CO M P A S S G RO U P U S A
ROADMAP
At Compass Group USA, our journey of doing what’s right for people and the planet has spanned almost two decades. We have aligned with NGOs and industry experts to set groundbreaking commitments around carbon, animal welfare, and food waste. We are honored to have received recognition for our efforts. We pride ourselves on being transparent and reporting on our progress annually in our Corporate Social Responsibility Report, quarterly scorecards, and reporting into Carbon Disclosure Project, CDP.
We believe that food is a powerful medium that elevates culture, nourishes us, and brings us together. However, in its current state, the food system is a leading cause of climate change. While we look to the future, we are committed to leveraging our scale, passion, and expertise to shift that system to be more socially and environmentally responsible. Our philosophy is foundationally built around the belief that through better sourcing practices, championing farmworker rights, combatting food waste, and promoting supplier diversity, we can lower our carbon impact, strengthen our communities, and create a healthier planet. Doing the right thing is embedded in our company culture. It isn’t just who we are. It’s in everything we do. The radical change that is needed cannot be made without the support of others. We will work collaboratively with our partners and suppliers to create a more significant impact. Collective innovation, proprietary tools, strategic partnerships, and a dedicated vision will usher us into a more sustainable future.
Sustainability OUR
JOURNEY
2007
Commits to purchasing 100% Certified Humane cage free shell eggs Commits to using oils and other products free from artificial trans-fat Commits to reduce sodium by 10% by 2010
2009 Implements the ‘Be a Flexitarian’ campaign
2010 Creates Carbon Foodprint
2013
Signs agreement with Coalition of Immokalee Workers
Joins Menus of Change
2011 Receives Goldie Award for Best Healthy Menu Concept for Whole + Sum
2015 Starts the Imperfectly Delicious Produce program
2005 Forms partnership with Monterey Bay Aquarium’s Seafood Watch Program
1995 Flik & Bon Appetit Management Company commit to zero trans-fat frying oil
2020 Develops Waste Not 2.0 Partners with Google Food and Arizona State University to launch RePlant Your Menus Culinary Training
Receives the Sustainability, Environmental, Achievement and Leadership (SEAL) Award for Carbon Foodprint
2021
Joins the U.S. Food Loss & Waste Champions 2030 Group
Transitions 100% of our
Commits to reducing food waste by 50% by 2030
liquid eggs to Certified
2019
Humane cage free Partners with FoodTank for Stop Food Waste Day Virtual Event Joins the Single Use
2018 Restaurant Associates and Bon Appetit Management Company commit to ban plastic straws Implements Chef Appreciation Week
2017 First annual Stop Food Waste Day Transitions ground turkey to No Antibiotics Ever Develops Waste Not
2016 Receives the Good Egg Award in honor of our cage-free egg commitment
Materials Decelerator Group Implements Regenerative Agriculture program Creates the Supplier Diversity Accelerator Announced Science Based Targets and Net Zero Goal
THE UNITED NATIONS
SUSTAINABLE DEVELOPMENT GOALS Our sustainability strategy contributes to the United Nations’ Sustainable Development Goals (SDG). The UN has identified 17 key challenges facing the world today and these include enormous issues like tackling climate change and poverty across the globe. Each SDG proposes targets for 2030 to achieve a better and more sustainable future for all. To have any hope of achieving them, countries, businesses, NGOs and other stakeholders must all work together. We contribute to nine of the SDGs where we can have the greatest impact.
economy
society
BIOSPHERE
S U S T A I N A B I L I T Y R OA D M A P
OUR STRATEGIES ARE ROOTED IN reducing OUR
carbon impact CO M P A S S G RO U P U S A
C A R B ON R ED UC TI ON Our food choices can greatly impact our planet with one third of global emissions coming from the food system. At Compass Group, we are targeting key areas where we can create a significant impact on the environment, while also benefitting our clients and guests. Compass Group PLC is committed to reaching net-zero greenhouse gas (GHG) emissions across its global operations and value chain by 2050 and be carbon neutral on scope 1 and 2 GHG emissions by 2030. Our goals align with the science-based target criteria outlined by the Paris Climate Agreement, which seeks to prevent global warming by past 1.5 Celsius. We will work to achieve these targets through a variety of ways such as, redesigning our menus, promoting a plant-forward way of eating, combatting food waste, and electrifying our fleet. In order to meet these commitments, it is also imperative that we engage with our supplier partners on this journey. There is no company better situated than Compass Group to make a difference. Our reach means that when we work with colleagues, clients, consumers and suppliers, together we can make tangible steps to create a sustainable future for all.
