SPRING 2017
CEO CORNER
12
SUSTAINABILITY UPDATE
18
CASE STUDY
22
SECTOR SPOTLIGHT
CONTENTS
SPRING 2017
06
08
IN THE NEWS
14
COVER STORY:
STOP FOOD WASTE
20
WELLNESS UPDATE
BEHIND THE COVER The Envision Magazine is centered around the growing issue of food waste. Over 40 percent of food in the United States is wasted, with the average person throwing out close to 300 pounds each year. When brainstorming the cover of this issue, Business Excellence’s Lead Graphic Designer, Vincent Panzeca, was inspired by these realities and decided to design a no-waste cover. He challenged himself artistically to create a digital version of Papercraft, a type of design that uses paper to create art, to portray visually striking food without actually using or wasting any food or paper at all. Vincent’s ability to create the cover using an innovative design approach is similar to Compass’ culinary and management approach, to use new methods and recipes to help reduce food waste and advance the food industry as a whole. Ingredients commonly found in household refrigerators are featured on the cover as a reminder that these are items most likely tossed too soon, left to spoil or only partially utilized because many people mistakenly believe there is no use for the stems or peels. This issue of Envision Magazine addresses the preconceived notion that you can’t help but waste food, throwing it into a landfill when it could be used for something else. The cover of this magazine helped to reduce waste and we challenge you to find ways to do the same. Together, we can create ways to reduce waste at the source!
WELCOME Hard to believe it’s already Spring! As we continue our Envision 2020 journey and making it easy to do the right thing, reducing food waste is one of our top priority focus areas for 2017. Food waste reduction is one of those rare things that no one can really argue. It’s socially and environmentally responsible, helps us to better manage and control food costs and, if we collectively take action to minimize waste, we will position Compass as the unparalleled leader in creating positive change. Our commitment to reduce food waste will be one of the most important, impactful and influential decisions we make this year. We are in a unique position of influence that can create a positive chain reaction. We educate our managers to train their associates, who share with their customers, who then bring the solutions home to their families. By creating an increased awareness of food waste and providing simple tips to reduce it, we are confident we can reach our goal of a 25 percent waste reduction by 2020. We also believe that through education, community engagement and our scale, we can truly create game-changing results in the food waste space. I hope you join us in our efforts to “STOP FOOD WASTE” on April 28th and continue to act on practices that reduce food waste all year! Thanks again for all you do every day – stay safe and healthy – and please do your part to reduce food waste!
Rick Post
COO, Compass Group
SPRING 2017 | ENVISION 2020 5
CEO CORNER
C H A R T W E L L S H I G H E R E D U C AT I O N
Tell us your Compass story.
Lisa McEuen
My Compass story began over 20 years ago when Compass Group acquired Bon Appetit. At the time I was working as a Regional Vice President for Bon Appetit running the Higher Education, Business and Industry, and Sports and Leisure divisions. In 2008, I had the opportunity to lead the newly created Business Excellence team. It was during my tenure that we built the Compass Sustainability platform based on best practices from Bon Appetit and scaled Morrison’s Webtrition into a platform available to all lines of the business. While I loved leading the Business Excellence team, my heart was always in operations. So in 2014, Rick Post gave me the opportunity to return to my roots, joining Chartwells Higher Education as EVP of Operations charged with building the brand in the West. After assembling a team of individuals who made and are continuing to make a difference in transforming the Chartwells brand, I was named Chief Executive Officer in 2016. Since my promotion, I have had the opportunity to build upon the success of Chartwells while better preparing our company for the ever-changing higher education market.
6 ENVISION 2020 | SPRING 2017
Chartwells is a dynamic company with its own great story to tell – will you share it with us?
What inspired your personal focus on sustainability & food waste initiatives? Growing up, my family was always conscious of waste. My parents grew up in the UK and having lived on rations during World War II, were always very mindful about the food they had, making sure that nothing went to waste. One of my earliest memories as a child was watching my father, a chef, butcher a cow and use every part of it for some purpose. It was then that I began to fully appreciate sustainability practices. When I joined Bon Appetit and we built our strategy around “Food Services for a Sustainable Future” I truly felt the marriage of my personal beliefs on sustainability and my professional practices come together.
The unique Chartwells story is best told through the lens of our brand pillars. These five foundational beliefs drive us to do what we do each and every day. First and foremost, our success is grounded in being a people company, building high performing teams and treating our people with care and concern. The heart of our organization however, is, and will of course always be, our passion for cuisine. We cook from scratch, menu by season and purchase responsibly. To ensure we provide unique solutions to match our unique campuses and unique customers, we take the lead from our guests and build community based on individual needs and wants. We embrace a culture of facing our challenges head-on so that we can better prepare ourselves, our partners and our guests for the future. Finally, we treat every day as a rebid – bringing fresh, new ideas to the table on a daily basis and never forgetting the privilege we have been afforded to serve our campus communities.
