Levy plans total ban on air freight

Levy UK + I recently announced that it is bringing in plans which will mean it no longer uses air freight in the supply of produce to its portfolio of sports and hospitality venues across the UK and Ireland. The industry-first decision, which has been developed and deployed throughout 2021, forms part of the ongoing evolution of Levy’s wider food strategy in the new year and beyond, and represents a significant step towards the company’s carbon-neutral ambitions.

The move will see an even greater emphasis placed on British seasonality by the Levy procurement team and executive chefs when designing menus across venues including Tottenham Hotspur Stadium, The O2 arena and the All England Lawn Tennis Club at Wimbledon. Under the new approach, dishes prepared by its chefs will increasingly reflect seasonality, both in terms of composition and taste, utilising in-season ingredients when they are at their peak, with regard to nutritional value as well as flavour.

Jon Davies, managing director of Levy UK, said: “It has long been our ambition as a company to divest from the use of air freight in our procurement and supply chains. As the market leader in sports and leisure catering, we believe it is our duty to continue leveraging the power of our supply chain to drive better environmental, safety and welfare standards right across our sector.

“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.”

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