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COP26 host venue’s food strategy includes AD

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Glasgow Scottish Event Campus (SEC), the host of COP26, has announced its new food strategy, which includes anaerobic digestion (AD).

The venue’s new strategy will ensure that “sustainable, responsible, and healthier choices” sit at the core of its events. The renewed approach has been developed over two years with its official catering and hospitality partner Levy UK + I, the sports and hospitality division of Compass Group UK and Ireland.

The SEC’s pledge includes a pledge to source at least 80% of its food from Scotland, with all produce sourced from high-welfare producers with sustainable agriculture processes.

As part of the best-in-class food strategy, SEC will champion high quality, environmentally-friendly local suppliers in areas such as fruit and vegetables, meat and bread. The food and drink offering at this iconic Glasgow venue will offer a broader range of plant-based options alongside premium and low-impact, local animal protein sources.

SEC’s new food strategy includes a plan for packaging, with a commitment that all packaging used will be reusable or recyclable by 2023. The venue is also taking steps in the fight against food waste and aims to have reduced kitchen wastage to under 1% of food purchases by 2025 or sooner. Food waste will continue to be diverted from landfill for AD.

Kathleen Warden, director of conference sales at SEC, said: “Our new food strategy is an integral part of our commitment to reducing the environmental impact of events that take place on our campus. As our industry gears up to restart, there is no better time to drive forward positive change.

“We are honoured to be hosting COP26 later this year and we’re fortunate to have a food and drink partner in Levy UK + I that shares our commitment to minimising the climate impacts of our offering.

“While we recognise that we can continue to do more to improve the environment we all share, we are proud to have a strong and ambitious strategy in place to help us champion the very best of sustainably sourced Scottish produce on the international stage.”