Chapter 4 INTRODUCTION TO THE CASE STUDIES

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Chapter 4INTRODUCTION TO THE CASE STUDIESThe following chapter includes case study profiles assembled by NRDC and the Green SportsAlliance. These profiles include case studies on the ecological attributes of the hospitalityprograms at 10 professional sports venues, 10 shorter “snapshots” of environmentally intelligentconcessions at professional sports venues, and five of the professional sports industry’s preeminentconcessionaires.based on a range of nominations submitted to the Green SportsAlliance from the foremost professional sports concessionairesand based on published documentation of greener game dayfood initiatives at professional sports venues across northAmerica. the case studies provide a framework for viewing,planning, and implementing environmentally preferablehospitality programs.the case studies in this report cover the lifecycle of foodoperations at a sports venue, including menu design,hospitality greening efforts within professional sports. they donot focus on broader sustainability accomplishments across theagricultural sector unless those initiatives are directly related tofood greening successes at a particular sports venue.these case studies represent a diverse spectrum of professionalsports venues throughout north America. However, this report isnot a comprehensive list of environmentally intelligent hospitalityprograms at professional sports venues, nor does it rankgreener food programs. our intention is to provide an informativeguide for those planning to advance greener food initiatives orimplement new sustainability efforts in hospitality at professional(and collegiate) sports venues.the conversation about healthier and ecologically preferablefood is growing throughout the sports industry. Indeed, it isthis publication is designed to encourage all sports venues toshift toward more sustainable food procurement as well.each venue case study includes three sections:1. THE GREENING STORYprovides background on the venue’s broader greeningaccomplishments and commitments to date.2. THE GREENER FOOD STORYexplains how each team and venue began working with itsconcessionaire to pursue greener food. this section describeshow programs were launched, their motivations, stakeholders,and successes to date.3. WHAT’S NEXT?describes future plans and opportunities for the greenerfood movement, the challenges, and solutions.each case study also features the venue’s standout greenerfood accomplishments.this report spotlights a rapidly expanding national trend. Infact, more sustainable practices in game day food are nowso widespread in north America that it is impossible to detailall of the impressive accomplishments. the sports industry ishelping to lead a shift towards healthier food production that allbusinesses should emulate. thus, in addition to the case studies,we have included shorter summaries of 10 noteworthy greenerfood initiatives at professional sports venues that demonstratethe breadth of this trend. of course, we recognize that there aremany similar stories as yet untold in the sports food industry andwe encourage those leaders to reach out to the Green SportsAlliance so we can help tell their stories as well.these case studies provide strategies to help leagues, teams,and venues decide why environmentally intelligent food mattersand how to go about serving it. Although there is no one wayto establish a greener food program, the most successfulgreening operators in the sports industry use similar elementsto implement effective hospitality programs.CHAMPIONS OF GAME DAY FOOD 21

LEADING ENVIRONMENTALLY PREFERABLE FOODPRACTICES AT PROFESSIONAL SPORTS VENUESProfessional sports venus across North America are helping to advance the trendtowards healthier, ecologically intelligent food. The facts below are just a sample of theenvironmentally preferable food service initiatives at iconic sports venues nationwide.These facts showcase the 20 venues featured in the Champions of Game Day Food report.SAFECO FIELDHOME OF THE SEATTLE MARINERSMODA CENTERHOME OF THE PORTLANDTRAIL BLAZERS100%100%of seafood iscertified by theMarine Stewardship Council,while 30% of meat and produceis certified USDA Organic.of all beef and pork is certified“Never