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Manchester Central, a former railway station turned convention center, has seen many positive results from practicing sustainability.

Supplying chefs at the North England venue with herbs and spices for their culinary dishes is the convention center’s own roof-top garden. The herbs and spices are used in the thousands of dishes served at banquets, events, conferences and exhibitions at the venue every week. The convention center put the garden on its roof to make the best possible sustainable use of its space.

“This herb garden is in the center of Manchester and is a wonderful development for us,” said Simon Firth, executive chef, Manchester Central. “Manchester Central does everything possible to work in a sustainable way, and you really can’t source food more locally than by taking it from your own roof!”

Manchester Central has forged a reputation in the events industry as being one of the most sustainable major venues in the UK. It achieved the national events standard for sustainability – ISO 20121 – in December 2012.

New electric car charging points, a replacement of lights and new sustainable ways of working are just some of the developments brought in. Through its sustainable drive, Manchester Central has slashed its power bills by up to 50 percent.

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