News archive

Every year, 130,000 guests visit Northern Europe’s largest festival – Roskilde Festival – for intense days of music, art, and camp life. Before the lawn in front of the Orange Stage is filled with happy festival-goers, a large group of volunteers work hard to make everything run smoothly. They also ensure that the fairground returns

"Today, we are marking a milestone on our sustainable journey. We have been working hard for a long time, and now we have received validation for our efforts. I have the easiest job in receiving the certification, but I am incredibly proud of our team," states Zanne Burø, Managing Director of Northern Europe, applauding the team behind the Nordic Swan Ecolabel certification.

On February 6th, the ribbon was officially cut for Community Kitchen at the University of Copenhagen, Amager. Faculty Director Kristian Boye Petersen inaugurated the new offering for students together with Esben Luplau, the Market Manager from Compass Group. Community Kitchen primarily serves vegetarian dishes and communal meals every Thursday. The main goal is to support

Competence development is a significant priority at Compass Group Denmark. A new leadership development program for sous chefs has just been launched with the title “Verdens Bedste Wing Man” (The World’s Best Wingman). “Being a leader is much more than a title – the ability to lead by example, make decisions, and create followership are

Compass Group Denmark has joined the Danish Alliance for Sustainable Fisheries and Aquaculture. Alongside other stakeholders across the value chain, we will work to ensure more sustainable stocks of marine life and plants, and especially focus on promoting a more varied “blue diet” for Danes, including seaweed and other local fish species. Denmark remains one

Today is Compass Group’s international Stop Food Waste Day! Every day, our colleagues work diligently to reduce food waste in our cafeterias, aiming to achieve our goal of reducing food waste by 50% by 2030. On Stop Food Waste Day, we acknowledge and celebrate our food waste heroes and place extra focus on the work

At Compass Group Denmark, we are part of Børsen’s collection of Sustainable Cases this year, which highlights 50 excellent, innovative, and green projects in the Danish business community. We are featured with our CO2 dashboard, which displays CO2 emissions, food waste, and seasonal produce data from our partners. The dashboard provides necessary and crucial insights

A recent study conducted by Compass Group in collaboration with the market research firm Mintel reveals that Generation Z (born between 1996 and 2010) places the highest demands on health, well-being, and sustainability in the workplace. They are willing to seek out other companies if their needs aren’t met. By 2025, Generation Z is projected

Even though our skilled kitchen managers work with food every single day, it can feel quite distant from the kitchen pots and pans to the fields where the ingredients originate. Therefore, we invited a team of our kitchen managers to visit Torup Bakkegård and Orelund in Fyn to get closer to the raw materials. During

Once again this year, Compass Group Denmark has hosted a student assembly at Kold College in Odense. Here, our students have had the opportunity to meet each other and gain valuable experiences over the course of two days, equipping them well for their future careers. The students participated in three workshops, where they learned about

At Compass Group, people are at the centre of everything we do, and every day our talented colleagues do a fantastic job of delivering great service and delicious dining experiences to our guests.

SOLSTICE: Strawberries, asparagus, wild garlic, rhubarb, and freshly harvested new potatoes. In June, we enter the fourth leap of the year, which we call the solstice. “Instead of working with 4 seasons, at Compass Group, we work with 7 green leaps. By dividing the seasons into smaller leaps, we have a tool that ensures we

Over 3 months ago, the ribbon was cut for The Community Kitchen at the University of Copenhagen, Amager, and since then, there has been a busy atmosphere at the communal dining tables. The Community Kitchen has become a great success among the students, and there is virtually a full house every Thursday for the events.

A new collaboration between Compass Group Denmark, the producer Kragerup Gods, and Grøn Fokus (a specialist company under the auspices of Dagrofa Foodservice) will help Danish organic legumes get an extra push to get on the menu around Compass Group’s canteens. Here, the guest will have a larger selection of, among other things, Danish chickpeas,

Recently, in the occasion of Compass Group’s annual Stop Food Waste Day, CP Kelco’s employees had the opportunity to buy the canteen’s homemade products based on food waste, to take home. The money from the sale will be donated to Broen Køge, that helps vulnerable children and teenagers – only after CP Kelco has doubled