from the Humane Society of the United States into our kitchens to learn new techniques. Through this partnership, more than 1,000 chefs will be influenced in plant-forward menuing as we continue to focus on red meat reduction and expand the initiative to include campus and community groups.
FOOD | Our Commitment to Positive Change
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Teaching Kitchens are Popping Up The Teaching Kitchen is a platform for our guests to explore food, culinary and nutrition literacy in a collaborative and team-building environment to positively impact food choices and experiences. Engaging with onsite culinarians and registered dietitians creates an enjoyable program that measures its success in the ability to educate students on planning, cooking and eating better, more healthful meals at home. Benefits of this program include enriched fellowship; improved employee productivity, creativity, morale and team spirit; plus increased engagement with client wellness initiatives. Additionally, participants in teaching kitchen courses have reported a greater frequency of cooking at home, reduction of mealtime stress and even an increase in the appreciation of world cuisines and cultures. Inspired by a ten-year relationship with the Culinary Institute of America and Harvard T.H. Chan School of Public Health, Compass Group North America is a proud sponsor and founding member of the Teaching Kitchen Collaborative. The Teaching Kitchen Collaborative is an invitational network of about 30 thought-leading organizations using Teaching Kitchen facilities as catalysts of enhanced personal and public health across medical, corporate, school, and community settings. Visit www.tkcollaborative.org for more information.
COMMUNITY | More than a CafĂŠ
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StarChefs Make Guest Appearances
Creating Destinations
A valuable part of the Compass Group food philosophy is to partner with talented chefs in the industry and foster a connection with local communities. StarChefs introduces Compass to its national network of up-and-coming restaurant chefs, influencers and innovators to build a relationship for future collaboration. This partnership provides a forum that allows Compass and rising stars to exchange their stories and identify opportunities to work together toward a shared vision.
Compass Group’s strength is helping our business partners recognize and capitalize on opportunities that promote engagement, productivity, well-being and a culture of community. Market offers a flexible retail space that creates dynamic customer experiences with a blend of operational, digital and physical elements. This bold, industry-changing small space solution is commercially, socially and environmentally balanced. We’re all about making it easier for our guests to thrive, connect and engage. A powerful example of this is our partnership with Steelcase, a thought leader in space activation and leading manufacturer of furniture for offices, hospitals and classrooms. Together we are creating destinations that optimize space, promote collaboration, inspire innovation and encourage community. We transform traditional cafeteria seating areas into spaces that are multifunctional, flexible and enabled with technology, connecting people through food.
Click here to read about one StarChef who has made several guest appearances at Compass.
COMMUNITY | More than a Café
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Prioritizing Food Waste Reduction Compass Group USA is driving change from the inside out with a landmark commitment to reduce food waste by 25% by 2020. The platform includes strategies to reduce waste at the source, raise awareness and promote solutions that positively impact the areas where we operate.
Feeding Our Community Food Recovery is an important component of the Stop Food Waste program when complete reduction at the source is not possible. Compass Group partners with Eatable, Food Recovery Network and Feeding America to help accounts navigate the process to safely recover prepared food and donate fresh, nutritious meals to neighboring organizations. Working with our client and area leaders to help low-income, disabled and other less fortunate residents has a positive impact on the health of our communities, while helping us reduce waste and become more efficient as a company.
Resources include an internal food waste tracking program, Waste Not; using rescued Imperfectly Delicious Produce (IDP); creating smart menus that focus on complete utilization of ingredients; and working with food recovery partners to donate excess meals to the community. Partnering with celebrity chef Tom Colicchio, Unilever, Save the Food and Eatable, Compass Group created a global holiday to showcase our waste-reduction efforts and results. Stop Food Waste Day is celebrated annually on the fourth Friday in April to teach guests the environmental, social and financial impact of food waste and provide tips on ways they can save food at home. Clients and guests are encouraged to visit www.stopfoodwasteday.com for more information.
OWNERSHIP | Leveraging Technology
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Digital Wellness As part of our commitment to the health and well-being of our guests, we have partnered with key players in the digital wellness arena, making it easy to take ownership over what we eat. MyFitnessPal – This app makes good health attainable and sustainable for everyone. Powered by more than 30 million people, MyFitnessPal is the leading free resource to take charge of daily health, providing real-time nutrition and fitness tracking, insights and community support. Zipongo - Compass Group has exclusively partnered with digital health leader Zipongo to offer a personalized platform that supports healthier eating habits both at work and at home. With a unique level of personalization, this program offers recipes tailored to your preferences, grocery lists, meal planning and recommendations for what to eat at your onsite cafÊ.
