We understand the tremendous impact we can have on healthy living for all which is one of the main drivers of our wellness and sustainability platform, Food with Purpose, designed for the good of people and planet. Whatever Eurest does, you will find Food with Purpose at the core of it.
The platform is the foundation of meaningful initiatives we lead, influence and leverage for health and well-being, environmental and social change including the ingredients we use and recipes we create, and the passion of our people who want to make a difference in the workplace and beyond.
We follow Elev8 and E15 data and analytics to help develop solutions that support our Food with Purpose initiatives.
We
create a positive change in the food system for the health and wellbeing of people and the planet.
WELLNESS AND SUSTAINABILITY TRENDS
With the global food sector being responsible for roughly 30% of greenhouse gas (GHG) emissions, commitment to sustainable practices is vital within the foodservice space.
CONSUMER SENTIMENT
Though only a third of U.S. consumers consider themselves to be “environmental activists,” a majority believe that more action is needed to protect the planet. Consumers are taking steps towards sustainability, however, 39% have a bleak outlook on environmental issues, signaling a need for corporations and governments to fulfill their sustainability goals.
GOING GREEN IN AGRICULTURE
Agriculture generates 10% of U.S. GHG emissions. It is estimated that by 2030 nearly 70 to 80 million hectares of additional cropland will be required to sustain the world’s growing population.
GROWING SUSTAINABILITY TRENDS
1. Smart Farms and Digital Technology
Use of AI, cameras, sensors, Internet of Things (IoT), and robotics to automate, enhance, and optimize food production. Market to be over $60B by 2033.
2. Local Partnerships and Product Sourcing
Working with local farmers and suppliers who prioritize sustainability and fresh products.
Sixty-five percent of consumers believe that local foods are better for the environment.
1/3 describe themselves as “Environmental Activists”
HEALTHY OPTIONS IN THE WORKPLACE
The workplace is one area of focus to increase healthier dining options. Office professionals are more likely to seek healthy dishes offered at work and use workplace food and beverage amenities because of healthier offerings. Comparing among generations, Boomers are most encouraged to dine on site by healthy foods.
% OF WORKERS REPORTING THAT HEALTHIER OFFERINGS WOULD ENCOURAGE USE OF WORKPLACE F&B AMENITIES
% OF WORKERS WHO WOULD LIKE TO SEE HEALTHLY CUISINES OFFERED AT WORKPLACE
Source: E15s Health and Nutrition
BETTER NUTRITION CHOICES
NUTRITION
We believe that food should not only taste great, but also be great for your body. Our chefs and registered dietitian nutritionists focus on recipes and ingredients that are in-season, responsibly sourced, plant-forward, FIT and loaded with functional foods.
Overall, U.S. consumers say they are in good health, and interest in health and nutrition remains high. Consumers value a healthy diet, given that three in four agree it is important to eat nutritious foods. By generation, millennials are often the most concerned about nutrition and possess the most knowledge about the United States Department of Agriculture (USDA) Dietary Guidelines for Americans.
Consumers are relying on product labels, ingredient information and nutritional content to guide their shopping decisions. Many also seek healthy food options when eating away from home. Employees, especially office professionals, want to see healthier offerings at their workplace.
half of consumers say that taking care of their mental health is a health priority
TOP THREE BENEFITS BY GENERATION
55% of consumers often or always pay attention to food and beverage labels when shopping in-person
Source: E15s Health and Nutrition Trend Report (October 2023) agree it is extremely important to incorporate nutritious foods
Consumers often seek benefits from F&B that echo common health goals, including energy, weight management and heart health. While weight management is a top benefit sought from F&B from all generations, Gen Z and millennials both prioritize improvements in energy and mental health. Healthy aging is a desired benefit among older generations, especially boomers.
SOURCING SUSTAINABLE INGREDIENTS
SUSTAINABLE
We know that where our food and products come from matters. We are committed to supporting local and regional American family farms; ethical sourcing and net zero deforestation; farm animal welfare; sustainable fish & seafood; and diverse partnerships to build a better future for all.
LOCAL AND REGIONAL FARMS
We are dedicated to purchasing local and regional produce from farmers and artisans within a 250-mile (local) and 400-mile (regional) radius of our marketplaces. In addition to produce, ingredients can include meats, dairy, cheese and other products. Our goal is also to continue to expand our network of Black, Indigenous and People of Color (BIPOC) within our communities.
