{"id":24408,"date":"2026-07-02T13:26:52","date_gmt":"2026-07-02T11:26:52","guid":{"rendered":"https:\/\/compass-group.dk\/?page_id=24408"},"modified":"2026-07-02T13:26:52","modified_gmt":"2026-07-02T11:26:52","slug":"laegemiddelindustriforeningen","status":"publish","type":"page","link":"https:\/\/compass-group.dk\/en\/laegemiddelindustriforeningen\/","title":{"rendered":"L\u00e6gemiddelindustriforeningen"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” el_class=”cg-header-row cg-fullwidth-fluid-row-sand”][vc_column width=”1\/2″ el_class=”cg-fullwidth-fluid-image-column” css=”.vc_custom_1748950215670{background-image: url(https:\/\/compass-group.dk\/wp-content\/uploads\/2025\/06\/Image-21-cropped.png?id=22482) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][\/vc_column][vc_column width=”1\/2″ el_class=”cg-fullwidth-fluid-text-column-right”][vc_column_text css=”” el_class=”cg-trompet-heading”]A Strong Partnership with the Customer[\/vc_column_text][vc_column_text css=”.vc_custom_1782991421475{margin-bottom: 30px !important;}”]<\/p>\n

Meal Ambitions: A Shared Recipe for a Strong Partnership<\/h1>\n

The collaboration between Compass Group and the Danish Association of the Pharmaceutical Industry (Lif) is a strong example of how a close partnership can drive meaningful change in everyday life and serve as a model for a more responsible food culture.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”40px”][\/vc_column][\/vc_row][vc_row el_class=”cg-contained-row”][vc_column][vc_column_text css=”.vc_custom_1782991462815{margin-bottom: 30px !important;}”]\u201c<\/strong>Compass Group is a trusted partner that helps us grow and develop together<\/strong>,<\/em>\u201d says Louise Br\u00fcnning Br\u00f8gger, Team Leader at Lif, who works closely with Jesper Olsen, Head Chef at the staff restaurant.<\/p>\n

Louise and Jesper collaborate closely to continuously explore new opportunities for improvement, identify ways to do things even better and discover areas where they can innovate.<\/p>\n

One of the key initiatives is an annual sustainability workshop with Compass Group, where new objectives are defined and future focus areas are identified.<\/p>\n

Supporting the Customer\u2019s Ambitions<\/strong><\/p>\n

Lif aims to maintain a healthy and responsible staff restaurant, with Compass Group supporting this ambition through shared objectives and a partnership built on trust. Having the flexibility to test and implement new initiatives is essential.<\/p>\n

\u201cIt\u2019s about aligning with the customer and knowing when they\u2019re ready to take the next step\u2014so that we\u2019re ready too. Ultimately, our role is to support the customer\u2019s sustainability goals,\u201d says Jesper.[\/vc_column_text][vc_empty_space height=”40px” el_class=”cg-hide-767″][\/vc_column][\/vc_row][vc_row content_placement=”middle” el_class=”cg-fullwidth-row cg-row-extra-whitespace”][vc_column width=”2\/5″ el_class=”cg-text-column-left”][vc_column_text css=”.vc_custom_1782991482755{margin-bottom: 30px !important;}”]Bringing Everyone Along on the Journey<\/strong><\/p>\n

A successful partnership in the green transition of the staff restaurant is about more than just the customer embracing the journey\u2014it is also about engaging the customer\u2019s guests. At the same time, the kitchen team must have the right skills and capabilities to support the transition.<\/p>\n

\u201cThat\u2019s why it\u2019s so encouraging that everyone in the kitchen is curious, eager to learn and truly passionate about our plant-forward dishes. We also have a great team dynamic and a shared understanding of what we\u2019re working towards,\u201d says Jesper.[\/vc_column_text][\/vc_column][vc_column width=”3\/5″ el_class=”cg-image-column”][vc_single_image image=”22488″ img_size=”892×600″ css=””][\/vc_column][\/vc_row][vc_row el_class=”cg-contained-row”][vc_column][vc_column_text css=”.vc_custom_1782991513644{margin-bottom: 30px !important;}”]Data at Your Fingertips<\/strong><\/p>\n

