The decision forms part of an ongoing evolution of Levy’s wider food strategy towards the company’s carbon-neutral ambitions. The move will see an even greater emphasis placed on British seasonality by the procurement team and executive chefs.
Levy UK provides catering at venues including the Tottenham Hotspur Stadium, The O2 Arena and the All England Lawn Tennis Club at Wimbledon.
Levy has worked closely with Foodbuy, the procurement arm of Compass Group UK and Ireland, to analyse the journey of all food produce supplying Levy UK venues and ensure that point-of-origin is specified and clearly labelled on the fruit and vegetables used by company chefs.
Jon Davies, managing director of Levy UK and Ireland, 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.
“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.”
According to the International Transport Forum freight transport collectively accounts for more than 7% of all global emissions.