Developed with our people, for our people.
BETTER TOGETHER
POWERED BY THE EUREST DEIAC
The Eurest Better Together Series was developed with our people, for our people The series is an opportunity for our teams to recognize various cultures, experiences, backgrounds and beliefs while educating others through sharing the stories of our associates
CULINARY FOCUS AND PROGRAM STANDARDS
Diversity and Inclusion are two pillars of our culinary programs. They can be found in the various flavors, ingredients and techniques that we use when showcasing authentic, ethnic cuisines through our brands and promotions. Traditional cuisines are passed down from one generation to the next and operate as an expression of cultural identity.
Guests enjoy trying new cultural foods and familiar favorites. Partnering with the client’s on-site Diversity and Inclusion team to recognize the month’s observance while highlighting our associates and their favorite cultural recipes. Guests appreciate hearing personal stories of recipes, ingredients and of our team members, and seeing the passion behind the food.
OUR THREE MAIN OBJECTIVES
Recognize the diverse tapestry of people who make up the Eurest family.
Tell their stories to help educate others and foster inclusion.
Inspire through food by sharing recipes, ingredients and cooking techniques that are used by various people groups.
OUR COMMITMENT
As a member of a global family of companies, we are a tapestry of unique backgrounds, cultures, experiences and perspectives We believe that recognizing and celebrating our differences has not only made us stronger, but allows us to develop strong partnerships with many of our Fortune 100 like-minded clients We are committed to showing what it looks like when everyone is valued, welcome and represented.
SUPPLIER DIVERSITY
Our supplier diversity team seeks to identify certified Minority and Woman Owned Business Enterprises (MWBEs) for inclusion in our sourcing opportunities. Having a well-rounded supplier base helps us better anticipate the needs of the people we serve and enables us to provide products and services that are specialized, competitively priced, and innovative.
THE POWER OF STORYTELLING
Through the Better Together Series, we tell the stories of our associates to recognize their backgrounds while sharing various cultures through storytelling in our marketplaces.
Using platforms such as Nudge, social media, and video content, we are able to capture and share stories, recipes and more from our associates within our marketplaces.
Some examples of marketing that are embraced in the Eurest Better Together Series include the following: Manager’s Guide
Recipes and Recipe Cards
Chef and Associate Celebrations and Highlights
Supplier Diversity Resources, Videos and Storytelling
Social Media Stories and Posts
Web Features
Print and Digital Marketing Collateral
JANUARY
Martin Luther King Jr. (MLK) Day is celebrated each year to reflect on his important work and the impact that it had on our country during the Civil Rights Movement and beyond.
FEBRUARY
February is Black History Month - a time to pay tribute to the achievements and contributions Black men and women have made while educating ourselves on topics and issues that have impacted them.
"Several years ago, I made peanut brittle for my mom, her favorite. That was the beginning of my growing business, Ms Jana's Candy. In January 2018, at age 68, with three pots and three thermometers I launched JanaTina LLC, dba Ms Jana’s Candy - I love what I do! Using ingredients that include organic unrefined cane sugar, organic heavy cream, and organic sweetened condensed milk, and butter - lots of butter, we offer delicious decedent freshly prepared Brittles, Toffee, Caramel, and our version of the "turtle" we call a Kozie. We are a registered MWBE."
- Ms. Jana
As a black female CEO & founder, Denise Woodard’s is passionate about raising awareness of Black and female entrepreneurship and increasing opportunity for women and people of color seeking careers in the food industry The partake promise, “Our products give delicious peace of mind to those with dietary restrictions and “how is this so good?” enjoyment to everyone else ”
Denise Woodard
Ms Jana
INGREDIENTS
COCONUT CHICKEN CURRY BY CHEF CARVIS TURNER SR.
