Van Andel Arena received
Biggest Loser Recognition from the Michigan Battle of the Buildings for 2018. Read the full press release
here.
As part of sustainability efforts, Van Andel Arena:
- purchases from local vendors as much as possible to reduce vehicle emissions
- promotes employee battery recycling with the support of the Rechargeable Battery Recycling Corporation
- uses cleaning products that are Green Seal Certified
- brings unused chemicals back to the distributor to be reused and kept out of landfills
- uses biodegradable trash bags
- diminishes use of non-plastic disposable products by eliminating the purchase and consumption of Styrofoam
- recycles Arena's cardboard, office paper, homosote, plastic from ad panels, and all metal by-products and delivers to recycling stations
- honors clients' requests to recycle waste produced at their shows
- delivers used computers to be refurbished and reused or recycled
- re-purposes hockey Plexiglas or donates it to be re-purposed
- reduces energy consumption by putting outdoor marquee on "night hours"
- installed water restrictors in facility to aid in reducing water waste and change the DI Zamboni water system to a more environmentally-friendly reverse osmosis system
- uses Variable Frequency Drives (VFDs) in the plant and HVAC system to save energy by providing variable speeds for the air handling units
As the exclusive food/beverage provider for Van Andel Arena, SAVOR has teamed up with Earth Pledge and adopted the following green initiatives including:
- avoiding plastics and Styrofoam products made with petroleum-based chemicals that contribute to pollution, toxicity and landfills
- using eating utensils made from renewal resources, like corn and potato starch
- using plates and bowls molded from the fiber that remains after the juice from sugar cane is extracted
- using coffee cups made from paper and fully renewable sources
- reducing carbon footprint by sourcing organic and hormone-free produce locally ie: buying their flour from King Mill in Lowell, MI
- purchasing only sustainable and environmentally-sound seafood products outlined by groups such as the Marine Stewardship Council
- developing waste disposal systems that separate kitchen-generated food waste for composting
- implementing recycling programs for kitchen-generated recyclables and donating excess products to outreach programs for the elderly and less fortunate