Measuring Environmental Practices

Compass Group partners with FirstCarbon to improve its FOODprint Toolkit.

By 
Lindsey Ramsey, Contributing Editor

Data is a powerful tool, something that managers with Compass Group knew. So they asked the corporate office for an expansion to the company’s FOODprint toolkit, which helps operators track their location’s environmental impact. The toolkit offered best practices to enable operators to lower their environmental impact, but operators wanted to be able to measure their results. So Compass reached out to FirstCarbon Solutions, a provider of environmental sustainability business solutions, to create a web-based software tool to enhance the toolkit.

The toolkit now features dashboards that track different metrics such as waste, water usage and greenhouse gas emissions. Managers can look at data based on 185 options in five areas: menu engineering, kitchen operations, kitchen services, site equipment and facilities. Based on the dashboard’s information, managers are expected to come up with strategies to lower their facilities’ environmental impact.

Marc Zammit, vice president of corporate sustainability initiatives, says the company turned to industry partners to create baselines for the dashboard.

“For the menu aspect, we went to our key suppliers across the country—beef, produce, dairy—and asked them a series of questions about the transportation, packaging and production of each item,” Zammit says. “We then came up with a calculation of the footprint for that specific product. We then mapped the purchasing for that specific café with those calculations to come up with a café-specific carbon footprint.”

For equipment calculations, operators were surveyed about how they use each piece of equipment. Those results were then mapped against algorithms from the Foodservice Technology Center in San Ramon, Calif. For example, for waste the data is a combination of what the operation knows comes in through purchasing, plus what operators report that they are recycling or throwing out.  

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources