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CONCESSIONS  
May | June 2026      AirportImprovement.com
SEA
Webb and his team also provide on-site training sessions and 
meet with tenant management to answer questions or clarify points 
of confusion. “We’re here to support them every step of the way,” 
he says. 
Like employee training, waste audits are also ongoing. “This will 
give us a clearer picture of how much we compost and identify areas 
where we can improve,” Webb notes. 
One Step Further? 
Currently, SEA only requires reusable serviceware at sit-down 
restaurants that have dishwashing infrastructure. But the airport has 
explored the option of adding a central dishwashing system to support 
reusable serviceware for takeout providers as well.
“We’ve had conversations with vendors who provide this service, 
but there are logistical challenges,” Webb shares. “Our concessions 
are spread across a large area, so we’d need a system to collect 
the items, a dedicated dishwashing facility on site, and a process for 
restocking and storing inventory. There are also point-of-sale system 
integration and deposit system issues to work through. It’s a pretty 
significant logistical puzzle to work out.”
Sustainability Leaders 
Moore sees Sip, Savor, Sustain as an important part of a larger strategy 
to advance airport sustainability nationwide and across the continent.
“SEA loves being in the forefront of things,” she says. “We want 
to be the most sustainable airport in North America. We want what 
we do to help other airports become more 
sustainable, too.” 
Her advice to other airports that are 
considering similar programs? Plan ahead and 
give tenants time to acclimate to the change.  
Webb recommends verifying there 
is a composter nearby that can accept 
compostable packaging. “If you don’t have 
that, there’s not much you can do,” he laments. 
“The next step is to start conversations with 
concessionaires and lounges to learn what kind 
of access they have to compostables currently 
and what they may need.” 
Finally, Webb emphasizes the need for 
follow-up and support: “You can’t just set 
rules and turn them loose. You need to 
be with them every step, answering their 
questions, supporting their needs, and 
responding to their waiver requests. If you 
do those things, you will have a successful 
program.” 
For travelers passing through SEA, the 
impact of changes to waste disposal may 
seem small. But every compostable cup, 
reusable plate and carefully sorted waste bin 
is another step toward a more sustainable 
future. 
New waste collection stations have separate 
bins for compost material, recycling and trash. 

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