SSP America’s restaurants at 12 airports become Certified Green Restaurants
SSP America restaurants across 12 airports have earned the Certified Green Restaurant® certification
SSP America, a division of SSP Group, has announced that its restaurant locations across 12 airports have earned the Certified Green Restaurant® sustainability certification from the Green Restaurant Association, a national nonprofit organization helping restaurants become more environmentally sustainable since 1990. For the last year, SSP America worked with the Green Restaurant Association to certify the restaurants.
Certified Green Restaurants® can be found at Dallas Fort Worth International Airport (DFW), John F. Kennedy International Airport (JFK), LaGuardia Airport (LGA), Newark Liberty International Airport (EWR), San Francisco Bay Oakland International Airport (OAK), San Diego International Airport (SAN), San Jose Mineta International Airport (SJC), Chicago Midway International Airport (MDW), Toronto Pearson International Airport (YYZ), Portland International Airport (PDX), Seattle-Tacoma International Airport (SEA) and Phoenix Sky Harbor International Airport (PHX).
All 172 locations meet the GRA’s prestigious Certified Green Restaurant® standards, having implemented 4,332 environmental steps to earn 20,395.64 GreenPoints™ spanning the Green Restaurant Association’s seven environmental categories including energy, water, waste, reusables and disposables, chemicals and pollution, food, and building and furnishing, the press release said. By initiating daily waste reduction practices, decreasing water usage, and conserving energy, SSP America is minimizing its environmental footprint and achieving significant cost savings. SSP America just brought on an additional group of restaurant locations to begin the certification process, to have all of SSP America’s locations certified by the end of 2025.
“I applaud SSP America for their leadership to have their locations become Certified Green Restaurants®,” said Michael Oshman, CEO and founder of the Green Restaurant Association. “The environmental practices of SSP America and their 172 locations are a significant step forward for the restaurant industry and environmental change. They set an example for other locations to follow in their footsteps and show that it’s possible for any location to change their environmental footprint. SSP America demonstrates that our world can make big sustainability changes now.”
SSP America Chief Operating Officer Amanda Busby also commented, “At SSP America we are passionate about sustainability, environmental protection, and social responsibility. This passion is embedded into our strategic priorities as we do our part to build a sustainable future. I want to commend our airport teams for their dedication to this program—without them this milestone would not be possible. And, of course, we thank Michael Oshman and his team for their partnership and support.”