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We embrace a culture of facing our challenges head-on so that we can better prepare ourselves, our partners and our guests for the future.
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What are Chartwells main initiatives for Food Waste right now?
Which Chartwells stories on food waste have been the most impactful for you recently and why?
We are committed to broadening our partnership with the Food Recovery Network and this spring we are implementing targeted outreach campaigns in each region. The FRN is providing our teams with dedicated resources and tools to help build chapters on campuses that currently do not recover food. To date, we have 30 active chapters and have donatedmore than 118,000 pounds of food. At an estimated 2 pounds per meal, that amounts to 59,000 meals. We have nine chapters in various stages of progress, and are targeting 30 additional campuses through active collaboration and marketing this spring.
I am so honored to be a part of an organization that feels just as passionately as I do about food waste. There are so many stories that come across my desk each day that it’s difficult to pick just one. However, one that particularly stands out in my mind is what we’ve done at the University of Utah. At U of U dining, our associates vacuum seal left-over foods and donate the food to the campus food pantry to feed students who don’t have food regularly available to them. It is so important for us to support the campuses we are on and give back to the communities in which we work.
What’s on the horizon for Chartwells? We have many initiatives in the works right now, but one we are particularly focused on is exploring strategies that will help us divert food waste from landfills. This is a huge initiative that takes the focus of every single associate in our business because food waste doesn’t just happen in one step of the food production process. We are evaluating our entire process from inventory management, menu planning, and production systems to identify efficiencies. We are really looking forward to examining the metrics from the Waste Not tool, which will provide more lines of sight into our operational practices and help identify areas for improvement. SPRING 2017 | ENVISION 2020 7
Sustainability IN THE NEWS
2017 IS THE YEAR OF
ENVISION 2020: SUSTAINABILITY
In the interconnected worlds of sustainability and food, a common question arises: How are we going to feed a growing population nutrient-rich foods? In the United States, where more than enough food is produced to feed every single person, the solution becomes a matter of using food and space efficiently. Nearly half of the land in America is used for agricultural purposes, and at the same time about 40 percent of all food produced is sent to a landfill. That is equivalent to throwing away $165 billion every year. Land is just one of the many precious resources that is wasted when food is thrown away. Between growing food and the processes involved in getting it to a consumer’s plate, monumental amounts of water, labor and oil are used. Chefs put time, energy and thought into creating a meal. Yet in a culture of abundance, it can feel easy to waste food. So, how do we change that? At Compass Group, small changes can collectively make a big difference. With 7,600 units across the country, even a pledge to save one additional meal each day would save nearly three million meals every year.
Compass Group is committed to reducing its food waste by 25 percent, from our 2016 baseline, by 2020. Building on our already robust Envision 2020 Waste Strategy that includes composting, trayless dining and menu engineering, we will reach our goal with 100 percent of accounts committed to reduction methods: • Consistent Portioning
• Production Management • Smart Menuing Courses • Waste Tracking (Waste Not Program) • Imperfectly Delicious Produce (IDP) Participation • Food Recovery Expansion One third of food waste comes from commercial kitchens, while the rest is post-consumer. That’s 66 percent of food wasted because people put excess food on their plate that they don’t eat, or buy from the grocery store and throw away. By managing our kitchens efficiently we are able to increase awareness that everyone can make small changes to make a significant impact.
One third of food waste comes from commercial kitchens, while the rest is post-consumer. That’s 66 percent of food wasted because people put excess food on their plate that they don’t eat, or buy from the grocery store and throw away.
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R E D U C IN G F OO D WAS T E COMPASS AND EATABLE
SMALL CHANGE MATTERS
Reducing food waste at the source is the best way to lessen the detrimental effects that come from wasted food. But when you have to ensure that every single customer has enough options to find what they are looking for, surplus food is inevitable. To make it easy for accounts to start donating their surplus food, Compass partnered with Eatable in September 2016. Eatable was cofounded by Cam Pascual and Mia Zavalij, two food waste fighting entrepreneurs who previously co-founded Food Recovery Network. After spending five years creating food recovery programs at college campuses, they realized the potential to scale food recovery programs outside of higher education. Eatable offers resources for any Compass account interested in donating their surplus food. Together, Compass Group and Eatable are changing today’s culture of waste -- one meal at a time.
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People get into the food business for lots of different reasons – to nourish others, create community, make groundbreaking new dishes or provide consumers with meal choices that make it easy for them to be well. No one gets into the food business to waste food. So why does the United States throw away 40 percent of the food it produces?
