Upload
docong
View
218
Download
0
Embed Size (px)
Citation preview
The O'Hare Urban Garden:
A Sustainable Airport Food & Beverage Supply Chain Initiative
Prepared by Tracey Button
December 9, 2011 Environmental Management of International Tourism Development, E-118
Harvard University Extension School
Professor Megan Epler Wood
2
Acknowledgements
The author would like to acknowledge and thank the following for their kind and generous assistance in the research phase of this paper: The Chicago Department of Aviation, especially Commissioner Rosemarie Andolino Danielle S. Sliozis, Assistant to the Commissioner, Chicago Department of Aviation Tammy Chase, Deputy Commissioner Communications, Chicago Department of Aviation Brad Maher, F & B Operations Director, HMSHost, Chicago O'Hare International Airport Susan Goyette, Sr. Director Communications & Public Relations, HMSHost John Mooney, Executive Chef/Owner, Bell Book & Candle Tim Blank, President/CEO, Future Growing LLC
3
Executive Summary
The global travel industry is growing and airports are expanding their services to meet
the needs of ever-more passengers. At the same time, they are under increasing pressure to
implement more sustainable practices. While progress is being made in many airport
operational areas, Food & Beverage concessions have generally been slower to find and adopt
sustainable solutions, particularly in their supply chain.
Chicago's O'Hare airport has recently introduced a highly innovative sustainable
Food & Beverage supply chain initiative -- an on-site aeroponic garden. Using secondary
sources, a case study, interviews and existing research, this paper examines the potential of
The O'Hare Urban Garden to reduce or mitigate environmental impacts of the airport restaurant
produce supply.
Key Findings
Land Use: The O'Hare garden is located in existing indoor space. No land was plowed or changed as a result of its planting, so the garden does not contribute to environmental issues typically associated with clearing land for farming, e.g. soil erosion, habitat loss. Water Use: Aeroponic technology used for the O'Hare Urban Garden has been found to reduce water use 95%-98% versus traditional soil farming. Toxins/Runoff: Because the nutrient solution used to sustain the plants is self-contained in individual reservoirs and is 100% re-cycled, the garden does not release any fertilizer, pesticides, herbicides or fungicides into the ground -- a 100% reduction vs. soil farming. Energy/GHG reductions: Actual energy use data is unavailable at this time, as the garden's grow lights and reservoir pumps are not separately metered. However, using lettuce as an example, versus traditional growing and shipping, The O'Hare Urban Garden has the theoretical potential to mitigate approximately 1/2 lb. CO2 equivalent for every pound of lettuce harvested. This would require a sustainable source of electricity, which the garden does not currently have. The O'Hare Urban Garden also delivers other benefits, such as food quality, taste and
health. A review of these as well as overall conclusions and recommendations can be found on
pages 20-25 of the paper.
4
Table of Contents ACKNOWLEDGEMENTS...................................................................................................................................... 2EXECUTIVESUMMARY ....................................................................................................................................... 3OBJECTIVES ........................................................................................................................................................... 5INTRODUCTION.................................................................................................................................................... 5BACKGROUND....................................................................................................................................................... 6USAVIATIONGROWTH............................................................................................................................................................6CHICAGO'SO'HAREAIRPORT .................................................................................................................................................8O'HARE'SSUSTAINABLEEFFORTS.........................................................................................................................................8AIRPORTFOOD&BEVERAGESUSTAINABILITY...................................................................................................................9AEROPONICSANDTHETOWERGARDENTECHNOLOGY.................................................................................................. 11
THEO'HAREURBANGARDEN........................................................................................................................12ENVIRONMENTALBENEFITSOFTHEO'HAREURBANGARDEN ........................................................14LANDUSE ................................................................................................................................................................................ 14WATERUSE............................................................................................................................................................................. 14TOXINUSE/RUNOFF.............................................................................................................................................................. 15ENERGY/GHGEMISSIONS.................................................................................................................................................... 15
CASESTUDY:BELLBOOK&CANDLE..........................................................................................................19OTHERBENEFITSOFTHEO'HAREURBANGARDEN .............................................................................20HEALTH.................................................................................................................................................................................... 20TASTE/FOODQUALITY/MENUVARIETY .......................................................................................................................... 21"NATURAL"OASIS.................................................................................................................................................................. 21EXCITEMENT/REPUTATIONENHANCEMENT ................................................................................................................... 22
CONCLUSIONS .....................................................................................................................................................22RECOMMENDATIONS .......................................................................................................................................23IMPROVECO2EREDUCTION................................................................................................................................................ 23INCREASEABSOLUTEIMPACT.............................................................................................................................................. 24METRICS/TRACKING ............................................................................................................................................................. 24COMMUNICATIONS/MARKETING ........................................................................................................................................ 24
APPENDIX.............................................................................................................................................................26REFERENCELIST ................................................................................................................................................29
PhotoCredits
CoverPage:HMSHostPages11‐13:Author
5
Objectives
The aim of this paper is to examine the potential environmental benefits of the new
Chicago O'Hare Urban Garden and assess its ability to reduce the environmental impacts of the
airport produce supply chain. Because the garden was installed only 3 months ago, very little
actual data exists; secondary sources, interviews, existing research and a case study were
therefore used to develop conclusions and recommendations.
