Compass Group Plc · LSE:CPG
Compass — ESG Presentation (September 2023)
19 slides from Compass's sustainability presentation, September 2023
Slide 1: Compass Group Sustainability Deep Dive
COMPASS GROUP SUSTAINABILITY DEEP DIVE September 2023
Slide 2: Presenters
Shelley Roberts Amy Keister Carolyn Ball Group Chief Commercial Officer Global Director of Sustainability Director for Delivery of Net Zero, UK & Ireland Chef Ryan Holmes Agatha Donnelly Culinary Director, B&I, Compass Head of Investor Relations and Group UK & Ireland Corporate Communications
Slide 3: Sustainability is contributing to our growth and improving our business model
Sustainability is contributing to our growth… • Ingrained in our culture for decades, embedded in our operations and established in our processes • A clear competitive advantage in winning new business and creating long-term client partnerships • Increased demand from all stakeholders to deliver tan
Slide 4: First to set industry leading commitments and making encouraging progress
We were the first to set industry leading commitments... We have reduced our emissions whilst growing revenue by around 25%2 Climate net Scope 1 & 2 Scope 3 emissions for purchased goods zero by 2050 Carbon neutral (Scope 1&2) by 16% c.30% 3 20301 …and are making encouraging progress 1 Targets suppo
Slide 5: Bon Appétit Management Company – a pioneer of sustainability for decades
CASE Bon Appétit Management Company – a pioneer of sustainability STUDY for decades • Founded in 1987, acquired by Compass in 2002 • Original founder still leads the business today • Championed sustainability from inception • ‘Farm to Fork’ local sourcing • Reduced use of antibiotics • Sustainable s
Slide 6: Sustainability is embedded in our MAP framework
Sustainability is embedded in our MAP* framework Client sales: MAP 1 Driving growth; contributing to clients’ carbon reduction; dashboards & data; ingrained partnerships Consumer sales: MAP 2 Providing greater transparency; expanding offer of planet friendly, healthy food Cost of food: MAP 3 Reducin
Slide 7: Driving new business wins and higher client retention
Driving new business wins and higher client retention… MAP 1 • Collaborating with clients to reduce their carbon footprint, which can also generate cost efficiencies • Trusted adviser providing auditable data and enhanced reporting • Shared ambition to drive change through partnerships and influenci
Slide 8: A partnership with a common vision
CASE A partnership with a common vision STUDY • First arena worldwide to announce ‘Carbon Removed’ events • Teaming up with carbon removal specialists, CUR8 • Carbon will be extracted from the atmosphere and stored indefinitely • Estimated to remove over 100 tonnes of carbon emissions per event • Fi
Slide 9: Aligning with evolving consumer preferences
Aligning with evolving consumer preferences MAP 2 • Harnessing data and investing in proprietary research Global Eating at Work Survey across 26 countries, conducted for Compass Group by Mintel Sustainable 71% 63% & healthy food of workers think employers should promote of Gen Z workers advocating f
Slide 10: Billie Eilish concert at O2 stadium, London
CASE Global superstar Billy Eilish concert at O2 stadium, London STUDY Levy UK embraced the challenge to host a fully plant based event Food sales 100% +8% #1 seller 14 tonnes Plant based menu Garden gourmet burger Carbon saved Compared to typical event
Slide 11: Tackling food waste
Tackling food waste… MAP 3 Raising awareness Measurement technology Partnering with suppliers • Proprietary digital tools built by chefs • Encouraging packaging innovation • Launched by us in 2017 • Global rollout underway • Safe, diverse, trial opportunities • Become a global movement • Linked to M
Slide 12: By measuring waste, we can change behaviour
CASE By measuring waste, we can change behaviour… STUDY • Target to reduce food waste by 50% by 2030 • Technology and data are key • Proprietary waste measurement tools, e.g. Waste Not 2.0 • Built by our chefs, for our chefs • Tracks carbon impact of wasted food • Reduces food costs • Data increases
Slide 13: Harnessing the talents of our Chefs to advocate change
Harnessing the talents of our Chefs to advocate change MAP 4 Culinary innovation helps reduce emissions… …supported by close alignment with procurement • Board sponsored Global Culinary Forum leading change • Increased use of seasonal, local produce • Network of 3,000 senior chefs share best practic
Slide 14: Culinarians positively influencing environmental change
CASE Culinarians positively influencing environmental change STUDY Innovation in plant forward meals: • Acting on consumer preference insight • Using behavioural science • Climate friendly dishes at the top of menus Picture of burger • Focus on flavour • Reducing reliance on animal proteins PLAY VID
Slide 15: Industry leading reporting, best practice sharing and people as enablers
Industry leading reporting, best practice sharing… MAP 5 • Increased sustainability disclosure in line with evolving regulations • EU Taxonomy • Sustainable Disclosure Requirements • Sustainable Finance Disclosure Regime (SDR) Regulation (SFDR) • Investment Labels • Sustainable Focus • Focusing on t
Slide 16: Partnering with climate experts
CASE Partnering with climate experts... STUDY • Planet FWD help us measure our carbon emissions to the highest standard • Joint projects with Oxford University to understand consumer behaviours around sustainability • Strategic initiatives with Foodsteps to develop carbon labelling for consumers • G
Slide 17: We are leading change in our industry
We are leading change in our industry… • A clear competitive advantage that helps us grow and develop strategic partnerships with clients • Data is providing powerful insight to help create long term, sustainable change in behaviour • Driving systemic operational change where we can make the biggest
Slide 18: GLOBAL LF :
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Slide 19: Our sustainability roadmap
Our sustainability roadmap APPENDIX