Green Concessions Policy at the Chicago Department of Aviation’s among the industry’s first
CHICAGO, April 12, 2019 – Sustainability leaders at airports rally behind one clear mission: a green concessions policy. They talk often about their shared vision for sustainable airports. That vision starts long before a plane takes off. It begins when passengers choose public transportation to reach the terminals. It continues as travelers use paperless check-in and mobile boarding passes, cutting down on waste.
Inside the airport, the commitment grows stronger. Concessions shift toward local food sourcing and compostable packaging. Restaurants reduce plastic use, while shops highlight eco-friendly products. Construction teams design spaces with energy efficiency in mind. Operations staff focus on reducing waste and conserving water. Every detail, from lighting to recycling bins, plays a part.
Airports like Chicago O’Hare and Midway show how this vision works in practice. They prove that sustainability is not just an aspiration—it’s a system woven into design, construction, and day-to-day operations.
All before enjoying a cup of sustainably-sourced coffee, served in a compostable cup, stirred with a bamboo stirrer. Then, the passenger enjoys a pre-flight snack of locally-grown vegetables. Also or perhaps a glass of wine from Beaudevin wine bar (O’Hare location pictured here) in a comfortable waiting area. An area lit with lots of natural light from energy-efficient windows. Most importantly and heated with an HVAC system powered by renewable energy.
Each year, this vision becomes more real at Chicago’s airports. Industry-leading teams drive it forward. They weave sustainable design, construction, and operations into every part of the facilities—including concessions.
Chicago and Midway Airport Green Concessions Policy
The Chicago Department of Aviation’s (CDA) Green Concessions Policy is among the first of its kind in the airport industry.
The policy provides green concessionaires at O’Hare and Midway International Airports with guidance and standards for minimizing waste, enhancing recycling, generating demand for eco-friendly products and providing healthier foods for passengers and employees. All green concessions must adhere to the Policy’s requirements listed in the Sustainable Airport Manual (SAM) Terminal Occupants Chapter.
The CDA periodically reviews concessionaire compliance with the Policy and should a concessionaire not comply. So the CDA will work with the concessionaire. That’s to essentially set a path and target dates for full compliance. All airport concessions owners and operators are required to meet the following minimum sustainability requirements:
- Hold green meetings
2. Eliminate the use of Styrofoam
- Use 100 percent recycled content paper
- Use only environmentally-friendly cleaning and hygiene products
- Source-separate all solid waste refuse into recyclables, compostables, and refuse
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Donate surplus food to the greatest extent allowable by food safety regulations
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Ban all petroleum-based plastic bags, plastic disposable consumer containers and utensils
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Utilize biodegradable trash bags for a well rounded green concessions policy
Green Concessions In Action
It’s one thing to read about a green concessions policy, and it’s another to see it in action! From simpler actions like using better packaging to large-scale actions like building out a new space, concessions at O’Hare and Midway are greener every day.
O’Hare leads by example with their green concessions policy. Its food locations now use compostable packaging instead of standard disposables. Traditional biodegradable products can take years to break down in a landfill. By contrast, O’Hare’s compostable packaging becomes nutrient-rich soil within 90 days at a commercial composting facility. Concessionaires also prioritize earth-friendly packaging and local food sourcing. These efforts also earned O’Hare a 2017 second-place award for Best Green Concessions Concept from ACI North America.
Midway is also stepping forward with their green concessions policy. Last summer, the airport opened a new 15,000-square-foot Food Hall featuring iconic Chicago-area brands. The Food Hall is part of the $400 million Midway Modernization Program. So this three-year redevelopment will soon deliver modern concession spaces and add 70 new shopping and dining options for passengers. Each new or renovated location is also undergoing SAM certification. That’s clearly ensuring consistent progress toward long-term sustainability goals.
So projects must demonstrate commitment to sustainability during the planning, design, and construction. As well as into operations and maintenance phases. So each project undergoes a thorough review of all aspects of the project. That includes the use of sustainable materials, recycling, pollution prevention controls, and energy reduction initiatives. In addition, alternative transportation, efficient lighting, water reduction initiatives, sustainable innovations, and much more. Existing concessionaires are also joining the sustainable movement. Finally, for example, Dunkin Donuts has been using paper cups at Midway since 2017. That’s three years ahead of a national switch from Styrofoam.
Conclusion
Sustainability in airports cannot remain an afterthought. It drives every stage of growth, from planning and design to construction and maintenance. Each decision shows a clear commitment to cutting environmental impact and improving the passenger experience.
Airports use eco-friendly materials. They add pollution-prevention measures. They reduce energy use, conserve water and install efficient lighting. As well, they definitely promote alternative transportation. These steps prove that sustainability is practical and profitable.
Instead, it acts as a guiding framework. Airports that embrace these strategies like a green concessions policy that most effectively send a clear message. They show the aviation industry and the world something important. For the lesson here is that large-scale infrastructure certainly thrives responsibly. They also prove it can serve millions of travelers each year without sacrificing the planet.
