This past week, the Ellen MacArthur Foundation hosted their Big Food Workshop. The three-day event was held virtually and featured some of the most influential experts from the food service industry. The experts sat on panels discussing the future of food, the influence food can have on our environment and how we can make meaningful impact by creating a circular economy where we put ingredients and carbon back into the environment.
Chef Dan Barber, ROW 7 Seeds & Blue Hill Farm, discussed how ingredients can lift both flavor and people while doing the right thing for the planet by recreating biodiversity in our food system. Food is essential and ROW 7 Seeds is paving the way to systematic change with great flavors.
Compass Group’s Amy Keister was invited to participate in this year’s workshop on a panel with one of our most forward-thinking suppliers. Amy and Baldor Specialty Foods’ Thomas McQuillan discussed how both separately and together they are making great strides in changing our food ecosystem. Together, Compass Group and Baldor Specialty Foods currently focus their efforts in drastically reducing the amount of food waste that is sent to landfill every day.
Thomas and his team at Baldor created their SparCs program (scraps spelled backwards) to ensure that they are utilizing 100 percent of the food they process and eliminating any waste that would have ended up in landfill. They are creating delicious juices, soups and sauces for all of us to enjoy while closing the loop on waste.
Amy spoke about the positive impact that Compass Group has been able to achieve with Stop Food Waste Day (SFWD). SFWD is a global day of change created to drive awareness of the food waste crisis while providing everyday solutions that anyone can implement. SFWD has gone global and its message has had significant impact around the world.
Compass Group is now looking to the future and bringing culinary and sustainability together to create disproportionate change to our food system for the betterment of both our people and our planet. These are lofty goals but with a focus on developing a regenerative food system and growing our ingredient level biodiversity, we can make tremendous change by leveraging our scale.
Now is our chance to rethink our food system and work toward creating a circular food economy and with this coalition and great food, we truly can change the world. View the recording of the session here: