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San Diego International launches Green Concessions program

San Diego International Airport (SAN) has launched the Green Concessions program, which rewards and recognizes airport concessionaires that help reduce water and energy use, minimize waste and educate consumers on what being a green business means.

Examples of sustainable business practices at Green Concessions-certified concessionaires include recyclable food packaging, offering alternatives to single-use water bottles, composting, LED and other energy-efficient lighting, and water conservation efforts.

To date, eight businesses have been certified as Green Concessions: Brighton Collectibles; Einstein Bros Bagels; Pannikin Coffee & Tea; PGA Tour Shop; PGA Tour Grill; Saffron Thai; Stellar News Express; and Stone Brewing.

Kim Becker, SAN’s president and CEO, commented, “The Green Concessions program is designed to help our concessionaires adopt sustainable business practices that benefit their individual businesses, the airport as a whole, and the environment. I encourage all of our concessionaires to take advantage of this important program.”

The airport’s planning and environmental affairs and terminals and tenants departments provide support and assistance to concessionaires interested in being certified. The certification stands for a one-year period, with the opportunity for renewal. Shops and restaurants at the airport that sign up for this voluntary program receive exclusive marketing and promotional support from the San Diego County Regional Airport Authority.

Kevin Westlye, president and COO of High Flying Foods, which operates Stone Brewing, Saffron Thai and Pannikin Coffee & Tea at the airport, said, "High Flying Foods is proud to support the efforts of San Diego International Airport to improve sustainable practices through the newly developed Green Concessions program.

“All High Flying Foods restaurants are currently certified at San Francisco International Airport. We are committed to achieving the same status in San Diego."

Written by Kirstie Pickering

July 27, 2017


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