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This blog originally appeared on StopFoodWasteDay.com on 4/19/2018.

A Conversation with Gary Green, CEO – Compass Group North America

Stop Food Waste Day is this Friday, April 27. To celebrate Stop Food Waste Day, educate guests and raise awareness about the global food waste problem, our chefs will compete in Chef Challenges. The goal is to create a winning recipe with “More Taste, Less Waste.” But stopping food waste goes beyond our company. As a part of the Compass Group USA family, we join in the fight to end food waste with other sectors in the Compass Group family.

Check out the below conversation with Gary Green, CEO – Compass Group North America as he shares his thoughts on food waste.

What motivated your personal interest in sustainability and food waste reduction? 

My daughters are very interested in how and who grows their food. They are so inspiring and their passion is contagious. Their generation is so much better than mine in terms of caring where their food comes from. My generation was the generation of “processed” food. 

Can you share a story about a food waste hero who inspired you? 

My Mum and Dad were brought up on rations and food straight from the fields during and after the war. They were raised to never let anything go to waste and their plates were always clean at the end of a meal. 

What change have you made personally to be more mindful?

I’m very conscious of waste at catered events. I see how much food is prepared, served and thrown away – and therefore I try to be thoughtful about the quantities and types of food we order for catering. I make certain that when we place orders, we get just enough without having excessive waste or leftovers.  

How can we help America make food waste a priority? 

Compass Group potentially has more contact with people on a daily basis than anyone else in the country. We serve 9.8 million meals every day. This sphere of influence and scale give us the ability to help set an example and educate people in ways that they can reduce food waste at home and at work.

What is one small change every person can make in their daily lives to make a big difference?

We all need to change our perception around food and how it is stocked. In our cafes, as in grocery stores, guests expect an abundance of food no matter the time of day. I’d like to see that perception change somewhat. It’s ok to run lower on food as meal and shopping periods come to a close. This is where businesses most overproduce food.

Want to get involved in stopping food waste?

Show your solidarity and become a waste warrior by pledging to stop food waste in your own life.

Join the Morrison Healthcare Family

Morrison is a Compass One Healthcare operating division within Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 20,000 professional food service team members. Apply for team member or management positions in one of the best companies to work for today.

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