Reducing Waste

We order more than 50,000 tonnes of fresh food per year, which means it is our responsibility to prioritise reducing waste. Operating in some of the country’s most remote and sensitive environments, we work closely with clients and suppliers to plan food consumption and minimise what becomes waste. This includes a continued focus on improving our on-site waste management systems. We measure and track different kinds of food waste, partnering with experts to help save money for our clients and conserve agricultural resources for future generations.

NULA café

Nula translates to zero. In 2019, we opened NULA, our first zero waste café. The emphasis on the ‘U’ represents each of our responsibilities towards the environment, society and reducing waste. It falls to each individual (U) to have respect for the environment, promote sustainable development and act as a good corporate citizen.

Not surprisingly, getting to zero waste is not an easy task for a café, it’s a journey. The recipe for success is to introduce lots of new initiatives, innovations, some material reduction and a whole lot of recycling and reuse. We worked closely with our partners and suppliers to achieve this goal. Now we are looking forward to bringing this success to more of our clients and partners.

Sustainability and waste reduction
Sustainability and waste reduction


As their first Major National Food Service Partner, we work with OzHarvest to help reduce food waste.

Wherever possible, any surplus food is offered to OzHarvest who distributes it to people in need. In addition, we provide funding from fundraising initiatives that help the organisation deliver 200,000 meals per year. We support OzHarvest through events including the CEO CookOff, community fundraising and selling merchandise at participating Compass retail venues all focused on reducing waste. Compass chefs visit OzHarvest kitchens to learn more about saving food and how they can ensure any surplus food reaches people in need.