Reducing our carbon footprint is the AO’s winning serve for sustainability.

Introduction

Food production generates greenhouse gas emissions at every stage—from farming and processing to transportation and disposal. For example, producing beef generates significantly more emissions than plant-based foods due to the energy and resources required for livestock farming. By choosing lower-carbon options, we can reduce the environmental impact of what we serve.

Let’s get into it

Food production is one of the largest contributors to greenhouse gas emissions, responsible for nearly a third of global emissions. Every stage of the food lifecycle, from farming to transportation, processing, and waste, contributes to what is known as the "carbon footprint" of food. At the AO, reducing the carbon footprint of our food choices is critical to achieving sustainability goals while maintaining the high-quality experience fans expect.

The carbon footprint of food varies significantly depending on the type of food and how it is produced. For example:

  • Beef: Producing one kilogram of beef emits approximately 27 kilograms of CO₂-equivalent gases, mainly due to methane emissions from cattle and the resources needed to grow their feed.

  • Plant-based foods: By comparison, lentils or beans emit less than 1 kilogram of CO₂-equivalent gases per kilogram produced.

Transportation also plays a role in a food's carbon footprint. Ingredients flown in from overseas generate far more emissions than those sourced locally. Choosing local and seasonal ingredients is one of the easiest ways to cut emissions.

At the AO, focusing on low-carbon food options doesn’t just reduce environmental impact—it aligns with global trends toward more sustainable menus. Fans increasingly expect events to be environmentally conscious, and offering sustainable choices shows we are serving up more than just tennis excellence.

To reduce the AO’s food carbon footprint, we:

  • Identify and work to reduce high-impact ingredients.

  • Offer plant-based options and sustainable proteins.

  • Work with local suppliers to minimize transportation emissions.

By understanding and addressing the carbon footprint of our food, we can make informed decisions that benefit both the planet and our reputation as a forward-thinking global event.