Ever” (raised withoutantibiotics or hormones).SONOMA RACEWAYHOST OF NASCAR2 ACRESonsite are dedicatedto an organic gardenat Sonoma Raceway that produces food forconcessions meals and catering.ALMOSTLEVI’S STADIUMHOME OF THESAN FRANCISCO 49ERS30%of all Levi’s Stadiumproduce is certifiedUSDA Organic and more than20% of the menu is vegetarian.AT&T PARKHOME OF THE SAN FRANCISCO GIANTS100%PETCO PARKHOME OF THESAN DIEGO PADRES100%of usedcooking oilis recycled and donatedas biodiesel to supportlocal public transportationand school buses.of AT&T Park drinkware andfood packaging is recyclableor compostable.AT&T STADIUMHOME OF THE DALLAS COWBOYSTHOUSANDSof pounds of certified USDA Organicproduce from nearby Paul Quinn College’sstudent-run farm is served to Cowboysfans each year.22 CHAMPIONS OF GAME DAY FOOD

BELL CENTERHOME OF THE MONTREAL CANADIENS95%FENWAY PARKHOME OF THE BOSTON RED SOXof Bell Center dairy andcheeses are sourced locally.It’s only 35 miles from Fenway to the farm thatprovides the produce served to Red Sox fans.3TD GARDENHOME OF THE BOSTON BRUINSRD ballpark in the20ABOUTRANKEDPNC PARKHOME OF THEPITTSBURGH PIRATESnation for its widearray of vegetarian meal options.BILLIE JEAN KING NATIONAL TENNIS CENTERHOME OF THE US OPENFIRST ENERGY STADIUMHOME OF THECLEVELAND BROWNS18010,000poundsof leftover,unused food is donated eachseason to the Cleveland FoodBank from Browns games.ABOUTlocal farms grow the produce andmake the cheese served at TD Garden.tons of food waste from US Open fansis composted for local landscaping andfarming use.YANKEE STADIUMHOME OF THE NEW YORK YANKEES278CITIZENS BANK PARKHOME OF THE PHILADELPHIA PHILLIESEDWARD JONES DOMEHOME OF THESAINT LOUIS RAMSsquare foot greenroof on the Mets’ adminbuilding is now complemented by a gardenat Citi Field to grow ingredients onsite.10,000pounds of unusedprepared food is donatedby the Marlins to localseniors homes annually.WELLS FARGO CENTERHOME OF THEPHILADELPHIA SIXERS/FLYERS100%ALMOSTantibiotic-free,humanely raised,grass-fed beef hot dogs andburgers are served to Rams fans.11,000MARLINS PARKHOME OF THEFLORIDA MARLINSABOUT100%CITI FIELDHOME OF THE NEW YORK METSTHE100%of concessions stands servevegetarian meal options toPhillies fans.of servicewareis compostable.AMALIE ARENAHOME OF THE TAMPA BAY LIGHTNING125CHAMPIONS OF GAME DAY FOOD 23compost bins help Yankees fanscompost ballpark-wide, advancingthe Yankees’ zero waste goals.hydroponic garden towers groworganic food onsite for TampaBay Lightning players and fans.

Case StudyLEVI’S STADIUM’SGREENING STORYHOME OF THESAN FRANCISCO 49ERSThe San Francisco 49ers’ new stadium is thefirst professional football stadium in the UnitedStates to achieve LEED Gold certificationunder the U.S. Green Building Council’s NewConstruction standard. Environmentallyintelligent features at Levi’s Stadium include a27,000-square-foot green roof, efficient lightingand plumbing fixtures, high-efficiency HVACsystems, recycled building materials, electricvehicle charging stations, public transit access,and bicycle parking.LEVI’S STADIUMLocation: Santa Clara, CaliforniaOpened: July 17, 2014Owner: City of Santa ClaraOperator: Santa Clara Stadium AuthorityConcessionaire: CenterplateSeating Capacity: 68,500Venue Uses: professional football (NFL), professionalsoccer (MLS), college football, wrestling (WWE),concerts and other eventsLEED certification: Certified LEED Gold for NewConstruction, July 2014uses recycled water, from the city of Santa clara’s recycled watersystem, for 85 percent of all water needs at the stadium, for uses1the 49ers’10 home games during the nFL season will be powered by the375 kilowatts of solar energy produced annually by the stadium’s1,162 photovoltaic panels. In the stadium concourse, fans canview a live display of data on the building’s daily energy andwater use and other statistics.the 49ers worked with their contracted concessionaire,centerplate, to build environmental considerations into theirhospitality program throughout concessions, suites and catering.the stadium’s menu items include antibiotic-free meats, veganand local produce.LEVI’S STADIUM’S GREENER FOOD STORY“We hope that we are copied. Wehope people try to one-up Levi’sStadium and get the LEED Platinum.People are going to start to askquestions: Why isn’t our stadiumlike this? When