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

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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

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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.

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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

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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.

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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").

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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.

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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

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• 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.

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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.

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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.

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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.

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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

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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.

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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

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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

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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.

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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

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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,

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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

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• 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

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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.

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• 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;

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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

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