​

Wynn Las Vegas 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.

 

​

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

 

Signage Donation
All hanging banners will be repurposed into reusable grocery bags.

​

Meals
Building on last year’s success, 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 avoiding 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.nAll Buffet meals will be labeled with common allergens item contains: Gluten, Shellfish, Tree Nuts, Peanuts, Dairy

KEY
G-Gluten
V-Vegetarian
VG-Vegan
S-Shellfish
TN-Tree Nut
PN-Peanut
D-Dairy
 

Please Note: While we strive to accommodate guests with dietary restrictions, buffet menu items cannot be guaranteed as gluten-free or dairy-free. All food is prepared in a shared kitchen environment where gluten, dairy, and other common allergens are present. Cross-contamination is possible, despite our best efforts to minimize it. Guests with severe allergies or sensitivities are advised to speak with a staff member and exercise their discretion when consuming items from the buffet.

Thank you for your understanding

 

 

Buffet Meals:

Monday Continental Breakfast

Freshly squeezed orange and grapefruit juices (VG) Season’s best fruits, grape cluster and whole berries (VG) Individual yogurts (V, D) (dairy free available on request) Artisan breakfast pastries (V,TN, G, D) preserves (VG), butter  (D,V) Bagels: plain, sesame and everything,(G,V) plain cream cheese, vegetable cream cheese,(D,V) Toast station to include white, wheat and rye (G,D,V) (gluten free bread available on request)

​

Monday Lunch

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

​

Tuesday Breakfast

Freshly squeezed orange and grapefruit juices (VG) Season’s best sliced fruits, grape clusters and whole berries (VG) Artisan breakfast pastries with butter and preserves (V, D, G) Toast stations to include white, wheat and rye sliced breads (V, D, G) (Gluten Free bread available on request) Scrambled eggs (V) sour cream and chives on the side, Breakfast potatoes (V) Willie Bird turkey bacon, pork breakfast sausage patties (G) Almond croissant french toast (D, G, V, TN)

 

Tuesday Lunch

Athenian slaw, citrus honey vinaigrette, toasted hazelnuts, mint (V, TN), Greek style tomato salad, cucumber, capers, oregano, kalamata olives, pepperoncini, red onion, (pita chips (G) and feta (D) on the side), red wine vinaigrette (V), Mixed green salad, roasted red peppers, chickpeas, artichokes, shaved radish, lemon oregano vinaigrette(VG),Shaved chicken shawarma (D), Beef tenderloin souvlaki, Chickpea falafel (VG), tomato, red onion, (VG), feta (D,V) roasted red pepper hummus (VG) chickpea hummus (V) garlic tahini (VG), spicy harissa (VG), grilled pita (G,VG), tzatziki (D,V)

 

Wednesday Continental Breakfast
Freshly squeezed orange juice and watermelon agua fresca (VG), Individual exotic fruit salad with mango and chamoy (VG), Pan dulce: guava and cheese Danish, palmeritas, cuernitos and polvorones (D, G, V, TN), Chilaquiles with chile rojo, cilantro, cotija cheese on the side (D, V) Poblano onion hash (VG), warm locally made flour tortillas, Farm fresh scrambled eggs with chives (V, D), Refried beans, (VG), chorizo, guacamole (VG), roasted tomatillo salsa( VG), queso fresco (D, V), sour cream (D,V)

 

Wednesday Lunch  

Market salad with shaved tricolor carrot, radish, Persian cucumbers, baby greens- green goddess dressing (on the side) (VG, GF) Cucumber salad, red onion, sour cream, red wine vinegar, everything but the bagel seasoning, bagel chips (G,D,V) Crunchy broccoli slaw with red onion, dried cranberries, toasted almonds, crispy applewood bacon ( TN) Grilled flank steak, Chimichurri sauce, Buttermilk fried chicken breast (D, G) Thyme and black pepper gravy (D, G) Roasted salmon with corn succotash and spicy remoulade, Mac-N-Cheese (D,G,V), Maple glazed carrots (VG) Assorted desserts (DF, VG options)