We do not inherit the Earth from our ancestors; we borrow it from our children.
— Native American Proverb —
Sometimes in the winds of change we
find our true direction.
S U S TA I N A B I L I T Y P R O G R A M
ARAMARK at the Anaheim Convention Center has the unique opportunity to showcase
sustainability measures and provide meal services to over 1.2 million visitors each year.
The center is the largest convention facility on the west coast and as a city owned and
operated building it is important for us to consistently maintain environmental integrity
throughout the operation. ARAMARK is and has been the food service provider for the
center for almost forty years and we remain committed to protecting and improving our
environment and to making available socially responsible and sustainable options.
In 2005 we developed an in-house environmental team at the Anaheim Convention
Center tasked with the responsibility for developing a gap analysis of our existing operations.
This team studied the ecological footprint of the convention center and developed a
detailed plan including specific goals and accompanying initiatives. The majority of the
initial plan centered on the foodservice operation and we were able to implement a solid
and sustainable ecological program. Meaning, once we started, we had the infrastructure
in place to ensure that we would not have to backtrack. We accomplished this by studying
the underlying issues surrounding the program and staying focused on specific topics
such as reduction of waste stream to landfills, shortening the supply miles of our food
sourcing, sourcing from sustainable and organic farms and ranches, reducing energy
consumption, education of the staff and employees and humane sourcing.
Implementation of these initiatives began immediately and most of the goals were met
in the first year of the plan.
The resulting plan identified the following key areas:
• Sustainable Menu Development
• Office Supplies and Cleaning Products
• Waste Stream Management
• Communication and Education
The convention center installed the first and largest the addition of a second unit. Our lighting has all
grid connected solar power generating system in been switched to energy efficient bulbs and we have
Anaheim. With a direct connection to the local a “Switch it off” policy that further reduces our energy
power grid, we supply an estimated 145,000 kilo- use. We also look on a consistent basis for ways
watt hours of energy annually. This is enough to reduce our energy consumption in daily operations
power to supply 27 homes each year. Plans are by streamlining production, minimizing waste and
underway to more than double that output with maximizing consciousness of energy rich activities.
SUSTAINABLE MENU DEVELOPMENT
Our environmental team solicited feedback and Furthermore we have:
suggestions from our community and used • Become a full partner with the Monterey
the data to develop a farm to fork Bay Aquarium's Seafood Watch
program highlighting local, program — the first con-
sustainable and organic vention center in the
farms within our preset country to obtain this
120 mile “local” radius. recognition
Utilization of these • We selected Rain
farms allowed us to Forest Alliance and
reduce our food mile- Fair Trade certifi-
age by over 500,000 cated coffee
miles of travel per • Specified that all
year. Building these liquid dairy must be
partnerships also helped rBGH-free
to support the communi- • Serve only eggs cer-
ties and municipalities in tified humane cage free
which we are operating. We • Eliminated fois gras and
found that the local organic products other food items from our menu
were typically 25-30% more expensive than con- due to controversial production methodologies
ventionally sourced products but we were able to • Source free-range organic protein and cen-
integrate these items into our menus with very ter of the plate options such as poultry, pork
little impact on cost of goods due to the larger and lamb.
amount of local products we are now sourcing
from our new partners. The laws of supply and demand require us to
remain vigilant about our prices and total value
Additional local discoveries included: of our services. To remain competitively posi-
• Heritage, specialty and heirloom cheese tioned in the market and expand our menu
• New wine partner to supply all house wines options for all customers not all solutions listed
• Grass fed, humane certified beef producer above have become part of our standard catering
Each and every one of us can make
changes in the way we live our lives
and become part of the solution.
— Al Gore
We are all caught in an inescapable
network of mutuality, tied to a single
garment of destiny. Whatever affects
one directly affects all indirectly.
— M a r t i n L u t h e r K i n g J r.
menu, although they are available every day. To organic flowers when cut flowers are
communicate our choices we created our “World requested
Healthy”® menu which offers an expanded • An innovative approach to utilizing recyclable,
selection of sustainable options to customers natural and reusable items to replace water
who prefer, and can budget accordingly, for intense linen and one time use products
some of these options over conventional produc- • Elimination of portion control condiments in
tion methods. lieu of bulk dispensers
• Use of 100% post-consumer recycled unbleached
The menu is only one part of an event so when napkins at the concession stands
developing our programs we looked for ways to • Conversion from petroleum based disposables
also expand the sustainable options beyond the to renewable resources products such as bagasse,
plate. Some options include: a renewable sugarcane byproduct; corn
• The utilization of potted plants and and potato based polymers
floral arrangement as décor • Plastics are an option for
which are then donated our customers, however
to local hospitals and a charge will accom-
convalescent homes pany their use to
• Recommendation of carbon offset the
Verifloral certified plastic used
Another important aspect of • Forest Stewardship
our program was to evaluate the Council certified paper and
chemical use on property. Running an office products
efficient and effective ware washing operation is • Margin reductions to utilize more page space
a necessary and important part of a foodservice • 100% recycled content bathroom tissue and
operation. Evaluation of the waste water pollu- toilet paper
tion that we were dumping into the municipal • Installation of automatic flow urinals and
waste stream showed that the toxicity of that hand sinks to reduce water use and waste
waste was extremely high. Minor modifications associated with older models
to chemical selections coupled with a training • Low VOC products for ware washing, kitchen
program for the staff resulted in greater efficien- and restroom cleaning
cy and substantial reduction in toxicity. • Green Seal approved external cleaning
agents for concrete and glass
Additionally we made adjustments to use: • Zero VOC paint and varnish
WASTE STREAM MANAGEMENT
Waste stream management is a large part of our material used for water, soda and juice bottles.
