Orange County Convention Center and Urban Growing with ZMS
1. Reduce ~ Recycle ~ Reuse
Share the Sustainable News
January—March 2014
Volume 14, Issue 1
The Best of 2013!—Composting Is Here to Stay at the OCCC
Inside this issue:
OCCC Designated LEED EBOM 2
Gold Certified
OCCC’s 2013 Sustainable
Accomplishments
2
Orange County Mayor’s
Sustainability Plan
2
Centerplate Raises $500K for
Baltimore Homelessness
3
Corporate Social Responsibil‐
ity Makes HUGE Impacts
3
Centerplate Gains One Star
SRA Rating
3
Overall Sustainable Trends
for 2014
4
Upcoming Environmental
Events
4
In June of 2013, Center‐ events, retail functions, symbol of excellence in
plate at the Orange and any culinary prepara‐ the agricultural and recy‐
County Convention Cen‐ tion on a daily basis. Each cling industries. Their
ter (OCCC) began a food bin is weighed at pick‐up custom blend of organic
r e c y c l i ng /co m p o s t i n g then recorded by Center‐ and food waste feed
stocks are of the highest
program inside its main
quality livestock feed,
kitchens. Through part‐
servicing the dairy cattle,
nerships with both the
beef cattle, & poultry
OCCC & Organic Matters,
industries.
a local Central Florida
commercial food waste
The new program has
recycler,
Centerplate
been extremely success‐
recycled over 50,000
ful in large part due to the
pounds of organic
diligence of the Cen‐
Yellow Composting Bins provided by Organic
food waste in 2013.
terplate Team to ac‐
Matters used to collect all food waste
tively encourage par‐
Centerplate
Team
Members utilize yellow
ticipation from both regu‐
plate for metrics report‐
composting bins provided
lar employees as well as
ing.
temporary staff.
by Organic Matters to
collect all viable organic Organic Matters, located Source: organicmatters.com
food waste from banquet in Bartow Florida, is a
What’s New for 2014—Current + Upcoming
Editor’s Note:
•
Quote of the Quarter: “In the end
we conserve what we love. We
love only what we understand. We
will understand only what we are
taught.” Senegalese Poet Baba
Dioum
•
Please consider the environment
before printing.
•
If you would like to be removed
from this distribution list, please
email the following:
molly.crouch@centerplate.com.
Thanks.
As 2013 comes to a close,
Centerplate at the OCCC
looks forward to expand‐
ing its overall sustainabil‐
ity efforts by continuing
all current practices and
advancing some new en‐
deavors in 2014.
Some of the on‐going
sustainability
projects
include the composting
program detailed above
as well as “smart” sourc‐
ing, new local menu con‐
cepts for Retail, and a
focus on repurposing
kitchen equipment, roll‐
ing stock, and overall
physical space.
New projects for 2014
include the Vision Tower
Gardens, on‐site aero‐
ponic gardens capable of
producing pesticide‐free
herbs & vegetables more
quickly & safely than tra‐
ditional farming methods.
Earning Level 1 Certifica‐
tion for Food & Beverage
through the ASTM/APEX
Sustainability Standards is
also a focus for 2014.
Stay tuned for updates on
these new projects as
well as other items of
interest in 2014!
2. Reduce ~ Recycle ~ Reuse Share the Sustainable News
Page 2
OCCC Designated LEED EBOM Gold Certified
The North‐South Building awarded LEED EBOM
Gold Certification from the USGBC
The Orange County Conven‐
tion Center (OCCC) has been
awarded the Leadership in
Energy & Environmental
Design (LEED®) for Existing
Buildings: Operations &
Maintenance Gold (EBOM)
certification from The Green
Building Certification Insti‐
tute (GBCI), an arm of the
U.S. Green Building Council
(USGBC). OCCC’s North‐
South Building is the largest
convention center in the
world to achieve LEED chair, USGBC.
EBOM Gold certification.