Introduction
Airports are not only a crucial link in the global tourism supply chain today, they are big
businesses, generating nearly $16 billion in revenue in the USA alone in 2009 (FAA,
"Economic"). Given the literal and economic size, scope, visibility, and growth of airports
worldwide, their impact on the environment is of key importance and it is increasingly
scrutinized. Airports have generally been regarded as large polluters because of their intrinsic
relationship with airlines and fossil fuel burning planes, and because of their relatively intense
resource usage. They require large tracts of land, much of it paved; they use tremendous
amounts of electricity and water; they generate large amounts of solid waste from operations
and food and beverage concessions; they are responsible for toxic storm and de-icing solution
run-off.
Contributing to the negative environmental image of airports is the fact that, despite
being subject to NEPA, in many instances airports have been slower to begin adopting
sustainable practices than other big businesses and also the very municipalities that they serve.
Unique operating requirements may play a role -- security, relatively remote locations,
complexity of air-side operations -- frequently mean that the logistics, supply chains and
processes for sustainable solutions found outside of the airport must be modified or re-invented
for effective airport use.
6
Despite these challenges, airports in the United States and around the world have
increasingly committed to operating more sustainably. Many airports are now implementing
basic initiatives that will result in significant financial and environmental benefits per dollar
invested: energy conservation, solid waste management/recycling, green building and design,
more sustainable ground fleets, and better water management. While progress is being made
in the areas noted, Food & Beverage (F & B) concessions have generally been slower to find
and adopt sustainable solutions, particularly in their supply chain, but this is changing.
Increased green activity at airports means that, in some cases, they are actually
innovating -- functioning as incubators for new sustainability solutions that may be used within
and possibly outside of the aviation world. Chicago's O'Hare airport is one such example; it has
recently introduced a highly innovative sustainable Food & Beverage supply chain initiative -- an
on-site aeroponic garden. Absolute impacts of The O'Hare Urban Garden are not entirely clear
at this early date, however its current and potential environmental benefits are explored in detail
below.
Background
US Aviation Growth
After a 9/11 decline, the global aviation industry rebounded in 2010, and despite
suppressed global economic conditions, the FAA continues to forecast long-term aviation
growth. Expectations are that available seat miles (ASMs), the measure for how busy aviation
is, will increase at an average of 3.8% per year through 2025. As Figure 1 shows, US
enplanements are expected to grow at an average annual rate of 2.7%, rising to over a billion by
2025 (FAA, "Aerospace 2011"). As well, Figure 2 demonstrates that robust growth of
passengers in and out of the United States is expected from nearly all regions of the world
(FAA, "Aerospace 2011").
7
Figure 1. U.S. Enplanements 2010-2031. Source: FAA Aerospace Forecast Fiscal Years 2011-2031.
Figure 2. Projected Growth of Passengers Traveling to/From the U.S. 2010- 2031. Source: FAA Aerospace Forecast Fiscal YEARS 2011-2031.
8
A healthy and growing aviation industry is encouraged around the world given its
economic importance to countries, regions and communities. From an economic perspective,
then, aviation growth is good. From an environmental perspective, however, aviation growth is
a challenge. More travelers means increased pressure on resources as airports expand in
order to capitalize on and serve the increasing millions of passengers who pass through them
each year. Simultaneously, public sentiment and regulation such as the proposed airline
emission cap and trade in Europe are pressuring the aviation industry to reduce its
environmental footprint. In this heated context, working to mitigate environmental impacts has
become an imperative for airlines and airports.
Chicago's O'Hare Airport
Chicago's O'Hare airport is also expected to grow at 2.3% annually through 2020 (CDA,
"Institutional"). It is owned by the City of Chicago and managed by the Chicago Department of
Aviation (CDA), which is responsible for its planning, design, operation and maintenance. No
tax dollars are used in the operation of O'Hare, rather it is self-funded with a combination of
fees, bonds, grants and private investment.
O'Hare is one of the world's busiest airports, served by 27 US airlines, 27 foreign airlines
and 25 all-cargo carriers. On average there are over 2300 daily flight operations, and in 2010
67 million passengers traveled through its terminals (CDA, "Institutional", CDA Statistics). To
serve its multitude of passengers, O'Hare has 65 news, gift and specialty stores, and 106
restaurants and food and beverage outlets (CDA, "Institutional").
O'Hare's Sustainable Efforts
O'Hare airport's first green efforts were in construction and design related to The O'Hare
Modernization Program (OMP), a project begun in 2005 to expand capacity and make the
runway system more efficient. Some of the successful sustainable initiatives to date have been:
• Recycling of 98% of construction and demolition debris related to OMP
9
• Keeping 6.3 million cubic yards of soil on-site and out of landfills
• Building the first FAA on-airport LEED silver certified facility with the North Traffic Control Tower
• Installing several hundred thousand square feet of vegetated roofs
• Other initiatives related to improving energy, water and air pollution management (CDA, "2011 Sustainability")
Airport Food & Beverage Sustainability
Food and beverage sales are an important revenue area for airport owners and their
partner stakeholders -- concessionaires, brand owners, and suppliers. In 2009, global airport
food and beverage sales were worth $9.5 billion from 4.4 billion passengers. If global
passenger growth expands as predicted to 7.3 billion and food and beverage sales keep pace,
airport food and beverage could be worth $18billion worldwide by 2017 (Airport Food).
The size and importance of Food and Beverage (F & B) sales at O'Hare is also evident.
Maximization of revenue per square foot is a priority, and in 2010, five new restaurants opened
or were renovated. In 2009, O'Hare F & B sales were worth $182 million (CDA, "Concessions").