OWNERSHIP | Leveraging Technology
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Our Sustainability Platform – A Vision for 2020 Doing the right thing is embedded in our company culture. It empowers us to advocate for change, push for transparency and to continually seek ways to be more socially and environmentally responsible. We collaborate with our clients and give our operators the ownership to embrace tools, programs and partnerships that provide sustainable solutions.
STORYTELLING | Connect with Customers
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Animal Welfare
Grow Local and Regional
We source proteins from suppliers that promote the humane welfare of farm animals. Our Vision 2020 goal is to double our volume of certified humane proteins compared to the 2014 purchasing baseline of 1.3 million pounds.
We source ingredients from local and regional sources as a first choice, supporting American Family Farms. Our Vision 2020 goal is to purchase a minimum of 20% of our produce and other products from local/regional sources.
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Reduced Antibiotics We source foods that are produced with minimal use of - or free from - chemicals and antibiotics including milk, yogurt and poultry. Since 2010, Compass has committed to the elimination of the recombinant bovine growth hormone (rBGH) from all liquid dairy products and yogurt. Our Vision 2020 goal is to contract and offer specific produce items grown under the USDA organic label as a first choice option on our menus when seasonally available.
STORYTELLING | Connect with Customers
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Our shell eggs are Certified Humane Cage-Free. In 2007, Compass Group was the first foodservice company to implement a cage-free policy. In 2015, Compass announced a major policy expansion to include the purchase of cage-free liquid eggs by the end of 2019. Compass Group USA and the animal welfare certification program Global Animal Partnership (GAP) announced a first-ever partnership to transform the welfare of chickens within Compass’ supply chain, improving the lives of approximately 60 million broiler chickens per year.
Compass Group
Fair Food
Sustainable Seafood
We act to support campaigns that reward the efforts of farmers and laborers, and proudly sit on the Board of Directors of the Fair Foods Standards Council. In 2009, Compass Group announced a partnership with the Coalition of Immokalee workers (CIW) and have since paid a premium per pound for all the tomatoes purchased from Florida annually, with a portion of the money being passed from the supplier directly to the harvesters. The agreed upon ‘Code of Conduct’ is designed to improve working conditions and give harvesters opportunity to advance beyond the field. Vision 2020 goal: In partnership with the Coalition of Immokalee Workers, we will extend the code of conduct and premium to crops other than tomatoes and beyond Florida.
Compass Group is proud of its partnership with Seafood Watch, which began in 2002. We follow Seafood Watch recommendations and strive to only source “Best Choice” (Green) and “Good Alternative” (Yellow) rated seafood from a sustainable supply chain. Compass Group announced a commitment to sourcing 100% of canned Skipjack Tuna as Fish Aggregating Device (FAD)-Free beginning January 1, 2015, and to sourcing FAD-free Yellowfin Tuna. Vision 2020 goal: We will serve only wild caught and aquaculture seafood from environmentally responsible sources or from sources that are on a clear path towards improvement.
STORYTELLING | Connect with Customers
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Minimized Eco-Footprint Foodservice requires a significant amount of resources to operate and we take proactive steps to use our resources responsibly. Carbon Foodprint is an internal web-based tool that allows operators to create customizable strategizes to improve energy, water and waste performance through menu and equipment management. Vision 2020 goal: On average, our foodservice operations participating in the Carbon Foodprint Toolkit program will reduce pounds of CO2e emissions per guest by 20% compared with the 2014 baseline when the annual average was 6.92 lbs per guest. Our packaging is the best option for minimal eco-impact; our kitchens practice low energy, waste and water initiatives; and our platform encourages use of the in-unit Carbon Foodprint reduction tool. In December of 2015, Compass Group became the first institutional foodservice company to sign the American Business Act on Climate Pledge. The pledge was yet another publicly made promise to help drive foodservice best practices. Compass Group USA pledges to reduce CO2e emissions by 43% against its 2010 baseline by 2025, equating to more than 2,000,000 metric tons.
STORYTELLING | Connect with Customers
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