SMG – Sioux Falls will roll out several new “green” initiatives to help reduce its impact on the environment.

Some of the most notable changes come in the concessions stands. SAVOR... Sioux Falls, the catering and concessions department at the Sioux Falls Arena, has been working diligently over the summer to find “green” alternatives for their packaging and utensils. One of their greatest strides came when the food and beverage department became polystyrene foam free.

SAVOR Sioux Falls focuses on initiatives aimed at minimizing our carbon footprint – purchasing locally produced and sustainably raised products, using non-petroleum-based products, and recycling our waste whenever possible.

"The Sioux Falls Arena is doing a wonderful job of following through with the 6-steps set forth by our SAVOR...earth program," says Stephen Lazar Vice President of Business Development and Operations, "displaying their commitment to running an environmentally responsible operation."

The Arena has also adopted a “single-stream” recycling program. All paper, plastic, glass, cardboard, metal and other recyclables can be placed in the same recycling cart.

“We are looking forward to building on the success that we have already had in diverting tons of waste from the landfill to the recycling centers” says Russ DeCurtins Executive Director for SMG Sioux Falls. “Ultimately we hope to do our part in saving the Sioux Falls taxpayers money as well, by reducing the need for additional landfill space”

In 2007, the Sioux Falls Arena recycled 22% of its waste stream which translates to 26 tons of trash being diverted from the landfill.

In an effort to increase participation of staff members at work and at home, SMG – Sioux Falls has also created a “SMG Green Team” program. Weekly tips and challenges will encourage employees to adopt habits that benefit them and the environment.

DeCurtins added, “We decided that the best way we can show our commitment to this initiative was to participate as individuals. We will be encouraging all of our employees through newsletters, tips and by example.”