Ascot Racecourse is on a mission to operate at net zero carbon emissions by 2030. This means balancing the amount of greenhouse gas they produce with the amount that is removed from the atmosphere, equating to a net zero position.
But just how does a venue such as Ascot incorporate sustainability without impacting the sophistication and elegance expected from its illustrious events and fine dining offering?
Ascot’s sustainability impresses without compromising in sophistication
To date, Ascot has achieved some impressive milestones on its sustainability journey, all while ensuring that the same Ascot standard of excellence remains firmly intact. Meetings and events will only benefit from the broad range of sustainable credentials being introduced across the venue.
Some of the initiatives adopted on-site include recycling 47% of waste and removing all single-use plastics. Partnering on schemes that carry out closed-loop recycling means that all plastics are recycled into other products. In addition, all waste cardboard is re-processed into reusable materials, their on-site reservoir collects rainwater to reuse for its track and grounds and the venue maintains zero waste to landfill.
Ascot is making a great impact with sustainable food management
Where Ascot really excels is in the implementation of sustainable practices into their food management without compromising on the exquisite fine dining experience for which Ascot is so well known.
One such way was the introduction of their innovative plant-based menus in 2019. In response to consumer demand for alternative food and drink options, Ascot has led the way in plant-based dining by offering a range of exquisite menus from a buffet or afternoon tea to the full fine-dining gastronomic experience.
Their creative plant-based menus allow Ascot to curate dishes using hyper-local, seasonal ingredients which, in some cases, would have been growing just a few hours earlier. Not only are these fine and fresh ingredients being used when in their prime, but the short journey from farm to fork minimises food miles which significantly cuts down on overall carbon footprint.
Whatever the event, guests can indulge in plant-based delights such as wild mushroom parfait truffle with bean salad and toasted hazelnut, a salad of crispy root vegetables with lemon and herb polenta cake and a chickpea butter, caper and shallot dressing or a chocolate tart with orange sorbet and crisp honeycomb. Such is the exceptional quality of these dishes that during Royal Ascot, all starters and desserts served in the Pavilion are plant-based, without exception.
Ascot plans for zero emissions in the Village Enclosure for 2023
Ascot has other initiatives in the pipeline to further expand upon its sustainable plant-based offering. One such initiative was the launch of a new restaurant in 2022, Neutro, with the objective of achieving as near to zero emissions as possible. It offers a fully plant-based menu serving only locally sourced ingredients to minimise food miles. The restaurant itself utilised upcycled materials for the build and for the furniture and is powered by green HVO generators which produce less than half the emissions of a ‘normal’ restaurant operation. The 1.8 tonnes of CO2e it did produce last year was minimised by the installation of a Smart Flower to capture solar energy which is now permanently installed at the racecourse.
Ascot caters for all dietary requirements, whether based on allergies, lifestyle preferences or religious observance while still delivering the ‘Ascot experience’. Choice is an important consideration, so as with all menu options available at Ascot, the plant-based menus offer a diverse range of imaginative options to cater for every event type and size.
For more information on Ascot’s range of plant-based options for corporate events, and to find out more about creating your own bespoke event at Ascot, get in touch with the Events At Ascot team now or call 44 (0)344 346 3611.
Gemma Amor, Executive Chef at Ascot Racecourse, recently shared here career highlights and rise to the top as a female chef in PA Life’s series of inspirational women interviews.