Interestingly, average gross sales per enplanement were higher at O'Hare than both the
national average for airports overall, and the US average for large airports (Table 1). Bottom
line: the dollar amounts represent an enormous amount of food, drink, packaging, and
transportation.
Table 1. Average Sales Per Passenger Enplanement Chicago O'Hare National Airport
Average US Large Airport
Average
Average Sales Per Enplanement
$6.06 $4.00 $5.21
Source: CDA Concessions Open House Presentation, August 12, 2011. Airports Council International, "The Business of Airports" Media Briefing.
10
Although F & B volume is tremendous, it is still an area where most airports are just
starting to test and implement sustainability solutions. Judging by the Airports Going Green
conference in October, recycling solid waste is a fairly consistent initiative. Beyond that, there
are some grease recycling programs, compost tests, and a few organic restaurants. SFO's new
green Terminal 2 is an exception with fully compostable service ware, food composting, solid
waste recycling and local and organic sourcing where possible. The lag in F & B sustainability
initiatives is likely influenced by 3 key factors:
1) Airports are not typically responsible for running F & B operations -- that is the business
of concessionaires who lease space. As such, concessions are not always included in
measurement of environmental impacts of airport operations.
2) Some aspects of greening F & B are difficult to quantify, and results may not be as great
as with other initiatives. E.g. per dollar invested, energy and water conservation and
solid waste/recycling initiatives may deliver clearer, more significant financial and
environmental benefits, so they are prioritized.
3) Greening the food supply chain is challenging and complex regardless of endpoint
because the developed world's food delivery system is built around big agriculture and
industrial farms far from population centers.
Although there are unique F & B challenges, O'Hare is starting to address sustainability
of its concessions, which it does not directly manage. Working with their HMSHost concession
partners, the Chicago Department of Aviation has implemented a composting test at Midway,
and introduced an exciting new sustainable airport food supply chain innovation at O'Hare --
The O'Hare Urban Garden. A global "first," O'Hare's in-airport aeroponic garden will supply
some of the HMSHost restaurants there with fresh produce year-round.
11
Aeroponics and the Tower Garden Technology
The O'Hare Urban Garden is an aeroponic tower garden that uses patented technology
developed by Tim Blank of Future Growing. Aeroponics, an evolution of hydroponics, is
relatively new. While hydroponic cultivation has been used for hundreds, possibly thousands of
years, aeroponic development started in the 1980's and was furthered with NASA's interest
beginning in the late 1990's (Straumietis, NASA, "Spinoff"). Hydroponic systems grow plants by
immersing roots in a water/ nutrient solution; aeroponic systems grow plants by suspending root
systems with a little bit of rock medium in air and then misting or intermittently soaking the roots
with a nutrient solution.
Future Growing's commercial tower is an 8-foot high, food-grade plastic cone with
openings in which to place plant seedlings sitting in open baskets. The 30-inch diameter base of
the tower is a reservoir filled with a mineral and water nutrient solution. A small pump in the
reservoir forces the nutrient solution up through the center of the tower in cycles -- 15 minutes
on, 30 minutes off -- it then drips down on the inside of the tower walls feeding the plant roots
suspended there. Excess nutrient solution returns to the reservoir for 100% re-cycling.
12
To enable photosynthesis, towers can be placed outside in natural sunlight, or grow
lights can be used indoors or as an assist in greenhouse settings. Except for root vegetables
and tree and bush fruits, all types of plants can be grown using the aeroponic tower technology.
The most commonly grown for commercial purposes are vegetables, fruit, herbs, and flowers.
The O'Hare Urban Garden
O'Hare's tower garden is an astonishing verdant oasis situated inside the glass, steel
and concrete world of one of the world's busiest airports. The first of its kind in history, it is
located on the mezzanine level of the G concourse in Terminal 3. Walking up the rotunda stairs
one is immediately struck by both the surprising sight and fragrant smell of plants. More
surprising is that these plants are not simply decorative; they are vegetables, herbs and edible
flowers that will be served in several of O'Hare's restaurants, a fact noted on display cards
found throughout the garden and on surrounding walls.
13
Introduced at the end of September this year, The O'Hare Urban Garden is comprised of
26 towers growing over 44 different types of produce including: Swiss chard, sweet basil,
purple basil, cilantro, dill, parsley, chives, Bibb lettuce, gourmet lettuce mix, red lettuce,
habanero peppers, edible viola flowers, edible nasturtium flowers, thyme, oregano, green beans
and snow peas (CDA News Release).
To make the garden a reality, The Chicago Department of Aviation partnered with
concessionaire HMSHost, who pays for installation and maintenance. CDA and HMSHost had
multiple intentions when they envisioned the garden -- sustainability, tastier, healthier food, and
an opportunity to showcase O'Hare's environmental efforts (Andolino, Dunn).
It is too early to capture meaningful data from the O'Hare Urban Garden, and some
information is not being tracked (energy and water metering), or released (costs, financial
information). Nonetheless, impacts of the O'Hare garden -- environmental and other -- may be
deduced from existing aeroponics data, energy and emissions data from traditionally grown
14
produce, and by studying results from similar gardens.
Environmental Benefits of the O'Hare Urban Garden
Environmental benefits of O'Hare's Urban Garden are numerous thanks to both its
aeroponic growing technology and its literal steps-away proximity to the restaurants that use its
produce.
Land Use
One of the most obvious advantages versus traditional soil farming, including organic, is
that the O'Hare garden does not require any change in land use; no natural environments were
plowed as a result of its planting. In fact, the garden is located in what Aviation Commissioner
Rosemarie Andolino described as existing previously "underutilized" space at the airport.
