Green Night Scene

The largest convention center in the Pacific Northwest, the OCC is a leader in sustainable practices. In September 2008, the Oregon Convention Center was re-certified with the LEED-EB Silver rating from the U.S. Green Building Council, making it the first convention center in the nation to achieve re-certification at a higher rating. The OCC has 50 meetings rooms and 225,000 square feet of exhibit space.

Michael Smith is the vice president of convention sales for Travel Portland, the convention and visitors bureau of Portland. For more information on planning a sustainable meeting, visit the Green Meetings Toolkit.

Nestled in a historic building along the peaceful green swath of the North Park Blocks, Park Kitchen offers a menu that invites connoisseurs to explore local flavors. Chef Scott Dolich draws inspiration from the nearby orchards, forests, rivers and farmers’ markets.

Michael Smith is the vice president of convention sales for Travel Portland, the convention and visitors bureau of Portland. For more information on planning a sustainable meeting, visit the Green Meetings Toolkit.

This restaurant showcases the cuisine of the American tradition: of memories real or imagined, of grandmothers’ pies, state fair fries, of date shakes and cheese steaks; a Kentucky bourbon fueled culinary road-trip beyond Route 66, from Smithfield Hams to Ipswich Clams.

Michael Smith is the vice president of convention sales for Travel Portland, the convention and visitors bureau of Portland. For more information on planning a sustainable meeting, visit the Green Meetings Toolkit.

Ten 01 is that rare restaurant where flavor, artistry, and dedication combine to create a fresh experience daily. The chef redefines New American cuisine with bold, textured flavors that perfectly pair with the restaurant's award-winning wine list and spirits menu.

Michael Smith is the vice president of convention sales for Travel Portland, the convention and visitors bureau of Portland. For more information on planning a sustainable meeting, visit the Green Meetings Toolkit.

One of the first sustainable sushi restaurants in the country, Kristofer Lofgren, owner and conscious environmentalist, invites the Marine Stewardship Council to inspect and review his restaurant twice a year to ensure that his commitment to sustainability is maintained.

Michael Smith is the vice president of convention sales for Travel Portland, the convention and visitors bureau of Portland. For more information on planning a sustainable meeting, visit the Green Meetings Toolkit.

Lucky Lab was the first brewpub in Oregon to use a solar thermal system to brew beer. Solar panels on the roof of the pub generate energy to heat the water used in making beer. The renewable energy is also used to heat water needed for dishwashers and bathrooms.

Michael Smith is the vice president of convention sales for Travel Portland, the convention and visitors bureau of Portland. For more information on planning a sustainable meeting, visit the Green Meetings Toolkit.

The deli is 100% powered by with Clean WindSM renewable energy from PGE, offsetting 426 tons of carbon dioxide annually, and uses 100% biodegradable forks, bags, and plates. Recognizing these and other green procedures, the Portland Bureau of Planning and Sustainability named it a “Blue Works” business for its ongoing work in sustainability.

Michael Smith is the vice president of convention sales for Travel Portland, the convention and visitors bureau of Portland. For more information on planning a sustainable meeting, visit the Green Meetings Toolkit.