The 2018 summer concert season has a different flavor for nearly 40 Live Nation amphitheaters across the United States, which are getting a new taste of sustainability.
Live Nation announced the addition of the Impossible Burger to its 37 owned and operated amphitheaters in the U.S., making an effort to reduce energy consumption while still offering fans a flavor they expect.
The Impossible Burger launched in July 2016, a creation from chef David Chang’s Momofuku Nishi in New York City. It was designed to taste, smell and cook like beef, but is made entirely of plants. Produced without hormones, antibiotics, cholesterol or artificial flavors, the product uses about 75 percent less water, generates about 87 percent fewer greenhouse gases and requires about 95 percent less land than conventional ground beef from cows.
“As the world’s largest live entertainment company, we want to inspire the millions of people who come through our venues each year to make a positive change,” said Tom See, president of Live Nation Venues for U.S. concerts. “Our partnership with Impossible Burger continues our dedication to responsible food sourcing and is a step toward curating a more climate-friendly menu while providing fans with options that fit a variety of diets and lifestyles.”
Live Nation has put a focus on responsible food sourcing. Since 2014, Live Nation has sourced only humanely raised meats and locally grown produce for its amphitheaters. A venuewide compost program aims to reduce emissions and reduce waste, with the goal of zero waste in 20 of the venues by 2020.