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Reducing Food Waste

With a third of all food produced globally wasted every year, we are clear about the collective role we must play in helping to drive permanent change across our industry. We’re making good use of technology to understand our food waste footprint and are working in partnership to halve it by 2030.

We recognise that food waste is not only a moral issue, but a key contributor to climate change too. Wasting food is a waste of the energy to grow, harvest, process and cook and food waste in landfill can cause methane emissions, a potent greenhouse gas. Working in partnership with our clients our food waste strategy has three priorities:

Our strategy

We aim to halve food waste across the Group by 2030. Delivering on our sustainability strategy starts by understanding why food is being wasted. Each year, measurement technology is introduced in new units as we continue the global roll out of our strategy helping our kitchen teams measure, monitor and reduce food waste.

We use different systems in different markets, all of which are driving down food waste and improving our oversight. 

Stop Food Waste Day

Food waste is central to some of the key challenges facing the world today, including hunger and poverty, climate change, health and wellbeing and the sustainability of agriculture and oceans.

As a global leader in foodservice, Compass Group USA introduced Stop Food Waste Day in 2017 before going global in 2018. Our commitment to tackling food waste is aligned to the United Nation’s Sustainable Development goal #12.5 as we work to halve food waste by 2030. Our commitment stretches from working with suppliers, implementing sustainable practices in our operations and raising the public profile of the issue.

Visit the Stop Food Waste Day website here


Raising public awareness with a digital food waste cookbook

To further raise public awareness of the global food waste issue, we published a digital food waste cookbook for home cooks, featuring recipes from 45 Compass Group chefs across 30 countries which give a second life to ingredients that most commonly go to waste in home kitchens, including stale bread, bruised fruit & vegetables, and discarded peels.

Fighting food waste around the world

At Compass Group, we're passionate about fighting food waste around the world. Here's some of our highlights throughout 2021:
  1. France: Introduced a waste management programme – “Mission Stop au gaspi” – in partnership with the foundation Good Planet
  2. Australia: Partnered with food waste non-profit, OzHarvest, on their USE IT UP campaign, encouraging people to eat the food in the fridge, before it perishes and ends up in landfill
  3. Sweden: Launched a competition on Instagram, asking people to post great ideas on how to fight food waste. We also created an app called “Great Taste No Waste”, giving our consumers the chance to buy leftover-meals for half the price.
  4. Germany: Working with Querfeld, an organisation that connects farmers and kitchens so that wonky fruit and vegetables get used instead of thrown away. Last year, we saved 850 tonnes of food from going to waste by purchasing this “not flawless” produce.


In nine countries in Europe, our businesses are using Too Good to Go - a mobile app that allows participating sites to offer unsold food to local consumers. The service is used across some of our corporate cafeterias, central kitchens, clinics, hospitals and elderly homes to offer surplus food at a reduced price to consumers, to avoid the social, economic and environmental consequences of food waste. In Belgium and Switzerland we received the Waste Warrior brand. We know we can do so much more together and plan to strengthen this collaboration in the coming years.

In 2021…

  • We saved more than 33,300 meals across 9 countries
  • Avoiding 83.3 tonnes of CO2e


In the USA, we joined the US Food Loss and Waste Champions to help us meet our goal to halve food waste by 2030. We expanded our proprietary, cloud-based waste tracking programme, Waste Not™ 2.0 to all Compass sectors in the USA, helping make it easier for our chefs to track and reduce waste. Our people use tablets to report why products are wasted, how much is going to waste and the destination of that waste. The real time data is helping us to identify opportunities to prevent and reduce waste. The programme has driven behaviour change in more than 3,000 Compass chefs and colleagues and, from 2019 to 2020, sites using it have reduced food waste by 12%. One client, Snap Inc. more than halved its food waste in a year.

“I always knew we should and could be tracking waste but was overwhelmed at how to do it. This programme made it so easy!” 

Snap Inc.’s General Manager John Leone.