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R E D U C IN G F OO D WAS T E COMPASS AND EATABLE
SMALL CHANGE MATTERS
Reducing food waste at the source is the best way to lessen the detrimental effects that come from wasted food. But when you have to ensure that every single customer has enough options to find what they are looking for, surplus food is inevitable. To make it easy for accounts to start donating their surplus food, Compass partnered with Eatable in September 2016. Eatable was cofounded by Cam Pascual and Mia Zavalij, two food waste fighting entrepreneurs who previously co-founded Food Recovery Network. After spending five years creating food recovery programs at college campuses, they realized the potential to scale food recovery programs outside of higher education. Eatable offers resources for any Compass account interested in donating their surplus food. Together, Compass Group and Eatable are changing today’s culture of waste -- one meal at a time.
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People get into the food business for lots of different reasons – to nourish others, create community, make groundbreaking new dishes or provide consumers with meal choices that make it easy for them to be well. No one gets into the food business to waste food. So why does the United States throw away 40 percent of the food it produces?
Food surplus sent to landfills isn’t food waste, it’s wasted food. At a time when our planet’s resources are more precious than ever, every wasted romaine leaf, onion half and chicken breast represents all of the land, oil, water and labor that went into getting it from the farm to the kitchen. A single avocado requires 71 gallons of fresh water to grow. When one avocado spoils and goes to waste, the water used to grow it goes to waste, too. That’s like turning on an empty shower and letting it run for 30 minutes.
MIA ZAVALIJ
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CAM PASCUAL
Cam Pascual & Mia Zavalij, Co-founders of Eatable
TOGETHER, COMPASS GROUP AND EATABLE ARE CHANGING TODAY’S CULTURE OF WASTE -ONE MEAL AT A TIME.
While achieving zero-waste is hard, minimizing food waste is easy. Small change matters. Simple operational changes to prevent even just one avocado from being wasted at each of Compass Group’s 7,600 units every week would save nearly 400,000 avocados a year from going to landfill. That’s a whole lot of showers! We know how much work it takes to distribute, prepare and serve your food--you deserve to see it end up on a plate, not in a landfill. Together we can stop food waste, one day at a time. SPRING 2017 | ENVISION 2020 9