What’s on the menu? Quantifying the greenhouse gas emissions and water footprint of the food service procurement within elite male & female football teams

Abstract Background: The global food system contributes approximately 34% of anthropogenic greenhouse gas emissions (GHGE) and exerts substantial pressure on freshwater resources, yet the environmental impact of food provision within professional sport remains unexplored. Addressing this evidence gap, this study quantified the environmental footprint of food service provision across four professional football clubs in England, representing the English Premier League (EPL), English Football League Championship (EFL Champ), English Football League One (EFL L1), and Women’s Super League (WSL). The primary aims were to determine total and relative GHGE, water footprints, and the contribution of individual food categories to each environmental metric. Methods: A seven-day cross-sectional design was employed using reference-standard life cycle assessment methodology via the Nutritics Foodprint Carbon Footprint Functionality . A bottom-up analytical approach assessed 289 individual food and beverage items across 52 categories. Data were analysed descriptively, with comparisons made using 95% confidence limits to preserve interpretive transparency. Results: Marked inter-team variation was observed in relative nutritional provision and environmental impact. The EFL L1 team demonstrated the highest energy (2,272 ± 27 kcal·d⁻¹), carbohydrate (228 ± 3 g·d⁻¹), protein (138 ± 3 g·d⁻¹), and fat (90 ± 2 g·d⁻¹) provision per cover per day, as well as the GHGEs (7.17 ± 0.14 kg·CO₂·eq) and water footprint (6.01 ± 0.11 kL·eq). The EPL, EFL Champ, and WSL teams followed in descending order for both energy and environmental measures. Across all clubs, meat - particularly beef - was the largest contributor to total GHGE (~ 38%) and water footprint (~ 36%), with dairy (~ 16%) and vegetables (~ 18%) representing notable secondary contributors. Beverages, primarily bottled water, accounted for 22% of total GHGE in the EFL L1 team, underscoring how both menu composition and operational practices influence environmental outcomes. Conclusion: This study provides the first evidence that professional football food services differ markedly in their environmental impact, with higher energy and protein provision - particularly from ruminant meat and dairy - driving greater GHGEs and water use. Practical strategies such as moderating overall protein provision, particularly from red meat procurement, while increasing plant-based protein inclusion, and replacing bottled water and dairy with filtered and plant-based alternatives could substantially reduce emissions without compromising performance nutrition. Embedding these actions within FIFA, UEFA, and EPL sustainability frameworks would align football with global climate goals and position the sport as a leader in advancing sustainable nutrition practices.