How green is The Los Angeles Convention Center? The LACC is registered with the United States Green Building Council (USGBC) and is well on its way to meeting the requirements to become an LEED-EB certified building. Meanwhile, national organizations such as the United States Environmental Protection Agency (EPA) has welcomed the LACC as a Green Power Partner and a qualified member of its WasteWise program.
The LACC has spearheaded several initiatives to become as green as it can be. From organic food to energy efficiencies, the LACC has adopted practices to make it LA’s premier green facility.
LACC Food Services
100% of the LACC’s public service ware products are biodegradable or can be composted.
95% of the LACC’s food-cleaning products are now eco-friendly.
Catering and public food services at LACC serve 100% free range organic grass-fed beef.
The LACC participates in a seafood watch program to raise consumer awareness about sustainable seafood.
Energy Efficiencies
The 145,000 square foot roof of the West Hall is made from a white-colored surface to reflect the sun’s heat back to the sky, reducing demands for air-conditioning, energy and costs.
The dual glass towers of the LACC have solar powered inlays to provide passive solar heat attenuation.
1,900 high-efficiency lighting units are now installed in the LACC.
Upgrades to the air-conditioning system has resulted in a 38% improvement in energy efficiency.
Green power: LACC is the largest solar-generating convention center in the United States.
Recycling and Composting Programs
The LACC diverts approximately 733 tons of recyclable goods per year.
Working in conjunction with GES, the LACC recycles materials left over from exhibitions.
The LACC contracts Mariposa Landscaping Services to handle the composting of green waste.
Clean Air and Water Conservation
Upgrades to new low NOx and CO2 emission steam boilers have been part of the LACC’s clean air initiatives.
Chemical-free water treatments ensure that no harmful chemicals are dumped into sewers and storm drains.
Reduced flow diaphragms for restrooms have reduced water use.
New kitchen equipment has reduced water consumption by 55%.