Additionally, since the growing towers are vertically oriented and their footprint is relatively small
(2.5 feet diameter), yields per square foot far exceed that found in traditional farming. NASA
research demonstrated a plus 45%-75% yield advantage (NASA, "Spinoff").
Clearing land for traditional farming causes many environmental problems, all of which
are avoided by the O'Hare garden because it uses existing indoor space. These include:
• Soil erosion
• Sediment deposition and transport in streams and rivers
• Deforestation
• Speeding decomposition of organic matter thereby releasing stores of carbon
• Desertification/evaporation of water
• Habitat loss/decrease in plant and animal biodiversity (Botkin and Keller, p.222 and 237)
Water Use
Water availability is one of the most serious environmental resource issues of our time.
15
Given that irrigation for traditional farming is the second largest use of water on the planet
behind thermoelectric cooling, another hugely significant environmental advantage of O'Hare's
garden is its relatively small use of water (Botkin and Keller, p.445).
Future Growing's Tim Blank says that the tower garden aeroponic technology uses an
amazing 95% less water than traditional farming. NASA research concurs; it shows that
aeroponic systems can reduce water usage by 98% (NASA, "Spinoff").
Toxin Use/Runoff
Another tremendous environmental advantage the O'Hare garden has versus traditional
farming is that it does not release any toxins into the ground.
Soils around the globe are so depleted from hundreds and thousands of years of farming
that it now takes enormous quantities fertilizer to grow the world's produce -- 185.1 million tons
in 2008 (The Fertilizer Institute). Unfortunately, much of this fertilizer as well as quantities of the
5 billion pounds of pesticides, fungicides and herbicides used annually to maximize yields
washes into streams and rivers and soaks into groundwater (Toxipedia). Chemical runoff from
agriculture is responsible for poisoning drinking water, harming aquatic life and other plant and
animal species.
Future Growing does not compare the amount of minerals such as nitrogen,
phosphorus, chlorine, zinc and molybdenum contained in its proprietary nutrient solution to
amounts of fertilizer used in traditional farming. NASA research, however, shows that aeroponic
systems cut fertilizer usage by 60%, and pesticide usage by 100% (NASA, "Spinoff").
Energy/GHG Emissions
Big agriculture has a big carbon footprint -- growing, storing, and in particular
refrigerated transport of produce from traditional farms located far from consumption points uses
copious amounts of energy, most of it generated with fossil fuels.
Because O'Hare's Urban Garden is located within walking distance from the restaurants
16
that serve its produce, one would expect energy use/GHG emission (expressed as CO2
equivalent, CO2e) reduction to be another very significant environmental advantage of the
initiative.
Currently it is impossible to calculate the precise amount of energy used by the O'Hare
garden's reservoir pumps and grow lights, which are typically on 8 to 12 hours a day. They are
not metered, so no actual energy comparison can be made to traditional farming methods at this
time. However, to get a sense of the potential energy savings and emissions reduction that
could be achieved, we can consider the amount of energy it takes to grow and transport one
crop -- lettuce -- in the traditional supply chain. Lettuce was chosen because:
a) It is the leading vegetable crop in the US (production value)
b) It is the fastest growing crop in aeroponic gardens
c) Supply sources of lettuce in the US are quite concentrated, which reduces variability/imprecision in food miles calculations.
In general, calculating energy use and emissions for farming and "food miles" is
somewhat imprecise; it is difficult, if not impossible, to know the exact farm source and
production methodologies, and exact trucks and/or planes and trains and their fuel types and
efficiencies for a particular head of lettuce. Nonetheless, average or typical calculations can be
made.
For our purposes, we will assume that like 98% of the domestic commercial output, a
head of lettuce from the traditional O'Hare F & B supply chain comes from the Salinas Valley in
California from April-October, and from Yuma, Arizona from November-March (Agricultural
Marketing Resource Center, "Lettuce"). Using data and calculations developed by Cornell
University for the State of New York in a painstakingly thorough 212 page analysis of energy
used and emissions produced by growing and importing fresh produce into New York, we will
also assume that lettuce coming to O'Hare restaurants is shipped via refrigerated truck, as is
95% of lettuce in the US (Albright, de Villiers). Finally, we will assume that since the trucking
17
route to Chicago from LA is 72% as far as that to NY, the energy/emission values for transport
to Chicago would be approximately 72% of the values calculated for New York in the Cornell
analysis.
Based on the above assumptions, lettuce grown and shipped from California to Chicago
requires approximately 2.9 MJ/Kg of energy for field production, and 7.3 MJ/Kg of energy for
transport (.72 x 10.2 MJ/Kg for NY), which translates to .69 Kg (1.5 lb) CO2e per Kg (2.2lb) of
lettuce supplied.
Table 2: Annual Energy Used in Producing and Shipping Out of State Lettuce to New York Weight Shipped to NY
tonnes Energy per unit weight
MJ/Kg
Total Energy GJ
Field Production 179,610 2.9 529,659
Shipping 179,610 10.2 1,833,335
Source: Taken from Albright and de Villiers' Cornell University Report, "Energy Investments and CO2 Emissions for Fresh Produce Imported Into New York State Compared to the Same Crops Grown Locally," Table 3-28.
