NHL seeks sustainability on ice

Read the full story at Great Lakes Echo.

Think about a typical ice rink and all the energy and resources it requires. There is the need for lighting, restrooms, locker rooms, concessions, heating, cooling and obviously the ice. The NHL has been working to reduce its environmental impact. Many of the same efforts can also be implemented at your local rink.

Toxic turf? Momentum grows against synthetic turf

Read the full story from NECIR.

Increasingly, Bay State towns – like many places nationwide – are debating costly plans to build new, or refurbish old, artificial turf fields, and sports enthusiasts who love the vivid-green fields for their durability and easy maintenance are bracing for new opposition from parents of budding soccer, lacrosse and football players about the safety of crumb rubber pellets.

This Year’s Super Bowl Filled 70,000 Plates on the Path to Zero Waste

Via EPA Connect.

This post is a follow-up to my “AZ I See It” column in the Arizona Republic on January 26, 2015.

This year during the Super Bowl, the first “Kick the Waste” campaign took place at Super Bowl Central—the 12-block area in the heart of downtown Phoenix where thousands enjoyed parties and live music in the week leading up to the championship game. The city was host to quite a party on Superbowl Sunday. Fans gathered for good football and good food, whether they joined in the downtown celebrations, tailgated outside the stadium, or ordered from vendors in the stands.

All too often, what’s not consumed goes to waste. Every year Americans throw away more food than any other type of waste — almost 35 million tons — and much of it is still edible. The “Kick the Waste” campaign — a collaboration between the city of Phoenix, nonprofit food rescue organization Waste Not, the National Football League, the Arizona Super Bowl Host Committee, vendors and fans — worked to make sure that any leftover food was shared with those who needed a good meal, and any waste was disposed of in the most beneficial way for the environment.

The results are in from this tremendous effort, and they definitely scored a touchdown:

  • The total amount of edible food donated from the Super Bowl-related events was 69,260 pounds—enough to feed 70,000 people.
  • 73 percent of unused food was diverted through donation, recycling and composting at the Super Bowl festivities.
  • More than 120,000 aluminum beverage containers were recycled from Super Bowl Central. They weighed 3,750 pounds.

The impact doesn’t stop there. This campaign was used to test out ways for Phoenix to collect and process food waste from its residents. The city is learning from it to design a state-of-the-art composting facility at its transfer station for yard waste and food scraps.

San Francisco is already gearing up to host Super Bowl 50 festivities, and it’s got Zero Waste Event requirements already in place. The new Levi’s Stadium is packed with green features – including a green roof, water reclamation and farm-to-table dining. Outside of the Super Bowl, sports teams across the nation are collaborating with us to green the game, and almost 800 sports teams, stadiums, universities, grocery stores and a range of companies and organizations join our Food Recovery Challenge to prevent and reduce wasted food.

Congratulations to this year’s winners, the New England Patriots, and also to Phoenix and all those Super Bowl fans who kicked food waste out of the landfill and into the compost and recycling bins!

Jared Blumenfeld is the U.S. EPA’s Regional Administrator for the Pacific Southwest

2015 Collegiate Sports Sustainability Summit Call for Presenters deadline extended

June 24-26, 2015, West Lafayette, Indiana
More information about the conference at http://nirsa.net/nirsa/institutes/collegiate-sports-sustainability-summit/
Deadline: March 6, 2015

This year’s agenda will be designed to bring together collegiate athletics staff, campus recreational managers, sustainability professionals, and recycling/facility managers together to identify ways to achieve common campus sustainability goals through sports and athletics, save money, foster better inter-departmental relationships, and increase recognition for your institution’s efforts.

Submit a proposal online.

Greening the Game

Read the full post from EPA Connect.

Millions of Americans across the country tuned into the big game a couple weeks ago, which was played for the first time under energy-efficient LED lighting. Why the switch? These lights use at least 75 percent less power than incandescent, saving the venue money on its energy bill and energy, which helps reduce harmful greenhouse gas emissions.

The NFL isn’t alone in its journey to fight climate change by becoming more sustainable. Last week we highlighted a number of leading sports teams, organizations, and venues across the industry who are taking action, including our work with greening collegiate sports though the Game Day Recycling Challenge and the collegiate sports sustainability summit. Recycling conserves vital resources, saves energy, and, in 2012, reduced greenhouse gas emissions equivalent to taking 33 million cars off the road for a year. Recycling also creates green jobs and provides essential resources. And during her recent visit to the X Games in Colorado, our Administrator Gina McCarthy, heard first-hand from athletes and the businesses that support them how they are working to protect their winters from climate change.

This Super Bowl party won’t waste any food

Read the full story at AzCentral.

But this week, in partnership with the Arizona Super Bowl Host Committee and Super Bowl XLIX, the first Reduced Waste Challenge is taking place at Super Bowl Central. That’s the 12-block area in the heart of downtown Phoenix where thousands will enjoy parties and live music.

The Super Bowl Central team is preparing the right way, by encouraging vendors, business owners and attendees to use recyclable materials, as well as reusable items such as take-home plastic cups and bottles. This means that there won’t be much waste to start with, and that makes all the difference.

They are also planning to turn food scraps into compost. Compost can be made from food or yard waste, materials that currently make up 20 to 30 percent of what we throw away. Composting creates organic material that can enrich the soil and help plants grow, keeping it out of landfills where it takes up space and releases methane, a potent greenhouse gas.