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CONCESSIONS  
May | June 2026      AirportImprovement.com
SEA
two-pronged strategy: requiring reusable 
dishware in restaurants with dishwashing 
capacity, and compostable packaging for all 
takeout orders. 
“This allowed us to shift the waste 
material being captured to composting and 
reduce single-use plastics and the overall 
waste we generate,” Webb explains. “It also 
allowed us to simplify sorting for passengers 
to capture more food scraps, which 
supports our overall climate action plans.” 
The program applies only to food 
prepared and packaged on site, not to items 
prepackaged elsewhere and distributed at 
the airport. 
Years in the Making
The Sip, Savor, Sustain 
initiative launched 
in July 2024, but 
development began 
years earlier. Webb 
and his team began 
discussing the concept 
with concessionaires 
and Khalia Moore, SEA 
assistant director of Airport Dining and Retail, 
in 2021.
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KHALIA MOORE
The airport gave concessions tenants 
two years to source and test new 
compostable packaging. 

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