FCSI’s Sustainability Lowdown podcast series, supported by Meiko, speaks to the people leading the way in sustainable foodservice.
In the second of three new episodes, we hear from Morag Freathy, the CEO Business and Industry UK of The Compass Group. She talks about the importance of creating a mindful culture in the business to do the right thing in the quest to achieve net zero by 2030.
Though The Compass Group has a holistic approach to sustainability, from transport to supporting small suppliers, food waste has become a big focus in the wider strategy and the company has managed to reduce food waste by double digits in recent years.
“Everything we do in the business is carefully considering the sustainability nutritional aspect, from transport and the whole way through the business,” she says. “Food waste accounts for 10% of the world’s carbon emissions. Everybody can make a difference on food waste. Whether it is at home, in the supermarket and in this business we can make a positive difference,” she says.
You can listen to the episode below:
This podcast series is supported by Meiko. Any responsible business will have waste high on the list of issues that need addressing for three reasons. It is the right thing to do to minimise resource use for future generations, customers demand it and it makes good business sense. The actions, tips and best practice outlined in this report should dramatically reduce your waste output whilst adding a healthy boost to your bottom line. It is time to take another look at the catering environment to ensure your kitchen is designed with waste in mind. For more information please visit the Meiko website at meiko-global.com.
More podcasts:
Catch up with earlier episodes of FCSI’s Sustainability Lowdown, featuring interviews with Paul Montegut FCSI, associate consultant with Restauration Conseil in France; Frank Wagner FCSI, managing partner of the consultancy K’DREI; and Ed Bircham FCSI, project director of UK consultancy Humble Arnold Associates; Vinoo Mehera FCSI, owner and CEO of promaFox consultancy in Switzerland; Jose Souto, senior chef lecturer at London’s Westminster Kingsway College; Juliane Caillouette-Noble, managing director of the Sustainable Restaurant Association; Albert Franch Sunyer, chef of Nolla restaurant in Finland; and zero waste chef Vojtech Vegh.
Tina Nielsen
