BALANCED CHOICES: Discover, Nourish, Connect // OURSELVES Public interest in nutrition and wellness is not Our Bon Appétit division has mastered this As a group, our network of companies will help each business maintain its individuality a passing fad. Increasingly more individuals protocol with Circle of Responsibility and jointly develop core values, nutrition and and operating styles. Chefs who cook choose what they’ll eat based not just on now is guiding our North American opera- wellness goals and set ground rules, by recipe to ensure consistency each how something tastes or how many calories tions as we adopt similar initiatives, called policies and direction. We will share best and every time will approach BALANCED it contains, but also on their individual nutri- BALANCED CHOICES. practices and new ideas to develop menu CHOICES differently than chefs who cook tional goals, environmental concerns and choices, labeling and identification systems, from the heart based on the freshest ingre- even community and global political issues. We’ve developed certifying and labeling purchasing initiatives, employee training and dients found at the market that morning. Helping customers make choices that fit systems for organics and other standards, we guest education materials. We encourage and support those differences. their individual nutrition and wellness goals post cooking standards for clients and guests is a commitment we don’t take lightly. to see and we continually train staff on nutri- A peak at Compass Group’s history shows Mastering something this bold takes a vast tion and wellness issues. We’ve even formed how we’ve grown by acquiring or partnering commitment of time and resources. We’re How so? Consider the chore of baking an strategic partnerships with the American with the top players in each industry sector up to the challenge. Anything less is just not organic muffin. Each ingredient must be Cancer Society and Action for Healthy Kids. and then letting those businesses continue our style. certified organic before the muffin itself earns operating in the way they do best. Similarly, the organic stamp. Vegetarian fries cannot We are committed to promoting a balanced each venture will choose those programs be fried in oil where chicken was cooked. CHEFS PROUDLY SHOW OFF THEIR approach regarding nutrition, environment, in the BALANCED CHOICES menu that fit VEGETARIAN AND VEGAN CREATIONS. A vegan casserole cannot contain even one community awareness and wellness. Our their operations and clients best. shred of cheese. Employee education at all goals are clear: choice and education for levels is absolutely necessary to ensure that our guests and clients. We give them the Behind the scenes, we support our what we serve is what we say it is. tools and options to eat healthy and network of operations with training, responsibly if they choose to. certification and staff development. We 45 Quality Assurance: When it Comes to Food, We Play it Safe Compass Group Canada’s Balanced Choices // OURSELVES Food safety does not happen programs and training. We’ve granted. We apply sound science of our vendors’ operations is as Across North America, obesity and nutri- As part of the sponsorship, three The initiatives expand our current offerings, by accident. made food safety a core value to managing foods safely. We important as our own. tion has moved to the forefront of public Compass Group sectors – Eurest are based on “Canada’s Food Guide to and regularly exchange best embrace the HACCP (hazard concern. In response to concerns in (business & industry), Morrison (healthcare) Healthy Eating” and meet the require- In fact, food safety is so funda- practices with other Compass analysis critical control points) Why? Because regardless Canada, our Canadian operations recently and Chartwells (education) – will work ments for an Eat Smart award, a nutrition mental to Compass Group opera- Group operations worldwide. approach of managing product whether our customers are launched a sponsorship agreement with together to educate both children and program launched this year by the tions that we routinely surpass our risk. Our comprehensive stan- eating spaghetti in