Business View Magazine - Dec 2023

can boast.” Positioned on Collins Canal, it provides a picturesque setting for private and corporate events. Turning to sustainability,Medina details the center’s comprehensive efforts in this arena. A key focus is on food – from sourcing ingredients within a 300- mile radius to establishing an urban vegetable garden onsite. “We’re serving over half a million people annually,” he explains, underscoring the importance of responsible sourcing and minimizing waste. Medina further highlights innovative waste management strategies, such as partnering with local food rescues to donate prepared but unused dishes to those in the community in need, and collaborating with Compost for Life to convert appropriate food scraps into compost. “We’ve diverted 80,000 pounds of food from landfills,” he proudly states, reflecting on the significant environmental impact of these initiatives. ENVISIONING THE FUTURE As Peterson reflects on the future trajectory of the Miami Beach Convention Center, his vision is marked by a strong commitment to sustainability, technological innovation, and unforgettable event experiences. He envisions a continued focus on environmental stewardship and sustainability. “We’re heavily invested into the Events Industry Council’s Sustainability Events Standards Certificate program,” he notes, emphasizing the importance of sustainable practices in both front and back- of-house operations. Achieving the silver LEED certificate for the venue’s energy efficiency and green building, the MBCC now aims to advance further through the EIC’s organizational certificate program, incorporating eight specific sustainability standards. The Greater Miami Convention and Visitors Bureau and the City of Miami Beach actively support the Miami Beach Convention Center’s (MBCC) sustainability initiatives, as noted by Peterson. He also acknowledges Oak View Group’s commitment to environmental stewardship, highlighting a collaborative effort in sustainability. The MBCC’s Conventions C.A.R.E program, a key initiative led by the MBCC’s CSR Committee, diverts supplies from landfills to nonprofits and the community, reflecting Live!’s Executive Chef Ismael Lasalle. The venue, adorned with unique treatments, serves a variety of dishes and rum-inspired cocktails, including the rum negroni and traditional daiquiri. The adjacent event space, capable of hosting up to 200 people, adds another dimension to the MBCC’s offerings. “It’s unique for our property,” Medina says, “an amenity not many convention centers 282 BUSINESS VIEW MAGAZINE VOLUME 10, ISSUE 12