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The Great Run Company
2025 Environmental Report
Targets & Action Plan
Food & Drink
Target 3: Food Waste Zero edible food waste to bin.
Target 1: Staff Catering Transition to 100% meat-free catering for staff and crew by 2027
Action: Partner with local food distribution charities (e.g. Fareshare) to collect all surplus staff and finisher food immediately post-event.
Action: Extend the successful 100% plant-based model—already in place for staff and volunteers— to all external crew and contractor menus, ensuring plant-based options are the default
Rationale: With staff/volunteer meals already meat-free, addressing crew catering targets the final segment of our operational food emissions
Target 2: Vendor Data & Policy Development
Goal: Establish a baseline for vendor food emissions and develop a “Sustainable Food Charter” for third-party caterers.
Action: Implement a mandatory sustainability template for all Event Village vendors to capture data on menu composition and ingredient sourcing. We will use this data to develop a formal policy aimed at increasing low-carbon options across our 2027 portfolio.
Rationale: As we have not yet collected comprehensive templates from all vendors, this data-first approach is essential for creating evidence-based policies that lower our Scope 3 impact .
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