sustainability plan. Investigation and evaluation Each bale of PET diverts about 450 pounds
of our waste provided an eye opening education from our wet trash and we sell it to our hauler
about what was in our trash. We met with our for nearly $1,000 per bale.
waste management company and discussed • The second baler is targeted at aluminum.
alternatives to diverting some of this waste. Our Understanding that one aluminum can recycled
waste hauler had already set in place a diversion saves enough energy to run a computer for
program that resulted in approximately 55% of three hours, we translate our aluminum recy-
what they picked up from us was being diverted cling to offsetting the energy use for every
from landfill by law due to our own state recy- computer on property.
cling mandates. To further reduce the waste • We also added office paper to our recycled
heading to landfills we made invested in two list and new receptacles were purchased for
cardboard packers and two multiuse balers. every office to manage their own separation
• With the cardboard packers, we were able to and it is collected separately each evening and
reduce our wet trash hauls by an average of diverted from our wet waste hauling.
1.5 hauls per month, diverting approximately • Lastly our used kitchen oil is picked up reg-
one ton of cardboard each month and saving ularly and made into vehicle fuel. Although this
us $750 on related hauling expense each month. does not have a financial return for us, the
• The first baler is targeted at polyethylene receptacle and hauling are both free from any
terephthalate or PETE, the most common charges and fees.
COMMUNICATION & EDUCATION
Finally, we felt that it was important to not only Additional event efforts include:
ensure that our staff, employees and cus- • A post event photo album that details the
tomers all get exposed to the accomplishments sustainability of the event. The album is con-
at the Anaheim Convention Center and the ide- structed from forest leaves and twigs collected
ology behind the changes we were making but without harming any live trees or plants.
that there was also a level of understanding • An employee sustainability center that high-
behind reasons for the changes. Buffets, menu lights accomplishments and future goals
items, printed menus and other materials toward environmental integrity.
posted and shared with our customers contain • A monthly newsletter and a “calendar of
information regarding the sustainability of the commitment” targeted at the surrounding
items that they are currently enjoying. Specific ecological issues and challenges that our
farms and partners are mentioned, Seafood employees may have in their personal lives.
Watch is explained and compostable and For everyone at the Anaheim Convention Center it's
biodegradable disposables are identified. Every about sharing the knowledge that we have a
effort is made to communicate with and edu- responsibility and opportunity to work together
cate our customers. to make a better planet.
I have a healthy instinct that if we
upset the balance of nature, we are
in all probability going to suffer a
— To n y B l a i r
We have made it clear to the organic community through sponsorships and attendance at their
events that we are serious and dedicated to a continuous improvement process within our property
and our organization.
We have been specifically named and high-lighted in the Orange County Register, Venues Today,
Tradeshow Week and Smart Meetings magazines as well as being invited to speak at The Organic
Summit, Natural Products West and Natural Products East shows, All Things Organic in Chicago and
Green Meetings International in Vancouver.
Ì Alternative “World Healthy” Menu options
Ì Menu signage to partner our educational efforts for your attendees on your green meeting platform
Ì Veriflora certified organic and/or sustainable floral arrangements
Ì Green linen/decor options
Ì Biodegradable and post consumer service ware, renewably resourced
Ì Recycling of plastics, cardboard, aluminum and glass
Ì Communication and education of our green platform and practices to achieve your RFP requirements
These are just a few of the examples of assisting you in greening your special event. Please speak
with your sales specialist for further details and review of your event.
ANAHEIM CONVENTION CENTER
Yo u c a n g a u g e t h e h u m a n i t y o f a n a t i o n
by the way they treat their animals.
We at the Anaheim Convention Center consider ourselves a leader
in providing sustainable products and practices in the Industry, our
Community and to our Customers.
Feel free to contact our Specialist, Jim Tripp at 714-765-8800
for more information.
E PRINTED ON RECYCLED FSC CERTIFIED ACID FREE PAPER. BOUND WITH ALL NATURAL HEMP CORD.