71.5% reduction in beef burger emissions (between 2019 and 2024), driven by switching away from beef burgers, and introduction of Levy's 50:50 burger (half beef, half mushroom).
28 tonnes of CO₂e saved by switching to seaweed-based packaging from Earthshot Prize winner, Notpla.
8.4 million reusable cups used, replacing single-use rPET cups.
86% of dessert items now plant-based, with over 60% of venues offering fully plant-based dessert menus.
414% increase in plant-based milk and cream (procured mass FY19-FY24)
And 7,500+ minutes delivering sustainability workshops to our teams.
Impacts were calculated in partnership with Foodsteps, Levy’s carbon accounting partner.
“Our first climate impact report is a celebration of what’s possible when sustainability becomes a part of every Levy team member’s muscle memory. We have set out to be leaders in sustainability in the hospitality industry and we are committed to continuing our trailblazing efforts. Our latest chapter shows that we can deliver both sustainability and business success at scale. And, as the report states: we really are just getting started.”
— Jon Davies, Levy CEO
“I am hugely proud of how we’ve embedded best practice into every corner of our business, from carbon labelling with Foodsteps to incentivising sustainable procurement. This is about changing how our whole business thinks and works. We will be judged by our actions. We have done a lot, we are delighted with the results, and we are now doubling down on our efforts for people and planet."
— Kevin Watson, Levy Sustainability Director
Future Focus
The report – which also covers Levy’s work across community, charity, social impact and Inclusion & Belonging - also outlines the future for Levy’s deep decarbonisation journey with a renewed focus on environment, nature and health.
Goals include a shift to wild venison as a sustainable red meat alternative and an open call to the alcohol industry to work together to reduce emissions in wines, beers and spirits.
Download Levy’s Climate Impact Report here.