By sourcing locally, we not only maximize the nutritional value of the food we serve (produce begins to lose nutrients within 24 hours of being harvested), but we also reduce the miles food needs to travel.
ETHICAL SOURCING AND NET ZERO DEFORESTATION
We support the dignity, wellbeing and human rights of all people. Since 2004, we have been a signatory of the UN Global Compact and support its universal principles on human rights, labor, the environment and anticorruption. Some of the initiatives we support are Fair Trade Coffee, Rainforest Alliance, Sustainable Palm Oil and Coalition of Immokalee Workers (CIW) and diverse suppliers.
FARM ANIMAL WELFARE
We focus on plant based menuing and source proteins from suppliers that promote the humane welfare of farm animals and reduced antibiotics. We continue to work with our suppliers and partner organizations across the globe, such as: Compassion in World Farming, Humane Society International and The Humane League to further research and develop our animal welfare standards.
SUSTAINABLE FISH AND SEAFOOD
We work alongside other food businesses to scale actions in sustainable sourcing, such as the Global Sustainable Seafood Initiative, to preserve oceans for future generations.
Our joint venture with the Monterey Bay Aquarium’s Seafood Watch shifts sourcing to sustainable species and eco-friendly fisheries and aquaculture operations. The canned skipjack tuna we source comes from fisheries that don’t use Fish Aggregating Devices (FAD), which are floating, man-made structures built to attract and aggregate tuna in the open ocean.
LESSENING CARBON EMISSIONS CARBON
The biggest source of emissions from foodservice ties directly to the food we buy, cook and serve. Our long-term strategy, focused on plant-forward menuing and regenerative agriculture will improve our planetary impact. As part of Compass Group, we have made a commitment to reach Net Zero greenhouse gas (GHG) emissions across our global operations and value chain by 2050.
PLANTS ON THE PLATE
Livestock emissions, land use for grazing, and the crops grown to feed them have a significant environmental impact. Plant-based ingredients offer a healthier protein source with a much lower footprint.
INGREDIENTS FOR CHANGE
We’re redefining recipes from the ground up, harnessing food’s regenerative power to fight climate change.
CARBON FOODPRINT™
Our goal is to reduce emissions through the reduction of energy, water and waste in our kitchens. We can provide customized dashboards for our clients with science-based metrics for public reporting through our proprietary Carbon Foodprint™ tool, developed with the scientific advice of various NGOs such as the Environmental Defense Fund, the Green Restaurant Association and the Food Service Technology Center. This data is also helping us to reformulate our menus with the climate in mind. When our Carbon Foodprint™ tool was trialed by one of our clients over a six-month period, it showed that plant-forward menus could reduce CO2 by 11% and reduce water use by 17%.
ROOTED IN PLANT-BASED ACTION
Studies show that movement towards plant-based diets can greatly reduce GHG emissions. Vegan diets, which avoid all animal products, have the most environmentallyfriendly impact, resulting in 75% less land use, 54% less water use, and 66% less biodiversity loss. GHG
CONTRIBUTION BY FOOD TYPE IN AVERAGE DIET*
Shoppable Recipe: Avocado Toast with Egg on Multigrain
PLANT-BASED FOODS
Twelve percent (12%) of consumers tried to limit their meat consumption in the past year, either through flexitarian or plant-based diets. Overwhelmingly, the strongest driver to eat plant-based food is to be healthier. Comparing between generations, health is particularly common driver for older generations, and Gen Z is more likely to be motivated by animal welfare than other generations.
Over two-fifths of consumers agree that plant-based protein is just as healthy and tasty as animal-based protein, while also being more sustainable. With 21% of overall consumers - including 31% of Gen Z consumers - opting for plant-based foods to help the planet or support animal welfare, marketing these options based on their sustainability could be key to driving volume of plant-based menu items.
BIGGEST MOTIVATOR FOR EATING PLANT-BASED FOODS
46% agree compared to animalbased protein, plant-based protein is a more sustainable source of protein
Source: E15s Health and Nutrition Trend Report (October 2023)
We are minimizing both food and non-food waste to lessen our environmental impact.
OUR FOOD WASTE JOURNEY
Food waste is central to some of the key challenges facing the world today, including hunger and poverty, climate change, health and wellbeing and the sustainability of agriculture and oceans. We have announced a long-term goal to reduce food waste 50% by 2030, joining the US Food Loss and Waste 2030 Group and aligning with the United Nation’s waste-reduction agenda.
