«Our comprehensive sustainability strategy comprises comprises environmental, social and economic components that make a significant contribution to society.»
Being the first international provider of corporate catering, we have committed on a global level to achieve a carbon-neutral footprint in our operations and all supply chains by 2050 (Scope 1-3). We aim to achieve (our goal of) climate neutrality in our own operations (Scope 1 & 2) as early as 2030.
Scope 1 includes the direct release of climate-damaging gases within the own company.
Scope 2 includes the indirect release of climate-damaging gases from energy consumption.
Scope 3 includes the indirect release of climate-damaging gases in the supply chain.
This commitment includes the following objectives:
- Switch to a 100% electric vehicle fleet
- Renewable energies in all business areas
- Minimise and off-set the carbon footprint by integrating an increased proportion of plant-based proteins in our menu offers and using more local and seasonal products
- Priority procurement of products from sustainable cultivation
- Avoiding single-use plastic by using alternative packaging solutions
- Reduction of food waste by 50%
- Investment in carbon compensation and neutralisation projects, such as initiatives for reforestation, biodiversity, drinking water as well as land and water protection
- End forest clearing throughout the supply chain
Apart from our commitment to emissions reduction within our own company, we use our influence and reach to work with our customers, suppliers, partners, and internal stakeholders to reduce direct carbon emissions and make the global food supply system more sustainable for everyone.
Listing in the Swiss Triple Impact (STI) directory
On 17 February 2022, having set ourselves specific measures and objectives, we were included in the directory of Swiss Triple Impact (STI) – listing Swiss companies that have made practical and ambitious commitments to contribute to the SDGs and therefore to current and future generations.
The UN Sustainable Development Goals
We take our responsibility to reduce food waste and emissions throughout our supply chain very seriously. Out of the 17 Sustainable Development Goals (SDGs) created in connection with the UN's 2030 Agenda, we have defined five prioritised goals that we have the greatest impact on, and we will address first. Each goal consists of specific and measurable actions that we have already implemented or that we are introducing.
Good health & Well-being (SDG no. 3)
We have developed the Culinary Compass, which sets out the fundamental culinary principles for healthy and sustainable catering. Based on this, we worked with the Swiss Nutrition Association and other organisations to develop ‘Balanced Choice’ – a seasonal food concept whereby the nutritional balance of individual dishes is calculated and the information clearly communicated to guests. In addition, we are continually increasing the proportion of plant-based meals, such as by offering a plant-based alternative alongside classic meat dishes on the most popular menu line.
Gender equality (SDG no. 5)
In 2022, our commitment to equal opportunities and fair pay with no gender pay gap was awarded the ‘We pay fair’ label. The label was awarded on the basis of the salary analysis conducted in 2021 by the Competence Centre for Diversity & Inclusion (CCDI) and independently verified by the auditing firm KPMG. A further target within this SDG is to increase the number of women in leadership positions. Women already hold 40% of senior management roles in our head offices and we have committed to achieving and maintaining at least that percentage of women in senior management roles across the entire organisation, including all businesses.
Responsible consumption and production (SDG no. 12)
We want to reduce food waste by 50% by 2030. To this end, all company businesses use TrimTrax – an in-house system that measures food waste daily. Targeted analysis and the resulting measures enable the proportion of food waste to be further reduced. Our commitment is complemented by internal awareness-raising and training activities, as well as partnerships with the likes of United Against Waste and Too Good To Go. As a Waste Warrior Brand (WAW Brand), we are part of an association of companies brought together by Too Good To Go Switzerland to fight food waste and be more active in raising awareness of this subject among their employees and guests. Similarly, we promote sustainable out-of-home consumption through joint reusable packaging initiatives with reCIRCLE. We also value close collaboration with regional suppliers highly. Local and seasonal products are a given at our company.
Climate action (SDG no. 13)
We want to increase the proportion of products transported by land. In addition, we are incorporating more plant proteins in our menus in order to further reduce emissions from animal protein sources and taking local and seasonal products into account in our menu planning.
Life below water (SDG no. 14)
When planning menus, we use only seafood and fish that have been certified as sustainable. Furthermore, we are removing all single-use plastics from our range and changing over to sustainable materials, such as bagasse and paper, to help combat water pollution.
Our main objective with our sustainable development strategy and collaboration with STI and B Lab is to become a Certified B Corporation. This designation is given to companies that have incorporated social and ecological goals into their business model and operational processes. More than simply the formulation of clear goals, it involves a complete change of mission, vision, company values and culture, and supply chain – just what we are now striving for. This goes hand in hand with our overall goal of climate-neutral operations by 2050.
Our sustainability principles
Health and well-being:
What we eat and drink has a direct effect on our health and well-being. That’s why we actively develop and promote healthy menu options, so that our guests and employees can lead healthy, happy and productive lives.
Climate and environmental protection:
As a leading global caterer, we focus on those areas in which we can exert the most influence in terms of climate protection. Our global aim is to reduce food waste by 50% by 2030.
Better for the world:
Every year, we serve 5.5 billion meals around the world, which means we can have a far-reaching impact on the way in which food is produced and moves through the supply chain, and enhance people’s lives through our catering establishments.
Too Good To Go
Together with the Danish organisation Too Good To Go and using the app of the same name, we’re combating food waste. Throwing food away just isn’t an option any more. With ‘Too Good To Go’, everyone can do their bit. Users of the app can see which businesses in their locality have food left over, reserve it at a reduced price and then go pick up their surprise package. This enables valuable food to be resold and everyone’s a winner: the business, the guests and the environment.
We are a Waste Warrior Brand and thus a member of an association of companies initiated by Too Good To Go Switzerland, who fight together against food waste. In collaboration with Too Good To Go
we continuously raise awareness among our employees, customers and guests about food waste and take a variety of measures to combat it.
As a partner in the reCIRCLE network, we use environmentally friendly reusable food containers in our restaurants. Food can therefore be easily taken away and consumed on the go, without burdening the environment with takeaway packaging waste.
United Against Waste
The Compass Group is a founder member of the ‘United Against Waste’ initiative, which works towards reducing food waste in catering.
Our early embrace of not just sustainability but also measuring it has led us to work, since 2017, as a pioneer with ‘Eaternity’, advocating for a reduction in CO2 emissions. Together with our partners, our goal is to offer a sustainable choice of food in every restaurant. The result will be fewer global emissions in the long term thanks to basic interventions.