Compass Group North America Launches New Culinary Initiative to Help Clients Meet Evolving Sustainable Seafood Expectations

Exclusive partnership with Chef Barton Seaver expands culinary expertise and inspires innovative seafood experiences

CHARLOTTE, N.C., Oct. 1, 2026 /PRNewswire/ -- As consumer expectations for sustainable, diverse and responsibly sourced seafood continue to grow, Compass Group North America today announced The Better Catch, a new culinary initiative developed through an exclusive partnership with globally recognized sustainable seafood advocate and chef, Barton Seaver.

Serving millions of guests each day across healthcare, education, business & industry, sports and entertainment, and cultural destinations, Compass Group is uniquely positioned to bring responsibly sourced seafood to menus across North America.

Launching during National Seafood Month, The Better Catch combines culinary education, responsible sourcing expertise, chef-driven menu innovation and guest engagement resources to help clients meet evolving consumer expectations while supporting healthier oceans and more resilient food systems.

Developed in collaboration with Barton Seaver, The Better Catch brings his expertise directly to Compass culinary teams through year-round training, recipes, sourcing insights and practical tools for chefs to explore sustainable species and create innovative seafood experiences.

"Sustainable seafood has been a core part of Compass Group's sourcing and culinary strategy for more than two decades," said Chris Ivens-Brown, Chief Culinary Officer, Compass Group North America. "Our partnership with Barton Seaver represents the next chapter in that journey, helping us deepen culinary expertise, introduce underutilized sustainable species, and create menu experiences that are both delicious and mindful of the long-term health of our oceans."

Investing in Compass Group chefs is central to helping clients succeed. Through The Better Catch, thousands of Compass chefs and culinary professionals across North America will participate in ongoing seafood-focused learning experiences featuring responsibly sourced species, chef-developed recipes and practical culinary education.

The inaugural collection includes Faroe Island salmon, whiteleg shrimp and haddock featured in chef-developed recipes that showcase the diversity, flavor and versatility of responsibly sourced seafood. Other species, recipes and culinary resources will be introduced quarterly, creating ongoing opportunities for menu innovation throughout the year.

"The Better Catch demonstrates how delicious seafood can create positive impact across our seafood system," said Seaver. "Seafood is a powerful lever for addressing climate change, supporting women's economic empowerment, improving brain health, and building more resilient food systems. This program is an invitation to fall in love with seafood."

Building on Compass Group's long-standing leadership in sustainable seafood, this program is the latest in the company's commitment to responsible sourcing. For more than 20 years, Compass has partnered with the Monterey Bay Aquarium Seafood Watch® program, using its science-based recommendations to guide seafood sourcing decisions across the company. Today, Compass remains committed to purchasing seafood rated as a Seafood Watch "Best Choice" or "Good Alternative," as well as products that meet recognized sustainability certifications included in the company's sourcing policy.

Seaver has worked closely with Compass Group's Restaurant Associates to strengthen sustainable seafood procurement, enhance traceability and support fishing communities. The Better Catch expands that collaboration across Compass Group North America, helping thousands of Compass chefs create innovative seafood experiences that inspire diners to discover responsibly sourced seafood.

About Barton Seaver
Barton Seaver is a globally recognized leader at the intersection of culinary innovation, sustainability, and public health. From his early days as an award-winning chef in Washington, DC, to his current work shaping the future of food systems, Barton consistently reimagined the role of seafood on our plates and in our lives. Through his program, Seafood That Matters, he focuses on the many producers, practices, and innovations that are getting it right. Seafood That Matters is a call to action, and a celebration: of food that nourishes, systems that work and communities that thrive.

About Compass Group North America
Compass Group is redefining the food and facility services industry through innovation, operational excellence, and a focus on what's next. Serving premier healthcare systems, respected educational institutions, world-renowned cultural centers, popular sports and entertainment venues, and Fortune 500 companies, Compass Group delivers tailored solutions at scale. The company is consistently recognized among the world's most admired companies and leaders in sustainability and innovation. Learn more at compass-usa.com.

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SOURCE Compass Group