Levy swaps beef for venison across its stadiums

Sports and entertainment caterer Levy has committed to replacing beef with British wild venison at more than 20 of its sites across the UK and Ireland in a bid to reduce emissions.

The menu shift has already taken place at Premier League football club Brentford and the Allianz Stadium, Twickenham, where it has sold in excess of 5,500 venison burgers in just one month.

The policy is also being rolled out at the Kia Oval in London’s Oval, the O2 in London’s Greenwich, the National Theatre in London’s Southbank and the NEC in Birmingham.

Wild venison offers an 85% lower carbon footprint per kilogram than beef and removes the need for artificial additives or fertiliser, further supporting carbon reduction.

By replacing 54 tonnes of beef burgers with Levy’s ‘Game On’ Signature Wild Venison Burger, developed in partnership with Brett Graham of the three-Michelin-starred Ledbury in London’s Notting Hill, the Compass-owned caterer is aiming to save up to 1,182 tonnes of carbon dioxide each year.

A brioche-style bun made with regenerative Wildfarmed flour encloses the meat and is topped with ketchup and mayonnaise made from surplus vegetables by Rubies in the Rubble, which is served in a seaweed-lined Notpla tray.

The caterer is planning to add more wild venison dishes to its venues, including mince, hot dogs, loins and shanks, by working together with sustainable British producers such as Eat Wild, Lake District Farmers, Lean and Wild, Braehead Foods and Styal Meats. 

James Beale, head of sustainability and community at Brentford FC, said: “At Brentford FC, we are constantly seeking ways in which to improve both our sustainability practices and the matchday experience for fans. Our supporters have been impressed with the new high-quality offering this season, and we are pleased to be working with Levy on this project as we continue to champion sustainable change as a club.” 

Jon Davies, chief executive of Levy UK & I, said: “Championing wild venison is the next big move in our deep decarbonisation journey. Levy is committed to driving sustainability at scale and wild venison is the most sustainable and healthy red meat by miles. Getting more of this underrated, yet delicious meat into the food chain is a necessary, but also fantastic move for people and planet.” 

Louisa Clutterbuck, chief executive at Eat Wild, added: “Levy are real game changers when it comes to getting more wild venison on plates, not just because of their passion for doing the best for people and planet but also thanks to the number of stadia and venues in which they provide hospitality. Their potential to drive sustainable change is huge and we are absolutely delighted to see them championing wild venison.” 

The menu change comes after the recent publication of Levy’s climate impact report, Serving the Future: Our Journey to Sustainable Hospitality.