How Co-op Live and Billie Eilish Cut Concessions Emissions by 65% - A Blueprint for Sustainable Live Events
- Posted By The Growth Company
In recent years, sustainability has become a key focus for the live events industry, with venues and organisers looking to do more to reduce their emissions. Aspects like transport and energy use, to food and supply chains, offer opportunities to reduce environmental impact. In July 2025, Co-op Live put this into action and delivered one of the most ambitious sustainability pilots seen in the UK live entertainment industry.
Over the course of four sold-out Billie Eilish concerts, the arena introduced a 100 percent plant-based food and beverage strategy across the entire venue. This approach resulted in a 40 percent reduction in greenhouse gas emissions from concessions compared to a typical show, demonstrating the significant role that food strategy can play in decarbonising live events.
Food currently accounts for 39 percent of Co-op Live’s operational carbon emissions, making it one of the most critical areas for improvement in achieving Net Zero. By switching fan favourites like burgers, hotdogs and fries to plant-based alternatives, the venue achieved an average of 65 percent emissions reduction per item. For example, the carbon footprint of a typical burger was reduced from 4.47 kilograms of CO2e to just 0.51 kilograms when replaced with a plant-based equivalent.
The environmental benefits extended beyond emissions. The menu changes also led to a 35 percent reduction in water use, a critical factor as Manchester faces medium to high water scarcity by 2055. The refined menu was 30 percent smaller than usual, improving kitchen operations, reducing non-edible waste, and lowering food safety and allergen risks. This operational efficiency was achieved without compromising on quality.
Co-op Live’s wider sustainability infrastructure supported the success of the pilot, the arena is powered entirely by renewable energy, with 10 percent generated onsite through rooftop solar panels. Rainwater harvesting systems provide water for all toilet flushing, reducing the venue reliance on external water sources. Local sourcing is another key element of the strategy, with 88 percent of food distributors located with 20 kilometres of the venue. This approach reduces supply chain emissions while strengthening the regional economy.
Co-op Live was designed with connectivity in mind, focusing on making sustainable travel the easiest option for visitors. The arena is fully integrated into the Bee Network, with access to trams, busses and walking routes, including the purpose-built CityLink walking route from Manchester city centre. The venue's location adjacent to the Etihad Campus tram stop means thousands of fans can arrive and leave quickly and efficiently without relying on cars. On-site facilities including EV charging points further support greener travel options.
During the week of Billie Eilish’s performances, Co-op Live also co-hosted the GOAL Sustainability Leaders Forum, a two-day gathering that brought together venue operators, sustainability experts and thought leaders from across the globe. The event explored circularity, infrastructure, and food systems, positioning the city at the forefront of sustainable innovation in the live events sector.
This case study illustrates that food strategy is not just a small concern; it is central to achieving net zero in live events. By aligning artist values, venue operations and fan experience, Co-op Live and Billie Eilish have demonstrated that large-scale emissions reductions can be delivered without sacrificing quality, inclusivity or profitability.
As more venues across the UK and globally look to decarbonise, the combination of plant-based menus, local supply chains and comprehensive waste strategies offers a clear and actionable blueprint for change. Co-op Live’s work shows that sustainable live entertainment is not only possible but commercially and operationally viable.