In an effort to drive systemic change, Billie and her team developed venue standards that were implemented at every stop along the way. As a result, each venue offered plant-based meals at price parity, making climate-friendly food choices accessible to fans. For example, at Co-op Live in Manchester, four sold-out shows featured an entirely plant-based arena menu, resulting in 47% fewer food-related emissions and 3.5 million liters of water saved due to their switch to plant-based food.
Crew catering followed the same approach, with plant-based meals as the default (and a union-required meat option available). The tour also saved on carbon impact by hiring local catering, eliminating a full bus and truck from the tour footprint. Local caterers were supported by a plant-based chef consultant who provided training to build capacity at each stop, leaving each local team with valuable tools to continue serving successful plant-based meals. At select shows, local plant-based restaurants served additional crew meals, showcasing sustainable, authentic, local flavors along the route.