Centerplate Hosts Zero Waste Lunch at WasteExpo
June 26, 2017
In the ever-evolving journey to take the trade show industry in a more sustainable direction, certain stakeholders appear to be getting creative by experimenting with fun and unique ways to cut down on the massive amounts of waste most events typically produce, including food waste.
Case in point: the Ernest N. Morial Convention Center and its exclusive food and beverage provider, Centerplate, which hosted a “Zero Waste Lunch” on May 10 at WasteExpo 2017, held May 8-11 at the New Orleans-based facility.
Created in partnership with the convention center, Centerplate, GES, Salvage Supperclub, The Green Project and The Composting Network, the uber-sustainable meal was served to 15 waste industry attendees inside a rented dumpster equipped with salvaged wood seats and flooring, and rescued doors that served as a table, all of which came from local companies.
Created by Executive Chef Brandon Felder and his team at the convention center, the delectable, NOLA-style menu was composed entirely of food waste that would otherwise have been discarded.
“The (purpose of the) lunch was to display how you can make fine dining/fancy food out of food scraps and undesirable products – in essence, transform the so-called waste into a great meal,” Felder explained.
He continued, “We basically used scraps and leftovers from other services from the show and saved onion skins, tops to bell peppers, shrimp shells, grits from breakfast, small pieces of cauliflower, pecans that were too small and started coming up with a fun, flavorful NOLA menu.”
Felder’s “Zero Waste Lunch” menu consisted of the following ingredients:
• Beet Salad: Mixed greens, goat cheese, candied pecan bits and beet puree with champagne vinaigrette. Pureed beet scraps, trimmed tops and bottoms were turned into confit. Pecan bits that would otherwise be disposed of topped the salad. Remaining champagne from Centerplate’s bars department was combined with white vinegar to create the dressing.
• Abita Amber BBQ Shrimp: Pan-seared Gulf shrimp and yellow stone-ground grits topped with grilled peppers and onions. Shrimp shells were ground down and used for stock with remaining Abita Amber Beer product, which were combined and used as the sauce. The grits were a combination of remaining yellow stone-ground grits and pureed cauliflower curd and stems (otherwise tossed pieces).
• Bananas Foster Bread Pudding: French bread, bananas and rum sauce. French bread (otherwise considered stale) was used for the bread pudding, and salvaged bananas that would otherwise be considered “too old” to sell/display were caramelized and added to the dish. The sauce was made from the rum leftover from Centerplate’s bar inventory.
According to Felder, not only did the successful culinary experiment please the select group of diners, but also his kitchen team, who enjoyed whipping up a palate-pleasing meal made from the kind of food products that would normally end up in a convention center’s compost pile, or worse – landfill.
“We had a lot of fun with this lunch, as there are not many times you get to cook for people who are sitting in a dumpster,” Felder said.
He added, “The attendees loved it. They were very impressed by how we came out of the box to make such a high-caliber lunch from potential waste.”
Partner Voices
Overview:
The award-winning Orange County Convention Center (OCCC) goes the extra mile to make every day extraordinary by offering customer service excellence and industry-leading partnerships. From their dedicated in-house Rigging team to their robust Exhibitor Services, The Center of Hospitality brings your imagination to life by helping you host unforgettable meetings and events. With more than 2 million square feet of exhibit space, world-class services and a dream destination, we are committed to making even the most ambitious conventions a reality.
In October 2023, the Orange County Board of County Commissioners voted to approve allocating Tourist Development Tax funding for the $560 million Phase 5A completion of the OCCC. The Convention Way Grand Concourse project will include enhancements to the North-South Building, featuring an additional 60,000 square feet of meeting space, an 80,000- square-foot ballroom and new entry to the North-South Building along Convention Way.
“We are thrilled to begin work on completing our North-South Building which will allow us to meet the growing needs of our clients,” said OCCC Executive Director Mark Tester. “As an economic driver for the community, this project will provide the Center with connectivity and meeting space to host more events and continue to infuse the local economy with new money and expanding business opportunities.”
Amenities:
The Center of Hospitality goes above and beyond by offering world-class customer service and industry-leading partnerships. From the largest convention center Wi-Fi network to custom LAN/WAN design, the Center takes pride in enhancing exhibitor and customer experience.
The OCCC is the exclusive provider of electricity (24-hour power at no additional cost), aerial rigging and lighting, water, natural gas and propane, compressed air, and cable TV services. Convenience
The Center is at the epicenter of the destination, with an abundance of hotels, restaurants, and attractions within walking distance. Pedestrian bridges connect both buildings to more than 5,200 rooms and is within a 15-minute drive from the Orlando International Airport. The convenience of the location goes hand-in-hand with top notch service to help meet an event’s every need.
Gold Key Members
The OCCC’s Gold Key Members represent the best of the best when it comes to exceptional service and exclusive benefits for clients, exhibitors and guests. The Center’s Gold Key memberships with Universal Orlando Resort, SeaWorld Orlando and Walt Disney World greatly enhance meeting planner and attendee experiences offering world-renowned venues, immersive experiences and creative resources for their events.
OCCC Events:
This fiscal year, the OCCC is projected to host 168 events, 1.7 million attendees, and $2.9 billion in economic impact.
The Center’s top five events during their 2022-2023 fiscal year included:
AAU Jr. National Volleyball Championships 2023
200,000 Attendees
$257 Million in Economic Impact
MEGACON 2023
160,000 Attendees
$205 Million in Economic Impact
Open Championship Series 2023
69,500 Attendees
$89 Million in Economic Impact
Sunshine Classic 2023
42,000 Attendees
$54 Million in Economic Impact
Premiere Orlando 2023
42,000 Attendees
$108 Million in Economic Impact
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