Our SuStainability Strategies

In order to achieve Climate Net Zero, we will need to address balancing plate menus, including emphasising plant-based proteins in order to rebalance protein sources. We will be sourcing food that is both local and seasonal, shortening supply chains and both minimising and offsetting our carbon footprint. We are changing our business fundamentals; refocusing our culture and education to what is important to us now.

View our category specific strategies by clicking on the links.

 

This journey is a constant work in progress, so there will be frequent updates with more detailed information in the future.

 

Food

 

In order to achieve Climate Net Zero, we will need to address balancing plate menus, including emphasising plant-based proteins in order to rebalance protein sources. We will be sourcing food that is both local and seasonal, shortening supply chains and both minimising and offsetting our carbon footprint.

    • Free range eggs are now standard across our business.

    • Our menus will use a minimum of 80% British seasonal fruit and vegetables.

    • We will deliver a 50% reduction in beef consumption, introducing lower carbon red meat alternatives such as venison.

    • We will only use high welfare British poultry and pork and we will switch to 100% UK sourced beef and lamb by the end of 2022.

    • We have switched to UK sourced sustainable fish stocks (MCS 1-2 rated fish only).

    • We are adopting a plant-forward approach to menu design across the business, already 25% of our menus are plant-based.

    • We are switching to plant-forward alternatives, with reduced meat content.

    • We are Increasing the proportion of non-dairy containing vegetarian dishes.

    • We are increasing the availability of non-dairy milk like oat milk, and other non-dairy alternatives.

    • We are increasing the proportion of plant-based soups, sandwiches and savoury ranges.

    • We are ensuring that our fresh produce is delivered via our logistics partner to reduce food miles.

    • Our menus will be developed using seasonal calendars using UK sourced in season produce.

    • We have removed all air-freighted fruit & vegetables.

    • We are batch cooking to reduce energy consumption.

    • We are targeting Kitchen food waste to under 1% of food produced.

    • We are adopting Ingredient replication strategy across all future menu development.

    • We will work with all relevant accreditations including Red Tractor and Food for the Brain.

    • We will be informing Levy’s customers and consumers to make more sustainable choices using Klimato, our Carbon Labelling tool.

    • We are working with suppliers who have high welfare standards and commitments to Climate Net Zero.

80%

Our menus will use a minimum of 80% British seasonal fruit and vegetables.

 

50%

We will deliver a 50% reduction in beef consumption, introducing lower carbon red meat alternatives such as venison.

 

25%

We will adopt a plant-forward approach to menu design across the business, already 25% of our menus are plant-based.

 

Consumables

 

Consumables are another area in our supply chain where we are working to reduce our carbon output. We will be incentivising our staff and visitors to bring their own reusable cups, and our venues will be switching to recyclable and compostable consumables where reuse is not feasible.

    • We are incentivising customers to bring their own hot drinks cup.

    • We are encouraging people to use the water refill stations and to bring in their own water bottles as an alternative to plastic single use water bottles.

    • We are offering a hot drinks cup takeback / collection and recycling scheme.

    • We are removing single use plastic water cups from public water fountains.

    • We have switched to fairtrade uniform suppliers.

    • We will conduct office audits to find out how sustainable our offices are.

    • We are introducing reusable cold beverages schemes in our live entertainment venues.

    • We are using reusable crockery where feasible and switching to wooden crockery solutions for grab & go areas.

    • We are switching to recyclable and compostable consumables where reuse is not feasible.

    • Through our reduce, re-use and review policy we are targeting the removal of all single use plastics venues.

    • We are working with suppliers to reduce packaging and remove single use non-recyclable plastic from packaging

compostable

We are switching to recyclable and compostable consumables where reuse is not feasible.

Reusable

We are introducing reusable cold beverages schemes in our live entertainment venues.

recyclable

We are offering a hot drinks cup takeback / collection and recycling scheme.

Fairtrade

We have switched to fairtrade uniform suppliers.

