Compass Group launches Carbon FOODprint Toolkit

Program allows operators to keep track of sustainability metrics.

March 28—Compass Group has partnered with FirstCarbon Solutions, which specializes in environmental sustainability business solutions, to launch software that will enhance Compass’ Carbon FOODprint Toolkit.

The toolkit is a web-based tool, powered by FirstCarbon Solutions, and is designed to help Compass foodservice directors minimize their environmental impact and costs. Carbon FOODprint allows chefs and managers to create customized strategies to reduce their operations' carbon footprints by decreasing waste disposal and energy and water use. This online technology allows cafes to benchmark and measure the improvements made throughout the cafe, which can be shared with clients for annual reports and sustainability indexes.

"With Carbon FOODprint, we now have an opportunity to provide our clients with cost-effective solutions to lower the environmental impact of their foodservices," Marc Zammit , vice president of sustainability initiatives at Compass Group, said in a press release. "Commercial foodservice is a resource-intense operation, and our onsite teams will use this scalable toolkit to make their operations more sustainable by minimizing carbon impact, while at the same time implementing best practices that lower operational costs in the areas of menuing, energy, water and waste. Supported by FirstCarbon Solutions software, managers will now have the information they need to make the best choices for their business, their clients and the environment."

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

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.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources