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 that will safely lead us to our target.

Meet Kenneth Gaub Østerskovgaard, Kitchen Manager in one of our Food&Co cafeterias. For the past 15 years, he has been a significant food waste champion in the battle to reduce wastage.

In Kenneth’s cafeteria, the reduction of food waste is crucial in every aspect of daily kitchen operations. “It’s part of our DNA,” asserts Kenneth, who passionately shares the kitchen’s efforts to cut down on food waste. He explains that any leftovers that can’t be used on plates ultimately go into a waste disposal unit and are later converted into energy. This way, everything in the kitchen contributes to creating meaning and value.