Sustainability in the Spotlight for WBC 2025

The World Butchers’ Challenge (WBC) is taking a significant step forward in its sustainability practises, teaming up with host organisation, CFBCT to enhance its environmental practices. 

For the first time, CFBCT has enlisted the expertise of renowned food safety specialist, Stephanie Chevalier Lopez. This collaboration has resulted in a more comprehensive sustainability strategy that teams can actively get involved with in 2025.  

IMPROVED WASTE PROCESS FOR 2025  

Since its inception nine years ago, the WBC has had a solid waste management process in place, covering meat & bones and glass disposal. In 2025, the competition is taking it a step further by adding two new waste streams:  

• Bio-waste: Things like fruit and vegetable peelings will be managed and handled responsibly. 

• Recyclable paper: A move to cut down on landfill waste by recycling paper used during the event. 

These new measures reinforce the competition’s commitment to minimising environmental impact and promoting sustainable butchery practices. 

WHAT HAPPENS TO THE MEAT USED DURING THE COMPETITION?  

A highlight of the 2025 sustainability focus is ensuring that the high-quality meat used in the competition serves a real purpose. CFBCT and the WBC has partnered with chef association, Disciples d’Escoffier, a respected culinary organisation.  

As part of this initiative, the meat will be prepared and distributed to individuals with refugee status in France, ensuring it reaches those in need of support. 

AWARDING TEAMS IN THIS SPACE 

To further shine a light on sustainability in butchery, WBC is introducing a brand-new award category for the headline event – the AG2R La Mondiale Corporate Social Responsibility Award. 

This award will celebrate the team that best integrates sustainability and social responsibility into their performance, with judging criteria including: 

• Team dynamics and diversity 

• Sportsmanship 

• Health and safety 

• Environmental responsibility