“Achieving LEED Certifica‐
“This accomplishment dem‐ tion underlines our commit‐
onstrates unprecedented ment to leadership in sus‐
leadership from Orange tainability from a local and
County and its convention global perspective,” said
center in response to one of Kathie Canning, OCCC’s Ex‐
the most important chal‐ ecutive Director.
lenges of our time; address‐ Source: occc.net
ing economic, environ‐
mental, social and cultural
issues in a sustainable man‐
ner.” said Rick Fedrizzi,
president, CEO, & founding
OCCC’s 2013 Sustainable Accomplishments
“OCCC was also
honored
to
be
named the 2013
B e s t
Practice
Award Winner by
S u s t a i n a b l e
Florida.”
In addition to LEED certifica‐
tion, the OCCC has become
the 3rd convention center in
the world to be certified to
a new international sustain‐
ability standard. The OCCC
achieved Level 1 certifica‐
tion with the American Soci‐
ety for Testing and Materi‐
als (ASTM) standard pertain‐
ing to the Evaluation & Se‐
lection of Venues for Envi‐
ronmentally Sustainable The OCCC was also honored
Meetings, Events, Trade to be named the 2013 Best
Practice Award Winner in
Shows, and Conferences.
the Government Division by
“Achieving certification to
Sustainable Florida. The
the industry’s global stan‐
Sustainable Florida award is
dard is further evidence of
the premier state‐level rec‐
the convention center’s
ognition for accomplish‐
commitment to sustainabil‐
ments and leadership in
ity,” states Jan Addison,
sustainable development.
OCCC Deputy General Man‐
Source: occc.net
ager.
Orange County’s Sustainability Plan—”Our Home for Life”
Orange County Mayor Teresa Jacobs Sustain‐
ability Plan known as “Our Home for Life”
Orange County Mayor
Teresa Jacobs has appointed
a Sustainability Committee
to make Orange County a
more prosperous, healthy,
and liveable community for
current and future genera‐
tions by addressing eco‐
nomic, environmental, so‐
cial, and cultural issues in a
holistic manner.
The ad hoc committee
meets monthly to review
and give input on a Sustain‐
ability Assessment providing
a summary of Orange
County’s current status.
The committee will also
provide input on other com‐
ponents of the Sustainability
Plan including goals, met‐
rics, strategies, and detailed
implementation plans cov‐
ering seven focus areas:
Arts & Culture, Built Envi‐
ronment, Civic Engagement,
Community, Education, Mo‐
bility, and Natural Re‐
sources. Any recommenda‐
tions will be presented to
the OC Board for final con‐
sideration.
Source: orangecountyfl.net
3. Volume 14, Issue 1
Page 3
Centerplate Raises Nearly $500,000 for Baltimore Homelessness
After a night of exciting mu‐
sic, exceptional food, &
touching personal stories,
Centerplate is proud to an‐
nounce the final fundraising
tally for “An Evening of Un‐
expected Delights”. The
gala, held October 19th at
the Baltimore Convention
Center helped to raise
nearly $500,000 for The
Journey Home, Baltimore’s
10‐yr plan to end homeless‐
ness in the city. The event
featured a stirring musical hance the communities in
performance by guest John which we live & work.
We’re extremely pleased to
Legend.
have helped raise over $1.3
“We were excited to once
million for the Journey
again join forces with Mayor
Home Campaign over the
Rawlings‐Blake, the city of
past 3 years.”
Baltimore, and the Balti‐
more Convention Center in All proceeds will provide
the 3rd annual Journey funding for a number of
Home banquet to combat Journey Home priorities
homelessness in Baltimore,” including an employment
said Des Hague, President plan & a children’s coordi‐
and CEO of Centerplate. nator program.
“Centerplate works to en‐ Source: centerplate.com
The Baltimore Convention Center hosted the
annual United Way supported event
Corporate Social Responsibility (CSR) Makes HUGE Impacts
In recent years , the rise of
Corporate Social Responsi‐
bility (CSR) both locally and
abroad has increased tre‐
mendously. Meeting Pro‐
fessionals International
(MPI) defines CSR as a con‐
cept whereby organizations
consider the long‐term in‐
terests of the communities
in which they operate and
take responsibility for the
impact of their actions on
employees, customers/
members, the community,
and the environment.
