Sustainability consultant Kristen Fulmer suggests teams and concessionaires reduce portion sizes to limit waste, and that effective messaging can lead people to enacting some of these basic changes at home. Stadium kitchen operations present clear sustainability possibilities. Fulmer mentioned smart meters that identify where energy waste is occurring, technology for reducing energy use around refrigeration systems, and on-site renewable energy sources (solar and wind especially) as likely to proliferate in the coming years, especially in new venues.