Compass Group Reinforces Commitment to Reduce Food Waste on 8th Annual Stop Food Waste Day
24 Abril 2024 - 11:25AM
Business Wire
Events and Activities Across the Country
Inspire Action and Celebrate Food Waste Warriors Making A
Difference
From partnering with FoodTank to host the inaugural Waste
Warrior awards in New York City to Teaching Kitchens and chef
stations featuring no-waste recipes at schools, corporate cafes and
other venues across the country, Compass Group, the world’s largest
foodservice and support services company, is celebrating the eighth
annual Stop Food Waste Day by raising awareness of the issue and
inspiring action.
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“Stop Food Waste Day celebrates our commitment to reducing food
waste across our operations and empowering not only our own teams,
but entire communities to join us in this mission,” said Amy
Keister, Global Director of Sustainability, Compass Group. “Through
Stop Food Waste Day events and activities, we are not only
partnering with Food Tank to present the inaugural Food Waste
Warrior awards in New York City, but inspiring and educating
individuals to adopt small changes in their food purchasing and
prep habits that can make a big difference in reducing food waste
and protecting the environment.”
Several food waste champions will be honored for their impact
and innovation at the inaugural Food Waste Warrior Awards in New
York City at an event today held at 1 Wall Street. As part of this
Stop Food Waste Day celebration, Compass Group and Food Tank will
convene organizations including NY Common Pantry, Restaurant
Associates, LES Ecology Center, Acre, the Green Bronx Machine,
ReFed, and Wheyward Spirits.
In addition to the New York event, Stop Food Waste Day
activities and events across the country include:
- Bon Appétit Management Company is hosting "From Trash To
Treasure," a nationwide digital event at hundreds of locations
designed to inspire guests to engage in easy (but creative!)
everyday activities that prevent food waste. From a how-to about
growing vegetables from scraps to handy tips to reduce kitchen
waste — including a guide to “Incredibly Edible Stems” and
delectable recipes that utilize commonly discarded vegetable parts
— guests will learn to bring the waste-fighting principles used by
Bon Appétit every day to their home kitchens. Several locations are
also conducting “Weigh the Waste” events to increase guest
awareness about plate waste while others are showcasing their best
waste-preventing recipes. Still others are encouraging guests to
think about the dual impact of food waste and single-use
disposables by building to-go box “towers” for striking visual
impact.
- April is “Be a Waste Warrior” month in school cafeterias across
the country as part of Chartwells K12’s Discovery Kitchen
nutrition education program. Chefs and dietitians have organized
activities for students to taste recipes that feature plant-based
ingredients and use the whole plant, including a root-to-stem
Broccoli Slaw and a Nut-Free Vegetable Pesto, as well as learn tips
on reducing food waste and how they can be mindful of protecting
the environment.
- The Chartwells Higher Education team at Carnegie Mellon
University is hosting a series of week-long activities to educate
and spread awareness around Stop Food Waste Day. Hundreds of
students are expected to participate in scheduled events,
including: a campus-wide Farmers Market featuring local farms that
aims to connect students with their food sources, an opportunity
for students to create their own seed bombs, which are designed to
help spread native plants and pollinators in urban landscapes, a
food drive for the campus pantry at which students can exchange
three canned goods for a complimentary meal, and a Teaching Kitchen
where students can learn hands-on how to cook low-carbon
meals.
- The teams at Eurest are celebrating Stop Food Waste Day
in a variety of creative ways at corporations across the US.
Notably, chefs and culinary teams at TIAA are hosting a full week
of events including a Spring Farmers Market with local produce and
a chef’s table highlighting recipes with low-waste ingredients. The
on-site coffee shop is keeping old coffee grounds from going to
waste by composting them and giving the enriched soil to TIAA
employees through the innovative “Grounds for Gardens” program. At
Bank of America corporate cafés, chefs will have a friendly
competition where they will feature their own recipes highlighting
low food waste ingredients and diners will vote for their
favorites. Other Eurest locations will feature teaching kitchens,
chef competitions, shoppable recipes, and a Stop Food Waste Day
cookbook promotion.
- The Morrison Healthcare team at the Mount Sinai Health
System joined New York City Mayor Eric Adams and his Office of Food
Policy in the Plant-Powered Carbon Challenge. The Challenge aims to
reduce food-related carbon emissions by 25 percent by 2030. The
Morrison team has committed to focusing on plant-forward food
procurement to achieve this goal, which will also support continued
innovation and creation of delicious, nutritious food that support
healthy patients, caregivers, guests and a healthy planet. In
addition, Morrison Healthcare also created this Teaching Kitchen
video to inspire individuals to upcycle common pantry items such as
oats, rice, beans, canned products, and more to transform
ingredients that may have been wasted or forgotten into something
of even greater value.
- Corporate cafés throughout the northeast will feature creative
and delicious Stop Food Waste Day recipes made by Restaurant
Associates chefs. These include No Waste Smoothies, made with
over-ripe bananas and avocados; Savory Bread Pudding, featuring
yesterday’s croissants; Agua Frescas with Vegetable and Fruit
Peels; Zero-Waste Soup; and Crum Cookie Treats made with broken
cookies, donuts and other not-quite-perfect sweet pastries.
- The chefs at Wolfgang Puck Catering are using Stop Food
Waste Day this year to showcase creative, low-waste vegetable
recipes including roasted Nantes carrots with spring chimichurri,
crunchy veggie strips, and “fridge & pantry” vegetable bean
soup. Other chefs are using excess ingredients on hand to whip up
some delectable treats including “Panini Bread” Pudding with
Bourbon Caramel Sauce and “Spent Coffee” Chocolate Cupcakes.
With 40 percent of food supply wasted – going into landfills,
rotting and producing methane, a greenhouse gas potent than carbon
dioxide – Compass Group also invites everyone to join the Stop Food
Waste Day movement by visiting the website
www.stopfoodwasteday.com, where they can find tips, tools, and
recipes to help reduce food waste. The website also features an
updated Stop Food Waste Day Cookbook, a collection of delicious and
easy recipes from Compass Group’s global chefs that use ingredients
that are often wasted or overlooked.
"We believe that everyone can make a difference in the fight
against food waste and hunger," said Keister. "By joining forces
with Food Tank and other like-minded organizations, we hope to
create a ripple effect of positive change that will benefit our
planet, our communities, and our future."
About Compass Group North America
Compass Group is redefining the food and facility services
landscape with innovation and passion through the lens of what’s
next. Serving premier healthcare systems, respected educational
institutions, world-renowned cultural centers, popular sporting and
entertainment venues, and Fortune 500 organizations, Compass Group
always finds a way to deliver excellence in nearly any vertical.
Ranked No. 1 by industry peers on Fortune’s 2023 list of World’s
Most Admired Companies, Compass has also earned a spot on
Newsweek’s 2024 lists of America’s Greatest Workplaces for
Diversity and America’s Greatest Workplaces for Women and is among
the Top 50 Companies Changing the World according to Fortune. Learn
more about the Compass experience at www.compass-usa.com.
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version on businesswire.com: https://www.businesswire.com/news/home/20240424530831/en/
Lisa Claybon, Compass Group, lisa.claybon@compass-usa.com