Confirming SAVOR’s sustainability commitment, SAVOR…Chicago at McCormick Place in conjunction with the Chicago Botanical Gardens has planted and is harvesting food from the largest rooftop garden in the Midwest.
The new garden will provide SAVOR…Chicago, the exclusive food service provider at McCormick Place, with fresh produce for its catering and restaurant operations, reducing their need to transport produce to their operations.
The 20,000 square-foot vegetable and herb garden is expected to yield up to 4,000 pounds of fresh produce during the first year of production. In following years, the rooftop garden is expected to yield 8,000-12,000 pounds of produce.
“The partnership with SAVOR…Chicago is an unprecedented opportunity to meet both environmental and economic goals,” said Sophia Siskel, president and CEO of the Chicago Botanic Garden. “This rooftop garden will have positive ripple effects as it expands our local agriculture production capabilities, create additional hands-on training and job opportunities for our Windy City Harvest students, and serve as a local source of fresh produce to a major convention center catering provider.”
Chicago is not the only location SAVOR that has a green thumb. SAVOR…Knoxville at the Knoxville Convention Center plants vegetables and herbs in an indoor nursery as well as in containers outside around the Convention Center.
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,” states Shaun Beard, SAVOR Senior Vice President.
One example is the sustainable seafood program. SAVOR, in partnership with the Aquarium of the Pacific in Long Beach, California, 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,” says Beard.