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S U S T A I N A B I L I T Y R OA D M A P
WE ALWAYS
prioritize INGREDIENTS FROM local & diverse ARTISANS CO M P A S S G RO U P U S A
S USTA I N A B LE S O UR C I N G We are committed to serving food that will not only nourish our guests but will create change for a healthier planet. Compass Group is proud to be a company that takes the lead on responsible sourcing practices. We were the first foodservice company to commit to purchasing sustainably caught tuna and cage-free eggs and other companies quickly followed our lead. We always prioritize our ingredients from local (less than a day’s drive) sources as a first choice, to support small and mid-sized American family farms. We also align our client’s goals around hyper-local with both hydroponic and in-ground gardens. Our goal is to ensure that a minimum of 25% of our purchases are from local sources by 2025. Fair Trade and other eco certified coffee is readily available in our supply chain. We serve wild caught and aquaculture seafood that aligns with the Monterey Bay Aquarium’s Seafood Watch Program. Compass Group has taken a leadership role within the foodservice industry regarding farm animal welfare and we have a robust Animal Welfare Policy.
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SUPP ORT R EGE NE RATIVE FAR MIN G P R A CTIC ES There is a growing awareness around the need to do better when it comes to food production and its effect on the health of the planet. At Compass Group, we believe that fighting climate change is as easy as making delicious food. Regenerative agriculture is a collection of farming and grazing practices that reverse climate change by rebuilding soil and drawing down carbon. Starting in 2020, we began integrating ingredients into our menus that are grown or raised using regenerative farming practices. This is our first step on this journey, and the program will continue to evolve.
SO URCE P LA N T-BAS ED MEAT A LTER NATIV ES Compass Group has recognized the plant-forward way of eating for over a decade. We are a founding member of Menus of Change, a groundbreaking initiative launched in 2012 by The Culinary Institute of America and Harvard T.H. Chan School of Public Health. Menus of Change works to realize a long-term, practical vision integrating optimal nutrition, environmental stewardship, and social responsibility concerns within the foodservice industry and the culinary profession. Our guests, no matter how they choose to shape their diets, whether it’s vegan, vegetarian, or other, always have plenty of options. Compass Group hopes to mitigate the impact carbon-intensive animal products have on waistlines and the environment by increasing the amount of plant-based proteins we purchase. We also look to partner with cutting-edge companies that are bringing new and exciting products to market that creates delicious alternative proteins from plants that are good for the planet and have great ingredients.
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SUPPORT SMALL A ND DI VERS E SUPPLI ERS
SUPPORT THE EFFORTS OF FARMERS AND LABORERS
Supporting the communities where
Our goal is to empower farmworkers and ensure they get a fair
we do business is one of our core values. We are working with local and diverse suppliers, small businesses, and farmers across the country to grow our impact and our supply chain diversity. We have created the Diverse Supplier
Accelerator
to
continue
advancing our pipeline of new, local, and diverse offerings. In addition, we are piloting new programs to support Black, Indigenous, and People of Color (BIPOC) farmers. Growing and enhancing our supply chain is always top of mind.
wage. We were the first foodservice company to partner with the Coalition of Immokalee Workers (CIW), a worker-based human rights organization internationally recognized for its achievements in social responsibility, human trafficking, and gender-based violence at work. Our partnership includes a premium per pound for all tomatoes purchased from Florida. The agreed-upon ‘Code of Conduct’ is designed to improve working conditions and allow harvesters to advance beyond the field. We have expanded the program to include other produce and beyond Florida to support farmworkers’ rights.
DEC RE AS E DEF ORE S TATION We know that sourcing specific foods, such as beef, soy, or palm oil can lead to deforestation and desertification. Therefore, we are committed to preventing this and actively seek to reduce our sourcing of products from the Amazon biome region. Our goal is for the palm oil used to prepare food in our kitchens to be 100% certified sustainable from physical sources by 2022. We are active members of the Roundtable on Sustainable Palm Oil (RSPO) and the Round Table for Responsible Soy (RTRS).