Food surplus sent to landfills isn’t food waste, it’s wasted food. At a time when our planet’s resources are more precious than ever, every wasted romaine leaf, onion half and chicken breast represents all of the land, oil, water and labor that went into getting it from the farm to the kitchen. A single avocado requires 71 gallons of fresh water to grow. When one avocado spoils and goes to waste, the water used to grow it goes to waste, too. That’s like turning on an empty shower and letting it run for 30 minutes.
MIA ZAVALIJ
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CAM PASCUAL
Cam Pascual & Mia Zavalij, Co-founders of Eatable
TOGETHER, COMPASS GROUP AND EATABLE ARE CHANGING TODAY’S CULTURE OF WASTE -ONE MEAL AT A TIME.
While achieving zero-waste is hard, minimizing food waste is easy. Small change matters. Simple operational changes to prevent even just one avocado from being wasted at each of Compass Group’s 7,600 units every week would save nearly 400,000 avocados a year from going to landfill. That’s a whole lot of showers! We know how much work it takes to distribute, prepare and serve your food--you deserve to see it end up on a plate, not in a landfill. Together we can stop food waste, one day at a time. SPRING 2017 | ENVISION 2020 9
IN THE NEWS
Combining our mutual strengths helps the world and both our organizations. Harry Brouwer, CEO Unilever Food Solutions (UFS)
WORKING TOGETHER TO REDUCE FOOTPRINT IN OUT-OF-HOME CONSUMPTION Guests around the world want great tasting dining experiences that are fresh and exciting. But they also want food that contributes to a healthy lifestyle and a healthy planet. Serving today’s global consumers: it’s a feast of opportunities. With the growing popularity of eating out of home (OOH), more and more of the food we consume is in the hands of food service organizations. If companies in the food service businesses work together, they can have a big impact and significantly reduce the environmental footprint of OOH food consumption whilst delivering great taste. Through long-term partnerships with suppliers, industry-leading customers like Compass Group and other stakeholders, UFS is making a difference. As the No1 food company in the Dow Jones Sustainability Index, we have been passionate about sustainability for many decades and are proud to partner with others to continue our journey in achieving these goals. It’s actually possible to give guests tasty, healthy, guilt-free dining experiences while achieving profitable growth at the same time.
Reducing Food Waste, Improving Profit Waste is actually profit that’s been thrown away, along with the goods and the goodwill of guests. Each time a dinner is served at a restaurant it creates about 0.5 kilos, a little over a pound, of waste. If food waste were a country, it would rank third behind China and the USA. UFS Research showed that 30 percent of this food waste comes from what guests send back on their plate/buffet, the other 70 percent is produced in the kitchen. In working together with our customers redesigning recipes, using different ingredients and improving ordering and forecasting, food waste can be reduced by 33 percent or more.
Our Valuable Partnership with Compass We are incredibly proud to partner with Compass Group. They are also leading the industry in the important area of food waste reduction. Together we are working to make a difference in the value chain, by increasing awareness of this critical issue with customers and clients alike. Combining our mutual strengths helps the world and both our organizations.
FOOD RECOVERY
Margie Saidel, MPH RD VP Nutrition & Sustainability, Chartwells K12 K12 students across the country are leading a powerful initiative to stop their uneaten food from becoming waste. Social responsibility is a priority to today’s student, and food rescue is empowering students to help their local community, support the environment and reduce food waste right from their school café.
STUDENTS RESCUING UNEATEN FOOD FROM BECOMING WASTE
10 ENVISION 2020 | SPRING 2017
Why do students create waste? Kids are kids! Students have a natural tendency to socialize more and eat less in the school cafe, occasionally they need more time than provided to eat a full balanced meal, and mealtime is up against the lure of not missing a minute of recess after lunch.
To tackle this challenge in our cafes, Chartwells K12 partnered with K12 Food Rescue to bring a successful turnkey food recovery solution to our schools. This program capitalizes on student interest in disrupting a landfill waste stream and turning their uneaten food into a resource for local communities. Students are the power behind the movement, which is why it’s so successful. Students in Beech Grove, IN and Edina, MN - among other school districts across the nation - place their uneaten, unpeeled fresh fruit, unopened milk containers and packaged foods into convenient food recovery bins to be donated to a local community agency. The food items are counted by the students and K12 Food Rescue calculates the impact on the environment. Since introducing the program last year, students in Beech Grove have rescued more than 11,000 food items, which translates to about 2250 meals for community members in need and a reduction in carbon equivalent emissions by 1400 pounds! It’s a great teaching moment for our young citizens. They help feed hungry neighbors, learn the value of food, the environmental impact of waste, and that everyone has the power and responsibility to be part of the solution.
