Green Article Use Policy
The Anaheim Convention Center also will educate guests about benefits of environmentally sustainable operations.
The Anaheim Convention Center and Aramark Conventions and Cultural Attractions began a sustainable food and beverage service in 2004, and will now work with the EPA to measure the benefits of purchasing locally and organic for its foods program.
“Using locally grown and organic produce is a good first step towards sustainable environmental practices,” says Jeff Scott, director of waste programs for the EPA Pacific Southwest Region. “The EPA has a variety of waste reduction, recycling, and pollution prevention programs we can share with the convention center to help it take the next step and become a greener venue.”
During a busy show, the Anaheim Convention Center has 85,000 people pass through its halls, generating thousands of pounds of trash along the way. Crowds attending also will eat 10,000 burgers, drink 7,000 cups of coffee and use thousands of plates, cups and napkins.
“The convention center has already started using environmentally sustainable food services by buying more locally grown food and organic products,” says Jim Tripp, general manager for Aramark at the Anaheim Convention Center. “The processed food we bought from national distributors was transported an average of 2,500 miles to get here. Buying locally avoids the cost and adverse environmental impacts of transporting food long distances. And buying organic food means there has been no pesticide pollution.”
When the Anaheim Convention Center began a sustainable and regional food and beverage service, they were breaking a new ground by becoming a full partner with Monterey Bay Aquarium’s SeafoodWatch program.