USA. New York John F. Kennedy International Airport’s Terminal 4 has become the first in the world to have all of its restaurants earn the Certified Green sustainability certification.
The terminal’s 32 restaurants are all operated by SSP America, and are now officially Certified Green Restaurants.
The certification programme is conducted by the Green Restaurant Association (GRA), a national non-profit organisation that aims to help restaurants become more environmentally sustainable.
Terminal 4’s dining locations include The Palm, Danny Meyer’s Blue Smoke on the Road, Shake Shack and Marcus Samuelsson’s Uptown Brasserie.
“Terminal 4’s restaurants becoming 100% Certified Green Restaurants is an incredible accomplishment,” said Edward Midgley, Vice President of Commercial for airport operator JFKIAT.
“This honour demonstrates our commitment to reducing T4’s carbon footprint for the wellbeing of the environment and the more than 21 million passengers that come through our doors each year. We thank SSP America and the Green Restaurant Association for their dedication and guidance throughout this process.”
SSP America Chief Executive Officer Michael Svagdis commented: “Our team at JFK Terminal 4 has worked with tremendous passion to bring this programme to fruition, and we couldn’t be more proud of them. The JFKIAT team has demonstrated, once again, their commitment to innovation and the passenger experience. We are honoured to be part of this extraordinary accomplishment.”
Green Restaurant Association CEO and founder Michael Oshman said: “I am proud of the 32 Terminal 4 concession locations that have taken environmental steps to become Certified Green Restaurants. As the first airport terminal to have 100% Certified Green Restaurant concessions, Terminal 4 is paving the way for a more sustainable travel industry.”
T4’s environmental initiatives include:
- Near-zero waste programme with comprehensive recycling and composting, which can divert up to 90% of waste from the landfill.
- Certified Green pest management service, which does not use unnecessary pesticides or chemicals.
- LED lighting, which is mercury-free, saves up to 90% on electricity and emits less greenhouse gases.
- 90% of locations have vegetarian or vegan options.
- Elimination of styrofoam.
- Water control measures.
NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.
The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB took place on 20-21 June in Helsinki.
