{"id":33972,"date":"2026-01-25T03:06:13","date_gmt":"2026-01-25T03:06:13","guid":{"rendered":"https:\/\/stateaviationjournal.com\/?p=33972"},"modified":"2026-01-25T03:07:56","modified_gmt":"2026-01-25T03:07:56","slug":"paradies-lagarderes-210-airport-dining-locations-earn-certified-green-restaurant-status","status":"publish","type":"post","link":"https:\/\/stateaviationjournal.com\/index.php\/national-news\/paradies-lagarderes-210-airport-dining-locations-earn-certified-green-restaurant-status\/%20","title":{"rendered":"Paradies Lagard\u00e8re\u2019s 210 Airport Dining Locations Earn Certified Green Restaurant Status"},"content":{"rendered":"\n

Photo above – Mattison’s City Grille at Sarasota Bradenton International Airport<\/em><\/p>\n\n\n\n

Leading North American airport restaurateur and retailer Paradies Lagard\u00e8re<\/a> announced that over 98.5% of the company\u2019s 213 airport dining locations have earned the Certified Green Restaurant\u00ae status from the Green Restaurant Association<\/a> (GRA), a national nonprofit that has been helping restaurants become more environmentally sustainable since 1990.<\/p>\n\n\n

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Freddy’s at Gerald R. Ford Int’l Airport.<\/em><\/figcaption><\/figure><\/div>\n\n\n

Over the past year, Paradies Lagard\u00e8re partnered with the Green Restaurant Association to strengthen its environmental impact across all certified locations. The company\u2019s restaurant locations implemented over 5,000 environmental steps, earning more than 21,450 GreenPoints\u2122 and meeting the GRA\u2019s rigorous environmental standards. Based on national restaurant averages, these 210 locations can save up to an estimated 7.6 million kWh of energy (equivalent to about 1,130 cars removed from the road) and 6.6 million gallons of water (equivalent to about 605 average backyard swimming pools), as well as divert 5.8 million lbs. of waste from the landfill. The effort ensures travelers can reduce their environmental footprint by choosing to Dine Green while flying.<\/p>\n\n\n\n

The GRA certification evaluates restaurants on energy and water efficiency, waste reduction, and other key criteria, and Paradies Lagard\u00e8re\u2019s Level 1 certifications reflect documented progress across those standards. In total, 210 dining locations met the Level 1 Certified Green Restaurant\u00ae requirements by completing a broad slate of improvements across energy, water, waste, reusables & disposables, chemicals & pollution, and food, and the company is working closely with a remaining brand partner to implement the necessary upgrades\u2014moving confidently toward extending certification across its entire portfolio.<\/p>\n\n\n

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Trio at Palm Sprigs Int’l Airport<\/em><\/figcaption><\/figure><\/div>\n\n\n

\u201cThis milestone reflects the passion and teamwork of so many people across our company,\u201d says Valerie Davis, Corporate Social Responsibility Manager at Paradies Lagard\u00e8re, who led the certification effort. \u201cWe\u2019re incredibly proud to see our airport restaurants become Certified Green Restaurants\u00ae. It\u2019s a big step forward in our journey to make airport dining more sustainable and to show that even in fast-paced travel environments, meaningful environmental action is possible.\u201d<\/p>\n\n\n\n

\u201cI applaud Paradies Lagard\u00e8re on the certification of their locations,\u201d said Michael Oshman, CEO and founder of the GRA. \u201cThe environmental practices of Paradies Lagard\u00e8re and their 210 locations are a significant step forward for the restaurant industry and environmental change. They set an example for other locations to follow in their footsteps and show that it\u2019s possible for any location to change their environmental footprint today.\u201d<\/p>\n\n\n\n

The GRA\u2019s standards reflect over 35 years of research in the field of restaurants and the environment. Restaurants earn GreenPoints\u2122 across eight categories\u2014Energy, Water, Waste, Reusables & Disposables, Chemicals & Pollution, Food, Building & Furnishing, and Education & Transparency\u2014and must reach a minimum threshold to achieve certification. The standards provide a transparent measure of environmental accomplishments and a pathway to continued progress.<\/p>\n\n\n\n

\u201cWe hope to set a powerful example for how large-scale foodservice operations can adopt environmentally responsible practices that make a measurable difference,\u201d says Leigh Allan, Paradies Lagard\u00e8re\u2019s Senior Vice President of Operations \u2013 Dining Division.<\/p>\n\n\n\n

The company will continue working with the GRA to pursue higher certification levels in the coming years as part of its broader sustainability strategy focused on responsible sourcing, waste reduction and carbon impact. Learn more about each restaurant\u2019s environmental accomplishments here<\/a>.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Photo above – Mattison’s City Grille at Sarasota Bradenton International Airport Leading North American airport restaurateur and retailer Paradies Lagard\u00e8re announced that over 98.5% of the company\u2019s 213 airport dining locations have earned the Certified Green Restaurant\u00ae status from the Green Restaurant Association (GRA), a national nonprofit that has been helping restaurants become more environmentally […]<\/p>\n","protected":false},"author":3,"featured_media":33973,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-33972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-national-news"],"jetpack_featured_media_url":"https:\/\/stateaviationjournal.com\/wp-content\/uploads\/Mattisons-at-SRQ.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/posts\/33972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/comments?post=33972"}],"version-history":[{"count":2,"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/posts\/33972\/revisions"}],"predecessor-version":[{"id":33977,"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/posts\/33972\/revisions\/33977"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/media\/33973"}],"wp:attachment":[{"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/media?parent=33972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/categories?post=33972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stateaviationjournal.com\/index.php\/wp-json\/wp\/v2\/tags?post=33972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}