How Sara Pomfret Uses Data to Reduce Food Waste
As a catering attendant supporting a large biopharmaceutical company within Eurest’s National Accounts division, Sara Pomfret believes that the little things often make a big difference. Her role requires her to be deeply involved in the daily rhythms of food service, which allowed her to see how she could help her team reduce food waste.
Over time, Sara began to notice small opportunities to be more mindful: portions that could be adjusted, ingredients that could be better utilized, and moments where just a bit more planning could make a difference. Inspired to take action, she turned to data to guide the way.
Sara began using Eurest’s proprietary food waste tracking tool, Waste Not 2.0, to get a clearer picture of how food was being managed day to day. With insights from the platform, she started thoughtful conversations with her team about prepping with intention, planning for the right quantities, and building simple habits that could lead to less waste.
Her positive, practical approach resonated. Sara helped make Waste Not 2.0 part of the team’s daily rhythm, encouraging shared responsibility and a spirit of continuous improvement. She even partnered with a guest on-site who repurposes kitchen scraps to feed her chickens—a creative, community-focused way to extend the impact.
Sara’s influence has created a ripple effect. What started as subtle observations has grown into a more intentional culture, one where everyone looks for smart ways to reduce waste while still delivering an exceptional experience for guests.
“We’re really focused on getting our team to be mindful of their actions,” she shares. “Every little thing we do each day can make a difference in the world.”
As a participant in the GULL development program, Sara has deepened her understanding of sustainable food practices and is now working on strategies that can benefit teams across the company.
Her manager, Patrick Provost, has seen the shift unfold:
“Sara really opened my eyes,” he says. “Now we’re having smarter conversations. We’re delivering phenomenal catering events and encouraging right-sized portions while still making sure we don’t run short. It’s been a mindset shift for everyone.”
In recognition of her leadership, Sara has been named May’s Food with Purpose Change Maker. She’s showing that small, intentional actions, grounded in data and driven by care, can lead to lasting impact.
And she’s just getting started. Sara will graduate from the GULL program in June 2025, ready to continue designing a better future for people, for the planet, and for herself.