Table 3: Annual Emissions for Head Lettuce Field Production
Kg CO2e/Kg Truck Shipping Kg CO2e/Kg
Total Kg CO2e/Kg
Shipped to New York .19 .70 .89 Shipped to Chicago .19 .70 x .72= .50 .69
Source New York: Taken from Albright and de Villiers' Cornell University Report, "Energy Investments and CO2 Emissions for Fresh Produce Imported Into New York State Compared to the Same Crops Grown Locally," Table 4-7. Source Chicago: Calculated from New York values as described above. For comparison, the CleanMetrics food calculator determines that .44 Kg (.9 lbs) of
CO2e are created for every kilogram (2.2lbs) of lettuce supplied from California to Chicago.
Differences between the two emissions calculations likely result from different
assumptions and specificity of inputs; e.g. the Cornell calculations factored in a specific 201
miles of local travel for lettuce (Fresno to Los Angeles), while the Clean Metrics model assumes
an average 100 miles of local transport for all produce.
18
Figure 3. Emissions Generated by Production and Shipping of Lettuce in North America. Source: CleanMetrics on-line calculator screen shot.
Regardless, it is clear that supplying lettuce to restaurants at O'Hare typically creates
significant amounts of CO2e -- more than approximately 1/2 pound for every 1 pound of lettuce
ordered. Because we do not know how much energy is used by The Urban Garden, we cannot
determine how much, if any, on-site growing mitigates those emissions. However, if The Urban
Garden uses little electricity, or better yet, were to be powered by a sustainable source, energy
and emission reductions could be significant.
As an example, if the garden were powered by sustainable energy, and if all of the 2
cases per day of lettuce used at O'Hare's Wolfgang Puck restaurants and kiosks came from
19
The O'Hare Urban Garden, 6570 lbs. of CO2e could be saved annually just from lettuce at one
restaurant.
The calculation uses quantity of lettuce supplied by HMSHost -- 2 cases daily, 24 heads
of lettuce per case. Assumptions are that each head of lettuce is 12 ounces (ideal weight of
head lettuce according to SuperValu grocery), and that each pound of lettuce generates .5 lbs
CO2e.
48 lettuce heads x 12 oz. = 576 oz. per day
576 oz. x 365 days = 210,240 oz. per year
210,240 oz./16 oz. per lb = 13,140 lbs. lettuce per year
13,140 x .5lbs CO2e per lb. lettuce = 6750 lb. CO2e annually
For additional perspective, we can look to Bell Book & Candle, the Manhattan restaurant
that was the model for O'Hare's garden; it has been open for a year.
Case Study: Bell Book & Candle
Bell Book & Candle opened its "rooftop to table" restaurant in November 2010 to much
acclaim and curiosity, including being the subject of an ABC Nightline TV segment, which
caught the eye of CDA Commissioner Rosemarie Andolino. She was then inspired to try the
technology at O'Hare with F & B concession partner HMSHost (Andolino).
Unlike the O'Hare garden, Bell Book & Candle's 58 towers (over two times O'Hare's 28)
are placed outside. They use natural sunlight for crop requirements; the only electrical energy
needed is the small amount necessary to run the reservoir pumps and heaters for the cold
months. Tim Blank of Future Growing likens the amount of electricity used by each as similar to
that necessary for a Christmas tree or a fish tank bubbler.
Strawberries, watermelons, squash, tomatoes, lettuces, chili peppers, okra, nasturtiums,
20
herbs, tomatillo, eggplant, fennel, cauliflower, broccoli rabe and cucumber are grown in all but 2
months -- January and February. Food blogs rave about the fresh, chemical-free offerings --
though the produce cannot technically be called organic because US standards require the
majority of "fertilizer" to be from plant and animal sources while the nutrient solution for the
tower garden includes minerals (Young).
Bell Book & Candle seats approximately 85 at a time, and serves about 600 meals per
week. Although they do not weigh the harvest, Chef/Owner John Mooney reports that:
• 60% of the restaurant's produce comes from the rooftop garden
• 30% of everything harvested is lettuce, which grows fastest
• He saves approximately $6000 a month in ingredient costs (Mooney)
Bell Book & Candle shows that with some space and enough towers, it is possible to
provide a large portion of a restaurant's produce with this aeroponic technology, thereby
proportionally reducing the produce supply chain's environmental impact, and reducing costs.
Other Benefits of The O'Hare Urban Garden
In addition to its positive environmental impacts, the O'Hare garden delivers several
other benefits, some of them envisioned by its founders.
Health
Produce from The Urban Garden is a much healthier alternative to that which is
traditionally sourced:
• No chemicals are sprayed on the plants -- they are essentially organic, even if that
descriptor cannot be legally used
21
• Since the produce is harvested close to the time it is served and it is not shipped, it does
not suffer nutritional degradation typically associated with time and the jostling and
temperature/humidity fluctuations associated with travel
Produce grown aeroponically is believed to be more nutritious -- NASA research
demonstrates that aeroponic technology delivers an 80% increase in dry weight biomass per
square meter compared to hydroponic and soil-based growing systems. Essentially these
results prove that aeroponic produce absorbs more minerals and vitamins compared to other
growing techniques (NASA, "Spinoff").
Taste/Food Quality/Menu Variety
Another advantage of zero chemical application, and harvest close to time and place of
consumption is that the produce does not begin to spoil or wilt -- it is very fresh, crisp and tasty -
- something not necessarily expected of airport food. No taste test research has been
conducted, however the author sampled some of the produce from the O'Hare garden and can
attest to its freshness and good taste. As well, anecdotal conversations with other participants
at the Airports Going Green sampling on November 2, 2011 corroborate this opinion, as do
articles and blogs about the Bell Book & Candle offerings.