CANTEEN CHEF HELPS RESCUE 41,000 POUNDS OF WASTE! Partnering with Gallins Family Farms in North Carolina, Canteen Dining has successfully composted over 41,000 pounds of trimmings and guest leftovers at the HanesBrands account since 2015. That’s 41,000 pounds of waste that didn’t end up in the local landfill, thanks to an incredible partnership.
CHEF EDWIN MELENDEZ
“While the vast majority of our compostable material comes from preparing fresh vegetables,”
FOOD FOR THOUGHT: WORKING WITH ZERO PERCENT
Jim Caldwell, Eurest Regional Executive Chef I used to believe that a kitchen with waste was not being managed properly. But when I started working with the food surplus organization Zero Percent, I learned that waste is inevitable – and plentiful. This realization drove my dedication to our food recovery program. It started at two pilot sites two years ago, and is now thriving at nine locations. The process is safe and simple. Eurest chefs package all acceptable surplus food including dairy, meat and salad products for a trained volunteer to collect during the week. The food is then distributed to local shelters for those in need. This partnership allows us to reduce our waste and help our community.
Chef Edwin Melendez says,“we have begun to see some increase in our guests using compost bins throughout the building.” Gallins Family Farms turns the Canteen leftovers into Carolina Dynamite Compost. This year for the HanesBrands Earth Day festivities, in addition to locally sourced vegetables and proteins on the café menu, Canteen will also give HanesBrands associates the opportunity to purchase 25-pound Carolina Dynamite Compost bags with the hopes that they will continue to reduce food waste at home. “We hope to continue to educate how the cycle is completed when they bring it back home to use in their gardens!”
Experiences like these, surrounded by passionate people, are a reminder of just how blessed we are and that we can do better. No donation is too small to make an impact. There is always going to be waste, but there is always something we can do about it. SPRING 2017 | ENVISION 2020 11
Save the food SUSTAINABILITY UPDATE
forty PERCENT OF food in america is wasted.
# S t o p F o o d W a s t e D ay
In partnership with Celebrity Chef Tom Colicchio and Unilever, we are declaring April 28th Stop Food Waste Day to raise awareness and promote solutions to this [food waste] problem. Amy Keister VP Consumer Engagement, Compass Group
12 ENVISION 2020 | SPRING 2017
WHY REDUCE FOOD WASTE Amy Keister VP Consumer Engagement, Compass Group
L e t ’ s s av e t h e f o o d
Can you believe that 40 percent of food in America ends up in the trash? Not just in commercial kitchens but in our homes as well. That means we throw out $165 billion worth of food annually! The worst part is that it is not just the food that is wasted. We are also wasting our natural resources and energy to raise and grow our food and get it to market. We all love food. You can tell because of our national love affair with culinary magazines, food blogs, Instagram and cooking shows. Let’s take that passion for food and work together to find a solution to stop food waste! We at Compass say enough is enough. We serve 9.4 million meals a day and are in a position to make some real change. In partnership with Celebrity Chef Tom Colicchio and Unilever, we are declaring April 28th Stop Food Waste Day to raise awareness and promote solutions to this problem. In addition, we’ve committed to reducing our food waste by 25 percent by the year 2020. We’ll make this happen by: • Purchasing cosmetically challenged produce through our Imperfectly Delicious Produce (IDP) program
What can you do? We have a lot of programs that are going to reduce food waste. However, the only way that we can fix this problem long-term is if we all do our part. Here’s how you can help: • Plan your menus for the week. Not only will you waste less food but you’ll save money. • Get creative with cooking and don’t be afraid to use leftovers in soups. • Value fresh food and share that appreciation with the younger generations.
One final thought A quick personal story: my grandmother is 100 years old and hasn’t wasted a scrap of food in her life. Growing up in the Great Depression, she learned the value of food and is horrified to see how much we waste today.
• Utilizing waste tracking tools
She imparted that message to me, and my hope is to pass that message on to my two children. Yes, our country is far more blessed than we were 80 years ago. However, we should learn from the people who sacrificed to get us where we are and that includes their appreciation for the very thing we use to fuel our bodies.
• Efficient menu planning and inventory management
Food is one of life’s greatest joys. It is time we stop wasting it.
