Liverpool steps up green goals with Iugis partnership

English Premier League football club Liverpool has enhanced its sustainability commitment by agreeing a partnership with Iugis, a company that specialises in developing solutions to address food, energy and water waste.

Through the partnership, valid for Europe and Iugis’ home market of Australia, the club will use the firm’s food waste solution, recycling food waste by breaking it down into water.

As part of its Reds Go Green initiative to become more environmentally friendly, the club has installed Iugis’ organic food digester machines at Anfield stadium. These machines use microorganisms and oxygen to transform food waste into water on site, reducing the need for off-site transport and diverting it from landfill.

In recent years, Liverpool’s Reds Going Green initiative has included efforts to reduce single-use plastic, along with the development of an LFC allotment in Marlborough Road in the city, where food is grown to serve supporters on matchday.

Billy Hogan, Liverpool’s managing director and chief commercial officer, said: “We’re committed to becoming more environmentally friendly and have made positive strides towards becoming a truly sustainable club. This partnership with Iugis is another step towards meeting this goal and will help us better manage our food waste.”

Bill Papas, CEO of Iugis, added: “Our goal is to have a dramatic impact on how food waste is managed and working with such a premier global partner in Europe and Australia enables us to highlight the innovative technology that is available today to dramatically reduce businesses’ carbon footprints.”

Earlier this month, Liverpool launched the second-stage public consultation of the proposed expansion of its Anfield Road Stand, with the club stating it hopes the £60m (€71.3m/$77.9m) project will be complete before the start of the 2022-23 season.

Local residents, representatives, businesses and supporters have been invited to review the club’s updated plans for its stadium, which have been reworked based on feedback received in the initial stage of public consultation held in December.