A pilot project involving Compass Group and EAT will track the carbon footprint of the food Compass serves in its Nordic operations. A Compass Group project in Denmark is focused on lowering the CO2 impact of the food it purchases in 2020 by 25%
The data will be used by Compass Group to adjust their menus where appropriate to include plant-based options and lower-carbon alternatives. The pilot will be launched in 2020 and it is expected to last one year.
The new partnership follows the publication of The EAT-Lancet report, which highlighted the need to feed a growing population from sustainable food systems that will minimise the damage to the planet and improve human health.
Federico Tonetti, Compass Group safety and sustainability director, said: “As the largest player in the food service market we have a real opportunity to have an impact on our world.
“Our sustainability strategy is focused on taking targeted actions where we believe they will have the greatest impact, and working with clients and consumers to raise awareness and influence better nutritional choices. This exciting pilot with EAT allows us to test key elements from the EAT-Lancet report and use it to inform our business decisions.”
The pilot will focus on lowering the amount of meat served whilst increasing vegetables, nuts, seeds, sustainably sourced fish and legumes.
Dr. Gunhild Stordalen, executive chair and founder of EAT, added: “Food is the dark horse in determining whether or not we will achieve the Sustainable Development Goals of the Paris Agreement.
“The EAT-Lancet report and other reports show that we are running out of time to transform the global food system in order to ensure enough healthy, affordable food for a growing population within safe environmental limits.
“Radical changes across the entire value chain and new collaboration are needed to make it a reality. That’s why we are thrilled to welcome Compass on board as a partner, to start translating the global EAT-Lancet targets into actionable targets for their business.”