The kitchen also repurposes leftover tournament staples, turning excess strawberries into jam and chicken sauces, while brewing fresh kombucha from daily coffee waste.
"We take the coffee grinds from that each day and we brew that into a fresh kombucha.
The coffee grinds are obviously something that are naturally wasted, they have many great uses, such as being used for compost, but also really interestingly, you can brew it into kombucha," said Kent.
This beverage offers a lower-caffeine breakfast option with direct nutritional benefits for competitors.
>>> McSweeney: Labour Failed to Prepare for Government Before Election
"So you're giving a second life to that product, but also then producing something that is both pre- and probiotic and much lower in caffeine … It's a really great breakfast start that also has loads of good gut benefit," he added.
Despite the structured health options, athletes often prioritize caloric intake to sustain energy during long matches.
"You will see slightly weird things, like someone will have pasta with cake on top," said Kent.
A separate menu area focuses on local wild venison, which has been adopted by over 20 sports stadiums.
"We swapped our beef for venison in a lot of spaces a few years ago.
Venison is fundamentally a more sustainable meat, with a lower carbon weighting … There is an abundance of venison in this country," said head chef Bryn Williams.
Williams noted the meat provides dense lean protein due to the deer's natural lifestyle.
