News archive

“I had no choice but to celebrate.” This was the statement made by Henrik Bjerke, Operations Director in our cleaning division, when he gathered the division’s leadership team yesterday. Our growth in the cleaning service is almost 50% for 2024. That’s a huge achievement! The impressive results were recognized at the leadership meeting, where Henrik

Food and social breaks strengthen job satisfaction and inclusion in companies. This is evident in a new global study, The Power of Socialisation, based on over 30,000 responses from employees in 21 countries, mapping out the importance of socializing and community for well-being in the workplace. In Denmark, 2,000 respondents took part. The study, conducted

54% of food waste in Europe comes from households. This is revealed by 2022 data from Eurostat. To address the issue, the European Commission has launched a new cookbook aimed at inspiring people to make the most of the food they have at home. The cookbook is titled “Zero Waste, More Taste! 27 Chefs’ Secrets

Four times a year, we offer inspiration trips to our kitchen staff, enabling them to bring fresh ideas, knowledge, and creativity back to their kitchens. Sustainable fishing was on the menu during one of our recent inspiration trips, arranged in collaboration with Fiskerikajen. This time, the journey took us to Helsingør Harbor, where Søren Jacobsen,

At Compass Group Denmark, we have no problem making commitments—especially when it comes to protecting the planet. That’s why we’ve joined ‘Denmark Against Food Waste,’ the voluntary reduction agreement initiated by the think tank One\Third. The agreement aligns with UN Sustainable Development Goal 12.3, which aims to halve food waste in Denmark’s food sector by

Our CEO, Thomas Kempf, is wearing his uniform at work today and leaving his shirt at home. He is doing this in celebration of Uniform at Work Day, which aims to highlight the many reservists and volunteers in the Armed Forces, Home Guard, Emergency Management Agency, and the Coastal Rescue Service. A conversation starter “Are

Before, during, and after the festival, we expect to serve 40,000 meals to volunteers and up to 20,000 to the festival’s guests. Again, this year, we were part of offering delicious food to guests and volunteers at this year’s Roskilde Festival. It is our vegetarian canteen concept, Wicked Rabbit, that is behind the many meals.

On Saturday at Sol over Gudhjem, Compass Group’s canteen at Alfa Development won the Canteen Award 2024. This prestigious award is given to a canteen that meets future requirements for a sustainable kitchen, focusing on organic ingredients and flavor – a challenging feat to accomplish. There were strong emotions as Sine Andersen, Head Chef, and

Thank you for a fantastic time at Madens Folkemøde 2024 This weekend, we participated in Madens Folkemøde, where the industry gathered, and a total of 10,000 guests stopped by to taste, listen, and debate our food culture, as well as to meet others who share the same passion for food. Madens Folkemøde is an important

The first dig has been made in our newly acquired garden at Grantoftegård in Ballerup. This garden will serve as a place where Compass Group colleagues can meet to have discussions outdoors or bring our trainees to show how we work with the land and the challenges that come with it. Close to nature and

On June 10th, our talented colleagues Sine Andersen and Lena Steffie Clausen at the ALFA Development canteen made it through the nomination process for the Canteen Award of the Year. They are now among the three finalists competing for the Canteen Award 2024. The Canteen Award is organized by Landbrug & Fødevarer, in collaboration with

As a market-leading canteen provider serving 100,000 meals daily across 350 canteens nationwide, Compass Group has a responsibility to drive the green transition. To this end, the company has developed a training program designed to equip kitchen staff with the skills needed to make climate-conscious choices, focusing on plant-rich meals, CO2 reduction, 100% utilization of

A day away from the kitchens Recently, our apprentices were taken out of our kitchens for a single day to go on an inspiration tour with Thomas Poulsen at Ågården in Mern, one of Arla’s cooperative members. Arla Foods, one of our dairy product suppliers, provided an opportunity to learn more about their work in

At Food, Trends & Sustainability, Compass Group premiered Mavens Hule. The competition provided green, innovative entrepreneurs with a golden opportunity to access our 350 canteens across the country. At Mavens Hule, five food entrepreneurs were invited to a pitch round where they presented their ideas for the future of food, with the prize being access

Our kitchens have attended our own course on sustainable fishing, where they gained new knowledge about why it’s important to collaborate with suppliers who meet sustainability requirements and how to apply this knowledge in daily kitchen operations. Last week, our kitchens attended our sustainable fishing course at the Hotel and Restaurant School in Valby. The