Additionally, since produce grows year round and chefs help decide what is planted, The
O'Hare Urban Garden "stimulates menu creativity," according to Linda Dunn, HMSHost VP
Supply Chain & Analysis.
"Natural" Oasis
One of the unexpected results of the O'Hare garden is that it creates a tranquil oasis
amid the hustle and bustle of the airport. Plants are living things; they give off oxygen and
natural fragrance. Their leaves and colorful flowers, fruits, and vegetables are also pleasing to
the eye. O'Hare's garden towers stand close to each other and stretch upward, creating a
22
natural looking hedge of green when the plants are mature. Nutrient solution trickling inside the
tower walls creates a relaxing sound and the sense of a fountain.
To help passengers take advantage of this peaceful airport spot, Commissioner
Andolino has plans to put some comfortable armchairs around the mezzanine surrounding the
garden space, thereby creating a unique "natural" lounge at O'Hare.
Excitement/Reputation Enhancement
Perhaps the most surprising benefit of The O'Hare Urban Garden has been the
unexpectedly high level of interest and awareness it has generated. Local and national print
and TV news media have covered it, as have numerous environmental and food blogs. Judging
from the reporting, people are excited:
• By the garden's uniqueness
• The boldness of installing it inside an airport
• The novelty of getting fresh-picked produce at an airport
• Its potential value as a sustainable supply chain innovation
All of this is good news for its sponsors. Because it has captured the imagination and
interest of the media, sustainability professionals, airport executives and travelers, The O'Hare
Urban Garden can only enhance HMSHost's and especially CDA's green reputation.
Conclusions
• Airports are a critical link in the growing global travel industry. As they look to expand
services for their ever-bigger population of passengers they are also under increasing
pressure to employ more sustainable practices.
23
• While much progress has been made, particularly in the areas of waste management
and energy conservation, Food & Beverage concessions require additional focus and
solutions, particularly in the area of supply chain.
• Chicago's O'Hare airport has recently introduced a highly innovative sustainable Food &
Beverage supply chain initiative with its on-site aeroponic garden. Based on secondary
research, case studies, and discussions, it is clear that The O'Hare Urban Garden has
significant potential to reduce environmental impacts of growing and shipping produce to
Chicago O'Hare's restaurants on a per pound basis.
• However, to significantly affect the overall supply of produce consumed by the airport's
65 million plus annual travelers at 109 outlets, the garden will have to expand beyond its
current 28-tower installation.
• The O'Hare project also demonstrates that an on-site aeroponic tower garden can be a
feasible, sustainable F & B supply chain solution for other airports, hotels, restaurants
and food service operations that have some indoor or outdoor space to spare.
• Food quality, health, and financial benefits are additional reasons to implement such an
initiative.
In order to maximize the investment and impact of The O'Hare Urban Garden, further
steps can be taken.
Recommendations
Improve CO2e Reduction
• If the power source for grow lights and pumps were sustainable, the garden's CO2e
benefit could be greatly enhanced. O'Hare will be installing some solar panels next year;
24
the garden could be run directly from these, or some of the power generated by them
could be considered an off-set for the garden's requirements.
• Variety of produce could be selected/skewed, in part, to food-mile heavy items, e.g.
more lettuce, and berries in the winter as they are typically flown in from South America.
Increase Absolute Impact
• Currently the O'Hare garden has 28 towers that supply produce to 4 or 5 restaurants.
The total annual environmental impact could be greatly increased if the number of
towers were significantly expanded, thereby increasing amount of produce grown and
number of restaurants served. For context, we noted that Bell Book & Candle, an 85-
seat restaurant in Manhattan, was able to supply 60% of their annual produce
requirements with 58 towers operating for 10 months. O'Hare could look to place more
towers in the current space and in other underutilized indoor spaces. As well, building
greenhouses on rooftops or unused land parcels for additional expansion could be
considered.
Metrics/Tracking
• In order to more precisely calculate and assess performance/contributions of The O'Hare
Urban Garden, a measurement plan should be implemented. This would mean discrete
electricity metering, water metering, weighing of harvested produce, and tracking of
amount and costs of traditional produce replaced.
Communications/Marketing
• To help increase passenger awareness and engagement with the garden, additional
airport terminal signage directing people to the garden and/or explaining its benefits
could be posted. As well, O'Hare Urban Garden media materials could be developed or
included in other on and off-site airport communications.
25
• Restaurants using produce from the garden could use it as a competitive advantage.
Terminal and restaurant signage, menus and tray liners could promote the taste, health
and environmental benefits of the Urban Garden produce ingredients. Special menu
items, e.g. "The O'Hare Urban Garden Salad" could be offered.
• Restaurant sales could be tracked pre and post Urban Garden marketing to see if it
provides any revenue advantage.
• Restaurant and airport Customer Satisfaction surveys could include Urban Garden
questions to track awareness and reactions.
26
Appendix
Key Tables from the Cornell University Fresh Produce Energy and Emissions Report
27
28
29
Reference List
ABC Nightline. “Hulu - ABC Nightline: Rooftop Garden Deluxe”, n.d. http://www.hulu.com/watch/169275/abc-nightline-rooftop-garden-deluxe.
ABC7. “ABC7 gets exclusive sneak peak into OʼHare Airportʼs urban garden | abc7chicago.com”, September 15, 2011. http://abclocal.go.com/wls/story?section=resources/lifestyle_community/green&id=8355961.