YIELD: 6 SERVINGS
1 cup uncooked basmati rice
2 Tbsp vegetable oil
1 Large carrot
½ medium yellow onion, diced
3 cloves minced garlic
2 Tbsp finely minced ginger
2 tsp yellow curry powder
3 Tbsp red curry paste
2 tsp ground coriander
1-2 Tbsp brown sugar
PREPERATION
1 Large red bell pepper
1 pound boneless skinless chicken breast
Pinch fine sea salt and black pepper
1 can full fat coconut milk
1 Tbsp lime juice
1 Tbsp fish sauce ¼ cup basil, chopped
Optional: chopped peanuts or cashews
Chef note: Reduce food waste! You don’t need to peel your carrot, just be sure to wash it well.
Cook rice using package instructions. Add in some butter, if desired.
1. Combined your seasonings to make your curry seasoning mixture. 2. Chop your carrot and add to a medium pan coated with vegetable oil. Once carrots have cooked for a minute, add chopped onion. As that begins to cook, chop your red bell pepper, then add to the pan.
3. Peel and mince your ginger and garlic. Add them to the pan along with the veggies. 4. Once veggies are sautéed, add the seasoning mixture and curry paste to the pan. 5. Next, add your chopped chicken to the pan. Let it cook, stirring occasionally, until your chicken is browned but not fully cooked. Add your coconut milk. Bring it to a boil, then turn down to a light simmer and let simmer until it thickens. You can taste it while it cooks to be sure you like the taste.
6. Stir in your fish sauce, and continue to let your curry cook. 7. Chop your basil. 8. If your sauce is a little looser than you’d like, add a little corn starch. Do this by mixing corn starch with water and add that to your sauce as it’s boiling. Stir in immediately.
10.
9. Add your basil. Add any other vegetables that you’d like to add. Spinach and broccoli are two great ideas.
11.
Plate with rice on bottom and curry on top. Top with peanuts or cashews, if desired. Enjoy!
Welcome to the world of Route 11 Potato Chips, a small Virginia chippery in the rustic Shenandoah that has been cooking up Kettlestyle cult favorites for more than 20 years. Owned and operated by Sarah Cohen, this small woman owned business loves to stick to their roots. The potatoes are slow cooked in high-oleic sunflower oil and lightly seasoned with unrefined salt from an ancient Utah salt bed. The company touts the chip’s other virtues: non-GMO certified, nutritious, and tasty. “Our focus, from day one, was to make a potato chip that’s just better than the rest,” says Sarah Cohen.
In the face of adversity, a mother and daughter took their love to the kitchen, and GoMacro was born. In 2003, Amelia Kirchoff was diagnosed with breast cancer. After speaking with her daughter, Jola, Amelia decided to fight the cancer with a plant-based macrobiotic diet in addition to a local lumpectomy. The MacroBars recipe was born and Amelia won her fight with cancer. All MacroBars are produced with certified, high-quality ingredients. The success of GoMacro has only fueled Jola and Amelia’s passion for spreading awareness to the world about the benefits of balanced, plant-based living.
We feature Miffy’s whole grain breakfast items in our coffee bars, catering and marketplaces.
Miffy grew up in Australia where sugar was never on the menu in her household. Her mother baked everything fresh and from scratch, using fresh fruit as the main sweetener. Fast forward 20 years, Miffy developed a line of whole grain, low-sugar baking mixes which have become a favorite across commercial and corporate kitchens.
Miffy’s offers Whole Wheat Muffin Mix, Certified Gluten Free Muffin Mix and Whole Grain All Purpose Baking Mix that we use to create muffins, scones, quick bread, pancakes, waffles and more. We rescue our overripe fruit and use it as the main sweetener in + reduce food waste and control kitchen costs. Made with whole grain, low sugar and low sodium, Miffy’s mixes are allergen friendly: certified gluten free, dairy free, egg free, nut free and soy free.
Miffy Jones, Owner/Founder of Miffy's Muffins
WILSON \\ SENIOR DIRECTOR OF COMMUNICATIONS
JENNA
WOMEN IN CULINARY
The Women in Culinary program is designed to empower Compass Group female culinarians through dedicated training opportunities, leadership development programs and an annual conference-and-recognition event.
SCAN HERE TO WATCH WOMEN IN CULINARY CHALLENGE 2022ACACIA ORELLANA
WOMEN IN CULINARY CHALLENGE 2022 - ACACIA ORELLANA
MAY
During Asian American and Pacific Islander Heritage Month (AAPI), we will reflect on and celebrate the contributions and influence of Asian Americans and Pacific Islander Americans to the history and culture of the U.S.
