VenueConnect 2019

Douglas Bradley
Vice President of Culinary
SAVOR


Doug Bradley- Overview of Sustainability Work Track Record More than 18 years developing operationally effective Sustainability programs for large foodservice venues in the United States, China and the United Kingdom. Doug started with the creation of the Planet Evergreen Sustainable Cuisine program for ARAMARK Sports and Entertainment Executive Chefs in 2005, served as the Culinary Expert and directed the Sustainability Program for Athlete’s Dining for the London 2012 Summer Games in London. That Sustainability Program was awarded the RP Global Sustainability Award for Zero Waste to Landfill- “Sustainability was placed at the heart of the operation – a first for global catering – and succeeded in going beyond the LOCOG [London Organizing Committee for the Olympic Games] sustainability guidelines around food, venue, waste management and employee training.” Taking his accumulated expertise in Sustainability back to the US, Bradley served as the Director of Culinary and Sustainability for ARAMARK at the prestigious Cleveland Clinic, where he focused on expanding their local buying program. Working now at Chicago’s McCormick Place for SAVOR, Doug has continues to drive a Sustainable approach into the foodservice operations there, emphasizing biodiversity in their rooftop garden, increasing waste diversion across the foodservice operation, and maximizing integration into local communities.

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