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The Grove, Inc. Receives Sustainability Award at ORD

April 28, 2015 Airport No Comments Print Print Email Email

Today, the Chicago Department of Aviation (CDA) presented an award for sustainability to The Grove, Inc. (TGI) for its commitment to sustainability at O’Hare International Airport.

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Michelle Dukler, President & CEO, TGI and David Robbins, Environment & Sustainability/Design & Construction, CDA (center holding award) together with members of CDA and TGI at ORD on April 24, 2014.

The event highlighted TGI’s achievement of the highest level of certification under the CDASustainable Airport Manual (SAM) Concession & Tenants – Operation & Maintenance (CT-OM) chapter. TGI accepted the ‘Mentor’ award this morning at its ‘Fresh Market On The Go’ venue in Terminal 1 at O’Hare.


Participating in the ceremony were CDA representatives from Concessions and Environment, as well as members of the Sustainable Review Panel, who are tasked with reviewing the SAM submittals. Although this is the second ‘Mentor’ award under CT-OM since the inception of SAM, this award is the first presented to the ‘Kiosk’ tenant type, demonstrating that small-location tenants can also achieve the highest level of SAM certification and have a significant impact on sustainability while supporting the CDA’s Green Concessions Policy.


“TGI is committed to being a part of the CDA Green Concessions Program that makes such a large contribution in reducing our collective environmental impact,” said Michelle Dukler, President & CEO, The Grove, Inc. “It’s very important for everyone on the TGI team to achieve and maintain mentor status. It’s a great feeling to be part of a large effort towards making a positive and lasting contribution to environmental sustainability.”


Key Sustainability Initiatives Undertaken by The Grove:


Consumer Disposables

  • 100 percent of consumer disposable products are bio-based including napkins and cutlery.
  • 100 percent of paper consumer disposable products, mainly napkins and towels, have recycled paper content.

Surplus Food Sent to Local Organizations

  • Surplus food is donated to Food Donation Connection.

Local and Regional Food Sources

  • 26 percent of food products including breads, pastries and other bakery items are procured within 100 miles of the store.
  • 44 percent of food products including cheese and yogurt are purchased within 250 miles of the store.

Reduction of Plastic Waste

  • Carry-out bags are either made from compostable plastic or recycled paper fiber and trash liners are compostable.

Sustainable Food and Consumer Products

  • 22 percent of food products are sustainably sourced including fair trade chocolate, non-GMO fruit products, and hormone-free yogurt.

Organic Byproduct Recycling

  • Nine percent of the total waste stream, primarily food waste, is composted.

Community/Cultural Responsibility

  • Outside of its airport locations, the concessionaire also donates food to other local charities including the Pacific Garden Mission at its Union Station locations in Chicago.

Alternative Transportation

  • 92 percent of employees use public transportation and two percent carpool.

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