{"id":11268,"date":"2020-08-04T15:19:38","date_gmt":"2020-08-04T13:19:38","guid":{"rendered":"https:\/\/staging.compass-group.dk\/?page_id=11268"},"modified":"2024-04-05T14:42:15","modified_gmt":"2024-04-05T12:42:15","slug":"stop-food-waste","status":"publish","type":"page","link":"https:\/\/compass-group.dk\/en\/stop-food-waste\/","title":{"rendered":"Stop Food Waste"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

We fight food waste every day<\/h2>\n

Stop Food Waste Day (SFWD) is Compass Group\u2019s official worldwide campaign to fight food waste. On the last Wednesday in April, we mark the day with national information campaigns and local initiatives.<\/p>\n

But one day is not enough. Which is why we strive to minimise food waste every<\/em> day. Not only in our own kitchens, but also by informing and positively influencing the many guests we serve daily \u2013 so that we can make a difference together.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”cg-fullwidth-row”][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”10798″ img_size=”892×600″][\/vc_column][vc_column width=”3\/5″ el_class=”cg-text-column”][vc_column_text]<\/p>\n

Monitoring guests\u2019 plate waste<\/h2>\n

In 2019, we started measuring the volume of our guests\u2019 plate waste in our restaurants. This has helped us to spread awareness about food waste among our guests \u2013 as well as provided us with essential information about what exactly gets thrown away.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”cg-fullwidth-row”][vc_column width=”3\/5″ el_class=”cg-text-column”][vc_column_text]<\/p>\n

First Stop Food Waste Day in Denmark<\/h2>\n

The first time we marked Stop Food Waste Day in Denmark was on 26 April 2018. The date marks a global event that shines a light on food waste every year \u2013 what it is and how to combat it. By participating in Stop Food Waste Day, we at Compass Group Denmark have helped put food waste on the agenda of politicians, decision-makers, companies and not least the many thousands of people who eat in our canteens and staff restaurants across the country every single day.[\/vc_column_text][\/vc_column][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”10808″ img_size=”892×600″][\/vc_column][\/vc_row][vc_row el_class=”cg-fullwidth-row”][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”10806″ img_size=”892×600″][\/vc_column][vc_column width=”3\/5″ el_class=”cg-text-column”][vc_column_text]<\/p>\n

Campaign: use everything!<\/h2>\n

National campaign focusing on encouraging our guests to remember to use every part of the food item \u2013 and backed by great tips from our chefs on how to do it.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”cg-fullwidth-row”][vc_column width=”3\/5″ el_class=”cg-text-column”][vc_column_text]<\/p>\n

Menu planning tool and \u201cEmpty the Buffet\u201d introduced in our restaurants<\/h2>\n

The best way to minimise food waste is to sell leftover food at reduced prices. That\u2019s why we introduced the \u201cLeftover Lovers\u201d concept in 2015, where our guests can empty the buffet after lunch. In fact, we take food waste so seriously, that one of our own chefs developed a planning system to optimise our processes and minimise our food waste. Being able to plan our menus also enables us to plan our purchasing and production.[\/vc_column_text][\/vc_column][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”10804″ img_size=”892×600″][\/vc_column][\/vc_row][vc_row el_class=”cg-fullwidth-row”][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”10802″ img_size=”892×600″][\/vc_column][vc_column width=”3\/5″ el_class=”cg-text-column”][vc_column_text css=”.vc_custom_1579873862609{margin-bottom: 30px !important;}”]<\/p>\n

Preparing food as needed and serving individual portions, incl. front cooking, is introduced in our restaurants<\/h2>\n

Every day, we endeavour to nudge our guests to choose healthier options \u2013 both for their benefit and for our planet. This also encourages our guests to pile less food on their plate and rather go back for a second helping than throw food away.[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”cg-fullwidth-row”][vc_column width=”3\/5″ el_class=”cg-text-column”][vc_column_text]<\/p>\n

Monitoring kitchen waste<\/h2>\n

Recording food waste in our kitchens (expired food waste, buffet waste and production waste). Our focus on food waste has enabled us to cut waste in our kitchens by 6\u20138% annually for the last three years.[\/vc_column_text][\/vc_column][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”10800″ img_size=”892×600″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Food waste is a huge problem, and we want to be part of the solution. That\u2019s why we strive every day to reduce food waste throughout our business.<\/p>\n","protected":false},"author":100010017,"featured_media":10050,"parent":0,"menu_order":44,"comment_status":"closed","ping_status":"closed","template":"landingpage-level-2b.php","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[],"class_list":["post-11268","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nHow we fight food waste every day \u2013 Compass Group Denmark<\/title>\n<meta name=\"description\" content=\"Food waste is a huge problem, and we want to be part of the solution. 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