STOP FOOD WASTE DAY
We are leading the way in fighting food waste. In 2017, Compass Group created Stop Food Waste Day, an annual day of action to educate and ignite change in the fight against wasted food around the world. It is recognized globally! Additionally, Compass deployed Waste Not 2.0 in over 3,300 US locations.
REDUCING
WASTE
EPA FOOD RECOVERY HIERARCHY
The EPA Food Recovery Hierarchy prioritizes actions to prevent and divert wasted food. Each tier of the Food Recovery Hierarchy focuses on different management strategies for your wasted food with Source Reduction being the most important. We focus on each area to reduce food waste at the source and to feed hungry people, feed animals, source industrial uses and compost.
SOURCE REDUCTION
Our kitchens follow low food waste practices, recipes and conservation efforts. We aim to rescue produce that would otherwise go unused and leverage campaigns like Stop Food Waste Day to raise awareness.
FEED HUNGRY PEOPLE
We partner with Eatable, Food Recovery Network and Feeding America to navigate the process to safely recover prepared food and donate fresh, nutritious meals to neighboring organizations so we can make a difference in our communities and help reduce food waste.
FEED ANIMALS
Where available, we partner with pig farms to feed local livestock with our food scraps, supporting local farmers and recovering what otherwise would be wasted.
INDUSTRIAL USES
We work with companies to recycle our used cooking oil where available. At some locations, we use food waste pulpers to grind up food scraps to reduce the volume and minimize the waste we send to landfills.
COMPOSTING
Our Grounds for Your Garden program provides used coffee grounds for our guests’ home gardens. Through ESFM and client facilities teams, we partner on initiatives such as converting food scraps to soil, and even create native pollinator or chef gardens.
LANDFILL
This is always the last resort.
Red Cabbage and Corn Salad
REDUCING WASTE
CHOOSE TO REUSE
Options such as “bring y contribute to the 248%
GROUNDS FOR YOUR GA
Grounds for Your Garde coffee bars or marketpl gardens to reduce wast
HERE’S HOW IT WORKS
Coffee grounds are a nu most of the acidity is rem carbon-nitrogen ratio o
ADD GROUNDS DIRECT
Apply this material as a side dressing to nitrogen-loving plants, including most perennials and allium plants. Balance the nutrition of your soil with brown materials such as leaves or dried grass or layer with 1/4” of soil.
ADD GROUNDS TO YOUR COMPOST
Combine with brown materials in your compost pile.
JOURNEY TO ZERO WASTE
We are addressing the pressing concern of waste of resources in other ways through green packaging, reusables, recycling, and uniforms made from recycled materials. In addition to reducing food waste to landfill, our efforts Toward Zero Waste include partnering with our clients and facilities to divert waste with data driven goals to Reduce, Reuse, and Recycle.
Reduce by being mindful to only take what is needed.
Reuse over single-use packaging.
Recycle to collect materials to turn them into new products including closed loop systems and compost products made from renewable plant materials when commercial composting is available in the local municipality.
Some of our focuses to lower our environmental impact are through:
FOOD WITH PURPOSE | REDUCING WASTE
Our year-round platform includes multiple initiatives that promote environmental responsibility and sustainability. Each program offers pragmatic ways to reduce, reuse and recycle waste in our marketplaces. Please refer to the marketing section of this proposal to find more details.
GREEN CLEANING PRODUCTS
We offer a line of Green Seal-certified products for cleaning and housekeeping. These products meet Green Seal’s environmental standards for industrial and institutional cleaners based on their reduced human and aquatic toxicity.
BULK PURCHASING
Rather than ship thousands of small packages that end up in landfills, we offer many of our larger outlets bulk dispensers to serve condiments and save on packaging and waste.
REUSABLE PRODUCTS PROGRAM
In certain locations, we encourage everyone to bring a reusable mug or cup and offer reusable to-go containers.
COMPOSTING AND RECYCLING CENTERS
To reduce the amount of trash that goes into landfills, we work with facilities to compost items and recycle glass, plastic, metal and paper.
53% of consumers are open to plant-forward eating
Shoppable Recipe: Kale Quinoa Breakfast Bowl with Fried Egg
99% of surveyed accounts practice a sustainability initiative
THE FOOD WITH PURPOSE EXPERIENCE
We’ve assembled an incredible team of Registered Dietitian Nutritionists and Chefs who are passionate about helping our guests have fun with food while learning how to take care of their health and the planet. With our vast portfolio of solutions, we’ve developed a wide range of programming. Meet our dietitians across the U.S. here.
