Sustainable Farming, Community, & Hospitality
McCormick Place, the largest convention center in North America, is globally recognized for their 2.6 million square foot exhibit space, professionalism, and unique, world-class event experiences. However, some do not know that they are also leading the charge on how venues and organizations within the hospitality industry can implement sustainable business practices.
"Sustainability isn't a trend. It is a crucial part of being a responsible business and good neighbor."
As the first convention center in the world to receive a Green Seal Certification, McCormick Place created a half-acre garden on the roof of their West Building. The garden is the home to over 20,000 bees and yields over 8,000 pounds of seasonal, farm-fresh produce - 100 different varieties in fact! These items are sustainably sourced, shared throughout the Chicago community, and show how a convention center roof can reduce our environmental footprint, lower costs, and become a world-renowned destination.
Watch the full interview between myself and Doug Bradley, VP of Culinary, and I have included some of my favorite discussion points from the conversation:
Innovative thinking has no boundaries, especially when it comes to sustainable business practices. The rooftop has not only become a prime destination for locals and tourists, but it has led to even more profitable and innovative business practices. The center has even launched their own McCormick Place Everyday Ale in partnership with a local brewery.
Intersectionality broadens the conversation around sustainability by incorporating economic growth, diversity, education, and community. McCormick Place has leveraged efforts to train and promote sustainable urban agriculture in the community and with local youth. 90% of the individuals that participate in the Windy City Harvest's Community Job Training and Education Youth Program graduate from high school.
The work required to become and remain environmentally sustainable is ongoing and requires commitment from all parties. McCormick Place not only manages the garden, but has drastically reduced food waste to almost zero percent. They have successfully managed this by making the process of discarding waste easy for the consumer through clear and understandable signage. Additionally, the center donates excess food through local partnerships to ensure no organic material ends up unused or in a landfill.
Technology is key in making sustainable processes achievable and manageable. McCormick Place applies various technologies like the Grind2Energy food-waste-recycling-system, which converts food waste into renewable energy through anaerobic digestion. They also use non-toxic cleaners within their facility that not only kill harmful viruses and bacteria, including COVID-19, but are safe for the consumer and greatly reduces the center's impact on the planet.
"Sustainable practices are a responsibility we can all embrace - as organizations and individuals."
As a business professional, event manager, and/or inhabitant on planet Earth, we are all responsible in educating ourselves on how to be better citizens. Our actions speak much louder than our words, and as McCormick Place has beautifully demonstrated, those actions can create enormous positive benefits to our communities, our planet, our future generations, and our bottom lines.
Learn more about McCormick Place's commitment to sustainability and how you can begin applying these practices into your own organizations and households. Get involved, take risks, apply creative thinking, and start today!