• Expanding our food recovery program with Feeding America, Food Recovery Network and Eatable
savethefood.com
COVER S T O RY
SO MANY REASONS TO CARE FROM KITCHENS TO CONGRESS One of the most respected and recognized chefs in the world is on a mission to stop food waste, reduce hunger and support local farms. “On so many different levels, fighting food waste is smart,” says Tom Colicchio, who is responsible for igniting national conversations from kitchens to Congress with Food Policy Action Education Fund. Today’s Americans live in a climate of prosperity and food costs so low they, Colicchio believes, lead to waste. However, that may be about to change. “If there’s going to be a crackdown on immigration, which it looks like there will be, food prices will go up. If food prices go up, people will start valuing it again.” Chef Colicchio views Compass Group as a valuable partner in helping shift public perception and appreciation of food. “There is so much food you are producing and with the reach you have on a global level, this is how you make big differences.” Chef Colicchio is quick to point out all culinary professionals are trained to not waste food. “We live and die by food costs in our kitchens and that is a function of waste. If you price out your menu and hit your numbers, then you’re not wasting anything.” But, he argues, there is still a lot more our chefs can do to help. Results start with awareness. All chefs can use their knowledge and their connections with customers to educate and be a catalyst for change.
Colicchio m o T f e h C y it Celebr
All chefs can use their knowledge and their connections with customers to educate and be a catalyst for change.
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Be a catalyst COVER S T O RY
We applaud your efforts as founder the Food Policy Action Education Fund (FPA-EF). Why is reducing food waste so important to you? Forty percent of food being wasted is enough of a reason to be alarmed. But it’s greater than just food waste as we are wasting fuel, human energy and water. Meanwhile 42 million Americans are struggling to put food on the table.
Policymakers say we need more land to feed future populations. I would suggest we don’t. We need to use our resources more efficiently and more effectively. Too much perfectly edible produce is going to waste. Like most things, we need to bring these issues to the forefront so people understand them. After that they’re ready to make changes or to be a part of providing solutions to the problem.
What do you hope to achieve with your voice?
We have to highlight the problem, reduce confusion about sell-by dates and rejected produce, and offer ways to be more careful in the home. I saw a great documentary, Just Eat It, that illustrated how Americans throw away 25 percent of their food at home. It had this woman walking out of the grocery store with four bags filled with food. She drops one and just keeps walking. That describes what is happening in the average home in America - we buy food with intentions of using it, but don’t. What attracted you to Compass Group and our groundbreaking Stop Food Waste Day campaign? A company as large as Compass Group can really move the needle. There is so much food you
are producing and with the reach you have on a global level, this is how you make big differences. Everyone can make an individual difference, and that’s important, but when large companies try to find solutions to this problem it’s really helpful. If you could reach all culinary professionals, what would your message to be to them? There is something that I would like to see chefs do. Because food professionals have so much reach, they can educate the public about waste. Sometimes culinary professionals don’t use the same practices in their professional kitchen as they do at home. We can all be a little more careful at home. Any advice for the home cook? Ideally shop more frequently and buy less, but that’s difficult to do because people are busy. What I like to do is once a week, really go through your refrigerator and take stock of what’s in there. Take all the produce, since that’s what spoils first, pull it out and make a soup. I call it Fridge Friday.
for change CHEF TOM COLICCHIO SPEAKING ABOUT FOOD WASTE AT COMPASS GROUP’S CULINARY & MARKETING SUMMIT
16 ENVISION 2020 | SPRING 2017
Another tip is to use the freezer more. When you have an extra head of broccoli cut it up, blanch it and freeze it for another time. For years it was always fresh, fresh, fresh - but frozen is fine. Freezing your own produce is a great way to get ahead of waste. You can do that with pretty much any vegetable.
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Let’s s av e the food # S t o p F o o d W a s t e D ay
A P R I L 2 8 TH
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CASE STUDY
ACTION
ACTION
RESULTS
RESULTS
Ask Pfizer colleagues to bring in their own reusable mug or cup.
PFIZER SET A GOAL IN 2016 TO REDUCE WASTE BY 3% PATH TO REDUCTION: CARBON FOODPRINT CASE STUDY In less than five years, the Pfizer Groton location in Connecticut built an active culture of sustainability from the ground up. What started as a client request to reduce waste year-over-year flourished into the elimination of tons of solid waste every year since 2012. Pfizer’s formula for sustainability success includes an engaged client, supportive guests and the collaboration of multiple Compass sectors that run the foodservice, office coffee and soft service operations. Eurest General Manager, Brian Unwin, takes lead on coordinating efforts with the 6-building campus.
Almost half a million coffee and water cups saved.
Quantify net effects of sustainability site services. 4+ tons reduction in solid waste disposal, net cost savings of $25,000.
ACTION
Collect and ship coffee Flavia packets to recycling center.
RESULTS
370,000 packets – about 500 a month – melted into something new.