EDUCATION & EVENTS
INSPIRED KITCHEN AND FOOD TRUCK EVENTS
Key menu items and recipes are presented by our team, making well-being eating fun and approachable. Inspired Kitchen fueled by Food with Purpose brings excitement and attention into your Marketplace while telling the story of how we create a positive change in the food system for the health and wellbeing of people and planet through Better Nutrition Choices, Sourcing Sustainable Ingredients, Lessening Carbon Emissions and Reducing Waste.
TEACHING KITCHENS
We offer on-site or virtual Teaching Kitchens including on-demand cook along classes with our own chefs and RDNs to explore food, culinary, nutrition and sustainability literacy. We also can arrange premium classes for team building and corporate events where participants receive a Hello Fresh ingredient meal kit delivery to their home to cook along with. In addition, we have partnerships with celebrity chefs and a Master Gardener.
EUREST CARES AND COMMUNITY GIVING
We have food recovery partners across the country to ensure that if overproduction does occur, good food gets in the hands that need it and organize team events to support causes and community outreach programs.
NUTRIGENOMIX
We have the ability to offer nutritional genomic testing through our partner, Nutrigenomix with comprehensive genetic testing of nutrition related genetic markers through simple saliva samples. Personalized recommendations are provided based on unique genetic profiles to optimize cardio-metabolic health, body composition, nutrient status and address food intolerances, eating habits and physical activity.
COMMUNICATIONS
We engage guests through wellness and sustainability messaging through Food with Purpose promotions, articles, 30 day challenges and shoppable recipes.
Food with Purpose Insider with highlights from our monthly Food with Purpose promotions.
30 Day Challenge with 30 days of content based around a single topic related to wellness and sustainability to engage guests and provide recipes, videos, articles, Chef tips, Dietitian facts, and more!
Shoppable Recipes: Find Your Next Favorite Recipe where we make some of our favorite Food with Purpose recipes shoppable on Instacart making eating healthy at home easier.
Shoppable Recipe: Blackberry Shrub Mocktail
EDUCATION AND ENGAGEMENT TECHNOLOGY
Guided by our expert registered dietitians and innovative culinary team, we have crafted mouthwatering plant-forward dishes that surpass expectations. We've also given a fresh twist to favorites like Street Eats with Street Eats: Plant-Forward Edition and have launched Inspired Kitchen promotions featuring plant-forward, functional ingredients and low food waste recipes.
Ring in the new year with an alcohol-free mocktail. This citrus based beverage packs in grapefruit, orange and lime with notes of mint and ginger.
INGREDIENTS
8 oz. orange juice
1 each grapefruit
8 oz. grapefruit juice
2 pounds ice
8 each mint springs
20 oz. lime bubly
4 oz. lime juice
1/2 cup sugar
4 oz. water
3/4 tsp turmeric ground
3/4 tsp fresh grated ginger
INSTRUCTIONS
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
1.Add sugar, ginger, turmeric and water to a sauce pan. Bring to a boil. Turn off heat and stir to dissolve sugar.
2.Allow ginger and turmeric to steep for 5-10 minutes. Strain ginger and turmeric out and discard. Chill for use in mocktail.
3.Slice grapefruit into round slices for garnish and hold cold for assembly.
4.Measure your ingredients using a jigger or tablespoons. One ounce is the same as two tablespoons. A half ounce is one tablespoon.
5.Assembly for one: Fill a glass with 4oz ice, pour 0.5oz lime juice, 1oz orange juice, 1oz grapefruit juice and 0.5oz ginger turmeric simple syrup over the ice.
Stir and top with 2.5 floz of bubly or sparkling water. Garnish with one slice of grapefruit and 1 mint sprig. Serve in a 9 oz cup.
At the core of our mission is to partner with our clients for a sustainable future while creating captivating guest experiences. We are pioneering imaginative sustainable solutions that redefine traditional foodservice. Our innovative approach extends beyond walls, inviting the community in through initiatives that cultivate a deeper connection to nature as well as foster a sense of togetherness among colleagues, artisans, farmers and educators, illustrated by our thriving Farmers Markets and Garden Clubs.
GARDEN CLUB
We have connected guests who want to learn how to grow a thriving vegetable garden with our partner, Pike Lane Gardens. Under the direction of Elena Mills, Eurest Regional Wellness Director, we are completing 11 workshops both in-person and virtually throughout the year at a large pharmaceutical client site in New Jersey that has set up land for employees to be able to use for their own home harvest. On a recent visit, Master Gardener, Adam Weiss provided personalized instruction with The Garden Club who then enjoyed a complimentary lunch crafted by the Eurest team featuring ingredients being grown onsite.
