British catering group Giant Compass to replace 40% animal protein by 2030


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Compass Group plans to replace 40% of food of animal origin throughout its supply chain with alternative proteins as part of its campaign to reduce net emissions. The British multinational restaurant conglomerate has also pledged to cut food waste in half and get more of its products from regenerative agriculture to achieve its goal.

Compass Group, the world’s largest contract catering company with Chartwells, Eurest and Levy Restaurants, pledged Monday May 10 to increase the share of alternative proteins in its supply chain in order to achieve carbon neutrality. He set out to reduce at least 65% of its carbon footprint by the end of the decade, a significant portion of which will come from the displacement of 40% of protein of animal origin by alternative sources like vegetable meats.

The firm has set the timetable for a 25% abandon animal protein by 2025, before reaching 40% five years later. Both plant and non-animal protein sources are much more carbon-friendly than meat and dairy diets because animal foods use up huge amounts of land and water resources.

Compass Group transfers 40% of its animal proteins to alternative plant sources in order to reduce its carbon footprint. (Source: Compass Group UK&I)
Queens of Alt Protein Item Banner

With animal agriculture responsible for nearly 18% of global greenhouse gas emissions, scientists have called for a massive shift towards plant-based or flexitarian diets. According to a G20 food footprint report, 40% of the total global carbon budget for food could be freed up if the world’s largest economies switch to flexitarianism.

We believe it is our responsibility to contribute to a future of sustainable food production.

Robin Mills, Managing Director, Compass Group UK & Ireland

the the remainder of Compass Group’s carbon footprint will be offset supporting a number of ‘UK and Ireland based high quality carbon removal projects’, such as peatland restoration and reforestation in rural areas.

“Once we have significantly reduced our carbon emissions by 2030, we will evolve our program from offsetting to offsetting the remaining carbon emissions,” said the company, which also offers cleaning and maintenance services. facilities management in addition to producing meals in offices, factories, schools, universities, hospitals, correctional facilities and sports venues.

The plan is part of the company’s science goals it has set in line with the United Nations’ Race to Zero campaign, which pushes companies to align with the goal of limiting global heating to 1.5 degrees Celsius .

Compass Group will also start sourcing more products from regenerative agriculture. (Source: Compass Group)

Another element of Compass Group’s promise to “help build a more sustainable food system” is reduce food waste by 50% and purchase at least 70% of its fresh produce from regenerative agricultural sources by 2030. It will also put more emphasis on using local, seasonal ingredients to create plant-based dishes for their customers in the years to come.

Once we have significantly reduced our carbon emissions by 2030, we will shift our agenda from offsetting to offsetting the remaining carbon emissions.

Compass Group

Other measures that will be taken include the use of 100% renewable energy by 2022, the switch to the use only of reusable or recyclable materials in its packaging by 2023 and the replacement of all its electric vehicle transport fleet the following year. It is currently in the process of phasing out disposable plastic and polystyrene tableware and cutlery by July of this year.

Robin Mills, managing director of Compass Group in the UK and Ireland, says the company is the first in the country’s restaurant industry to target carbon neutrality. Other major UK food companies that have made various plant-based commitments as part of their net zeroing plans include retailers like Co-op, Tesco, M&S and Asda.

“We believe it is our responsibility to contribute to a future of sustainable food production and regenerative agricultural principles and practices, and a commitment to a net zero climate is an important step,” said Mills. “I couldn’t be more excited about the future of the restaurant business.”


Main image courtesy of Eurest.


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