SCOTTSDALE, Ariz. — The 16th hole at the Phoenix Open is renowned for its lively atmosphere, resembling more of a sports entertainment event than a traditional golf tournament. With stadium seating, lively music, and enthusiastic player introductions, this hole transforms the typically reserved game into a high-energy spectacle, leading to its reputation as one of the rowdiest parts of the event.
However, amidst the celebrations and the inevitable waste that accompanies a massive gathering of fans enjoying their favorite beverages, there is a noteworthy focus on sustainable practices. Sponsored by Waste Management for the past 16 years, the tournament has successfully implemented initiatives that promote environmental consciousness—achieving certification as a zero-waste event by UL Solutions for 12 consecutive years.
According to Lee Spivak, the director of WM’s Advisory Services team, the Phoenix Open serves as a testing ground for new sustainability ideas. “It’s very much our lab,” he explained, highlighting how successful strategies and practices developed during the event can be applied across other sports settings.
As Waste Management’s achievements at the Phoenix Open gain attention, the firm has established partnerships with prominent organizations, including the PGA Tour and Major League Baseball, advising them on waste reduction practices. Their collaboration extends across various leagues, including the NFL, NBA, and NHL, promoting eco-friendly strategies.
The scale of involvement in the tournament is significant, attracting up to 200,000 attendees on peak days—justifying its label as one of the largest sporting events. Waste Management optimizes the zero-waste infrastructure with 4,800 recycling and compost bins, 29 large compactors, and 30 tanks for reused melting ice used in portable toilets. This extensive setup relies on a workforce comprising 85 full-time Waste Management employees alongside 600 temporary staff.
At the previous year’s event, Waste Management reported collecting over 750 tons of recycled materials. The emphasis on sustainability goes beyond typical waste: even temporary structures like scaffolding and turf see a second life, with 238 tons donated to local organizations.
Ashley Haight, who manages several golf tournaments for WM, remarked on the unique opportunity the Phoenix Open offers, saying, “At stadiums, incremental changes happen over time; we get a fresh start each year at golf courses.”
Attendees at the lively 16th hole enjoy eco-friendly concessions served in paper cups, while their food is served with bamboo utensils. Uniquely, the liquor and wine bottles are recycled, with local vendors transforming them into reusable glassware. The collaboration between WM and local vendors has cultivated progress over the years, shifting away from heavy-duty plastics towards lighter, more manageable alternatives.
Doug Janison, director of special events for M Culinary Concepts, shared insights on adapting food offerings to fit the zero-waste strategy, reminiscing about the move from hefty plastic plates to more sustainable options. “It’s an evolving process,” he stated, mentioning practical solutions like the absence of lids and straws during the event’s six-day duration.
While some menu items were sacrificed due to the limitations imposed by the zero-waste policies, others thrived—such as the introduction of soft serve ice cream, which proved a better option than milkshakes with paper straws.
Ultimately, the participating entities believe that the advantages of a zero-waste strategy at the Phoenix Open far surpass its challenges. Spivak envisions that the tournament can instill an appreciation for sustainability among fans and other businesses, fostering a larger movement towards environmentally responsible practices in sports. “When they start to care, the ripple effect doesn’t stop,” he noted. “It just grows exponentially. That’s the pride I feel in this tournament.”