When participants were asked if they consider a program like this a workplace amenity, 100% responded yes, and responded with overwhelmingly positive feedback including “My favorite part is being live, so people can ask questions about the garden” and “This is one small area for sustainability but it feels much bigger and helps in knowledge sharing.”
PRIORITIZING LOCAL WITH FARMER’S MARKETS
At an integrated energy company in Houston, we have elevated our Farmers Market program under the direction of Amanda Salopek, Eurest Wellness Manager with 16 vendors in an office mezzanine area with local artisans and vendors bringing our local community together.
Amanda Salopek
Elena Mills, Eurest Regional Wellness Director at a client site in NJ
Garden Club with Adam Weiss, Master Gardener at Pike Lane Gardens
70%
of consumers say it’s important that food they eat is grown on farms that use sustainable practices
We are rewriting the story on snacking with our retail snack focus. Our Food with Purpose snack categories - Energy, Mindful, Replenish, Avoiding Gluten, FIT and Functional Foods highlight better-for-you choices for our guests and the planet. Our team of Registered Dietitians handpick snacks that energize and invigorate.
The Food with Purpose snack platform has significant impact on snack behavior and sales in office professional and trade worker employees in B&I environments.
Snacksonamissiontobe moresustainablethatare eitherupcycled,support regenerativeagriculture, useananimalprotein alternative,orhaveecofriendlycertificationslike capitalFairTradeand RainforestAlliance. Published Article: Food with Purpose Retail Snacks by Cecily Martinez, Wellness and Marketing Manager, Eurest
of guests avoid brands that are bad for the environment 31%
62% of consumers consider the healthfulness of F&B in their shopping decisions
These 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!
OUR GLOBAL ROADMAP TO NET ZERO
As a division of Compass Group, Eurest has aligned our priorities with the UN Sustainable Development Goals as Compass Group’s family of companies collectively respond to global challenges.
SUSTAINABLE DEVELOPMENT GOALS
The effects of climate change are being felt today and the risks posed to the world require an urgent response by nations and businesses alike. We align with the UN Global Sustainable Development Goals have responded by taking ambitious actions that will enable us to reduce our greenhouse gas emissions to help limit temperature rises to 1.5°C or well below 2°C above pre-industrial levels.
We are committed to reaching net-zero greenhouse gas emissions by 2050 and will be carbon neutral on scope 1 and 2 by 2030. The United Nations has identified 17 key challenges facing the world today. These include enormous issues like tackling climate change and poverty across the globe. Our global sustainability strategy ensures that our focus is on contributing to nine of the SDGs.
Of the 17 goals designed to help deliver the 2030 vision for a more sustainable planet, we have identified 9 where we believe we can make the most positive social impact.
OUR PLANET PROMISE
Our Planet Promise is Compass Group’s global commitment to a sustainable future for all. It encompasses our values as an ethical, sustainable and inclusive business; the commitments we make to our people, our clients and our suppliers; and our mission to have a positive impact on the world through sourcing responsibly, enriching lives and collaborating for global change.
Doing the right thing is embedded in our company culture. It empowers us to advocate for change, push for transparency and to continually seek ways to be more socially and environmentally responsible. We collaborate with our clients and give our operators ownership to embrace tools, programs and partnerships that provide them the sustainability solutions needed to drive positive change in the food system.
SUPPORTING A CULTURE OF WELL-BEING AND SUSTAINABILITY
Disclaimer: All data points presented in this lookbook were sourced from Eurest manufacturing accounts. Statistics were sourced from E15 unless otherwise stated. Any variations or discrepancies are attributed to the specific accounts and conditions surveyed.
E15, the industry-leading analytics firm wholly owned by Compass Group, helps clients and operators make better business decisions using data and advanced analytical methodologies. Since 2014, E15’s team of dedicated data scientists, business analysts, and consumer researchers have assisted Fortune 500 companies, world-renowned universities, championship sports teams, and cutting-edge hospitals across North America.
Bringing together disparate sources of data, including financial, operational, consumer, and economic, E15 answers complex business questions and uncovers opportunities for improvement and innovation.
Click here to watch the Teaching Kitchen!
Shoppable Recipe: Roasted Beet and Orange Salad with Fennel Onion Slaw
