IN MARKET GROWING DEMAND Compass Group Australia: fast facts 65 million meals served annually 7.5–8 million kilograms of protein purchased annually 2.8–3 million kilograms of beef and sheepmeat purchased annually 1,600+ chefs and cooks employed Clients: Hospitals, aged care homes, Defence Force, corporate business, manufacturing, mining, universities, boarding schools, airlines, airports, museums and zoos Key food-sourcing values: ‘Grown here, Compass Group National Food and Beverage Leader George Fouskarinis and MLA’s Corporate Chef Sam Burkenot flown here’ working together to create new beef and lamb recipes for Compass clients. Foodservice trends Partnering with producers sourced locally,” George said.of factors needed to be which suit beef Compass’ George considered when choosing and lamb: ( “MLA provides us with proteins for inclusion in • grab-and-go Fouskarinis pictured left with valuable industry insights sandwiches and Sam) said the collaboration and detailed product Compass menus. burgers with MLA provided a number knowledge. Sam will often “Nutrition and seasonal • nutritious roasts of benefits. suggest exciting and creative variety are key priorities,” • wet dishes such as stir Astheleading foodservice ways to use different cuts he said. fries, curries, tagines “ providerniAustralia, we’re of meat or new cooking “When planning a menu, and casseroles keentosupport and partner techniques, which have led proteins, and the quantity • light meals and salads withAustralian producers to further innovation across of, are selected based upon e.g. Thai beef salad. adheit r industry bodies to our menus. Through this close the specific requirements n encourage innovation and collaboration, through our of customers, for example, maintain high standards, national supply chain team, Sam Burke we’ve also increased the active school boys versus E: sburke@mla.com.au so our cusomers and theirtj current cuts of meat we utilise.” aged care residents, as well cents can continue to enoyli as current market trends and compassgroup.com.au great tasting fresh food, George said a number cost-effectiveness.” ■ 43