The Edinburgh International Conference Centre (EICC) has extended its partnership with Leith’s, part of Levy UK, with a renewed focus on supporting the conference centre in providing sustainable food options and catering to the latest consumer demands and industry trends.
Leith’s will continue to be the EICC’s official food and hospitality partner until 2025.
The partnership is underpinned by the Levy Cares initiative which emphasises the importance of the global food industry’s role in combatting the current climate crisis. With a focus on sustainability, Leith’s and the EICC have a commitment in place to work with local suppliers in Scotland under the Scottish Food and Drink Pledge to provide its meat, fish, dairy products, fruit and vegetables, and Fairtrade coffee.
Both companies pledge to actively reduce waste by planning menus with clients, whereby menus are tailored to suit each event. Any surplus food waste is collected and taken to a local energy recovery plant, where the waste goes through an anaerobic digestion process, resulting in bio gas production and a digestate that is used as a fertiliser on local farmland.
As part of an ongoing project, the culinary team are trialling the concept of whole carcass eating to cut food waste, where they are developing nose to tail menus for beef, lamb, mutton and pork.
Since opening in 1995 the EICC has welcomed around 1.5 million delegates from more than 120 countries generating £660 million of economic impact for the city region. Each year, Leith’s at the EICC prepares and serves around 20,000 three-course dinners, 50,000 conference lunches, over 110,000 hot drinks and 40,000 glasses of wine and Champagne.
Jon Davies, managing director at Levy UK, said: “The extended partnership underpins the Levy Cares initiative in providing sustainable and healthier choices for guests at the EICC. We plan to continue delivering a world-class catering operation that’ll further elevate the venue.
Our vision for the future is to continue developing exceptional culinary offerings by creating a greater proportion of healthier choices on menus, as well as integrating technology to further enhance the guest experience.”