your fans startasking that, you better deliver whatconsumers want.” Jed York, SanFrancisco 49ers’ CEO.According to San Francisco 49ers’ ceo Jed York, the team iscommitted to greener food because it’s the Bay Area way oflife. York says menu design and procurement choices at Levi’sStadium are crafted to meet the needs of 49ers fans. Yorkexplains, “we wanted to make sure the food that we use islocal and organic as much as possible. It’s about giving thestadium a Bay Area feel with great food, great atmosphere, greattechnology.”the 49ers’ commitment to sustainable food options, particularlyantibiotic-free hotdogs and a prevalence of vegan items,generated impressive positive press attention leading up tothe opening of the stadium. “From the fresh, locally growningredients on menus to the investment in equipment, we arevery excited to welcome guests to an unparalleled and highlydifferentiated stadium experience,” says San Francisco 49ersPresident Paraag Marathe. the 49ers worked with centerplateto incorporate environmentally preferable elements throughouttheir hospitality program, from sustainably produced ingredientsto compostable serviceware and composting receptaclesthroughout the venue.24 CHAMPIONS OF GAME DAY FOOD

STANDOUT GREENER FOOD ACCOMPLISHMENTSFirst LEED Gold certified NFL stadium under the U.S. GreenBuilding Council’s LEED for New Construction standard inthe world.Thirty percent of produce is USDA Certified Organic,including romaine lettuce, kale, arugula, and spinach.GREENER PROCUREMENT & MENUScenterplate chefs spent three and a half years developing theLevi’s Stadium menu. they toured other nFL stadiums, surveyedrecipes. “we sought to create a hospitality program to usher in anew era of fan experience and to match the Bay Area’s diverseculture,” said centerplate executive Vice President Greg Fender.From the outset, centerplate and the 49ers aimed to draw froma wide variety of Bay Area cuisines to create a game day menumenu, for example, offers a nopales cactus torta sandwich,chickpea curry, BBQ jackfruit sandwiches, and ortobellomushroom steamed bao, in addition to a vegan burger and veganhot dog. there is also a barbecue pulled jackfruit sandwich—aspicy vegetarian version of a pulled pork sandwich.with a total of 40 vegetarian items (32 of which are vegan)—more than 20 percent of the full menu—Levi’s Stadium has themost vegan and vegetarian items of any nFL stadium. “we madethe decision to put a vegan item in every single concessionslocation and we made sure those items were appropriate to eachof the concessions concepts,” says centerplate General ManagerZach Hensley. “In our Mexican stand, we have a braised nopalescactus torta sandwich, in our steamed bun [bao] stand we havea black vinegar portobello mushroom steamed bun, and in ourbarbeque stand we have a smoked jackfruit sandwich.”In its opening 2014-2015 season, 30 percent of all producefree eggs, in accordance with centerplate’s national sustainableprocurement standards. of all ingredients and products used atLevi’s Stadium, 85 percent were sourced from within the stateof california and 70 percent of food suppliers are from the BayArea, within less than 150 miles from Santa clara.At Levi’s Stadium, the signature “frankfurters” contain onlyantibiotic-free, hormone-free meat with a natural casing. naturalcasings are made from the intestinal tract of farmed animals,such as sheep or pigs, and are edible. they are a great examplecellulose or plastic may not be edible and are more wasteful.cows, can be edible but require more energy intensive processesto produce than natural casings.the 49ers’ more traditional game day menu items also includeenvironmentally responsible and local ingredients. “our burgeris really cool, for example,” says centerplate executive Souschef dinari Brown. “the bun is from a bakery 10 minutes away,the beef is all fresh-ground, grass-fed from california’s Masamihormones), and the lettuce and tomato is also from california.It doesn’t get better than that.”CHAMPIONS OF GAME DAY FOOD 25All seafood is sourced from sustainable fisheries. Thisseafood includes albacore tuna from Pacific, MontereyBay squid, white anchovy, Tomales Bay oysters, smokedsalmon from Santa Barbara, Pacific salmon, and SanFrancisco Bay shrimp.Levi’s Stadium serves a total of 40 vegetarian