The company was founded in 2010, by Marco De Leon and Rip Pruisken. Rip Van Wafels is a Minority-Owned Business. They are Hispanic and Asian owned, certifed by the NMSDC, New York Chapter and by the CAMSC in Canada.
Vision: Revolutionize the way Americans enjoy their coffee by enhancing the coffee break.
*Examples listed are suppliers Eurest has worked with in the past Their product certifications are reviewed yearly and products are subject to change each year. Ask your marketing manager for a list of current participating suppliers!
Marco De Leon and Rip Pruisken, Cofounders
TTEOKBOKKI (SPICY RICE CAKES) BY
CHEF DANIEL MCWILLIAMS
YIELD: 3 SERVINGS
INGREDIENTS
4 cups water
1 cup dried anchovy
1 sheet dried seaweed
½ cup scallion ends
2 cup Korean rice cakes
1 cup fish cake
3 Tbsp gochujang (Korean chili paste)
½ Tbsp soy sauce
PREPERATION
1.
Bring the water to a boil and add anchovy, seaweed and scallion. Simmer for 20 minutes and strain.
2.
In a pan add anchovy broth, rice cake, fish cake, gochujang, soy sauce, brown sugar, rice syrup, garlic and Korean chili powder, then mix evenly. Simmer for 7 minutes. Add green cabbage and scallions, then simmer for another 7 minutes.
3.
Off the heat add the sesame oil and sesame seeds then mix. Garnish with fresh scallion and sesame seeds on top.
1 Tbsp brown sugar
1 Tbsp rice syrup
1 Tbsp minced garlic
2 Tbsp Korean chili powder
1 cup green cabbage, chopped
½ cup scallion, cut 1 in length
1 Tbsp sesame oil
1 Tbsp roasted sesame seeds
You only live once. I say, taste everything and don't be scared to get out of your comfort zone. It took me many years not to fear change and now I'll never look back.
- Chef Daniel McWilliams
JUNE
As a hospitality industry leader, we believe in preparing a table where everyone has a seat and feels they are accepted, valued and can be their true selves. That is why we are proud to celebrate Pride Month during the month of June as part of our Better Together Series and support our LGBTQ+ associates always.
Rod Hildebrant and Matthew Meehan became owners of ShineWater in October of 2019 ShineWater is a 100% LGBTQ-owned, nutrientenhanced hydration beverage that offers 100% of your daily vitamin D in seven all natural, zero sugar, vibrant flavor fusions At it’s core, ShineWater is pure Sunshine In A Bottle® As a proud member of the National Gay and Lesbian Chamber of Commerce (NGLCC), ShineWater celebrates diversity and supports the Gay & Lesbian Task Force, and the Human Rights Campaign to celebrate and support the LGBTQ+ community
Pipcorn is a minority-founded snacking brand that reimagines snacks with their staple ingredient, heirloom corn, to create betterfor-you, modern favorites. Crowned as one of the queer, Black women founders to watch, co-founder Jen Martin and her brother Jeff built Pipcorn from the ground up in Brooklyn, actively pioneering for more diversity in the natural foods space.
Jen Martin, her sister-in-law Teresa, and brother Jeff
SEPTEMBER
Our people are at the center of all we do. We’re celebrating Hispanic Heritage Month by bringing their stories to life, shining the spotlight on the vibrant food, culture and traditions of those whose roots trace back to Spain, Mexico and the Spanish-speaking nations of Central America, South America and the Caribbean.
Mission: To boldly build the leading, better for you, MexicanAmerican food brand and embody a juntos es mejor culture: value humility, foster diversity, love people always, operating to positively impact the lives of underserved communities through education, entrepreneurship and wellness. All of the brand's products are gluten free and dairy free. Siete is family-owned and operated by seven (siete) members of the Garza family.
Mission: Dedicated to making delicious all-natural snacks that are wholesome and satisfying alternatives to snacks made from corn, potato and wheat. They believe beans are good for their families, good for farmers and good for their plant. Founded in 2010, Beanfields is a food company that makes delicious chips with seven tempting flavors.
