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Jockey Sustainability Actions

Carbon reduction plan

Aligned with Levy UK + Ireland’s sustainability vision, we are aiming to reduce our carbon emissions by 80% by 2027. This means we are taking active steps across all areas of our operations, from ingredient sourcing to food preparation and waste management. We are constantly innovating and adopting new methods to reduce emissions and promote eco-friendly practices.

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Local supplier sourcing

We are proud to use local suppliers wherever we can, working with regional farmers' and producers who share our commitment to sustainability. This not only supports local economies but also helps reduce the environmental impact of food transportation. Our dishes are thoughtfully crafted using ingredients that are fresh, seasonal, and sourced from nearby communities, ensuring a smaller carbon footprint while supporting sustainable agriculture.

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Air-freight fruit removed

We have made a commitment to eliminate air-freight fruit and vegetables from our menus, ensuring that our ingredients are sourced as locally as possible. Our culinary team works closely with British suppliers who share our vision of sustainability and help us make conscious food choices that reduce our environmental impact.

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Permanent sensory rooms

The Jockey Club has become the first horseracing organisation in the country to open a permanent sensory room on its premises, with facilities at both Cheltenham and Kempton Park Racecourse that will be available to anyone of any age who may need it. Cheltenham Racecourse’s sensory room is situated in 4037 on the main grandstand and is available to be added to any event if required.

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