Levy has announced that it will no longer use air freight for the supply of produce to its hospitality venues across the UK and Ireland in a bid to reduce its carbon impact.
The move will see “greater emphasis” being placed on British seasonal produce by the Levy culinary team when designing menus for its partnership’s, including at Tottenham Hotspur Stadium, The O2 arena and the All England Lawn Tennis Club at Wimbledon.
The decision to eliminate freight air comes as it was found that collectively, this form of transport accounts for more than 7% of all global emissions, according to the International Transport Forum.
Jon Davies, managing director of Levy UK, said: “This decision is not about restricting choice, but about working in partnership with our procurement team and our chefs to be even more creative in how we design and deliver food experiences for our customers.
“For Levy chefs, that means dishes that are increasingly built around British seasonal produce, that do not compromise on taste or quality, and that are good for both people and the planet.”
He added: “We will still supply produce such as tropical fruits and avocados where there is demand, but it’s about finding producers closer to home – continental Europe, for example – or less harmful methods of transportation that reduce our carbon impact on the planet, such as boat, road or rail.”