To track progress against their shared objectives, the kitchen team uses a digital Compass Group dashboard that provides daily insights into key sustainability metrics, including meat content, food waste, seasonal ingredients, animal welfare, and organic produce\u2014both in real time and over time.<\/p>\n

\u201cI\u2019m really pleased to have Compass Group as our partner. Their expertise makes my job easier and opens up new opportunities because they have such a strong understanding of sustainability, value chains and data,\u201d says Louise from Lif.<\/p>\n

Jesper adds that the dashboard does more than provide an overview\u2014it also serves as a source of motivation and a practical tool for identifying new opportunities for improvement: Where can we do even better?<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”40px”][\/vc_column][\/vc_row][vc_row content_placement=”middle” el_class=”cg-fullwidth-row cg-row-extra-whitespace”][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”22491″ img_size=”892×600″ css=””][\/vc_column][vc_column width=”3\/5″ el_class=”cg-text-column-right”][vc_column_text css=”.vc_custom_1782991553075{margin-bottom: 30px !important;}”]Rather less, but Better<\/strong><\/p>\n

One of the kitchen\u2019s key priorities is to increase the share of certified high-animal-welfare meat on the menu\u2014a commitment that is consistently reflected in its purchasing decisions.<\/p>\n

\u201cWe\u2019d rather serve a little less meat, but make sure it\u2019s of the highest quality,\u201d says the Head Chef.<\/p>\n

Although the kitchen already has a high proportion of high-animal-welfare products, the team continues to look for ways to improve. Jesper emphasises that compromising on quality is not an option:<\/p>\n

\u201cWe never choose cheap chicken pumped with water or non-organic eggs. Whenever we have the opportunity to choose higher animal welfare, we do\u2014regardless of the price.\u201d[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle” el_class=”cg-fullwidth-row cg-row-extra-whitespace”][vc_column width=”3\/5″ el_class=”cg-text-column-left”][vc_column_text css=”.vc_custom_1782991289094{margin-bottom: 30px !important;}”]The staff restaurant has also intensified its efforts to reduce CO\u2082 emissions per kilogram of meat as part of its sustainability targets for 2027. From 2023 to 2024, emissions were reduced from 2.1 kg to 1.5 kg of CO\u2082 per kilogram of meat. During the same period, the proportion of meat in the food served decreased from 7.8% to 5.1%.<\/p>\n

\u201cWhat I\u2019m most proud of is how much we\u2019ve reduced the meat content\u2014that\u2019s something I\u2019m truly passionate about,\u201d adds Jesper.<\/strong>[\/vc_column_text][\/vc_column][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”22502″ img_size=”full” css=””][\/vc_column][\/vc_row][vc_row content_placement=”middle” el_class=”cg-fullwidth-row cg-row-extra-whitespace”][vc_column width=”2\/5″ el_class=”cg-image-column”][vc_single_image image=”22497″ img_size=”892×600″ css=””][\/vc_column][vc_column width=”3\/5″ el_class=”cg-text-column-right”][vc_column_text css=”.vc_custom_1782991321318{margin-bottom: 30px !important;}”]\u201cIt aligns perfectly with the ESG agenda \u2013 we reduce our environmental impact by cutting food waste and choosing high-quality ingredients (E), we promote wellbeing by serving nutritious, wholesome meals (S), and we take responsibility for the food we serve \u2013 both for our organisation and for our guests (G).\u201d<\/strong><\/em><\/p>\n

\u2014 Louise Br\u00fcnning Br\u00f8gger, Team Leader at Lif<\/p><\/blockquote>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”cg-contained-row”][vc_column][vc_column_text css=”.vc_custom_1782991345330{margin-bottom: 30px !important;}”]But the journey does not end here. Taking the agenda even further requires continuous commitment and a willingness to embrace change.<\/p>\n

\u201cIf we want to achieve real transformation, we can\u2019t just keep serving the same food we\u2019ve always served,\u201d Jesper points out.<\/p>\n

It is about challenging established habits and continuously finding new ways to do even better. With shared ambitions and a strong commitment to responsibility, wellbeing and sustainability, Lif and the kitchen are well positioned to shape the meals of the future.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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