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As we have often discussed, it makes perfect sense for multinational organisations to move to a global foodservice. In this article we want to take a closer look at the benefits of such a move and how we facilitate the transition to this model.

If you are a reader of this blog, you will know we have already spoken about the disastrous social and environmental impact of food waste and about the Compass “Stop Food Waste” initiative.

In the fast-changing times we are living, the drive to personalisation and customisation in the food experience is becoming even stronger than regional traditions.

At home and at work our food choices define more than just our tastes: they talk about who we are, our beliefs and vision of the world.

If you work full time, you probably consume at least one meal a day at the office or during work hours. That meal is much more than fuel.

For some FM professionals it can be tempting to lump together every facilities discipline to create an integrated approach across all.

Stop Food Waste Day is the Compass Group fuelled annual focus on one of the key issues facing the food service sector as we hurtle through the 21st century.

The Compass Group’s footprint spans 50 countries and over 55,000 client locations. Across this base you can find nearly 600,000 colleagues.