Adopting a plant-forward diet, where plant-based products are the principal ingredients, is one of the simplest steps an individual can take to lower their personal carbon footprint. Consumer demand for plant-based meals is on the rise and we continue to expand our offer of healthy, plant-based menu items. We are also engaging, educating and exciting consumers to make positive choices, as well as nudging behavioural change through choice design techniques.
Our strategy is guided globally but implemented according to local consumer preferences and value chain approaches.
In Australia, we launched the Shift Academy, a training programme aimed at educating our chefs on why plant-forward menus are important, and at the same time empowering them to innovate and create their own dishes with skills like agro-diverse sourcing to menu presentation.
The academy delivers cross-sector training through face to face and virtual workshops and has encouraged engagement through plant-forward campaigns and meal design competitions. So far, we have trained over 50 chefs though workshops spanning three states, building our front-line capability towards plant-forward. There are plans to scale the programme throughout 2023 to the rest of the Asia-Pacific region.
As part of the National Protein plan to increase protein self-sufficiency in the Netherlands, Compass Group Netherlands signed the Bean Deal (National Green Deal Protein-rich Crops) along with 55 other Dutch organisations.
The coalition aims to promote the production, processing, and consumption of Dutch protein-rich crops to make cultivation financially viable and promote the sustainability of agriculture in the Netherlands.
The focus on leguminous crops encourages the benefits of ideal crop-rotation cultivation, low water consumption crops and carbon intensive agriculture.
Compass Group Norway launched a ‘Burgers and Sustainability Day’ in 2022. It’s aimed at introducing more plant-based menus to clients and consumers as we look to reduce the climate footprint in our canteens.
On the day itself, we served 17,000+ plant-based burgers, resulting in a 47-tonne CO2 reduction compared to serving traditional meat-based burgers.
A chef-led commitment from our Chartwells K12 team in Rhode Island, which serves 23 school districts in the state, has encouraged kids to choose new and exciting plant-based foods. A committed team of chefs, cooks, and food service colleagues participated in multi-day training and culinary events to create recipes that emphasise plants and employ seasonal and local ingredients.