Craig Tarrant and Emily Fish Empower Guests to Make a Positive Impact

Culinary Director Craig Tarrant and Regional Wellness Director Emily Fish are driving sustainability efforts for a world-renowned software company, aligning their work with Compass Group’s goals to reduce food waste 50% by 2030, enhance product purchasing practices to lower carbon footprints, and design more energy-efficient kitchens.

Their work not only supports operational goals, but also inspires guests to make more sustainable choices. This is achieved through offering appealing plant-based menu options and innovative approaches to dining, including plant-based menu engineering.

Chef Craig leads culinary innovation by expanding plant-forward options, prominently through the “Plants on the Plate” program, while continuously testing new products and gathering guest feedback to refine menus. His focus is on offering meals that satisfy both meat-eaters and vegetarians. He leads plant-powered strategies, including pop-up events, to lower the carbon footprint of menu items, like blending mushrooms into burgers to cut down on meat content while enhancing flavor and nutrition.

Emily complements these efforts with her wellness expertise, promoting health-conscious and sustainable modifications to menu items. Her passion for helping people through sustainability aligns with their broader mission of making a positive lasting impact.

“I became a Registered Dietitian to help others, and I see advancing sustainability as a way to help countless people by developing a wide variety of high quality, delicious dishes that nourish both people and the planet. These impacts will go far beyond what I will see in my lifetime, as the effects of sustainability efforts today will benefit many generations to come,” says Emily.

Through their shared leadership, Craig and Emily are making strides in sustainability, earning them recognition as December’s Food with Purpose Change Makers.