Chefs record ingredients used and meals created, and donate unused supplies to a food charity ©Compass Group

Chefs record ingredients used and meals created, and donate unused supplies to a food charity ©Compass Group

Case study: cutting food waste in the supply chain

posted by Jacki Buist

in Ethics , Supplier relations , Supply chain , Sustainability

29 March 2018

Compass Group Australia partners with charity organisations and works closely with suppliers to make good use of surplus food

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