News archive

The festival grounds are finally open, and today we welcomed our first hungry guests at Roskilde Festival. The past few weeks have been busy. Our colleagues have been living on-site to make sure everything is ready, and now all the hard work is coming together. The pots are bubbling, the kitchens are buzzing, and this

Eight of our apprentices have officially earned their vocational qualifications after graduating from the Hotel and Restaurant School in Copenhagen and Techcollege in Aalborg. Several received special recognition for their outstanding achievements, including Winnie Baunkjær, who was awarded the Danish Chamber of Commerce Award, Luci Vitug, who earned three top grades, a bronze medal and several additional awards, and Mikkel Rützou, who was named the class’s Fighter Award recipient. Most of our newly qualified professionals are already part of Compass Group and will continue working in our kitchens. Congratulations to all of them on this fantastic achievement!

As tradition dictates, Compass Group celebrated the student assistants who have completed their bachelor's or master's degrees this year. A total of 17 graduates were recognised for their dedication and celebrated by colleagues at our head office. Jens Mossing, mentor to our student assistants, highlighted the value they create through fresh perspectives and new ideas. One of the graduates, Sofie Skive, will continue her journey with Compass Group in a full-time role as an Operational Partner in our Facility Management division. We are proud of all our graduates and congratulate them on their achievements, wishing them every success in the future.

Thomas Martina has been named Compass Group's Best Leader in this quarter's Be A Star recognition programme. Nominated by his colleagues, Thomas is recognised for his approachable leadership style, his ability to build trust and his commitment to empowering others. For him, great leadership is about being present, recognising each individual and creating an environment where people can thrive. Since joining Compass Group in 2019, he has combined his passion for gastronomy with a people-first approach to leadership, creating a workplace built on collaboration, trust and shared success.

Compass Group is preparing to serve around 100,000 organic meals at Roskilde Festival 2026. Before, during and after the festival, we help feed both the volunteers who make the event possible and the thousands of festival guests. Visitors can experience our three food concepts: the plant-based Wicked Rabbit, the seafood-focused Eat Now, and From Sea to Shared Table, a communal dining experience seating up to 2,000 guests. Supported by around 350 volunteers and 50 colleagues from our head office, we're proud to help raise the standard of festival food while creating memorable dining experiences that bring people together.

Our canteen at the Royal Danish Library, Aarhus University, has been nominated for Best Breakfast in Aarhus by media outlet Århus Stiftstidende. The nomination is particularly special because it came directly from the people of Aarhus, who recognised our generous breakfast offering. Head Chef Steffen Linding describes the nomination as a meaningful acknowledgement of the team's hard work and dedication to creating memorable dining experiences

Compass Group Denmark is actively working to reduce CO2 emissions from, among other things, air travel through a responsible travel policy that includes more electric vehicles, employee bicycles and fewer flights. For the flights that cannot be avoided, the company has chosen to support afforestation through the Danish Climate Forest Fund. In 2025, a contribution of DKK 49,750 went towards establishing new untouched forest at Vilhelmsborg, which is expected to absorb 199 tonnes of CO2 over the next 100 years. Recently, employees also took part in planting the first trees. For Compass Group, it has been important to support a concrete, local and transparent project in Denmark.

From 1 July, Compass Group will take over the catering operations at the Danish Parliament – one of Denmark’s most important workplaces. Every day, meals will be served to around 1,400 people in a house defined by a fast pace, important decisions, and long working days. The solution includes three dining areas, a restaurant, and two cafés, including the café in the library garden, which is open to the public during the summer months. The focus is on fresh seasonal ingredients, culinary craftsmanship, and high-quality service. The ambition is to create great everyday experiences and surroundings that provide energy for the important work taking place in the Danish Parliament.

Compass Group has just published its 2025 Impact Report, highlighting the year’s results across ESG, people, and operations. Behind the numbers are colleagues who contribute every day with professionalism, collaboration, and dedication to create better everyday experiences for customers and guests. In 2025, the company carried out leadership development programmes for more than 200 leaders and recognised employees through initiatives such as Be A Star and People Appreciation Week. The report also highlights significant results: a 12% reduction in CO₂e intensity, 30% less food waste, 50% electric vehicles in the fleet, and a customer retention rate of 98%.

Compass Group colleague Marta Zielenska has recently graduated as a smørrebrød and catering assistant – while also being honoured with both the Copenhagen Craftsmen’s Association silver medal and the Director Ib Henriksen Foundation travel grant. The recognitions are awarded to newly qualified craftspeople who demonstrate exceptional professional quality. For Marta, the honour is proof of the hard work and dedication she has invested in her profession. At Compass Group, education is an important investment in people, craftsmanship, and the quality of the many meals served every day.

Compass Group’s Student Advisory Board recently gathered colleagues outside the headquarters to launch two new Compass bikes – but the day was about much more than transportation. The initiative highlighted the benefits of choosing the bike for shorter trips while also raising awareness of social responsibility through the partnership with Medvind, an organisation that helps socially vulnerable people enter the labour market. Employees had their own bikes serviced while Medvind shared their story and vision. The day offered both tangible sustainable solutions, inspiration for healthier transport habits, and powerful personal stories about community, wellbeing, and the value of feeling appreciated in the workplace.

Rasmus Bundgaard Nielsen and Frederik Skov, representing the Nordic region, won Culinary Cup Europe 2026 in Copenhagen following intensive training and great dedication. The victory also marks the third consecutive year that the Nordic region has claimed the title – a strong testament to professional expertise, teamwork, and a continued focus on development. However, Culinary Cup is about more than winning. The competition brings together colleagues from across Europe around a shared passion for food, quality, and hospitality, creating inspiration, relationships, and professional pride. With an exceptionally high standard among all participants, this year’s competition once again demonstrated the strong culinary craftsmanship found across Compass Group.

Compass Group Denmark hosted this year’s Culinary Cup in Copenhagen – the internal culinary competition where eight teams from across Europe come together to compete in gastronomy, creativity, and craftsmanship. Denmark was represented by Kitchen Manager Rasmus Bundgaard Nielsen and Sous Chef Frederik Skov, who competed on behalf of the entire Nordic region, with Ulrik Nielsen serving as coach. Culinary Cup is about more than winning; it is also about professional development, inspiration, and pride. The competition is an investment in people and a testament to the high level of expertise and dedication that characterises Compass Group’s kitchens across borders every day.

As part of this year’s Stop Food Waste Day, Compass Group once again focused on reducing food waste across our canteens through the Food Waste Challenge. Keylane achieved the best result with only 10.6 grams of food waste per guest and was recognised with a diploma and a prize for the kitchen team. Overall, the results show strong progress, with approximately 4.8 tonnes less food waste compared to the same period last year – corresponding to a 23% reduction. At the same time, food waste per guest has decreased by 15%, highlighting the strong efforts of both kitchen teams and guests, who together contribute to more responsible food habits.

Months of planning, 70 chefs, 200 waiters and 3,000 guests. This is how DTU’s annual celebration became a well-executed large-scale event. Compass Group was responsible for everything from table settings and service to a carefully curated menu featuring a vegetarian starter, social dining and a modern take on the traditional Danish dessert rødgrød.Behind the event was close coordination and strong collaboration across teams and with the client. DTU praised the effort for its high quality, flexibility and professionalism. We are proud of our partnership with DTU – and especially of the many colleagues whose professionalism and dedication made every detail come together seamlessly.