UEFA launches first-ever sustainable catering guidelines
New guidelines aim to promote healthy and sustainable practices and reduce environmental impact of events.
UEFA has published its first-ever Healthy and Sustainable Catering Guidelines, a new resource to help event organisers and companies meet the growing demand for the provision of healthier and more sustainable catering services at sporting venues.
The document sets a benchmark for the wider football community, encouraging organisations to respond to evolving standards in the catering industry and to reduce costs and waste by adopting more sustainable practices.
Developed in collaboration with ALMA, the School of Italian Culinary Arts, the guidelines provide practical advice for making responsible and sustainable choices in food and beverage selection, preparation, communication and waste management.
The launch comes during Zero Waste Week, which encourages people around the world to commit to reducing the amount of waste they send to landfill – saving money and preserving resources in the process.
"Today, we are kicking off a wide-ranging effort to provide sports events organisers and caterers with practical advice for making sustainable choices in catering. I look forward to seeing these guidelines translated into tangible actions at UEFA events and collaboratively across European football to help us achieve our targets around health and well-being and a reduced impact on the environment. These guidelines will be followed by a best practice document for stadium concession at a later stage."
"As culinary educators and chefs, we feel the duty to advise people and guide them in their food choices. This is why we are pleased to join UEFA on the Healthy and Sustainable Catering Guidelines, with the hope that the guidelines may be a stimulus to reinterpret food not only as a source of nutritious and delicious meals, but also as a step towards taking responsibility of the earth."
Why is UEFA launching the catering guidelines?
Extensive research has highlighted the impact of food choices, not only on our physical and mental health, but also the wider environment, with people increasingly taking account of these findings in their dietary choices.
As European football’s governing body, we believe the game and its major events can set a leading example for sustainability best practices in a wide range of areas, including the promotion of healthy eating and reducing environmental impact.
The guidelines will support UEFA objectives relating to health and well-being, climate action and environmental protection set out in its Football Sustainability Strategy 2030, ‘Strength Through Unity’.
How should event organisers and caterers use the guidelines?
The guidelines comprise four sections, each offering practical recommendations covering various aspects of the catering journey.
Step 1: Food selection
Step 2: Food preparation
Step 3: Food communication, presentation and menu design
Step 4: Food waste management
Each area suggests best practice for catering companies, featuring supporting evidence and case studies from the sector, with practical information such as tables, links and recipes to help caterers apply the recommendations.
Applying specifically to event bistros and lounges serving guests, the workforce and media, these guidelines do not extend to stadium concessions for spectators, though such documents will follow at a second stage.