These processes have also worked, as chefs have managed to divert more than half of their total waste for recycling or composting in recent years.
“[Matt Hawkins’] the efforts translate directly into the amount of waste diversion we are able to put aside, ”said Brandon Hamilton, Chiefs vice president of stadium operations. “Over the past two years, we have averaged between 50 and 60% waste diversion. We have on average more than 800 tons of waste per year, so more than 400 tons go either to recycling or to compost. “
These conservation efforts extend to chefs’ energy use as well, from simple measures such as replacing halogen lights with LEDs to improving the efficiency of entire systems.
“We have converted entire systems from electricity to gas,” said Chris Bryans, Stadium Systems Manager. “For example, we have a heated field, and we have an extra boiler that wasn’t really being used. It was a lot of potential heat that was wasted, so we hooked up that boiler to the chilled water system that we use. to cool the stadium, and in winter, instead of using our club level electric heaters, we can use the boiler as a heating system. “
This workaround – called “loop heating” – means the Chiefs don’t need to use 200 electric heaters on game day, saving a huge amount of energy and thousands of dollars per month. Additionally, chefs use automated systems that use cool air from outside – such as when temperatures drop in the middle of the night – to redistribute it later as a cooling measure when it warms up the next day, reducing thus the energy demands when it comes to air conditioning.