Vizient has a responsibility to model leading environmental, social and governance practices, and to leverage our unique market position to motivate the entire healthcare sector toward greater sustainability.

We’re focused on showcasing how sustainability is incorporated into the 2024 Vizient Connections Summit.

Sustainable Venue Partner
We start by choosing a sustainable venue partner in the Wynn Las Vegas.

Corporate Sustainability

 

Commitments
• Net-Zero by 2050: Reduce or offset all carbon dioxide from operations by 2050.
• Carbon Peak 2030: Stop and reverse year-over-year growth of operational carbon dioxide emissions by 2030.
• 50% Renewable Energy Procurement by 2030: Increase Wynn’s supply of renewable energy produced or procured to at least 50% of total consumption by 2030.
Ongoing Environmental Programs
• Single-stream waste collection: Trained recyclers sort resort waste so guests don’t have to. This sorting happens around the clock, year-round.
• Landfill diversion: Wynn Las Vegas prevents 27-41% of resort waste from the landfill every year, through composting, recycling, reuse.
• Soap recycling: Wynn recycles soap from guest rooms in partnership with Clean the World. More than 185,000 lbs. of soap have been recovered from Wynn and Encore Las Vegas over the 12-year partnership.
• Renewable Energy: 29% of energy used at Wynn Las Vegas came from renewable sources in 2023. Renewable sources include rooftop solar, hydro, geothermal, biomass, wind, and the Wynn Solar Facility located near Fallon, NV.
• Water Conservation: Wynn practices and expands methods to reduce water stress and target consumptive water use. Since 2019, water consumption declined 4% at Wynn Las Vegas.
 

 

Wynn Corporate Responsibility Review
 

Wynn ESG Report
 

Giving Back to the Community
During Connections Summit, Vizient incorporates a charitable event benefiting the Las Vegas community. At Volunteer Village attendees will create snack bags with feel-good messages and shelf-stable nutritional snacks to benefit the Three Square Food Bank, Southern Nevada’s only food bank and the area’s largest hunger-relief organization.

 

Meals
New this year, Vizient will donate unused food from buffet style meals to a local recipient. At the conclusion of the event, we will be able to announce the number meals delivered to nourish others and avoid waste.

Use the following breakfast and lunch menus to plan ahead – common allergens are marked.
Meals will be available for those who indicated Kosher and Halal needs.

All Buffet meals will be labeled with common allergens
Contains: Gluten, Shellfish, Tree Nuts, Peanuts, Dairy
Item Is: Gluten Free, Vegetarian or Vegan

 

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Buffet Meals:

Monday Continental Breakfast
Freshly squeezed orange and grapefruit juices (GF, VG)
Green juice with cucumber, spinach and apple (GF, VG)
Seasonal diced melons with mango, berries and kiwi (GF, VG)
Build your own yogurt parfait, with local honey (GF, V, D, TN)
Wheat free granola (TN, VG, GF)
Assorted season muffin tops (V, G, D, TN)
Dairy free yogurt (V, GF)
Gluten free bread (GF)

Monday Lunch
Market salad with shaved tricolor carrot, radish, Persian cucumbers, baby greens- green goddess dressing (on the side) (VG, GF)
Marinated tricolor beet and citrus salad with sherry vinaigrette- goat cheese (on the side) (GF, VG)
Crunchy broccoli slaw with red onion, dried cranberries, toasted almonds, crispy applewood bacon (GF, TN)
Grilled flank steak (GF)
Chimichurri sauce (VG, GF)
Buttermilk fried chicken breast (D, G)
Thyme and black pepper gravy (D, G, V)
Seared Wild Isles salmon, haricots verts, farmer tomatoes and olive oil (GF)
Mousseline potatoes with crème fraiche (D, GF, V)
Garlic herb roasted cauliflower (VG, GF)
Assorted desserts (DF, VG options)

Tuesday Breakfast
Freshly squeezed orange and grapefruit juices (GF, VG)
Season’s best sliced fruits, grape clusters and whole berries (GF, VG)
Artisan breakfast pastries with butter and preserves (V, D, G)
Toast stations to include white, wheat and rye sliced breads (V, D, G)
Scrambled eggs (GF, V)
Breakfast potatoes (VG, GF)
Willie Bird turkey bacon, pork breakfast sausage patties (GF)
Almond croissant french toast (D, G, V, TN)
Dairy free yogurt (V, GF)
Gluten free bread (GF)

Tuesday Lunch
Tricolor chips (GF, VG)
Pico de gallo (GF, VG)
Guacamole (GF, VG)
Mexican ‘street corn’ salad with jalapenos, avocado, black beans, hominy, lime vinaigrette (cotija cheese – on the side) (VG, GF)
Sweet gem lettuce, shaved radish, chili lime pepitas, cilantro lime vinaigrette (GF, VG)
Asado marinate chicken fajitas with caramelized onions and peppers (GF)
Zarandeado Red Snapper with jicama and pickled onions (GF)
Calabacitas con Elotes: zucchini, corn, sweet peppers (cotija cheese- on the side) (GF, VG)
Traditional Mexican rice (GF, VG)
Black beans (GF, VG)
Warm flour tortillas (VG)
Chile de arbol salsa (GF, VG)
Sour cream (GF, V)
Pickled onions, carrots and jalapenos (GF, VG)
Assorted desserts (DF, VG options)

Wednesday Continental Breakfast
Freshly squeezed orange and grapefruit juices (GF, VG)
Mélange of diced fruits with fresh berries (GF, VG)
Artisan breakfast pastries (V, TN, G, D)
Assorted petite cronuts to include glazed, cinnamon sugar and blueberry (V, TN, G, D)
Toast station to include white, wheat, rye, preserves and butter (G, D, V)
Gluten free bread (GF)
Individual bircher muesli with greek yogurt, green apple, dried fruit preserves and toasted almonds (D, V, GF, TN)
Dairy free yogurt (V, GF)

Wednesday Lunch
Tricolor arugula salad with endive, radicchio and limoncello vinaigrette (on side) (GF, VG)
Panzanella salad with vine ripe tomatoes, cucumbers, focaccia croutons (VG, G)
Antipasto board with prosciutto, capicola, coppa, asiago, cillegine and oven roasted tomatoes (D, TN, GF)
Lemon oregano roasted chicken breast with tomato, olives and capers (GF)
Pacific seabass acqua pazza with fennel, cherry tomato, basil and white wine (GF)
Sausage meatballs with fresh mozzarella, San Marzano pomodoro sauce and olive oil (G, D)
Charred broccoli rabe with roasted garlic and agrumato (GF, VG)
Baked lumache pasta, creamy tomato sauce, ricotta, basil and mozzarella (V, D, G)
Creamy mascarpone polenta (D, GF)
Assorted desserts (DF, VG options)

Learn more about Vizient’s sustainability practices in the Corporate Responsibility Report.