Compass Group has declared 27 April to be Stop Food Waste Day, an international day dedicated to fighting food waste.

The global foodservice operator will encourage chefs worldwide to lead live cooking demonstrations in order to spread awareness of the day, which is a part of its 2020 goal to reduce food waste by 25%. Compass Group has reported an 11% decrease in food waste.

Compass Group vice president of sustainability and consumer engagement Amy Keister said: “Food waste reduction is a priority we are driving every day. Serving 9.8 million meals daily in North America alone, the reach of our influence is huge, both inside our cafes and through our client and customer connections. Together we can create real and meaningful change.”

According to the foodservice group, around 40% of food produced in the US does not get eaten. Compass Group chefs have saved four million pounds of ‘aesthetically imperfect’ food to date and use online tools to track waste, create menus to maximise the use of ingredients and provide resources to help consumers reduce waste in their own homes.

Compass Group has partnered with ReFED, Eatable, Save the Food and Food Tank in order to push its food waste reduction movement. The company has also teamed up with celebrity chef Tom Colicchio.

More than 250,000 pounds of food is donated annually to local food banks from the cafes of Compass Group’s companies in the US. The group’s top 30 countries have made commitments to start food waste reduction programmes.

Compass Group COO Rick Post said: “As leaders, it is critical to influence positive change and offer meaningful solutions. But we can’t do it alone. Throughout the year, we are partnering with innovative people, organisations, and our clients by sharing progressive strategies and best practices to deliver results and make a significant impact.”

Earlier this year, Compass Group assisted ReFED in launching Foodservice and Restaurant Food Waste Action Guides, including key findings and solutions, to reduce 16 million tons of food waste in the restaurant industry.