From Pitch to Plate: How Football Is Addressing Food Waste

Across soccer stadiums in Europe, tons of perfectly edible food end up in the bin after every match. From unsold sandwiches at kiosks to leftovers from post-match meals, food waste remains one of the biggest sustainability challenges in the world of sport.

According to UEFA’s recent guidelines, an average football match in Europe generates about 0.8 kg of waste per spectator, meaning that a 25,000-seat stadium can produce around 20 tonnes of waste in a single match. These numbers show that for football clubs and players food waste is not a marginal issue: it is central.

Top clubs are starting to act. UEFA and FIFA have set clear sustainability targets that include reducing, redistributing, and composting food waste at matches. Clubs such as Tottenham Hotspur, Athletic Club, and the Johan Cruyff Arena are already implementing circular initiatives to ensure that food is valued, not wasted.

These efforts reflect a broader movement within the football community, one that connects sport with social and environmental responsibility, and shows how teamwork off the pitch can be just as powerful as what happens on it.

Young footballers often have meals prepared for them during training camps or tournaments, much of that food goes uneaten. Over-serving, distraction, or lack of awareness lead to trays full of leftovers.

While small in scale compared to a stadium, these everyday habits reflect a much larger problem. Helping young players understand this link is key to shaping a generation of mindful eaters and responsible citizens.

By embedding sustainability and nutrition education in sports, young athletes learn that every bite counts, both for their performance and for the planet.

In Bilbao, Athletic Club and the Athletic Club Foundation are taking sustainability seriously. The Foundation supports educational and social projects that connect football values with social responsibility, that includes food waste.

Their collaboration with EIT Food and Los Salvacomidas by FoodEducators showed how sport can inspire young people to build better habits for the future.

Young players aged 9 to 18 explored the connection between nutrition, performance, and sustainability. Through playful challenges, they learned how to reduce food waste before, during, and after their matches.

The Women’s C team (aged 14–18) swapped football drills for a different kind of training session. They focused on healthy eating and waste prevention. Guided by the Oreka team, led by Denis Ugalde, Patrizia Vitelli, and Víctor Alonso, the players learned how to plan balanced meals, prepare sustainable shopping lists, and make the most of the food they have.

Meanwhile, led by EdukaBilbo, Under-11 players from Athletic Club and children from Fundación Fidias designed a collaborative banner promoting food waste reduction and took part in a scavenger hunt testing everything they learned throughout the sessions.

The collaboration between Los Salvacomidas by FoodEducators, EIT Food, and Athletic Club proves that change starts with awareness. When young athletes understand the value of food, they carry those lessons beyond the field: to their homes, schools, and communities.

Football can do more than entertain millions; it can inspire collective action towards a more sustainable food system. Each training session, meal, and match is an opportunity to rethink how we produce, consume, and respect food.

And when it comes to protecting our planet, we’re all on the same team. 🌍⚽