“If you have the right people doing the right task at the right time, it’s easy to make a big impact. Having Compass as a multi-service provider at Pfizer allows us to organize all the department leads and makes it such an easy process.” Compass’ proprietary waste auditing system, Carbon Foodprint, was an integral step. This web-based tool creates a single dashboard for administrators to track water, carbon usage and waste across the nearly 150-acre campus and across categories – from cardboard and coffee cups to beef consumption and overproduction. Once the baseline numbers were established, the team designed a strategic plan to minimize excess and monitor progress. The results translate into a win for the client, the operator and the community.
18 ENVISION 2020 | SPRING 2017
EUREST GENERAL MANAGER, BRIAN UNWIN, SITS AT A TABLE MADE FROM RECYCLING SINGLE-SERVE COFFEE PACKETS ON THE PFIZER GROTON CAMPUS
2014 2015 2016 2017 ACTION
Partner with Millaras Piggery to donate food scraps.
RESULTS
Farmers pick up 4,000 pounds of “feed” a month.
ACTION
Install new energy efficient equipment.
RESULTS
Reduce overall refrigeration by 25% while increasing same store sales.
ACTION
Install LED signage, chalk boards and weekly eBlasts to advertise chef’s tables and events.
RESULTS
Eliminate printed materials.
CENTERS FOR EXCELLENCE ACCOUNTS HIGHLIGHT EFFORTS TO COMBAT FOOD WASTE Compass Group’s 57 Centers for Excellence accounts (CFEs) are committed to stopping food waste with a combination of Business Excellence’s tools and local best practices. “Compass Group makes it easy to reduce waste,” says Ben Cadmus, Senior Executive Chef for Restaurant Associates at the World Bank in Washington, D.C. He relies on Webtrition to control food waste in the kitchen.
ACTION
Create shared calendar for customers to reserve kiosk coffee grounds.
RESULTS
Nearly 100% of grounds go home to a garden or compost pile. 20,000 pounds of total waste reduction projected in 2017.
ACTION
Plan to roll out 100% compostable trash program.
RESULTS
Estimated 30,000 pounds solid waste eliminated annually.
ACTION
Replace airscreens with Energy Star certified swing door coolers
RESULTS
Reduce load on the system and improve presentation of products
Additionally, Chartwells Higher Education CFEs Florida Atlantic University and the University of Miami employ Smart Menuing strategies to minimize food waste by using menu engineering techniques to optimize sales and margin while controlling food and labor costs.
“Webtrition recipes create consistency when it comes to ingredients and portions. Plus, production reports allow us to forecast how much to produce so we don’t make too much,” he said. Jasper White and his team with Flik at Fidelity World Trade Center in Boston use “Waste Not” every day to track and measure all excess food – from produce scraps to overproduction – every day. The team discusses waste reduction in daily pre-service meetings to keep it top of mind. “It gives our frontline associates the perspective and ownership to trim waste,” White said. SPRING 2017 | ENVISION 2020 19
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MORE NUTRITION, LESS WASTE. In March, during National Nutrition Month®, we combined our commitments to the health of our customers and our planet with “Put Your Best Fork Forward.” The balance of health-promoting nutrients and moderate calories in fruits, vegetables, nuts, seeds and whole grains makes plant-based foods a natural fit for most people. Customers enjoyed a variety of recipes that utilized the root-to-stem approach which reduces food waste by making use of the whole plant. Recipes incorporate beet greens, carrot tops, broccoli stems and other typically underutilized --but delicious-- parts of the plant.
The goal is to put more plants on our plates and fewer in landfills. To help spread the message beyond the café, food waste reduction tips that can be used at home were included with our nutrition messaging.
Plant forward
SECTOR SPOTLIGHT
Eurest
Waste not recipes MICHELLE SADLOWSKI Eurest Eastern Division Wellness Director I think wellness and sustainability go hand in hand. If you nurture the environment, the food it produces will, in turn, nurture you. I try to eat plant-based for the obvious health benefits, but also because they’re delicious and tread lighter on the planet. And putting the right portion on my plate from the start cuts down on the amount that ends up in the landfill. Eastern Division Chef Joe Falcone and I worked with our regional chefs and dietitians to create hearty plant-forward sandwich recipes that layer flavors, textures and colors while incorporating parts of the plants we tend to toss out, like stems and leaves.
