SUSTAINABILITY
not only attracting, but retaining young culinarians and then the staff that we have,” said Quasha. “And when you start thinking about, you know, quality of life, social impact and being aware, people are more cognitive of the companies
the houndstooth or the black pants in order to be a chef,” said Quasha. And feedback from Morrison chefs has been very positive, with the employees finding the uniforms comfortable. “So, it has all of the classic combinations of what you would want to see from a chef coat, but our chefs are also loving the fact that they can have short sleeves versus long sleeves,” said Quasha. Some teams have even had the idea to personalize the coats, offering certain colors based on a theme, for instance a pink chef coat in honor of Breast Cancer Awareness Month. And Morrison sees this investment in sustainability as an investment in people, as more employees consider social causes when entering the workforce. According to a 2024 Deloitte study , 54% of Gen Z individuals said that they and their colleagues are putting pressure on their employers to take action on climate change. “As our industry continues to grow,
“But some of the things that we say, ‘oh, like Scope one, Scope two, we can’t really control that,’” said Quasha. “Well, but we can, because we can work with ChefWorks and do more sustainable practices in the product.” And initiatives like this have sparked conversations on a higher level, as Morrison works with its parent company Compass Group on ways to make global climate impacts. Quasha actually leads the Compass Global Culinary Sustainability team. And his initiative has brought forth conversations about how to create more change. Moving forward, Morrison plans to continue these conversations with manufacturers and find more innovative ways to reduce the company’s climate impact. “Sometimes small moves like, you know, just changing a chef coat, has big global impacts and I think, that to me, is game changing,” said Quasha.
that they are working for.” Igniting Conversations and Social Change
Quasha said that it can also serve as a conversation starter for spreading awareness about the climate crisis. “It’s making a social impact statement and from a corporate citizen standpoint, I feel like we’re moving in the right direction and we’re engaging the younger generations,” he said. “And it’s just a starting point, you know, like I said, we want to continue to move.” This initiative makes noise in other avenues of sustainability that aren’t typically focused on, as foodservice operations traditionally prioritize Scope 3 greenhouse gas emissions.
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PHOTO: ENVATO
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