Compass Group Launched Better Catch Seafood Initiative
Compass Group has debuted a new sustainability campaign aimed at increasing responsibly sourced seafood on its menus.
Updated on Oct. 5, 2026 in Healthy Food
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Compass Group North America recently introduced Better Catch, a sustainability initiative focused on promoting responsibly caught seafood across its dining locations. The program partners with culinary professionals to expand menu options for health-conscious diners.
Why it matters
This campaign aims to improve the accessibility and sustainability of seafood choices in institutional settings, reflecting a broader shift in corporate food service standards. It provides diners with more frequent exposure to varied, sustainably sourced protein options.
The initiative builds on a 20-year commitment to seafood sourcing. It is currently in the early phase of implementation, with the ongoing introduction of new sustainable species scheduled on a quarterly basis.
The players
Compass Group North America
A major food service management company that oversees dining operations and sustainability initiatives across various institutional settings.
Barton Seaver
A chef and sustainability expert partnering with Compass Group to guide seafood education and menu development.
The details
The program involves intensive seafood-focused training for Compass Group chefs to ensure high-quality preparation of sustainable species. Chefs will specifically work with salmon, whiteleg shrimp, and haddock, with new species being integrated into menus every three months. This structured approach is designed to systematically replace or supplement existing menu offerings with responsibly sourced alternatives.
Timeline
The Better Catch campaign officially launched on 1 October.
New seafood species will be introduced to menus on a quarterly basis.
Health Landscape
This initiative follows the historical arc of large-scale food service providers adopting more rigorous environmental and health-focused sourcing standards. It aligns with the industry-wide focus during National Seafood Month, which occurs in October 2026.
Diners can expect a wider range of sustainably caught seafood options appearing on their menus quarterly. When selecting meals in institutional settings, diners interested in sustainability or specific nutrient profiles can inquire about the origin of their seafood.
The takeaway
The Better Catch initiative marks a significant effort to prioritize sustainable protein choices in large-scale dining. When eating out, consider asking for the sourcing origin of your seafood to better understand the sustainability of your meal.
Further reading
For more information on selecting nutrient-dense proteins, visit our Healthy Food section.
Source note: This article includes information reported by Seafoodsource.
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Do you trust large food service companies to genuinely prioritize the long-term health of our oceans?