Aeroponics International. “The beginning of aeroponic history and the commercialization of aeroponic technology”, n.d. http://aeroponics.com/aero11d.htm.
Agricltural Marketing Resource Center. “Agricultural Marketing Resource Center.” Home Page, n.d. http://www.agmrc.org/.
Agricultural Marketing Resource Center. “Agricultural Marketing Resource Center - Lettuce Profile”, n.d. http://www.agmrc.org/commodities__products/vegetables/lettuce_profile.cfm.
Airport Food and Beverage, FAB. “The 2010 Airport Food and Beverage Awards”, January 24, 2011.
Airport Revenue News. “Airport Revenue News”, n.d. http://www.airportrevenuenews.com/.
Airport Technology.com. “OʼHare International Airport (ORD/KORD) - Airport Technology”, June 2009. http://www.airport-technology.com/projects/chicago/.
Airports Council International - North America. “Concessions Benchmarking Working Group | Airports Council International - North America”, n.d. http://www.aci-na.org/content/concessions-benchmarking-working-group.
Airports Council International. The Business of Airports Media Briefing: Findings from the 2010 ACI-NA Concessions Benchmarking Survey, December 7, 2010.
Albright, Louis D., and David S. de Villiers. Energy Investments and CO2 Emissions for Fresh Produce Imported Into New York State Compared to the Same Crops Grown Locally, November 30, 2008. www.cornellcea.com/Research_Archive/ energy_scoping_study.html
American Association of Airport Executives. “AAAE Airports Going Green Conference”, n.d. http://events.aaae.org/sites/111113/presentations.cfm?e=auth.
Andolino, Rosemarie. Conversation with author. 2 Nov. 2011. Ash, Jon F. “The Economic Implications of The OʼHare Modernization Program”, May
2004. Associated Press. “OʼHareʼs new garden to supply airport restaurants - Yahoo! News”,
September 22, 2011. http://news.yahoo.com/ohares-garden-supply-airport-restaurants-172603274.html?bouchon=602,il.
Barrett, Diane M. “Maximizing The Nutrtional Value of Fruits and Vegetables”, n.d. Bell Book & Candle. “Bell Book & Candle”, n.d. http://bbandcnyc.com/. ———. “Brunch Menu”, n.d. ———. “Dinner Menu”, n.d. Blank, Tim. Conversation with author. 2 Nov. 2011.
30
Businesswire. “Organic To Go Debuts at San Diego International Airport | Business Wire”, March 18, 2009. http://www.businesswire.com/ news/home /20090318005329/en/Organic-Debuts-San-Diego-International-Airport.
“Chicago Department of Aviation - Airport Activity Statistics Dec., 2010”, Feb. 14, 2011, http://www.ohare.com/BusinessInformation/Statistics/Default.aspx.
Chicago Department of Aviation. 2011 Sustainability Report, n.d. ———. “CDA Fact Sheet”, n.d. ———. “Concessions Open House Presentation”, August 12, 2010. ———. “Institutional Investor Presentation”, April 2011. ———. “News Release”, September 16, 2011. ———. “Airports Going Green”, 2011. http://www.airportsgoinggreen.org/. ———. “Chicago Department of Aviation - Statistics”, n.d.
http://www.ohare.com/BusinessInformation/Statistics/Default.aspx. City of Chcago. “OʼHare International Airport Master Plan Volume 1”, n.d. City of Chicago. “City of Chicago :: Chicago Department of Aviation”, 2011.
http://www.cityofchicago.org/city/en/depts/doa.html. City of chicago. “City of Chicago :: Environment”, 2011.
http://www.cityofchicago.org/city/en/depts/doe.html/. City of Chicago. “City of Chicago :: Sustainable Airport Initiatives”, 2011.
http://www.cityofchicago.org/city/en/depts/doa/provdrs/sai.html. Clean Metrics. “CleanMetrics - Home”, n.d. http://www.cleanmetrics.com/. ———. “Food Carbon Emissions Calculator by CleanMetrics”, n.d.
http://www.foodemissions.com/foodemissions/Calculator.aspx. Cornell CCE. “» Food Miles Tools”, n.d. http://blogs.cce.cornell.edu/franklin/agriculture-
program/ag-economic-development/food-miles-tools/. DiSylvester, Brianne. “Local and Organic Food Takes Flight at La Guardia Airport |
Restaurant Buzz.” Organic Authority, n.d. Dowling, Peter. “San Francisco International Airport prepares RFPs for innovative
Terminal 2 concessions – 16/09/09 | TheMoodieReport.com”, September 15, 2009. http://www.moodiereport.com/document.php?c_id=1178&doc_id=21759.
Dunn, Linda. “HMSHost Sustainability Platform, Airports Going Green Conference”, October 31, 2011.
Fabricant, Florence. “Pulling Produce From a Rooftop Garden Into a Restaurant - NYTimes.com”, July 27, 2010. http://www.nytimes.com/2010/07/28/dining/28roof.html.
Falls Brooke Center. “Food Miles Calculator”, n.d. http://www.fallsbrookcentre.ca/cgi-bin/calculate.pl.
Federal Aviation Administration. FAA Aerospace Forecast Fiscal Years 2009-2025, n.d. ———. FAA Aerospace Forecast Fiscal Years 2011-2031, n.d. ———. The Economic Impact of Civil Aviation on the U.S. Economy, October 2008. Future Growing. “Future Growing LLC”, n.d. http://futuregrowing.com/. ———. “The Tower GardenTM”, n.d. http://www.mytowergarden.com/.