a primary the Dietitians of Canada, the official adults about healthier food options and province of Ontario which designates competitors’ efforts by investing In the early days, our North dards blend with effective facilities school cafeteria, enjoying mint governing body representing dietitians guide them in making appropriate food healthy eating, smoke-free environments more, doing more and demand- American operations left food design and engineering. juleps at the Kentucky Derby or across the country. selections, especially when eating out. and food-safety programs. ing more. After all, who cares safety initiatives to each company Associates and managers receive sampling chocolate delicacies about taste and presentation if the brought onboard through acqui- thorough training and education at Carnegie Hall, they deserve INITIATIVES INCLUDE: food ultimately isn’t safe to eat? sition. These programs, while and have weekly discussions the safest food possible. • PROVIDING EDUCATIONAL • EXPANDING THE RANGE OF strong, were wide ranging. about food safety. We self-inspect MATERIALS TO GUIDE HEALTHIER SNACKS AVAILABLE That’s why Compass Group NA Recognizing the value of a and hire third-party auditors to CHILDREN AND THEIR IN VENDING MACHINES, spends nearly $1.5 million on uniform approach and company- follow behind. Zero-defect CAREGIVERS IN MAKING INCLUDING JUICES, WATER, outside auditors each year to wide benchmarks, about six process control is our goal. HEALTHIER FOOD CHOICES MILK, GRANOLA BARS AND double-check that our operations years ago we created a quality TRAIL MIX (TO NAME A FEW). are the absolute best. We’ve built assurance team, dispatched its Because we recognize that food • PROVIDING A WIDER CHOICE a team of eight certified food members across the country safety extends beyond the OF HEALTHIER OPTIONS safety experts with more than 60 and set company benchmarks. kitchen as well, we require vendor IN CAFETERIAS years of combined food safety certification and scrutinize supply- experience to oversee safety We don’t take food safety for chain diligence. The cleanliness 47 Canteen BALANCES CHOICE, Taste and Nutrition Chartwells’ Terra Vé // OURSELVES Called BALANCED CHOICES, energy drinks and specialty Vegetarians and vegans deserve Mediterranean and Latin/South Canteen’s program offers a Ritazza beverages. variety and great-tasting meals America. range of foods and beverages too. As part of our Balanced that complement consumers’ The BALANCED CHOICES Choices offerings, the Terre Vé A growing number of consumers lifestyles. Selections include icon helps consumers find the program, winner of Nation’s identify themselves as vegetarians items that are low in carbohy- nutritional facts they need to Restaurant News’ 2001 innovation or preferring vegetarian foods. drates, sugar free, reduced fat, make informed purchasing prize, is believed to be the first We know that vegetarian foods, caffeine free, as well as hydrating decisions. Canteen first intro- comprehensive program devel- cooked properly, are a healthy beverages, and soy products. duced BALANCED CHOICES oped for vegans and vegetarians. diet alternative. in select healthcare and busi- BALANCED CHOICES is a far ness and industry accounts that Terra Vé focuses on vegetarian Terra Vé customers benefit from cry from peanut-butter crackers. have multiple vending sites. protein sources and incorporates a wide selection of menu items Health-conscious consumers popular recipes from cultures that follow strict vegetarian Healthy food from a vending Canteen, our vending arm, today can find fat-free waffles across the world including Asia, guidelines, yet which are also machine? Of course! Just carries a variety of popular with fresh fruit and sugar-free the Middle East, the enticing and flavorful. because someone needs food nutritional foods and gives syrup, low-carb beef and to grab and go doesn’t mean he customers quick access to Swiss cheese sandwiches, LEFT: TERRA VE PROGRAM OFFERS VEGETARIAN or she can’t eat right. nutritional information at the Greek salads with low-fat Feta AND VEGAN FOOD OPTIONS. point of sale. cheese, healthy diet snacks, 49 Chartwells – Eat, Learn, Live Au Bon Pain’s Nutrition