Styrofoam Is Out, Green In at SAVOR...
-- Tradeshow Week, 7/21/2008
Styrofoam's been used for building materials, pipe insulation and crafts, but at SMG-managed venues, it's now obsolete.
SAVOR..., the food service division of Philadelphia-based SMG, banned the use of Styrofoam products from the 63 venues it operates in throughout the United States starting July 1.
“We thought (doing this) sent a clear message to our clients, the facilities, cities and guests that everyone is able to take tangible steps that people can benefit from and use in their daily lives, even as simple as eliminating Styrofoam from their own homes,” said Stephen Lazar, vice president of business development and operations for SAVOR...
SAVOR... isn't the only food service company to take similar steps.
Aramark announced in January that it was expanding its environmental stewardship efforts in catering, food and beverage services, facilities management and retail merchandise sales to all its convention centers, museums, zoos and science centers.
As part of its new program, SAVOR... also created a six-step Green Initiative Program being implemented at U.S. locations:
- purchasing locally grown products, organic produce and hormone-free dairy, meat and poultry whenever possible
- using only compostable or recyclable disposable wares
- purchasing only sustainable and environmentally sound seafood products outlined by groups such as the Marine Stewardship Council
- working with environmentally friendly suppliers
- developing waste disposal systems that separate kitchen-generated food waste for composting
- implementing recycling programs for kitchen-generated recyclables and donating excess product to outreach programs for the elderly and less fortunate
“As an innovator in food service and catering operations, SAVOR... is driving all of its operations across the country to move toward zero food service waste and 100-percent biodegradable food service operations using environmentally sound practices that capitalize on the richness of locally grown resources,” said Wes Westley, CEO of SMG.
Lazar said SAVOR... began to eliminate Styrofoam at San Francisco's Moscone Center first because the convention center and then the city banned the material.
“San Francisco called SAVOR...'s attention to the sustainability issues that plague the food and beverage industry and took a lead in developing environmentally friendly practices,” he added. “But we also partnered with (New York-based nonprofit organization) EarthPledge to help review and institute our initiatives to help us move forward and educate our staff.”
Lazar said one challenge is the coordination it takes to get all SAVOR...'s service providers in harmony.
“Keeping all vendors aware of the needs is key,” he added.