Garza Family
Arnulfo Ventura, Beanfield CEO
OCTOBER
Disability Employment Awareness Month is a time for us to empower those with disabilities, seek opportunities to support them, and to educate ourselves and others on this cause.
This month serves an important reminder of the significant contributions that people with disabilities make in the workplace each and every day. Lisa Yin is one strong example of a hardworking Eurest associate who is not letting her disability slow her down.
“This month helps people understand what people with disabilities are going through. Until it happens to you it’s hard to understand. I hope that this will open people’s eyes to the abilities in everyone.” - Lisa #NDEAM #Inclusion #DisabilityEmployment
Popcorn for the People was established to create career opportunities for the disabled community The autistic prevalence rate has risen 20% in the last 20 years, and still 82% of disabled people are unemployed in 2022 In a pivotal era of diversity and inclusion in the workplace, the entire community of disabled adults are still being overlooked
Often paid under minimum wage, struggling with transportation, and requiring flexible hours, Autistic adults, if able to get through an interview process, have no accommodations in the workplace Popcorn for the People is proud to establish not only jobs but careers that focus on respect, equal wages and career advancement opportunities for our entire team who is leading the manufacturing and distribution of popcorn across the nation to prove the advantages of a neurodiverse workforce.
Samuel Bier, Cofounder
For Better Together we share associate stories and associates are also able to share how they are celebrating in Spark.
Nudge connects Eurest through frontline ownership.
NOVEMBER
During Native American Heritage Month, we celebrate the rich history and traditions of Native people and recognize their vast contributions. This is also a time to learn and generate awareness about the challenges faced by Native people throughout history and today.
WHO WE ARE
Diversity, Equity and Inclusion at Compass Group
At Compass Group, we work to build a culture where ALL individuals are valued and appreciated, and our differences are leveraged to create better business results and strong communities. The Diversity, Equity and Inclusion strategy focuses on three key principles: People, Culture and Community
IT'S ALL ABOUT OUR PEOPLE
Now available! An inspiring collection of stories that illustrates Compass Group's intentional and unwavering commitment to Diversity, Equity and Inclusion. Share these stories of progress, hope and change so we can all continue on this impactful journey, together.
Our Diversity, Equity and Inclusion Action Councils serve as action oriented advisory committees dedicated to championing Diversity and Inclusion within our sectors. DEIAC members serve as change agents, and their efforts are vital in helping build a culture of inclusion and sustain a market advantage.
JUST SOME OF OUR GREAT PROGRAMS
FOOD TRUCKS
Foodworks Programs
GREEN ALIST
Market Café
The Apron Exchange
Food Trucks
Pop-Ups
Catering And More!
FOODWORKS.ORG
SUPPORT THE LOCAL COMMUNITY WHILE GROWING YOUR BUSINESS:
Easy Access to Minority Vendor Partners
Scalability to Flex with Population Size
Increased Variety and Foot Traffic
Revenue Share
Labor Efficiencies
67% OF THE RESTAURANT PARTNERS ARE MINORITY OR WOMEN-OWNED BUSINESSES
Foodworks creates community through food by partnering with the best local restaurants and showcasing them in client operations to build local connections with authentic, ethnic experiences where diversity is baked into the culture. Together we can support small businesses and help extend their reach.
THE
The Thompson mission is to provide a positive experience to every relationship in which we are involved, one guest, one client, one team member at a time Thompson focuses on fresh food, great people and celebrating diversity
Because of the partnership, diverse suppliers have a wider network for business growth, the communities we serve enjoy more inclusive experiences, and our associates have more access to opportunities and a career for life
Thompson Hospitality is also responsible for sourcing and mentoring other diverse suppliers in the communities where they serve our clients.
This means that they seek out and mentor small-, minority-, women-, veteran-, disabledand LGBTQ-owned business enterprises in order to infuse much-needed capital into those business communities. The goods and services that they purchase from these diverse suppliers will represent Tier 2 supplier diversity spend to our clients.
THOMPSON MISSION
