News archive

Miljøstyrelsens canteen in Odense shines with gold in the Organic Food Label. The kitchen team and chef celebrate the triumph with gold cakes, eco-friendly confetti, and pride in their dedication and focused efforts. An impressive step towards sustainable food.

At Søndre Campus, which houses, among others, the Faculty of Law, the meat percentage, i.e., the share of meat in the total procurement, has been successfully reduced from 11.4% in 2021 to 4.8% in 2023 within two years.

Anne-Sofie Hattesen warns of consequences of removing the state-controlled Organic Eating Label. Compass Group hopes for the minister's reconsideration.

Troels Trier and Marlene Lindegaard launch a gastronomic advent calendar with inspiring videos for the Christmas season. Watch them below.

We are donating DKK 60,000 to Julemærkefonden following a fantastic Christmas auction. Our dedicated colleagues participated on Teams and contributed to raising DKK 30,235. Compass Group will double the amount, enabling us to send DKK 60,000 to Julemærkefonden. Thanks to our suppliers, colleagues, and the foundation for enhancing the well-being of children.

Astrid Krag and Glad Fonden visit Nykredit to support inclusion. Compass Group and Nykredit collaborate on business-oriented educational initiatives.

Agro Food Park, Compass Group, and partners are organizing a sustainability day featuring innovation, networking, workshops, talks, a food market, and an artistic dinner.

In collaboration with the service provider Compass Group, several educational institutions have chosen to completely stop serving beef, which has a climate impact 10 times higher than, for example, pork and chicken. Since the beginning of this school year, several educational institutions have taken a significant step to reduce their CO2 emissions by permanently discontinuing

Today, we were in Vejle to surprise a very special colleague and present another Can-do award. This time it was Vibeke Schaldemose Sørensen, a receptionist at one of our major customers in Vejle, who with her positive mindset and infectious humour spreads smiles and good energy to those she meets along the way. “The can-do

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