Envision Group Podcasts

On this episode of the Envision Podcast Series, we sat down with Anthony Gargiulo, VP of Innovation, Design and Transformation to talk through the Future of Foodservice. Hear about some exciting things already implemented in the field, as well as some innovations on the horizon from Envision Group.

On this episode of the Envision Podcast Series, we’re showcasing one of our favorite initiatives: The Teaching Kitchen. Julie Sajda, SVP of Strategic Development and Deanne Brandstetter, VP of Nutrition and Wellness, discuss the cross-sector application of The Teaching Kitchen--from K12 to senior living. Highlighting ‘Bursts of Learning’ and ’20-minute meals,’ Teaching Kitchen can offer something to everyone. Check out the episode to learn more about the program and implement at your location today!

Sitting down with Susie Weintraub, CEO of Envision Group, we learn more about the evolution from Business Excellence to Envision Group, and the team’s decade-long presence supporting the company’s growth on this episode of the Envision Podcast Series.

As the world’s largest foodservice company, we serve 9.8 million meals per day across sectors in North America alone, making our chefs the “Heart of our House.” Chef Appreciation Week is right around the corner and we are gearing up to celebrate their culinary talent from August 13 – 17th.

In the premier episode of the Envision Group: Culinary Podcast Series, we sit down with Chef Cary Neff, Vice President of Culinary for Morrison Healthcare, Laura Lapp, Vice President of Sustainability & Culinary Services at Chartwells Higher Education and Chef Chris Ivens-Brown, Chief Culinary Officer for Eurest to discuss giving thanks and how they plan to celebrate Chef Appreciation Week.

For more information on Chef Appreciation Week, visit MyCompass or www.compass-usa.com/chefappreciation. Send us your comments and feedback via email: [email protected]. Don’t forget to VOTE for your Chef of the Year!

One in nine Americans are “food insecure.” Almost 50 million American, including 13 million children, live in households that lack the access to nutritious food on a regular basis. While our company tries to reduce waste at the source wherever possible, leftover food can be unavoidable in the foodservice industry. Why not donate?

Our special guest, Mia Zavalij from Eatable, a food recovery consultant business, walks us through the food recovery process to provide us with tips on when and how to donate and clarify national food donation myths and guidelines.

For more information, visit internal associates can visit MyCompass and everyone can email [email protected]. As always, send us your comments and feedback to [email protected] and thanks for listening!

The statistics on food waste are alarming. Nearly all Americans are guilty of tossing edible food both before and after it hits their plates. The good news is, it’s easy to make small changes that can save a family of four up to $1,500 a year in food bills. In the second episode of the Envision Group: Sustainability Podcast Series, our special guest Chris Cochran from ReFED shares pro-tips on reducing waste in both commercial and home kitchens.

Compass Group serves 9.8 million meals a day across North America. As the largest foodservice company in the world, we have an obligation to fight food waste. Celebrate with us April 27th, for international Stop Food Waste Day, where we all come together to make small changes that collectively have a big impact.

To learn more, visit www.stopfoodwasteday.com and listen to our next podcast dedicated to food recovery.  Internal associates can also visit MyCompass for guides and marketing materials.  We want to hear from you! Be sure to send us your comments and feedback via email: [email protected].

We’re back with Brian Albaum in the second installment of the premier episode of the Envision Group: Sustainability Podcast Series! On behalf of Seafood Watch, Brian discusses Compass Group’s goal to make sustainably farmed salmon available country-wide. He offers up some seafood alternatives and helpful tips for the professional chef, and home cook, if sustainable salmon isn’t yet available in your area.

Want to learn more? Internal associates can visit MyCompass for guides and marketing materials, and everyone is invited to visit www.compass-usa.com.  We want to hear from you! Be sure to send us your comments and feedback via email: [email protected].

In the first installment of the premier episode of the Envision Group: Sustainability Podcast Series, we sit down with Brian Albaum, Seafood Watch’s Business Manager, who discusses the importance of buying sustainable seafood and provides tips on sourcing sustainably.

In 2007, Compass Group partnered with the Monterey Bay Aquarium’s Seafood Watch Program because of their strong scientific approach to assessing the environmental impact of seafood production.  Their robust approach made “Seafood Watch” a household name, and their guidelines are followed in cafes across Compass Group.

For more information on our Sustainability Platform, visit MyCompass or www.compass-usa.com. Send us your comments and feedback via email: [email protected].