We fight food waste every day
Stop Food Waste Day (SFWD) is Compass Group’s official worldwide campaign to fight food waste. On the last Wednesday in April, we mark the day with national information campaigns and local initiatives.
But one day is not enough. Which is why we strive to minimise food waste every day. Not only in our own kitchens, but also by informing and positively influencing the many guests we serve daily – so that we can make a difference together. Through our “Leftover Lovers” initiative, we tackle food waste in our staff restaurants by letting our guests empty the leftovers from our buffet at a reasonable price daily.
Monitoring guests’ plate waste
In 2019, we started measuring the volume of our guests’ plate waste in our restaurants. This has helped us to spread awareness about food waste among our guests – as well as provided us with essential information about what exactly gets thrown away.
First Stop Food Waste Day in Denmark
The first time we marked Stop Food Waste Day in Denmark was on 26 April 2018. The date marks a global event that shines a light on food waste every year – what it is and how to combat it. By participating in Stop Food Waste Day, we at Compass Group Denmark have helped put food waste on the agenda of politicians, decision-makers, companies and not least the many thousands of people who eat in our canteens and staff restaurants across the country every single day.
Campaign: use everything!
National campaign focusing on encouraging our guests to remember to use every part of the food item – and backed by great tips from our chefs on how to do it.
Menu planning tool and “Empty the Buffet” introduced in our restaurants
The best way to minimise food waste is to sell leftover food at reduced prices. That’s why we introduced the “Leftover Lovers” concept in 2015, where our guests can empty the buffet after lunch. In fact, we take food waste so seriously, that one of our own chefs developed a planning system to optimise our processes and minimise our food waste. Being able to plan our menus also enables us to plan our purchasing and production.
Preparing food as needed and serving individual portions, incl. front cooking, is introduced in our restaurants
Every day, we endeavour to nudge our guests to choose healthier options – both for their benefit and for our planet. This also encourages our guests to pile less food on their plate and rather go back for a second helping than throw food away.
Monitoring kitchen waste
Recording food waste in our kitchens (expired food waste, buffet waste and production waste). Our focus on food waste has enabled us to cut waste in our kitchens by 6–8% annually for the last three years.