Plants on the Plate
Livestock emissions, land use for grazing, and the crops grown to feed them have a significant environmental impact. Plant-based ingredients offer a healthier protein source with a much lower footprint.
Lessening Carbon Emissions
The biggest source of emissions from foodservice ties directly to the food we buy, cook and serve.
Our long-term strategy, focused on plant-forward menuing and regenerative agriculture will improve our planetary impact. As part of Compass Group, we have made a commitment to reach Net Zero greenhouse gas (GHG) emissions across our global operations and value chain by 2050.
Ingredients for Change
We’re redefining recipes from the ground up, harnessing food’s regenerative power to fight climate change.
Carbon Foodprint™
Our goal is to reduce emissions through reduction of energy, water and waste in our kitchens. We can provide customized dashboards with science-based metrics through our proprietary Carbon Foodprint™ tool, developed with scientific advice of various NGOs such as the Environmental Defense Fund, the Green Restaurant Association and the Food Service Technology Center. We have been able to demonstrate a true reduction in carbon emissions and water with plant-forward menus.