Since launching in May of 2014, Compass Group’s Imperfectly Delicious Produce (IDP) program continues to expand across the nation. Compass’ IDP program fights food and water waste by “rescuing” or purchasing imperfect fruits and vegetables from growers and distributors—produce that might have languished in fields or been sent to composting or a landfill simply for not meeting an artificial standard of attractiveness.
Seven Compass Group sectors already participate in the program across sixteen states, with another five states in the onboarding phase. IDP can be found in hospitals, corporate cafes, universities, senior living communities, and restaurants, and the benefits are universal to our partners, our business, and our customers. Whether IDP is used to support water conservation in California or as a means to connect with and support local farmers, our chefs love it. Five chefs tell us why.
Juan Acosta – Morrison Community Living Executive Chef, Motion Picture & Television Fund
Chef Juan Acosta is in Woodland Hills, California and has experienced the drought conditions seen across the state first-hand. After seeing the impact IDP can have on water conservation, Chef Acosta realized how simple it is “for us to save water and help local farmers at the same time.” Residents at the Motion Picture & Television Fund enjoy cauliflower, broccoli fines, green bell peppers, spinach, baby kale, and potatoes from the program, and take extra delight in Chef Acosta’s cream of mushroom soup made with IDP mushroom pins.
Marco Alvarado – Bon Appétit Management Company Executive Chef, University of the Pacific
“I drive past fields full of unpicked produce every day on the way to work at University of the Pacific in Stockton and it just kills me to see it,” says Bon Appétit Management Company Executive Chef Marco Alvarado, who’s made zucchini bread, roasted fingerling potatoes, and spinach quiche with items. “I am so pleased to be able to put money back in farmers’ pockets and fight food waste at the same time with Imperfectly Delicious Produce.”
Josh Tway – Eurest District Executive Chef, Blue Cross Blue Shield Minnesota
For Chef Josh Tway in Egan, Minnesota, participating in the IDP program was a “no brainer.” “We’re a larger company that can make a major impact, and we wanted to be a part of that.” Chef Tway’s account was one of the pilot accounts in the region, cooking with spinach, broccoli, and cauliflower.
Denis Manneville – Morrison Healthcare Regional Executive Chef, Inova Fairfax Hospital
“We were able to cut the cost of goods and offer excellent, fresh produce to our residents, patients, and customers.” Chef Denis Manneville at the Inova hospital system in Fairfax, Virginia, just south of Washington DC, is using broccoli florets, cauliflower, spinach, and salad mix all from IDP for a variety of soups, sides, and salads.
Tamara Mullin – Eurest Chef Manager, Catamaran
Gold bar yellow squash, zucchini, cucumbers, and cabbage are just some of the produce Chef Tamara Mullin has access to in Schaumburg, Illinois, just north of Chicago. Chef Mullin had the opportunity to visit the Windy City Harvest Rodeo Farm to see the impact IDP can have on farmers. “It’s a win for everybody, it helps the local farmer, the environment, and us. Visiting the farm gave us a greater connection to the food we serve every day.”