SAVOR…Chicago and its team at McCormick Place, the largest exhibition and meeting facility in North America, earned the Illinois Governor’s Sustainability Award (Governor’s Award).
The Illinois Office of the Governor recognizes the organization’s commitment to economy, society and the environment through outstanding and innovative sustainability practices.
This award from the governor of Illinois commended SAVOR’s green practices, “Your organization’s commendable green practices serve as a model of environmental stewardship for residents, businesses and institutions throughout our state. Implementing energy efficiency upgrades, fuel savings, pollution and waste reductions, and other sustainability improvements requires vision, strong leadership, and the dedication of individuals throughout an organization.”
“SAVOR…Chicago has a commitment to both sustainability and to innovation,” said Connie Chambers, general manager, SAVOR…Chicago. “We are doing it because it is the right thing to do. We want our guests to know that we have put thought into their meal and with care for the environment. With recognition like the Governor’s Award and our Green Seal Certification, we know we are moving the right direction, and we will continue to make an impact for each guest.”
The Illinois Sustainable Technology Center (ISTC) presented the Governor’s Award at an award ceremony on Oct. 23, 2014 at the Hyatt Regency Chicago following a Technical Symposium.
Sustainability has been a part of SAVOR’s culture for over 30 years, with its parent company SMG, operating the greatest number of LEED certified buildings in the industry. A number of these facilities are locations where SAVOR provides food and beverage services – McCormick Place, Knoxville Convention Center, Irving Convention Center, Wilmington Convention Center, Jekyll Island Convention Center and most recently Moscone Center, Broward County Convention Center and ShoWare Center attained the prestigious LEED Gold Certificate for the entire operation.
Many of SAVOR’s locations contribute to its sustainability efforts and success by participating in the SAVOR Earth Program, a robust and industry forward program founded in 1983 with guidelines for making food and beverage services as sustainable as possible within a venue’s geographic, regulatory and economic confines.
“Our mission is to be the industry leader in “green” initiatives and sustainable programs by minimizing our carbon footprint through recycling, composting, purchasing locally,” stated Shaun Beard, senior vice president, SAVOR.
Another example of SAVOR’s commitment to sustainability is the sustainable seafood program. SAVOR, in partnership with the Aquarium of the Pacific in Long Beach, Calif., and the Seafood For The Future Program, offers seafood choices that come from documented sustainable wild stock and aquaculture sources. Menus for all locations include sustainable seafood choices to make it easy for patrons to select this option.
“Stewardship of the ocean and the natural environment is an important consideration in everything we do,” added Beard.
