Globally, approximately 30% of all food ends up as waste, while 733 million people went hungry in 2023, according to the World Health Organization (WHO). During the European Week for Waste Reduction, Compass Group Belgium is putting the spotlight on its waste management strategy. Across its corporate restaurants, school canteens, and healthcare catering services, the company—known under its Eurest, Scolarest, and Medirest segments—aims to halve food waste by 2030.
Using artificial intelligence to combat Food waste
Since 2021, Compass Group Belgium has been using Winnow, a waste management system powered by artificial intelligence, to track what and how much waste is generated in its kitchens. This system has been systematically implemented across its Eurest, Medirest, and Scolarest kitchens.
Currently, food waste is being monitored at 81 locations, with plans to expand Winnow’s use to other sites for greater transparency in the future.
122 Tonnes of food waste saved in 2024
Across these 81 locations, Compass Group Belgium has saved 221.8 tonnes of food waste since 2021, representing a 25% reduction compared to the 2021 baseline. Over three years, this has equated to rescuing 554,585 meals.
“In 2024 alone, Compass Group Belgium saved 122 tonnes of food from being wasted—equivalent to 305,366 meals, which is a remarkable achievement,” says Wendy De Munter, Food & Sustainability Manager at Compass Group Belgium.
Transforming surplus food into new dishes
Kitchen teams at Compass Group Belgium find creative ways to repurpose surplus food. For example, staff at Sint-Jozef Sint-Pieter Blankenberge (SJSP Blankenberge) rework leftovers into new meals that have become popular with students. Chef Manager Mies Braat serves stuffed peppers made with leftover spaghetti sauce or uses surplus chicken to create tacos and wraps.
“Our students are quite picky about the appearance of fruits and vegetables,” says Mies. “But when we turn oddly shaped apples into fritters, they suddenly love them. It’s funny how that works!”
At Heilig Hart in Putte, Chef Manager Veerle Goyvaerts takes waste reduction to the next level, often leaving with no more than a single bucket of waste per day. “Bread is often the most wasted item, yet it’s so easy to turn it into breadcrumbs for meatballs,” Veerle explains.
Veerle has compiled all her recipes for using leftovers into a book that colleagues can use for inspiration. When dishes can’t be repurposed, they are sold via platforms like Too Good To Go. In 2024 alone, Compass Group Belgium saved 9,468 meals through this initiative. For waste that cannot be avoided, the company partners with processors to convert it into bio-energy.
Belgium among the worst performers in food waste
According to a recent OVAM publication, Flanders generates 900,000 tonnes of food waste annually, placing Belgium near the bottom of the European rankings, just above Cyprus.
For school and hospital catering specifically, OVAM estimates around 24,583 tonnes of food waste per year, of which 41% (9,994 tonnes) is still edible. Measures like repurposing leftovers or reducing purchases could make a significant impact, and nearly 49% of this waste could be recovered or transformed into animal feed, bio-energy, or fertiliser.
By raising awareness among our kitchen teams throughout the year, Compass Group Belgium is creating a more conscious approach to ingredients. This promotes a deeper appreciation for food among both our staff and consumers, contributing to a sustainable food system.
Impact on CO2 emissions
Food waste generates methane during decomposition—a greenhouse gas that accelerates climate change. By reducing waste, we lower emissions from food production and waste processing, thereby reducing greenhouse gases.
“In 2024, we saved 525 tonnes of CO2-equivalent emissions, equal to the average annual energy consumption of 105 households,” says Wendy De Munter.
Delicious cooking with safety assurances
Compass Group Belgium’s chefs naturally approach ingredients with creativity and passion, especially when reworking leftovers. Their goal is to prepare delicious meals for students, hospital patients, care home residents, and workers to enjoy. All repurposing of ingredients adheres strictly to hygiene regulations, with careful labelling for safe storage.
