Tags:

Compass Group settles UN fraud lawsuits out of court

News 
Monday 16 October 2006 13:10
Compass Group logo

Compass Group has settled two lawsuits relating to procurement irregularities at the UN out of court.

In March this year, Monaco-based group ES-KO and Swiss-based caterer Supreme Foodservice brought lawsuits in New York against Compass Group totalling £600m.

They alleged Compass division ESS obtained food supply contracts in countries including Sudan, Lebanon and Syria through rigged bids and fraud.

A Compass spokesman said: “The terms of the settlement are confidential but the total legal, professional and related costs associated with the investigation, litigation and settlement are below £40m. No legal liability has been admitted.”

Compass chief executive Richard Cousins said: “This settlement is a major step in putting the matter behind us. Moreover, I am determined to ensure that our reputation for the ethical treatment of clients, suppliers and competitors is underlined. I am now seeing through a programme of systems and control changes to ensure that all lessons are learned from this experience.”

Former ESS boss Peter Harris was dismissed in November 2005 following an internal Compass Group investigation into the matter.

Compass picks up IGD food award>>

More jobs go in Compass clearout>>

Compass division suspended by UN>>

US Congress has questions over Compass investigation>>

Compass sacks UK and Ireland boss>>

Supreme Foodservice seeks £72m from Compass>>

Compass Group suspends UK boss pending UN corruption probe>>

By Tom Bill

E-mail your comments to Tom Bill here.

Get your copy of Caterer and Hotelkeeper every week - click here to subscribe and save 25%.

Sudoku
Join the craze and play Sudoku online!
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here