at a Touch // OURSELVES Today’s children live in a fast paced, demand- Chartwells’ meals meet or exceed USDA those findings to benefit students. We will Our customers’ concerns for nutrition will be partnership with the Boston Children’s Center, as well as a dietitian and food tech- ing world. The foods they consume affect requirements. We serve foods that appeal continue to work closely with food manufac- answered, not ignored. Acting on this impor- Museum, teaches children ages 4-9 about nologist. Au Bon Pain president and CEO, their health, ability to think, moods and per- to kids, but also to their parents and health turers to bring the most nutritious products tant aspect of its core ideology, our Au Bon proper nutrition, the importance of exercise Frank Guidara, who serves on this board, formance levels. Unhealthy eating habits can experts. Chartwells provides a variety of to the school environment. And we will Pain division created and installed nutrition and balanced diets, hydration and other also is a member of the Harvard School of lead to serious problems during childhood food choices in order to create balance tap our alliances with corporations, health kiosks that, with a few touches on a computer food facts. Public Health’s Nutrition Roundtable, headed and adolescence, and increase the risk of and meet the taste preferences of its organizations and the media to raise screen, quickly show customers detailed nutri- by Walter C. Willett. many chronic diseases during adulthood. diverse student population. We drive home awareness on the issue of obesity, to tional facts and ingredients for every item sold. Building on the success of its kiosk program, the importance of healthy eating through promote healthy lifestyle behaviors and Au Bon Pain last year created a nutrition The Au Bon Pain board helps guide the Our Chartwells Schools Dining Services classroom presentations, nutrition promo- encourage healthy food choices. Customers quickly embraced the informa- advisory board to keep the chain on restaurant chain explore new offerings, such division understands the importance of tions and take-home materials. tion and felt empowered to make food the cutting edge of nutrition and wellness as its new zero grams trans fat muffins and serving healthy meals to schoolchildren. We’re teaching children how to eat well choices that fit their personal wellness goals. advancements. The panel includes a profes- bagels, cookies, and its lower-calorie sand- Working to be a forerunner in the field of Of course, Chartwells isn’t stopping with today so they can live healthy lives tomor- The kiosks even won the 2003 IT Innovation sor of cardiovascular disease prevention wiches. Taste and flavor will always be Au nutrition, Chartwells knows that what we the programs already in place. As row. Award from Nation’s Restaurant News. This at the Harvard School of Public Health, Bon Pain’s primary focus, but it’s committed teach children today can influence their researchers learn more about wellness summer, Au Bon Pain introduced a kiosk the director of the Nutrition and Weight to finding ways to make delicious items as lifelong health and well being. and nutrition, Chartwells will incorporate for children. This kiosk, developed in Management Center at Boston Medical nutritious as possible. ”WE CARE ABOUT THE CHILDREN WE SERVE, AND AS SUCH, WE ARE COMMITTED TO A CONSTANT REVIEW OF OUR LEFT: “NUTRITION IS REALLY AN EXTENSION OF CUS- AU BON PAIN’S NUTRITION KIOSK INITIATIVES INVOLVING A HEALTHY SCHOOL ENVIRONMENT AND CHILD NUTRITION. WE INTEND TO DEDICATE OUR CORPO- TOMER SERVICE, TAKING CARE OF CUSTOMERS. RATE RESOURCES AND EXPERTISE TO DEVELOP NEW PROGRAMS THAT WILL SPECIFICALLY TARGET THE OBESITY ISSUE.” THAT’S WHY WE WERE FOCUSED ON IT LONG BEFORE IT MADE HEADLINES AND NEWSPAPERS” KEITH CULLINAN, PRESIDENT OF CHARTWELLS SCHOOL DINING SERVICES FRANK GUIDARA, AU BON PAIN PRESIDENT AND CEO 51 Recognitions // RECOGNITIONS > IN 2002, GARY GREEN, CEO OF OUR NORTH AMERICAN > COMPASS GROUP WAS AWARDED THE 2002 EMPLOYER OF > COMPASS GROUP WON THE "HAND UP" AWARD FOR ITS > MORRISON MANAGEMENT SPECIALISTS WAS NAMED TO OPERATIONS, RECEIVED THE COVETED INTERNATIONAL FOOD- CHOICE