We were appointed as part of the design team alongside Pattern Architects and Ramboll to develop the food and beverage strategy and waste management strategies for all food and beverage areas, including Concessions, Hospitality, and VIP Lounges.

Our scope was to consider the spatial and logistical requirements for the stadium in base build, tournament, and legacy modes.

Our experience of designing stadium food and beverage operations, coupled with our extensive knowledge of the Qatar foodservice market enabled us to provide expert advice to the design team that ensured compliance with both FIFA’s design requirements and Qatar’s food safety regulations.

The F&B strategy entailed detailed modelling of the number of fixed and mobile concession points of sales, along with the associated logistical requirements to support the supply and distribution of these kiosks. Several key assumptions, including the need to serve all cold drinks in bottles (rather than post mix), the inability to prepare food in the kiosks themselves and the need to consider how best to link food preparation between the central kitchens and local kitchens set up for the hospitality areas, influenced the planning.

The Waste Management Strategy encompassed all residual, recyclable, organic and hazardous waste streams generated by the stadium. The strategy had to meet not only FIFA’s compliance guidelines but also the commitments made by the Supreme Organising Committee to deliver environmental sustainability through hosting the tournament.