Compass Group Adopts “Menus of Change” Principles
CHARLOTTE, NC (February 12 , 2015) – Compass Group USA is proud to announce the adoption of four new, key initiatives based on the Menus of Change Principles of Healthy, Sustainable Menus beginning immediately.
Menus of Change is a national, multi-year educational project developed by The Culinary Institute of America (CIA) and Harvard School of Public Health, Department of Nutrition that was launched in 2012. The goal of the initiative was to bring together representatives from all areas of foodservice – including everyone from chefs and nutrition and environmental scientists to farm and fisheries experts to foodservice executives and policy makers. It was this collaboration that inspired and informed the Menus of Change Principles.
Compass Group has been involved with Menus of Change since its inception and is a founding member of the Menus of Change Sustainability Leadership Business Council.
Beginning immediately, Compass Group has committed to adopting four key initiatives based on the Menus of Change Principles across its foodservice business portfolio to support the industry transformation that is necessary to ensure a sustainable future. These four new Compass initiatives, building on the existing commitments that Compass has already made towards addressing health and sustainability imperatives, include:
1) Increasing customers’ access to vegetables and fruits by focusing on globally inspired, largely plant based cooking.
2) Including recipes and concepts where meat plays more of a supporting role, reducing red meat portion sizes and offerings, and leveraging strategies from seasonal and local flavors, vegetable proteins, and global cuisines.
3) Increasing our offerings of grain options that are at least more than 50% whole grain.
4) Employing conscious menuing and messaging that promotes health and sustainability through inspiring menus, customer interaction at the chef’s table and telling the story about great food.
“Not only is this the right thing to do for a sustainable future, it’s also a progressive wellness benefit for our clients and a significant menu expansion for our customers,” says Rick Post, Compass Group’s Chief Operations Officer. “Compass Group serves seven million meals a day and adopting this program may benefit clients by improving healthy lifestyle choices of their associates and the health of the planet.”
Compass Group has developed a Menus of Change scorecard to help benchmark and measure the progress of this program. Developed in conjunction with Foodbuy, the global purchasing organization of Compass Group, this scorecard will measure the purchasing volume of produce and red meat as well as the spend on whole grains.
“Increasing fresh produce and whole grains has always been front of mind, but now we are formalizing these efforts with clear parameters and the ability to track our progress,” says Christine Seitz, Vice President of Culinary for Compass Group USA Business Excellence. “Compass is also empowering its chefs to lead with “flavor first” to ensure we provide delicious, nutrient-dense meals for our guests. The new recipes and promotions our culinary teams have developed to support these programs are truly inspired.”
“We congratulate the leadership of Compass Group in taking these critical next steps in further aligning its menu and business strategies with the evidence-based Menus of Change Principles,” comments Greg Drescher, Vice President of Strategic Initiatives and Industry Leadership at The Culinary Institute of America. “By adopting these initiatives, Compass signals to our industry that now is the time for all of us to embrace the aspirations of our customers who want more food choices that are at once craveably delicious, healthy, and sustainable.”
“Compass Group is to be congratulated for its leadership in providing meals that are friendly to our planet and our wellbeing while also being a great dining experience,” says Walter Willett, MD, DrPH, Fredrick John Stare Professor of Epidemiology and Nutrition and Chair, Department of Nutrition at Harvard School of Public Health.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor’s degrees with majors in culinary arts, baking and pastry arts, culinary science, and applied food studies, as well as certificate programs in culinary arts and wine and beverage studies. As the world’s premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 47,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, David Burke, Anne Burrell, Roy Choi, Cat Cora, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.