items (morethan 20 percent of the full menu), of which more than 32are vegan (17 percent of the full menu). As of June 2015, ithas more vegan and vegetarian items than any other NFLstadium, with at least one vegan item at every concessionstand.85 percent of all fresh produce is procured from farms thatuse sustainable production practices.Of food suppliers, 70 percent are from the Bay Area, withinless than 150 miles from Santa Clara. A total of 85 percentare from California.60 percent of menu items are house-made, reducingpackaging and external food processing waste.All shell eggs are cage-free.All menu items sold at Levi’s Stadium have zero trans-fat.Most of Levi’s Stadium food and beverage packaging/serviceware is recyclable or certified compostable.All of Levi’s Stadium cooking oil will be recycled for useas biodiesel.All hot dogs (frankfurters) are completely antibiotic-freeand hormone-free with a natural casing (see Glossary formore detail).All wine is from California wineries.Chardonnay and Pinot Noir from California-based AidenWinery are available on tap throughout the stadium. Kegsreduce waste, transportation costs, and storage needs.More than 30 varieties of national and craft beer areavailable throughout the stadium, featuring several craftbreweries that use more sustainable practices such asrecycling and onsite renewable energy.Digital supplier storyboards at every permanent quickserve location showcase Centerplate’s use of local andenvironmentally preferable products.About 85 percent of Levi’s Stadium waste is compostable.

“We made the decision to put a vegan item in every single concessions locationand we made sure those items were appropriate to each of the concessionsconcepts,” says Executive Chef Ryan Stone. “In our Mexican stand we have abraised nopales cactus torta sandwich, in our steamed bun [bao] stand we havea black vinegar portobello mushroom steamed bun, and in our barbeque standwe have a smoked jackfruit sandwich.”GREENER FOOD PREPARATION & SERVICEFood preparation is executed onsite each day by a 350-personculinary team led by chef Brown. More than 60 percent ofmenu items are prepared in-house, reducing packaging andexternal food processing waste while improving freshness. Levi’sits concessions areas, designed to give centerplate’s chefs thecapacity to cook more menu items from scratch using fresh,whole ingredients.each of the stadium’s 500 permanent and quick-serve (cart)concessions have digital menu boards that detail centerplate’suse of local products and the names of local suppliers nextto items, educating fans about their food’s origins. the digitalmenus also include information about environmentally preferableingredients in menu items, for example, by listing items thatare “vegan,” “organic” or “cage-free.” Information about localsuppliers and ingredients is also featured in the 49ers cellphoneapp, which allows fans to select in-seat delivery or pick-uporders.“we have been working with the team for years to combinesmart data with operational expertise in designing our hospitalityprogram, and to match the Bay Area’s diverse culture andcommitment to quality with the technological, environmental,and design innovations that Levi’s Stadium offers,” sayscenterplate General Manager Zach Hensley. “In every facet—from local sourcing to quality of products to speed and styleof service—we are committed to ‘Making It Better to Be there’(centerplate’s tagline) and changing the game for the fans andthe community.”energy Star rated. In addition, all walk-in refrigerators, ice-makingequipment, and beer systems are water-cooled, which helps saveenergy.bins alongside every trash bin throughout the venue. Most of thedisposable packaging and serviceware for food and beveragesreusable serviceware in suites and restaurants whereverpossible.WATER CONSERVATIONIn response to rising drought concerns across California,Levi’s Stadium prioritizes conserving water wherever possible.The 49ers’ Bermuda Bandera grass playing field requires 50percent less water to maintain than typical NFL fields. Thestadium also uses the City of Santa Clara’s recycled watersystem for 85 percent of water needs, such as flushing toiletsand field irrigation. “With California experiencing historicdrought conditions, the timing couldn’t be better to showcasethe