{"id":900846,"date":"2026-04-17T14:50:14","date_gmt":"2026-04-17T14:50:14","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/900846\/"},"modified":"2026-04-17T14:50:14","modified_gmt":"2026-04-17T14:50:14","slug":"liverpool-fc-becomes-first-football-club-with-global-food-sustainability-certification","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/900846\/","title":{"rendered":"Liverpool FC becomes first football club with global food sustainability certification"},"content":{"rendered":"

\"Liverpool<\/p>\n

Liverpool FC has become the first football club to achieve the Food Made Good Standard<\/a> across its entire food and beverage operation, earning a two-star rating in its first evaluation across five key sites.<\/p>\n

The Sustainable Restaurant Association delivers the globally recognised certification, which assesses organisations across three pillars: sourcing, society and environment. The rating covers several Liverpool FC locations including Anfield, the AXA Training Centre and the club\u2019s academy.<\/p>\n

The milestone reflects the club\u2019s wider sustainability strategy, The Red Way<\/a>, which focuses on creating a more sustainable future for people, planet and communities through operational and supply chain improvements.<\/p>\n

<\/p>\n

Creating a food system that is environmentally restorative and socially just is central to our approach at LFC.<\/p>\n

<\/p>\n

Certification to the Food Made Good Standard, a comprehensive global sustainability mark, reflects the progress we are making across our operations to deliver for our people, our planet and our communities.\u201d<\/p>\n

<\/p>\n

\u00a0<\/p>\n

<\/p>\n

Paul Cuttill, Chief Operating Officer at Liverpool FC<\/p>\n

\n<\/p><\/blockquote>\n

Sustainable food initiatives across the club\u2019s operations<\/p>\n

As part of its sustainability strategy, Liverpool FC is working towards recycling 100 percent of food waste<\/a> by 2030. The club already redistributes surplus matchday food, providing around 1,200 meals each week to local communities across Merseyside.<\/p>\n

Across its sites, Liverpool FC has introduced a range of initiatives to support more sustainable food systems.<\/a> These include on-site allotments and gardens that promote seasonal produce and strengthen connections between players, staff and club partners around sustainable food practices.<\/p>\n

The club has also removed single-use plastics such as straws and cutlery at Anfield. It has introduced reusable cup and food-tray schemes alongside fan-facing recycling initiatives that have helped collect more than one million plastic bottles in recent seasons.<\/p>\n

Community engagement forms another key part of the programme. Through partnerships with local organisations and the LFC Foundation, the club supports employability initiatives linked to its hospitality operations and has helped 18 young people move into roles within the organisation.<\/p>\n

<\/p>\n

We are so thrilled to see Liverpool FC complete the Food Made Good Standard, earning an impressive two stars in their first evaluation.<\/p>\n

<\/p>\n

From sourcing ingredients responsibly and reducing single-use plastic waste, to supporting communities through LFC Foundation, the club\u2019s Red Way initiatives are both comprehensive and impactful.<\/p>\n

<\/p>\n

As the first club-wide football club to achieve the Food Made Good Standard, Liverpool FC is leading the way for live sports and events, proving that food service operations of any shape or size can work towards tangible goals and create real change \u2013 both inside their operations and in their wider communities.<\/p>\n

<\/p>\n

We look forward to working with them as they continue on their sustainability journey.\u201d<\/p>\n

<\/p>\n

\u00a0<\/p>\n

<\/p>\n

Juliane Caillouette Noble, CEO of the Sustainable Restaurant Association<\/p>\n

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