“Creating veg-focused, creative sandwich recipes allows chefs to up our game at the Butcher and Baker Deli Stations and Chef Tables. It also supports our Earth Bowl concept to keep the focus on cross-utilization of vegetables including both root-to-stem and IDP programs.” -Chef Joe Falcone
Buffalo Cauliflower W rap with Asian Slaw 4 Serving s
INGREDIENTS
½ head Roasted Cauli flower 1 Tbsp. Canola Oil ¼ tsp. Salt & Pepp er 1 cup Green Cabbage ½ cup Red Cabbag e 1 Medium Carrot ½ Serrano Chili 2 each Scallion 2 tsp. Cilantro, Ch opped 1½ Tbsp. Lime Juice 2 tsp. Fish Sauce 1¼ Tbsp. Canola Oil 1 tsp. Apple Cider Vinegar ¼ cup Cheese, Feta 4 Tbsp. Franks RedH ot Buffalo Wing Sauce 4 each Tortilla, 12” Whole Wheat
METHOD
1. Cut the cauliflower head (including stem) into bit e sized pieces. Place the m into a bowl with the oil , salt, pepper. Toss to co at. Lay them onto a bakin g sheet and place into a 350F oven for 15-20 minutes or until caramelized an d somewhat tender. Set aside to cool. 2. Meanwhile, shred the cabbage and carrots. Slice the Scallion (including the white part but not the very root end) and Serrano Chili. Include the seeds of the chili if you would like to add more heat. Chop the cilantro and juice the lime.
3. Next, mix the cabb age, carrots, scallions, cilan tro, lime juice, fish sauce an d canola oil in a bowl. Mi x well. Set aside. 4. Finally, toss the roa sted cauliflower with buffa lo sauce in a large bowl. Lay the wraps on a cutting board. Divide the cauli flower, slaw and feta chee se between the four wrap s. Fold the ends of the wr ap inward and then roll the tortilla over itself to fin ish. Cut the wrap on the bia s and place onto a plate for service. Enjoy!
Chartwells K12
Broccoli Leek Soup INGREDIENTS
Broccoli heads, stalks and all Olive oil Butter Leek, split down ½ the middle Small carrot 1 1 tsp. Oregano ½ tsp. Fresh parsley 1 tsp. Sage 1 tsp. Salt & pepper
1-2 3 Tbsp. ¼ cup
½ tsp. Ginger 1-1½ qt. Chicken broth Aged sharp cheddar 1 cup cheese
METHOD
t 1. Dice carrot and leek (outer par e rins to and all). Make sure thoroughly between each layer to remove all dirt. Heat oil and butter in a pot. Stir in carrots and leeks. Add spices and mix. Cook leeks until transparent. 2. Chop broccoli to same-sized bits and the stalk a little finer so it cooks through. Add the broccoli and ginger to the pot and allow to cook for a few minutes. 3. Add the chicken broth to the pot and stir. Cover and allow it to come to a boil, then turn
down to low and let simmer for about 20-30 minutes or until the broccoli is tender, almost mushy. 4. Blend until smooth. The easiest way to blend the soup is to use a hand blender, food processor or blender. If using a blender, let it cool before blending. 5. Finally, add cheddar and simmer for another 5 minutes or until cheese is fully incorporated. 6. *Optional - Garnish with julienne of roasted leek, broccoli and carrot plus a hint of Hungarian smoked paprika
MICHAEL NOWOSIELSKI CDM/CFPP/FMP, Director of Dining Services, Chartwells K-12 Strongsville C.S. One of my favorite go-to recipes is Broccoli Leek soup. A diet in whole foods, such as fresh fruits and plant-based meals, are higher in antioxidants, vitamins and minerals leaving you feeling fuller and satisfied longer. I had always thrown away the top of the leek in favor of the white and light green parts. I thought the dark green parts weren’t edible. But boy, was I wrong! Not only are the leaves edible but, according to several studies, they have the highest concentration of the antioxidant kaempferol compared to the rest of the leek. SPRING 2017 | ENVISION 2020 23
SECTOR SPOTLIGHT
Flik Hospitality Group
No Waste Salsa INGREDIENTS
Tomato Trimmings (ends, tops, also tomato es left from deli or grill) Onion Trimmings (ends, onions left from deli and grill) Bell Peppers (seeds, ends, any unuse d parts of the peppers) JalapeĂąo
Whole Garlic Cloves Lime Juice Cilantro Ancho Powder Salt and Pepper Olive Oil
METHOD
1. Combine all ingredien
2. Roast on 400 degrees
ts except the cilantro.
for 30 minutes until scrap
s start to brown and car amelize. d cool down to 40 degre es. 4. Place in plastic cambro , add cilantro and olive oil then puree. If too thi 5. Adjust seasoning wit ck add cold water. h salt and pepper. You can add more ancho powder or jalapeno if you want more heat. 3. Remove from oven an
ANTHONY STROM With Flik Hospitality Group, Arnold & Porter Kaye Scholer Law Firm With his Trim Trax containers filled to the brim, Chef Anthony Strom created a sustainable way of using what would otherwise become waste. No Waste Salsa simply uses the ends or trimmings of ingredients such as onions, tomatoes, pepper and cilantro to make a scrumptious salsa that even the pickiest of eaters could not turn down. This sustainable solution decreases waste and allows for maximum profit from our in-house produce. The new initiative started in January and we are all looking forward to seeing the results.