 

Beverages

 

Across our business we partner with many innovative, local and low carbon companies who supply beverages to our venues; and we are exploring additional carbon reduction solutions in both upstream and downstream activity. In all of our venues, we are committed to Rainforest Alliance & Fairtrade certified Tea, Coffee, Sugar and Cocoa.

 

  • We are prioritising the use of UK produced beverages.

  • We are partnering with innovative, local and low carbon suppliers.

  • We are committed to Rainforest Alliance & Fairtrade certified Tea, Coffee, Sugar and Cocoa across all lines.

  • We are engaging with breweries to understand measures being taken to decarbonise the drinks industry.

  • We are providing low carbon alternatives to sodas such as infused water drinks.

  • We are recycling retail Beverage (PET & Canned) waste streams and diverting them from landfill.

  • We are exploring additional carbon reduction solutions in both upstream and downstream activity.

 

people

We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. We know happy employees make the best employees, so we do everything we can to make sure our team has a good work/life balance and plenty of opportunities for development, growth, and a healthy lifestyle.

    • We are encouraging the the use of public transport for commuting.

    • We are encouraging the use of train travel when travelling in UK for business.

    • We are encouraging our teams to switch off gas when cooking not in progress.

    • We help our teams live a healthy lifestyle with sensible hours of work and better team feeding.

    • We bring our teams fantastic development opportunities and will have 30 apprentices in our business by the end of 2022.

    • We are educating and enabling levy employees to drive lower carbon initiatives and projects.

    • We are developing a sustainable communications plan across the business.

    • Our C&E menus are developed to sensibly fuel your meeting or event through the day and keep you alert.

    • We have Wellbeing Ambassadors based in all our venues who will help promote our Levy Cares Charter.

    • We will increase female chefs in our business by 10% year on year and support Women in Food initiatives.

    • We are encouraging the installation of energy efficient LED light bulbs and lighting controls in Kitchens & Offices.

    • We will ensure all equipment is maintained as per manufacturer's recommendations.

    • We are exploring opportunities to reduce energy use - for example only using heating / cooling during operational hours.

    • We are facilitating home and hybrid working where feasible.

    • We are working with clients towards procuring energy through renewable energy.

Healthy Lifestyles

We help our teams live a healthy lifestyle with sensible hours of work and better team feeding.

development Opportunities

We bring our teams fantastic development opportunities and will have 30 apprentices in our business by the end of 2022.

Wellbeing ambassadors

We have Wellbeing Ambassadors based in all our venues who will help promote our Levy Cares Charter.

 

sustainable waste management

We are doing what we can to make sure our waste output - whether food, packaging or equipment - is minimal, and recycled to the best of our abilities. 

    • We are providing our teams with best practice energy saving guidance for office and kitchen environments.

    • We are switching all company vehicles to EV alternatives.

    • All new for old equipment will be replaced with the most sustainable appliances.

    • We are reusing cooking oil through filtration systems and ensuring used cooking oil is recycled.

    • We are distributing unused non-perishable food in our communities or to local charity partners.

    • We will ensure used cooking oil is collected separately and sent for recycling.

    • We will identify opportunities to distribute surplus equipment to charities and schools.

    • We will ensure food trimmings are kept to a minimum and find creative ways to repurpose these where it is safe to do so.

    • We are engaging with our clients to ensure that all public waste streams are diverted from landfill.

    • We are exploring opportunities to manage hard to recycle waste streams such as crisp packets through Terracycle.

    • We are working with our clients and partners to ensure all public bins have suitable, appropriate and consistent bin labels and signs to help people separate their waste and increase recycling.

    • We are working with our clients to ensure food waste is segregated and taken for anaerobic digestion.

    • We have made a commitment to cut food waste by 50% by the end of 2022 and have made a commitment to get food waste under 1% by the end 2024.

no landfill

We are engaging with our clients to ensure that all public waste streams are diverted from landfill.

Community

We are distributing unused non-perishable food in our communities or to local charity partners.

Food Waste

We have made a commitment to get food waste under 1% by the end 2024.

Best Practice

We are providing our teams with best practice energy saving guidance for office and kitchen environments.