Data show that Compass Group USA’s waste tracking efforts have been successful over the past year in reducing food waste by 33% across all U.S.-based cafés thanks to its "Waste Not 1.0" program.
Following the program's successful year, the foodservice company is now launching Waste Not 2.0, a new and improved version to the tablet-based waste-tracking application. The rollout of the enhanced program supports Compass's commitment to cut food waste in half by 2030.
“Through robust training and awareness building efforts, Compass Group culinary teams are well positioned to maximize waste tracking tools and drive strong food waste reduction results,” said Compass's Amy Keister.
Built by chefs for chefs, as described by Compass, Waste Not 2.0 is a state-of-the-art tool that helps kitchen team members identify waste-reduction opportunities which go beyond typical trim, bones, core and peel waste. The digital platform gives managers intuitive tools to quickly analyze data, identify problems and find lasting solutions.
“The most important thing about Waste Not 2.0 is that it created awareness for our team members,” said Amit Mehta, regional director of operations of Morrison Healthcare, one of the teams that piloted the Waste Not 2.0 program. “This, in turn, empowered our associates to make significant changes to reduce waste and shows how we’re leading by example.”
A Waste Not 2.0 pilot run by Mehta’s team resulted in a 42% drop in food waste over six months.
