Levy Restaurants Green Initiatives

Levy Restaurants is as committed to creating a behind-the-scenes experience that is as beneficial to the guest as the hospitality offered tableside. To that extent, the company has created and implemented several “green” programs that are respectful of the environment and its resources.

Iniatiatives at CenturyLink Field & Event Center

Recycling is a priority both in training and in practice. We have containers in pantry and suites for server use as well as locations on all concourses, single source recycling for public trash receptacle
All case cardboard is stacked in 600 pound bails and hauled by our recycling partner Fibres International (FI). Two hydraulic bailers are located at the Recycling Sorting Area to bail cardboard and sheet plastic.
Instituted composting throughout building and reduced overall amount of solid waste that would otherwise gone to land fills. Biodegradable liners are used for all compost receptacles
Used Cooking Oil - This material is picked up by Standard Biodiesel and converted at their Arlington WA processing plant to an EPA registered renewable diesel fuel called D-975. This patent pending process reduces emission particulates as compared to conventional diesel and is used in engines, generators and furnaces
All fryer oil is trans-fat free and all cooking oil is ZTF-free
Use of bulk condiments – reducing individual package size waste in clubs/suites
Chef’s Harvest table – offer locally grown vegetables based on seasonal availability
We regularly check the Monterey Bay Aquarium’s Seafood Watch Program website to monitor updates on the latest information on sustainable seafood choices available in different regions of the U.S. We follow the "Best Choices" list that includes seafood products that are abundant, well managed and fished or farmed in environmentally friendly ways and tailor our menus accordingly
A seasonally available list of produce is studied and followed to avoid creating menus that use produce grown in tropical locations and imported here. We tailor menus to use local and sustainable products as much as possible
Suite sheets produced on recycled paper [corporate initiative], and Suite menus are distributed on jump drives or electronically via email. Catering menus are distributed via email as .pdf attachments and rarely printed
Suite orders are placed on line to reduce paper usage and waste\
2009-2010 Seahawks Football Season saw introduction of recycled vehicles for Club Level Mini Restaurants and all General Concessions areas, which we continue to use today. Compostable cups are used throughout the stadium along with compostable service ware for all catering functions.

Levy Global Iniatatives

No Styrofoam

Levy Restaurants has identified packaging as another key area in which measures can be taken to minimize the impact on environmental resources. For example, Levy Restaurants has implemented a policy that no Styrofoam products are utilized for the packaging of items for guest consumption. This policy has a large impact based on the volume of sports and convention facilities that Levy Restaurants currently operates, as well as the “take-away” component of its restaurant group.

Reducing Waste

Levy Restaurants is focused on reducing packaging waste by identifying the correct minimum pack sizes of all food and beverage items. The notion of packages within packages is top of mind and all operators employ efforts to eliminate this waste. Additionally, we utilize non-bleached cardboard packages, whenever possible and selects non-plastic wrapped items, as permitted based on availability by manufacturers.

The full introduction of certified compostable products has already begun at many of our venues such as:

Recycled paper products for napkins
Drinking cups for hot and cold beverages made from corn grown in the USA • Sugar cane fiber products to replace paper boats & plastic plates
Sustainable paper source for specialty paper products
Biodegradable cutlery – made from potato & plant starch