In the United States 40 percent of food is wasted and in most cases ends up in a landfill and creates methane gas. Pound for pound, the comparative impact on climate change is more than 25 times greater than CO2. When produce is wasted, all of the resources that went into growing and processing the produce including water, oil, chemicals and land is also wasted. Our goal is to not only reduce waste but to put money back in the hands of the farmers. With a focus to encourage responsible and sustainable practices, we are proud to lead the foodservice industry with groundbreaking policies that reduce food waste.
Established in 2014, Imperfectly Delicious Produce (IDP) has rescued over 2 million pounds of produce that would have otherwise been discarded or sent to compost or waste. The imperfect produce is typically left un-harvested in the field or discarded simply because it does not meet industry standards due to inconsistent sizing, shape and color, yet is not damaged and is perfectly suitable for cooking. Compass Group is working with farmers and distributors in over 30 states, collaborating to save this unused food. Cosmetically perfect produce is not essential for most recipes in food service operations. Flavor and quality of the produce are most important. The IDP program allows our chefs to find a home for everything that is good and edible.