Sushi for breakfast, venison for dinner and coffee kombucha on tap: How Wimbledon's players are eating their way through a sustainability revolution

Wimbledon's catering operation has undergone a sustainability-focused transformation, with player dining now featuring Japanese-style dishes so popular that a dedicated sushi team works on site from the early hours. The menu also includes venison and coffee kombucha as part of a broader shift toward sustainable food choices at the SW19 venue. Chefs at the tournament are driving this culinary revolution to align with environmental goals while meeting players' evolving dietary demands.