An increase in female chefs and ethically sourced ingredients are among the key priorities for Compass Group UK & Ireland in the year ahead.
The foodservice company has announced how it will change and respond to consumer needs with regards to sourcing, people, environment and health.
On sourcing, Compass has identified several items, including milk, fish, beef and sugar, where responsible buying practices can make a significant positive impact.
The company has also committed to use 100% cage-free eggs by 2025 and ensure all tea, coffee and hot chocolate is ethically sourced by the end of the decade.
Compass, which employs 60,000 staff, has outlined a new Women in Food programme, which aims to have a 50% female chef workforce by 2020. The company is also aiming to deliver new 1,500 apprenticeships by the end of 2017.
On environmental issues, Compass aims to cut down on food waste, contribute to combating climate change and work towards a lower carbon future. It has teamed up with Winnow to use "smart scales" to track food waste in kitchens and has set a target to reduce food waste by 10% by 2020. The company has also partnered with FareShare to send surplus food products which are fit for consumption to charity.
Incorporated within the report is a health strategy, which aims to remove 40 million calories from the company's meals between 2016 and 2020, and offer more meal options that have less than 500 calories and include at least one of the recommended five a day.
Dennis Hogan, managing director, Compass Group UK & Ireland, said: "Our corporate responsibility programme guides our business and we're committed to playing our part in creating a sustainable future and making a positive social impact.
"While we've already accomplished a great deal, we recognise there's still more we can undertake to ensure we're a truly sustainable business. I'm confident we'll succeed with the support of our colleagues, our consumers and our partners."