Airport Experience® News - Pre-Conference Issue 2025

Left: Chicago-based sushi restaurant Arami is one of many restaurants at Chicago Midway International Airport that uses sustainable containers from 100% recyclable materials plus compostable cutlery in compliance with the CDA’s Green Concessions Policy. Below: At Chicago O’Hare International Airport, Nuts on Clark is one example of a concession that has earned the Chicago Department of Aviation’s Green Airplane Certification. All bags, packaging and products offered at the snack stand are recyclable, reusable and biodegradable.

“There was already an existing dishwashing room in this pre-security food court, so, with an investment in new equipment that was energy efficient and uses less water per wash, we were able to provide an option for customers to dine in that prevented waste and provided a more enjoyable dining experience,” Anderson says. PDX’s Green Plate Program began as a grant-funded pilot project in 2017, providing durable dishes at three pre-security restaurants at the airport. Anderson notes that the program received positive feedback from customers, operators and janitorial support, and reduced disposable container waste from the participating restaurants by 73 percent. Following the success of the pilot, the program expanded to all restaurants in the pre-security food hall in August 2019, including the three initial participants, three additional quick-serve restaurants and a donut shop. “Expansion to all restaurants reduced waste in the food court by over 100 pounds a day,” Anderson says. “And restaurants have benefitted by saving money on to-go containers.” The program is currently on hiatus due to the terminal expansion project, but it will return terminal-wide at the completion of the project, which is estimated for early 2026. To support the reintroduction and expansion of the program, additional dishwashing rooms are being built throughout the new main terminal, with

space for dish collection in the new waste receptacle units, Anderson says. PDX’s Green Plate Program is just one example of what airports across the country have been implementing in their concessions operations in recent years to be more eco-friendly. From limiting or even banning single-use plastics to donating excess food and more, airport concessions operators are doing their part to help the industry hit its lofty sustainability goals. Program Building And Goal Setting In 2010 the Chicago Department of Aviation (CDA) released the second version of its Sustainable Airport Manual (SAM), including a chapter focused on concessions

operations. The chapter introduces a program through which concessionaires at Chicago O’Hare International Airport (ORD) and Chicago Midway International Airport (MDW) can earn a Green Airplane Certification for achieving sustainability credits outlined in the SAM. These credits include: administrative policy and procurement; green interiors; water management; energy management; waste stream management; and innovation for concessions and tenants. Further, in 2013, the CDA implemented the Green Concessions Policy (GCP) to provide concessionaires with sustainability requirements for reducing waste, providing a more employee- and customer-friendly environment, and increasing the demand

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AX NEWS FEBRUARY 2025