AWARD IN THE TRAINING AND EDUCATION CATEGORY, OUTSTANDING SUPPORT OF LOAVES & FISHES AND ITS CON- TRAINING MAGAZINE'S S TOP 100 LIST FOR 2002, THE LIST SERVICE MANUFACTURERS ASSOCIATION (IFMA) SILVER PLATE PRESENTED BY THE NATIONAL RESTAURANT ASSOCIATION EDU- CERN FOR THE HUNGRY IN THE CHARLOTTE COMMUNITY. CELEBRATING COMPANIES THAT HAVE SUCCESSFULLY CREATED AWARD FOR ACCOMPLISHED AND OUTSTANDING FOODSER- CATIONAL FOUNDATION IN PARTNERSHIP WITH THE COCA-COLA TRUE LEARNING ORGANIZATIONS, WITH UNWAVERING DEDICATION VICE OPERATIONS. GREEN'S ACHIEVEMENTS, NOTED IN THE FOUNDATION PRESENTED THE AWARD. THE JUDGES STATED THAT > COMPASS GROUP WAS NAMED THE 2000 OUTSTANDING TO TRAINING AND DEVELOPING THEIR TEAM MEMBERS. AWARD CRITERIA, INCLUDED " INVESTING IN HUMAN COMPASS GROUP'S OUR POWER OF MANY DIVERSITY PROGRAM CORPORATE FRIEND OF THE YEAR BY THE MID-ATLANTIC RESOURCES, INCLUDING INTERNAL SATISFACTION SURVEYS, "IS A SUPERIOR, INTEGRATED, LONG-TERM, WELL-FUNDED DIVERSI- CHAPTER OF THE NATIONAL MULTIPLE SCLEROSIS SOCIETY. > OUR VEGETARIAN AND VEGAN CONCEPT TERRA VE WAS DISH MAGAZINE (AN INTERNAL PUBLICATION), A DIVERSITY TY INITIATIVE THAT TIES TO BOTH HUMAN RESOURCES AND BUSI- NAMED "BEST ON-SITE" MENU BY NATION'S RESTAURANT NEWS COUNCIL AND WALT DISNEY WORLD TRAINING PROGRAMS." NESS GOALS. IT IS EASILY IN THE TOP 10 IN THE INDUSTRY." > MORRISON MANAGEMENT SPECIALISTS WAS RECENTLY MAGAZINE AS PART OF ITS MENUMASTERS AWARD PROGRAM. AWARDED THE 2004 AMERICAN DIETETIC ASSOCIATION > THE CULINARY INSTITUTE OF AMERICA (CIA) PAID TRIBUTE > MORRISON MANAGEMENT SPECIALISTS RECEIVED THE GOLDEN FOUNDATION CORPORATE AWARD. A LONGTIME > IN 2004, COMPASS GROUP WAS AWARDED THE 2004 GOLDEN TO MICHAEL J. BAILEY, GROUP CHIEF EXECUTIVE OF COM- FLAME AWARD FROM THE INTERNATIONAL ASSOCIATION OF SUPPORTER OF THE ADA FOUNDATIONS' PROGRAMS AND CHAIN AWARD BY NATION'S RESTAURANT NEWS. THIS AWARD PASS GROUP, AT A SOLD-OUT BLACK TIE EVENT IN NEW YORK BUSINESS COMMUNICATORS (IABC) FOR ITS MVP PROGRAM, FUNDRAISING INITIATIVES, INCLUDING THE ADAF HONORS OUTSTANDING MULTI-UNIT FOODSERVICE COMPANIES, CITY. HELD AT THE NEW YORK STATE THEATRE IN LINCOLN WHICH WAS CREATED TO STANDARDIZE THE NEW EMPLOYEE SCHOLARSHIP PROGRAM, TRIBUTE PROGRAM AND AND CELEBRATES THEIR RECENT AND LONG-TERM ACCOMPLISH- CENTER. THE INSTITUTE' S EIGHTH ANNUAL GALA BENEFITED HIRING AND ENROLLMENT EXPERIENCE. CORPORATE CAPITAL CAMPAIGN, MORRISON WAS THE MENTS. "THIS AWARD IS ESPECIALLY MEANINGFUL BECAUSE IT STUDENT SCHOLARSHIPS THROUGH THE MICHAEL J. BAILEY FIRST CORPORATION TO MAKE A SIGNIFICANT PLEDGE REFLECTS THE OUTSTANDING ACHIEVEMENTS OF OUR ASSOCI- ENDOWED SCHOLARSHIP FUND AT THE CIA. > ILLUSTRATIVE OF OUR COMMITMENT TO SMALL MINORITY OF $105,000 TO THE ADA FOUNDATION'S FOOD AND ATES. IT IS OUR GREAT PEOPLE THAT MAKE COMPASS GROUP A BUSINESS, COMPASS GROUP, ALONG WITH THOMPSON NUTRITION RESEARCH ENDOWMENT. LEADER IN THE MULTI-UNIT FOODSERVICE INDUSTRY" - GARY > COMPASS GROUP WON THE PRESTIGIOUS COMMUNICATOR HOSPITALITY, WERE JOINTLY HONORED WITH THE MICROSOFT GREEN, PRESIDENT AND CEO OF COMPASS GROUP NAD. AWARD FOR ITS “WORLD OF COMPASS GROUP” VIDEO VENDOR PROGRAM EXCELLENCE AWARD FOR DIVERSITY (2003). FOR EXCELLENCE IN THE INTERNAL TRAINING (ON DIVERSITY) CATEGORY. 53 • This report was printed on Mohawk • Environmentally-friendly printing inks were • Green Seal certified -- a not-for-profit Options with Inxwell. used in the production of this report. organization devoted to environmental standard setting, product certification, • The entire Options recycled line is manufac- • SmartWood certified: 100% PCW and environmental education under tured with non-polluting, wind-generated papers are FSC-certified under the their Environmental Standard for energy through a contract between Forest Stewardship Council draft Recycled Printing and Writing papers Mohawk and Community Wind Energy, guidelines for 100% recycled paper or Coated papers. and is made with process-chlorine-free (FSC-STD-40-001). 100% postconsumer waste fiber. For more information, please contact the Compass Group North America Communications Department at email@example.com.
Pages to are hidden for
"Au Bon Paid"Please download to view full document