benefits of using recycled water whenever and whereverpossible,” says 49ers Vice President, Stadium Operations JimMercurio. “Fans visiting the stadium will become more awareof the importance and viability of incorporating recycled waterto encourage a sustainable Bay Area water supply.”212WHAT’S NEXT?across the nFL and the sports industry. “we hope that we arecopied. we hope people try to one-up Levi’s Stadium and get theLeed Platinum. People are going to start to ask questions: whyisn’t our stadium like this? when your fans start asking that, youbetter deliver what consumers want.”Super Bowl 50 committee ceo and President Keith Bruce isconvinced that there is a paradigm shift toward sustainability insports. “we believe sustainability is a competitive advantage,”explains Bruce. He says that sustainability will be an importantsponsorship vertical for Super Bowl 50, which will be hosted atLevi’s Stadium in 2016. York agrees that sustainability will soonspread beyond concessions and sponsorships to all operationsin order to connect with fans. “If you are not sustainably focused,you are not going to resonate with consumers,” says York.Levi’s Stadium, “Stadium Sets New Standard For The Use of Recycled Water,” June 20, 2014, ew-standard-use-recycled-water.Ibid.26 CHAMPIONS OF GAME DAY FOOD

Case StudyMODA CENTER’SGREENING STORYHOME OF THEPORTLAND TRAIL BLAZERSThe Portland Trail Blazers are sports industryleaders in environmentally intelligent operations.Moda Center was the first professional sportsarena in the world to achieve LEED Goldcertification under the U.S. Green BuildingCouncil’s “Existing Building” standard. The TrailBlazers’ greening initiatives—including energyefficiency, ecologically preferable procurement,waste diversion, and sustainable food andbeverage options —have saved the team morethan 3 million since 2008.MODA CENTERLocation: Portland, OregonOpened: October 12, 1995Owner: Rip City ManagementOperator: Rip City ManagementConcessionaire: Levy RestaurantsConcessionaire Contract Established: April 2013Seating Capacity: 19,441Venue Uses: Professional basketball (NBA),hockey (WHL), football (AFL), concerts,family shows, conventionsLEED certification: Certified LEED Gold for ExistingBuildings, Operations & Maintenance, January2010. Recertified LEED Gold for Existing Buildings,Operations & Maintenance, May 2015for existing buildings. Sustainability efforts focused on reducingenergy loads during peak and off-season times throughoutthe year. whole building metering was incorporated, lightingwas upgraded by converting to Led’s throughout, and a retrocommissioning plan was implemented. Management purchased100 percent renewable energy offsets and voluntarily reportscarbon reductions. the facility now tracks at an enerGY StArbuilding. An estimated 741,000 gallons of water is savedactive fan engagement and education programs, over 43 percentof fans and visitors use alternative transportation to attend Modacenter events, and participate in recycling.Moda center’s concessionaire since July 2013, Levyrestaurants, has helped the venue excel with more sustainableand food waste diversion through an extensive compostingprogram. the trail Blazers use only Marine Stewardshipwhen available and price competitive (see the Glossary forpartners with a variety of local producers to help provide localfood and in-season menu options, including many vegetarianand vegan items.“Moda Center is a LEED Gold certifiedbuilding, which sets the bar high forenvironmental work throughout thebuilding, across all departments, anddefinitely for our food. It keeps uscommitted to going above and beyondon the environmental side.” MichaelO’Donnell, Director of Operations forLevy Restaurants at Moda CenterCHAMPIONS OF GAME DAY FOOD 27MODA CENTER’S GREENER FOOD STORYSustainability was a top priority in choosing Levy restaurantsas Moda center’s concessionaire in 2013. environmentalstewardship is part of the trail Blazers’ identity, explains Michaelo’donnell, director of operations for Levy restaurants atModa center. “when Levy restaurants took over this contractin July 2013, we were tasked with pushing the envelope onenvironmental practices,” says o’donnell. “Moda centerfor environmental work throughout the building, across allto going above and beyond on the environmental side.”

