ExCeL London and catering partner Levy UK & Ireland have joined forces with food environmental data analyst, Foodsteps to accelerate the decarbonisation of the venue’s food and beverage offer.
The partnership will see Foodsteps provide ExCeL with detailed, UK-specific data on the lifecycle footprint of its produce, allowing Levy to design lower-carbon recipes.
The partnership also includes a customer-facing labelling system (pictured) to help visitors and organisers make more climate-conscious food choices.
Kevin Watson, business director & net zero lead at Levy UK & Ireland, said: “Partnering with Foodsteps allows us to better support our clients and customers, it demonstrates why the menu is such a powerful and important ally for meaningful change. Focusing on better data so our chefs and operational teams are informed, empowered, and recognised for the positive impact they can have in every single service, is what we’re trying to achieve together.”
The partnership is one of several steps introduced at ExCeL around more sustainable food production. The docklands venue also has at least 50% of its menus serving plant-based options, uses 100% recyclable or reusable packaging, and is striving to reduce kitchen food waste to under 1%,
Natalie Sykes, ExCeL’s sustainability manager, said: “Food production accounts for almost a third of total global emissions, with animal-based products – in particular red meat and dairy – responsible for much of this. With food and drink a key element of the events industry, we want to do all we can to better inform our visitors and event organisers, and to reduce our overall emissions wherever we can. Foodsteps will make it easy to do that and complements our other measures which include reducing red meat on menus, and all desserts being dairy-free.”
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