24 ENVISION 2020 | SPRING 2017
Restaurant Associates TIM BUMA Director of Culinary Innovation / Supervising Chef “Everyone should become better at utilizing every component of each plant or animal utilized for food. It is important to maximize food usage in the face of a growing global population, increasing world hunger and declining resources. The massive amounts of food wasted is irresponsible on many levels. Access to food is a privilege and a luxury. It should be respected. “
Top Slaw
BeetRaw Organic Beets with Yields 8 ½ cups INGREDIENTS
, 6 cups Organic red beets d she wa s, top h wit and julienned d 1 ½ lbs Beet tops washe ves ¼ cup Tarragon lea ¼ cup Lime juice pped 2 Tbsp Red onions, cho ¼ cup Blended oil to taste Salt & pepper
METHOD
peel. tside of the beets. Do not 1. Wash and scrub the ou then set aside or mandolin julienne beets sor ces pro d foo a ng Usi 2. , tarragon, lime 8oz of beet tops with leaves ce pla er, nd ble a ng Usi with salt and 3. blend till smooth, season juice, red onions and oil and pepper. cut stems into m remaining beet tops and ssing, and 4. Remove beet leaves fro dre e lim et lespoons of be 1 inch sticks, toss with 3 tab macerate for 1 hour. ssing, season with remaining beet lime dre with beet g 5. Toss cut julienned beets vin ser ate 30 minutes before stems on top with salt & pepper, macer et be e som h and garnish wit ets be the o int sed tos ms ste wl or platter. as well. Serve on a large bo
SPRING 2017 | ENVISION 2020 25
SECTOR SPOTLIGHT
Chartwells Higher Education
MATHEW BELZANO Director of Culinary, University of Arkansas The thought of implementing a zero waste recipe on a campus as big as the University of Arkansas, where we feed thousands of students daily, can be a daunting task. But I have made it my mission to introduce 100-percent utilization recipes where we can. A rooftop garden during the warmer months of the year gives us the ability to use fresh herbs, tomatoes and jalapenos for smaller catering events and dining hall salad bars. On a larger scale, we are proud to be one of the first schools to implement a Freight Farm system which allows us to grow 2400 heads of lettuce every four months in a semi-truck container. That’s the equivalency of two acres of produce. One popular recipe we created from our rooftop garden produce is the Chimichurri used to season meats and salads.
Chimichurri Recipe INGREDIENTS
6 cloves 2 cups ¼ cup 1 Tbsp. 1 tsp. 1 cup ¼ cup
Garlic, chopped Packed fresh flat-leaf parsley, rough chopped Fresh oregano leaves, rough chopped Kosher salt, heaping Crushed red pepper flakes Red wine vinegar Water
26 ENVISION 2020 | SPRING 2017
METHOD
1. Mix all ingredients into a container and refrigerate for at least an hour before use.
Root Vegetable Peeling
Yields 12 (1.5 oz portion) INGREDIENTS
12 oz. Baker Potatoes,F resh ½ oz. Seasoning, Cajun Bayou 1 Tbsp. Parsley, Fresh, Chopped, Fine ½ tsp. Salt, Kosher ½ tsp. Pepper, Black, Cracked 3 oz. Parsnips, Fresh 3 oz. Potatoes, Red Bliss, Fresh
Chips
METHOD
1. Use washed & dried Wa
2. Fry until crispy.
ste Not / Trim Trax peelings.
3. Season with desired spi ce, kosher salt, and cracke d black pepper. Toss with herbs. 4. Notes: it is easy to incorp orate various types of potat o peelings, carrots, turnips, parsnips – any complexity. Can swap Cajun root vegetable will add color and for other spice and bake if desired.
ANDREW GREENE Webtrition Specialist – Menus I’ve experimented with fried or baked potato peelings, seasoned simply with spicy or subtle flavors and kosher salt. The feedback has been astounding, and the best part is they were waste – saved. To date, this recipe has been added to our salad bars, grills, and delis, as well as a snack at pre-meal to change the narrative of waste and improve our approach to reducing it. SPRING 2017 | ENVISION 2020 27
Track your food waste online through the Compass Owner’s Management Suite F O R I N F O R M AT I O N O N A L L O F O U R S U S TA I N A B I L I T Y I N I T I AT I V E S
visit http://www.compass-usa.com/what-we-do/
FORMALLY TRIM TRAX