Every corporate decision
impacts people, planet and
profits, the so called “triple
bottom line.” As organiza‐
tions increasingly make CSR
a business imperative,
meetings and events are
being affected by more and
more demand for sustain‐
able
practices
and
“greening." As a direct re‐
sponse, there are an in‐
creasing number of industry
standards, benchmarks and
guidelines on delivering
sustainable events and so‐
cially responsible programs.
Every corporate
decision impacts
people, planet and
profits, the so called
“triple bottom line.”
Source: mpiweb.org
Centerplate (formerly The Lindley Group) Gains One Star SRA Rating
Centerplate,
formerly
known as The Lindley Group
in Europe, was one of the
first two operators to join
the Sustainable Restaurant
Association’s (SRA) contract
catering model membership
which launched in 2013.
The SRA has honored Cen‐
terplate as a One Star Sus‐
tainability Champion under
tives in Society, such as ex‐
tensive work with charities,
local communities, and
school & youth groups at
The SRA Sustainability Rat‐
some of its sites, along with
ing measures a wide range
generous staff benefits in
of criteria covering 14 areas
relation to childcare. Con‐
of sustainability across
gratulations to Center‐
three key pillars: Sourcing,
plate’s partners in Europe
Society and Environment.
for this prestigious honor.
The SRA recognized Center‐
plate for its excellent initia‐ Source: thelindleygroup.com
the SRA’s Sustainability Rat‐
ing for hospitality busi‐
nesses.
The SRA honors Centerplate, formerly The
Lindley Group, with its One Star Rating
4. Overall Sustainable Trends for 2014
After carefully reviewing the sustainability
trends that shaped 2013, there are some
good reasons to be optimistic at 2014—even
if you’re into systematic changes, not just
incremental ones. It’s not about choice edit‐
ing and ignoring the bad news, but about
identifying which sustainability trends be‐
came dominant and which ones are about to
vanish.
With that said, looking back at 2013 here are
five upcoming trends that should keep you
optimistic about sustainability for 2014:
1. Local is the new black. IBM’s annual “5
in 5” predictions report states that in
the next 5 years buying local will beat
online. Shoppers want instant gratifica‐
tion. Check out Farmingo.com or
GoodEggs.com for some examples of
local buying networks that offer farm to
fork options for the average consumer.
2. More sunlight. The power of the inter‐
net, mobile technology, and social me‐
dia will make it increasingly impossible
to hide skeletons in the closet.
3. Upping the game. The sustainable busi‐
ness world is getting more sophisticated
and “keeping up with the Jones” will
become a deciding factor in business
decisions.
4. Human power. Social resources are
probably the most abundant ones. The
potential in terms of creativity of all this
quantity of people is to create a sustain‐
able world.
5. Understanding how we’re wired. By
understanding how we’re wired & how
to overcome our flaws, we can get peo‐
ple to behave in the right way even if
not always from the right reasons.
Source: triplepundit.com
Upcoming Environmental Events
January 22/23 = Sustainable Foods Summit, San Francisco California
February 1 = Trash 2 Trends An Evening of Recycled Fashion, Orlando Florida
March 18/30 = Environmental Film Festival in DC, Washington DC
Centerplate
Treat guests like your business depends on it.
Orange County Convention Center
P. O. Box 691509
Orlando, FL 32869‐1509
Our mission is to make it better to be there. Every time.
Everywhere.
Phone: 407.685.7545
Fax: 407.685.9859
E‐mail: molly.crouch@centerplate.com
By understanding what matters most—to guests, to fans,
to communities—we help make the most of every mo‐
ment through a strategic approach to hospitality. We
craft one‐of‐a‐kind guest experiences that reflect pur‐
pose & place, so your presence is valued, your returns
are rewarding, and your community connections are
authentic.
That’s the power of Centerplate.
Making it better to be there since 1929.