STANDOUT GREENER FOOD ACCOMPLISHMENTSPROCUREMENTOf all food and beverage, 60 percent is obtained locally.Of all meat and produce, 30 percent is certifiedUSDA Organic.All seafood is certified by the Marine Stewardship Council.(Corporate Levy Restaurants standard.)All fresh eggs (shell-on) are cage-free. (Corporate LevyRestaurants standard.)Levy procures USDA Organic Draper Valley Chicken.Levy uses Niman Ranch beef, pork, and sausage products,which are processed without hormones or antibiotics.Levy sources organic vegetables and fruit from local farmsby working with Duck Produce.WASTE MINIMIZATION & DIVERSIONAll food waste is composted.More than 95 percent of disposable food and beverageserving containers and packaging materials arecompostable.More than 80 percent of the arena’s waste is divertedfrom landfills.Recycling stations for visitors and a food wastecomposting program divert about 1,000 tons of wastefrom landfills annually.the trail Blazers awarded the arena concessionaire contractto Levy restaurants because they believed Levy could deliverfood that helps the team expand their local and nationalsustainability leadership. the team’s sustainability program isdriven by one overarching question: “How can the trail Blazersmake their community better?” the trail Blazers’ emphasison more sustainable food options, valued highly in Portland,is one way the team leverages sustainability to partner withlocal businesses. Moda center sells local food to support locallocal economy, and help meet fan demand for local food.Support from the franchise’s leadership has been vital toachieving greener food goals, along with other environmentalsuccesses. Strong executive leadership in support of greeningenabled the trail Blazers’ sustainability team to incorporategreen initiatives across the venue. the trail Blazers have asustainability team composed of department leaders andfrontline staff such as concession workers and cleaningmanagers. the sustainability team drafted a sustainabilitycharter to articulate the environmental mission statement andpriorities. this charter contributes directly to Moda center’songoing greener food service initiatives, guiding the arena’smore sustainable procurement and operations. (read moreabout the Portland trail Blazers’ sustainability charter in nrdc’s2012 report, Game Changer.)Levy restaurants started by suggesting procurement programsand concessions concepts that focused on more sustainableand local options for Moda center’s 70 concession stands, foodportables (rolling concession stands), and bars. one exampleis Levy’s Farm to Fork program. “Farm to Fork focuses onpartnering with local farms, ranchers, brewers and vintners tocreate menus that are obtained from surrounding areas to giveo’donnell.At the outset, Levy restaurants mapped out a new concessionsplan for Moda center with a focus on publicizing the stories oflocal food suppliers. “It was fun to do because there’s so muchgreat artisanal produce and great people making food in thePortland area,” says o’donnell. “we started by bringing in ahandful of well-known local restaurants such as Salt and Straw,Sizzle Pie, and Killer Burger, all of whom use local and more28 CHAMPIONS OF GAME DAY FOOD

sustainable ingredients,” explains o’donnell. “we prioritizepartnering with restaurants in the area that share a similar viewabout using more sustainable products and buying from localfarms as a means of extending our environmental purchasingpriorities.”procurement benchmarks. “we are using about 30 percent uSdALevy restaurants’ approach to food at Moda center has beenvery popular. “we get a lot of positive feedback in the pressand from fans about how we’ve changed the arena look andatmosphere to one where you feel like you’re walking down thestreet in Portland,” explains o’donnell. “we now have that localwe use niman ranch beef, pork, and sausage products, whichare processed without hormones or antibiotics,” continueso’donnell. “we work with Food Services of America (FSA) tosource organic chicken for the entire venue from draper Valleychicken. 