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Nutrition, Health & Wellbeing

We want to make it easier for consumers to make choices that are better for both people and planet. This means nudging positive choices with our plant-forward menus, whilst optimising nutrition, sustainability and affordability of tasty foods.

As we work towards a sustainable future for all, we are doubling down on our Nutrition, Health and Wellbeing strategic commitments: our teams of nutritionists and registered dieticians work alongside our chefs to develop and reformulate recipes and add more healthy items to our menus. 

At the same time, we are working with our clients to help consumers make informed and healthier choices. We do this through a number of evidenced behavioural mechanisms, including choice design techniques to canteen layouts, menu labelling and communications campaigns.

87%

com_sustainability_report_2021_icons16 Sites offering at least
one healthy meal choice

Read more about our plant-forward meals here.

Promoting healthier lifestyles

With lockdown restrictions continuing to impact many around the world in 2021, we channelled our creativity by inspiring exercise and wellbeing practices for both our people and consumers at home. Alongside our global virtual wellbeing hub, many Compass locations launched local initiatives. These ranged from the Healthy Generation schools’ partnerships in Sweden to the Wellbeing Project in Spain. In the UK, Restaurant Associates delivered Ways to Be Well including WellnessLABs for our people, enabling them to have 1:1 clinics with a Registered Nutritionist.

As our colleagues and communities around the world faced the ongoing challenging circumstances of COVID-19, mental health remained an important focus. Local teams found new ways of digitally connecting teammates, such as the Viva Bem platform in Brazil, Care to Connect in UAE and Share in Portugal. In Canada, we introduced “Happy Bonuses” for all hourly employees and frontline teams to do something that makes them happy – whatever that might be. 

Launching the Asia Pacific Culinary Council

In 2021, we launched the Asia Pacific Culinary Council, our platform for driving positive change through our community of culinary leaders and industry partners.  The aim is to drive sustainable innovation in our own kitchens and to inspire wider action in our supply chains and beyond.

The Council has 22 representatives from the APAC region and leverages culinary expertise and shares knowledge across the region to make our meals even healthier and more plant-forward, while avoiding food waste and carbon, and promoting diversity. 

The Council convenes chefs and culinary leaders, alongside regional leads from Diversity & Inclusion, operations, nutrition, health, safety and sustainability and is sponsored by our regional leaders. Using the platform, we have invited industry leaders such as Paul Newnham, Director of SDG2 Advocacy Hub and United Nations Chair for Public Engagement Taskforce, for discussions on the UN Food Systems Summit and campaigns on sustainable food systems.

In 2021 the council has worked closely with the EAT Foundation on developing healthier and more sustainable menu guidelines inspired by the EAT Planetary Health diet. These resources will give Compass team members science-based guidelines to create dishes that are better for individual health and also reduce our impact on the planet.

Compass colleagues from around the world also shared their tried and tested innovations, including alternatives to single-use plastic gloves and cling wrap (Singapore), immuno-boosting menus (India), interactive sessions to showcase plant-forward techniques to intern chefs (Singapore) and hydroponic systems to produce salad (Kazakhstan).

With monthly meetings and project breakout groups, an annual summit, and the future chef exchange programme – the Asia Pacific Culinary Council is a beacon for what collaborative action can achieve for nutrition, health and wellbeing. 

INSPIRING PEOPLE TO EAT AND LIVE WELL

For clients like Bank of America, inspiring employees to eat and live well through COVID-19 ‘lockdowns’ has been important. With so many employees around the world still working from home through 2021, our Virtual Inspired Kitchen included live demonstrations of chefs cooking healthy meals. In the UK, employees had the opportunity to connect with our registered dietitian through a holistic health and wellbeing programme called Ways To Be Well.

As more Bank of America’s colleagues returned to offices in summer 2021, we launched the Get Active! challenge, featuring delicious, balanced breakfasts and lunches selected by a Registered Dietician and containing fewer calories and less saturated fat, sugar and sodium.

In the USA alone, we served 2,521 of these special healthy meals in just four weeks, helping Bank of America’s colleagues achieve or maintain a healthy weight by:

  • avoiding 1.6 million calories
  • getting 11 kilogrammes of additional fibre into their diets.

THE UK: HEALTHIER MENUS, FROM SCHOOLS TO BARRACKS

In the last year, our UK & Ireland education business has delivered thousands of School Meal Standards menus that have exceeded Public Health England and Responsibility Deal targets on sugar, salt and calorie content. In fact, since 2016 it has reduced sugar in its menus by 21% in primary schools and 41% in secondary schools. These are just two indicators that evidence how its approach to healthier diets in schools is getting the thumbs up from children, teachers and authorities alike. The strategy is based on:

  1. Scientifically-based recipe engineering by a dedicated team of more than 20 nutritionists, medical dieticians and technical/compliance specialists;
  2. Menu labelling, QR codes and information in canteens, Nutritionist Choice app-based communications to parents and Super Yummy Kitchen virtual tips during home-schooling periods, as well as guidelines for schools such as the Medical Diet Policy;
  3. Engaging with teachers and families through Nudge-Nudge, F.U.E.L healthy eating initiatives and Lunch & Learns.

For our business clients, Fresh by Eurest initiatives have delivered a 21% uplift in fruit and veg uptake and a 10% uplift in salads. This is thanks to health-themed food concepts like Buddha Bowls and Topped Salad bars, the Plantilicious range that now includes a minimum of three out the recommended five a day fruit and veg portions and the Good Stuff brand used to signpost consumers to the most nutritious dishes. Eurest’s unwavering commitment to health and nutrition was recognised in two industry awards during the year: the Food and Drink Federation Award for Diet and Health and the Health and Nutrition Award at the CATEYs.

For our defence, government and offshore clients, ESS has developed a new range of dishes under 500 kilocalories, many of which are plant-based. It even offers ‘ask the nutritionist’ stands with virtual nutrition briefings for the military during the pandemic.

Food Safety Policy Statement

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