US Open Looks to Increase Vegan Options After Taking Up the NYC Plant-Powered Carbon Challenge

The US Open has joined New York City mayor Eric Adams’ challenge to reduce food-related emissions by 25% by 2030, and will now aim to increase its vegan options.

Ahead of the 2024 tournament, the US Open has committed to curbing its food-related emissions by 25% by the end of the decade, as part of a cross-sector pledge initiated by New York City mayor Eric Adams.

The Plant-Powered Carbon Challenge, announced in April by Adams (who follows a plant-forward diet), seeks to reduce the climate footprint of the city’s food system. Companies and organisations that accept the pledge commit to producing and serving more vegan food – the US Open, marking the 17th of its sustainability programme, is the first sports entity to sign on.

“We are excited to join the New York City’s Mayor’s Office and other signatories around the city to take on this challenge,” Lauren Tracy, senior director of the United States Tennis Association (USTA), which runs the Grand Slam tournament, tells Green Queen.

“We are proud of the work we have done over the past 17 years to reduce the environmental impact of the US Open, and are always looking for ways to expand and improve our existing sustainability initiatives,” she added.

US Open exploring more plant-forward food options

The USTA announced the move in a press conference featuring vegetarian tennis player Marcus Daniell, as well as Mary McCarthy, VP of sustainability at US Open caterer Levy Restaurants.

“We know it’s the right thing to do for the planet. We know that it’s going to improve the health of everyone who lives on this planet, and that’s important for the USTA and the US Open,” said USTA president Brian Hainline.

“Our mission is to inspire healthier people and communities everywhere. We do that through our great sport, the healthiest sport on the planet, and we do it by working with the mayor’s office,” he added.

Tracy explains that the organisers are using this year’s tournament (whose finals run from August 26 to September 8) as a baseline “to better understand where there is room for improvement in this space”.

As part of the US Open’s ongoing Green Initiatives programme, Levy has been sourcing around 30% of its produce and ingredients locally, and offering 18% vegetarian options and 3% vegan choices. But these numbers are an estimate based on previous years, and the USTA hasn’t revealed an updated figure for the 2024 Championships.

While it means one in five dishes at the US Open have been meat-free, it’s a far cry from the Paris Olympics, which promised to make 60% of all meals vegetarian, and a third plant-based. And despite a slight U-turn and some puzzling comments on that commitment, it still was labelled the most vegan-friendly Games of all time.

But Tracy indicates that now that the USTA has signed the New York City mayor’s pledge, more plant-based food is on the radar at the US Open – whether you’re at the Arthur Ashe Stadium or Court 17. “We look forward to working with our concessionaire, Levy, to explore ways to reduce the food-based emissions at the US Open,” she says.

“In general, this means increasing the number of plant-forward options on the menus and being mindful of portion sizes for higher-impact animal proteins when they are offered,” explains Tracy.

NYC Mayor’s Office hails USTA’s climate-friendly move

Joining the city-wide food emissions pledge is the latest initiative of the US Open’s sustainability programme. Since its inception in 2008, the Grand Slam tournament has reduced greenhouse gas emissions by around 168,000 tonnes, the equivalent of taking nearly 40,000 gas-powered cars off New York City’s streets.

In this time, over 8,700 tonnes of waste generated during the US Open has been diverted from landfills, and almost 1,000 tonnes of food waste has been converted into nutrient-rich material or renewable energy through composting. Meanwhile, 240 tonnes of food has been donated to local communities, mirroring measures recommended by the federal government.

Other initiatives taken by the US Open to cut its carbon footprint include replacing plastic straws with paper or compostable versions, using bio-based, compostable materials for most of the food served at venues, reusing the tennis balls in USTA programmes or donating them to local communities, and providing reusable water bottles to staff and ballpersons.

“The US Open is leading the sports industry in building a sustainable food system for New York City,” said Kate MacKenzie, executive director of the Mayor’s Office of Food Policy. “As the effects of climate change become more prevalent, it’s putting athletes and many of our favorite sporting events at risk.”

She added: “That’s why we need to draw down our greenhouse gas emissions, starting with food. We are proud to partner with the US Open in their efforts to reduce their food-based emissions through delicious, plant-powered meals.”

“We need as many players as possible to win the fight against climate change, and the Plant-Powered Carbon Challenge, along with the NYC Carbon Challenge, are excellent ways for the private sector to cut their carbon emissions and help us achieve our ambitious climate goals,” said Elijah Hutchinson, executive director of the Mayor’s Office of Climate & Environmental Justice.

Food makes up a fifth of New York City’s emissions, which has prompted the local government to work to reduce emissions by a third by 2030. Vegan diets are much more planet-friendly than those heavy on animal proteins – meat and dairy alone account for 57% of the food system’s emissions (twice as much as plant-based food), and research suggests that veganism can cut emissions, water pollution and land use by 75%.

The Plant-Powered Carbon Challenge is estimated to save nearly 40,000 tonnes of carbon dioxide per year, with non-profit Greener by Default helping partners track emissions and share best practices on designing plant-forward menus. Apart from the US Open, others that have taken up the challenge include Columbia University, The Rockefeller Foundation, and catering giant Aramark.