31
Gardner, Sarah. “OʼHare unveils airport aeroponics | Marketplace From American Public Media”, September 21, 2011.http://marketplace.publicradio.org/ display/web/2011/09/21/am-ohare-unveils-airport-aeroponics/.
Goyette, Susan. Email to author 2 Dec. 2011. Greenscaper. “Inside Urban Green: An Aeroponic ʻRoof-to-Tableʼ Garden”, August 14,
2010. http://www.insideurbangreen.org/2010/08/a-tour-of-bell-book-candles-roof-to-table-garden-video-interlude-eater-ny.html.
———. “Inside Urban Green: Vertical Gardens”, September 3, 2010. http://www.insideurbangreen.org/vertical-gardens/page/2/.
HMS Host. “OʼHare International gets a little greener with first-ever Airport Aeroponic Garden « HMSHost – Making the Travelerʼs Day Better.” Newsletter, September 20, 2011. http://www.hmshost.com/2011/09/20/o%E2%80%99hare-international-gets-a-little-greener-with-first-ever-airport-aeroponic-garden-2/.
Huffington Post. “OʼHare Airport Debuts Aeroponic Vegetable Garden (VIDEO)”, 2011. http://www.huffingtonpost.com/2011/09/19/chicago-airport-debuts-ae_n_970222.html.
Maher, Bradley. Conversation with author. 2 Nov. 2011. “Marketplace Morning Report from American Public Media.” Audio, n.d.
http://marketplace.publicradio.org/www_publicradio/tools/media_player/popup.php?name=marketplace/morning_report/2011/09/21/marketplace_morning_report0450_20110921_64&starttime=00:05:17.0&endtime=00:06:37.0.
McIntire-Strasburg, Jeff. “SUNfiltered | Now arriving at Chicagoʼs OʼHare Airport: garden fresh food.” Blog, September 26, 2011. http://www.sundancechannel.com/ sunfiltered/2011/09/chicago-ohare-aeroponic-garden/.
Mishler, Jennifer. “Urban Garden Growing Organic Produce in Chicagoʼs OʼHare Airport | ecorazzi.com :: the latest in green gossip.” Blog, n.d. http://www.ecorazzi.com/2011/09/22/urban-garden-growing-organic-produce-in-chicagos-ohare-airport/.
Mooney, John. Email to author. 16 Nov. 2011. My Tower Garden. “The Tower GardenTM”, n.d. http://www.mytowergarden.com/. NASA, and Brooke Boen. “NASA - Progressive Plant Growing is a Blooming Business”,
n.d. http://www.nasa.gov/vision/earth/technologies/aeroponic_plants.html. National Aeronautics and Space Administration. Spinoff 2006, n.d. Organic Linker. “Food Miles and Food Miles Calculator - For all things Organic, Eco and
Environmentally Friendly - Organiclinker.com”, n.d. http://www.organiclinker.com/food-miles.cfm.
Patronite, Rob, and Robin Raisfeld. “Bell Book & Candle - West Village - New York Magazine Restaurant Guide”, n.d. http://nymag.com/listings/restaurant/bell-book-candle/.
“Reducing Food Miles: ATTRA - National Sustainable Agriculture Information Service”, April 6, 2011. https://attra.ncat.org/attra-pub/farm_energy/food_miles.html.
Ritter, Stephen K. “Pinpointing Trends In Pesticide Use | Greening The Farm | Cover Story | Chemical & Engineering News”, n.d. http://pubs.acs.org/cen/ coverstory/87/8707cover1a.html.
32
Seck. “Slow Money Texas.” Blog, September 30, 2011.http://www.slowmoneytexas.org/. Sierra Club. “Green Consumption Calculators: Know Your Food Mileage - The Green
Life”, April 6, 2011. http://sierraclub.typepad.com/greenlife/2011/04/green-consumption-calculators-know-your-food-mileage.html.
Straumietis, Michael. “The History Of Hydroponics Throughout The Ages”, n.d. http://www.articlesbase.com/gardening-articles/the-history-of-hydroponics-throughout-the-ages-405950.html.
SuperValu Grocery. Boston Bibb/Butter lettuce Quality Criteria and Specifications, September 2005.
The Fertilizer Institute. “Frequently Asked Questions About Statistics | TFI”, n.d. http://www.tfi.org/statistics/statistics-faqs.
Toxipedia. “Pesticide Use Statistics - Toxipedia”, n.d. http://toxipedia.org/display/toxipedia/Pesticide+Use+Statistics.
Unite Here Blog. “Inside Chicago Airports.” Blog, n.d. http://www.insidechicagoairports.com/.
United States Dept. of Agriculture. “Sustainable Agriculture: Definitions and Terms (Related Terms)”, 2008. http://www.nal.usda.gov/afsic/pubs/terms/srb9902terms.shtml.
US EPA. “Compliance and Enforcement | US EPA”, n.d. http://www.epa.gov/compliance/index.html.
WBBM CBS Chicago. “Urban Garden Opens At OʼHare « CBS Chicago”, September 17, 2011. http://chicago.cbslocal.com/2011/09/17/urban-garden-opens-at-ohare/.
Young, Lucie. “Recipes from Bell Book & Candle, New York - Telegraph”, October 26, 2011. http://www.telegraph.co.uk/foodanddrink/recipes/8635240/Recipes-from-Bell-Book-and-Candle-New-York.html.