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S U S T A I N A B I L I T Y R OA D M A P
WE ARE LEADING THE AGAINST
food waste CO M P A S S G RO U P U S A
R ED UC E F OOD WA STE Compass Group has been at the forefront of food waste reduction since 2015. We are members of the United States Food Loss and Waste 2030 Champions and are supporters of the U.S. Food Loss and Waste Action Plan. Our strategy focuses on prevention, reducing waste at the source, and recovery to divert surplus food. Our goal is to reduce food waste by 50% by 2030.
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W ASTE N OT 2 .0 Our web-based tracking tool, Waste Not, provides a detailed level of awareness for sites to be more efficient in their production, prevent overproduction, and reduce unused inventory to divert food waste from landfills. To further our waste reduction, we created Waste Not 2.0, our new and improved, program designed to change behavior with real-time tracking and dashboard reporting. Waste Not 2.0 is built by chefs for chefs and helps kitchen team members identify waste-related opportunities that go beyond standard trim, bones, core, and peel waste. The digital platform is user-friendly, giving managers intuitive tools to analyze data, identify problems and find long-lasting solutions.
STOP FOOD W AS TE DAY In 2016, Compass Group created Stop Food Waste Day, a global day of action to drive awareness. Stop Food Waste Day (SFWD) is celebrated in over 100 countries with over 100 million participants. In the United States, over 20 cities have proclaimed Stop Food Waste Day a day of action. In partnership with Food Tank, we hosted an impactful virtual Stop Food Waste Day event in 2021, which was viewed by over twenty six thousand people. This impactful event featured many exciting sustainability experts such as Ron Finley, Dana Gunders and Celebrity Chef Sam Kass. 16
ZERO WASTE CAFÉS We assist our clients with solutions to successfully create zero-waste cafes through our various tools and initiatives like waste audits. We partner with Eatable, a leading food waste reduction organization, to conduct thorough waste audits. We pride ourselves on reducing food waste at the source. Still, when there is food that can be donated rather than wasted, we look to food recovery. We work closely with Eatable, ReFed, Save the Food, Food Recovery Network, Feeding America, Food Rescue U.S., City Harvest, Copia, Urban Gleaners, and others, to help our accounts navigate the process to safely recover prepared food and donate fresh, nutritious meals to neighboring organizations.
IMPERFECTLY DELICIOUS PRODUCE Imperfectly Delicious Produce (IDP) is a program we created that rescues fruit and vegetables that are safe to eat, but for cosmetic reasons, don’t make it to market and often get sent to landfill. IDP identifies opportunities to utilize “ugly” produce in dishes where their appearance is not required to create a delicious meal. .
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S U S T A I N A B I L I T Y R OA D M A P
WE STRIVE TO
create A circular economy CO M P A S S G RO U P U S A
R ED UC E SI N G LE US E PLA STI C S Compass Group is committed to doing our part to reduce single-use plastics across the business and was the first foodservice company to eliminate plastic straws. We provide alternative packaging solutions and marketing materials that help educate guests to make the right decisions. We also encourage our clients to prioritize reusables whenever possible and help them find products that best fit their needs. To-go items are often necessary; therefore, we partner with the industry’s most recognized manufacturers to deliver a comprehensive disposables portfolio that includes earth-friendly, sustainable items. In addition, our leadership is constantly evaluating the supply chain and looking for new and better solutions to eliminate single-use plastics. Compass Group is also working to help the industry choose better food packaging. We are a proud member of the Single Use Material Decelerator (SUM’D), a collaboration of leading foodservice companies, environmental NGO’s and technical experts who have created an online scorecard that measures commonly used food ware and food packaging materials and scores them based on key sustainability attributes.
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OUR PA R TN ER S To create disproportionate change, we collaborate with key industry bodies, NGOs, government and other global organizations to address the food-related effects on society and the environment. At our core, we are a food company and understand that we are only made stronger through strategic partnerships with leaders in other industries.
Reach your carbon goals
SAVE T HE WO R LD A P R I L 2 7 TH, 2 0 2 2 # S T O P F O O D WA S T E D AY
S T O P F O O D W A S T E D AY. C O M
S U S T A I N A B I L I T Y R OA D M A P