Compass Group Launched Better Catch Initiative

The national food service provider has introduced a new seafood sustainability campaign.

Updated on Oct. 5, 2026 in Healthy Food

Bold vector editorial illustration of silver tongs holding a whole fish, representing sustainable culinary initiatives. — Compass Group North America launched the Better Catch initiative this week to integrate sustainable seafood sourcing across its national food service menus. AI Illustration. Upload story photo >

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Compass Group North America has launched the Better Catch initiative to promote sustainable seafood across its menus. The campaign includes a culinary partnership with Chef Barton Seaver to educate chefs on responsible sourcing.

Why it matters

The program aims to expand the availability of responsibly caught seafood in the national food service sector. By training chefs, the company hopes to improve the environmental impact of the seafood served to customers.

The initiative introduces new sustainable species on a quarterly basis. Initial menu items include salmon sourced from the Faroe Islands, whiteleg shrimp, and haddock.

The players

Compass Group North America

Headquartered in Charlotte, North Carolina, this food service company manages dining operations across the United States.

Barton Seaver

He is a prominent chef and author who specializes in seafood sustainability and culinary education.

The details

Compass culinary professionals are undergoing specialized training to handle sustainable species effectively. Participating chefs will utilize these methods to develop new recipes for company locations.

The Better Catch campaign officially launched on 1 October.
The industry observes National Seafood Month in October 2026.

Culture Shift

This initiative follows a path established by the company's seafood sourcing strategy of the past 20 years. The focus marks a shift toward standardized sustainability training for corporate culinary staff across the nation.

Customers can expect to see new sustainable seafood options like salmon and haddock appearing on menus at Compass-managed locations. These additions prioritize responsible sourcing without requiring changes to daily dining routines.

The takeaway

Choosing sustainable seafood helps reduce the environmental footprint of daily meals. Consumers can ask food service providers about the origins of their menu items to support broader sustainability efforts.