100 percent of our fresh eggs are cage free. Forproduce, we use a local company called duck Produce that relieson multiple farmers in the area to provide us with fantastic local,organic vegetables and fruit.”this model of bringing in local brands that serve higher quality,for the trail Blazers. “we have certainly had increased sales. Inseveral places where we have brought in a local partner we haveseen the sales go through the roof,” says o’donnell. “A lot of it isabout who we are selecting to work with, vetting them carefully,making sure we agree with their ingredients and practices.”companies, brands and suppliers with a sustainabilityfocus that Levy works with include:looking to expand on that,” says o’donnell. “we’re also usingclose to 60 percent local product arena-wide.”Levy restaurants is also proud of their local sourcing program atModa center. “our coffee and ice cream are from a farm literallyright up the road. we use Zenner’s Hot dogs, which are mademinutes away from the arena,” says o’donnell. “we are luckythat we have a lot of excellent food made in Portland. But manyother facilities around the country also have great products intheir backyards. Venue managers need to begin to have theconversation about local and sustainable food and recognize thatit’s not necessary or preferable to source food and beveragesfrom 3,000 miles away.”(various items including condiments and sauces)LOCAL PARTNER FEATUREWIDMER BREWERY“we use 100 percent grass-fed beef from washington, and aclosed circuit of ranchers extending into oregon and Idaho whoare committed to raising beef that is antibiotic and hormonefree,” o’donnell said. “each week, all ranchers that sell into ourmet. the animals are harvested at Schenk Packing in Stanwood,washington.”GREENER PROCUREMENT & MENUSAt Moda center, Levy now employs the same environmentallypreferable procurement practices they use at all their venues.have a lot of existing Levy initiatives that we have expandedat Moda center,” says o’donnell. “For example, we purchaseresponsible meat products like those from niman ranch, whichare raised more humanely and without the use of antibiotics,among other sustainable measures (see niman ranch sidebar).this purchasing priority was something that Levy brought in, notsomething Moda center had done before. All u.S. Levy propertiesuse niman ranch products and every single venue has theoption to use those products—and 100 percent of the propertiesdo use them to some extent.”Levy restaurants uses its considerable buying power toencourage regional buyers to buy more environmentally soundproducts, according to o’donnell. “Levy provides support andleadership on everything, from guiding us on which seafood toavoid because it is not environmentally sustainable to pickingthe right zero trans-fat oil to making sure we have the best wineselections,” says o’donnell.this mutual investment in more responsible, more sustainablyproduced and local products by Levy restaurants and thetrail Blazers has helped Moda center achieve impressiveCHAMPIONS OF GAME DAY FOOD 29“We work with a local craft brewery named Widmer BrothersBrewing, which actually has a small satellite brewery rightbehind my office,” says O’Donnell. “Not all of their beer is notgetting shipped to us by truck—some of it is literally walkedhere, using a handcart, from the on-site brewery.”Widmer Brewery is a member of the Craft Brew Alliance,which issues an annual sustainability report and prioritizesenvironmentally preferable operations such as wastediversion programs, carbon footprint reporting, water andenergy efficiency programs, and pursuing renewable energy(learn more in the Glossary). The brewery partners with localfarmers and delivers spent yeast, hops, and grain back tothe farms for use as animal feed. “It’s great that the brewerypartners with farmers to get responsibly produced crops outof the ground and then recycles the waste produced by thebrewery by putting it back into the farms,” explains O’Donnell.“I think it’s a great story.”The Widmer partnership has also allowed Levy Restaurantsto create personalized beers for Moda Center. “It’s been a funproject working with them and even developing recipes duringthe first half of 2014. They are developing a beer specificallyfor us right now called ‘post-seasonal ale’

provides the produce served to Red Sox fans. FENWAY PARK HOME OF THE BOSTON RED SOX compost bins help Yankees fans compost ballpark-wide, advancing the Yankees’ zero waste goals. YANKEE STADIUM HOME OF THE NEW YORK YANKEES 278 tons of food waste from US Open fans is composted for local l

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