The mission of the Sustainable Food Court, in partnership with the National Restaurant Association ConServe Program, is to bring zero waste goals into food courts and develop industry sustainable best practices for back-of-the house and front-of-the house operations. The program defines success in each concessionaires ability to use sustainable packaging and source-separate compostable and recyclable materials from processing versus landfill destination.
DFW Airport's Energy Management Program has been able successfully harness innovation in technology, procurement strategy, products, and services in order to promote sustainability at DFW. Their Energy Management Program has taken a comprehensive approach to meeting the Airport's heating, lighting, and utility needs. As a result, DFW's Energy Management Program has not only delivered triple bottom line results, but has done so in a way that will provide long term benefits to the Airport's people and community as well.