Planning Your Green Event

•  Waste receptacles should be visible and clearly marked with instructions on what should be placed in there.
• The use of bulk dispensers for condiments such as Ketchup, Mustard, etc. instead of individual packaging.
• Use china and glassware for all food and beverages.
• The use of biodegradable service wear, such as plates, utensils, straws, cold and hot cups are good ways to reduce solid waste. Zero Styrofoam should be used.
• Use of cloth napkins and linens. You can also use paper products; request that they are made of recycled fibers.
• Announcements during the event should be made reminding your guests that they are attending a green event and what items are being recycled and where these items should be discarded.
•  Use caterers that commit to using local organic foods, agree to recycle all their food prep waste, and use environmentally friendly products in the preparation and conveyance of food.
• Consider serving finger or bite size foods that require no service wear.
• Careful planning with the caterer regarding your guest count will avoid extra waste generated.
• Make arrangements beforehand that if there is extra food, it should be donated to a local food pantry.
• Avoid using unnecessary items like plastic coffee stirrers, use stirrers made from wood.
• If you’re serving alcohol at the event, ask the bartenders to save all glass bottles, plastic and aluminum containers to be recycled with the other event recycling.
• Encourage participants to ride-share to the event. Post a ride-share page on your event website.
• If guest lodging is involved, use shuttle service to transport your guest to the event. Fewer cars, less carbon dioxide.
•  The promotional product used for the event should all be made from recycled content when possible.
• Work with the waste management/recycling vendor of the facility to identifywww.mariakamon.com all that can be
• Recycled and how it should be handled. Food waste should be composted.
•  Waste receptacles should be visible and clearly marked with instructions on what
• should be placed in there.
• The use of bulk dispensers for condiments such as Ketchup, Mustard, etc. instead of individual packaging.
•  Use china and glassware for all food and beverages.
•  The use of biodegradable service wear, such as plates, utensils, straws, cold and hot cups are good ways to reduce solid waste. Zero Styrofoam should be used.
•  Use of cloth napkins and linens. You can also use paper products; request that they are made of recycled fibers.
•  Announcements during the event should be made reminding your guests that they are attending a green event and what items are being recycled and where these items should be discarded.
•  Use caterers that commit to using local organic foods, agree to recycle all their food prep waste, and use environmentally friendly products in the preparation and conveyance of food.
•  Consider serving finger or bite size foods that require no service wear.
•  Careful planning with the caterer regarding your guest count will avoid extra waste generated.
•  Make arrangements beforehand that if there is extra food, it should be donated to a local food pantry.
• Avoid using unnecessary items like plastic coffee stirrers, use stirrers made from wood.
• If you’re serving alcohol at the event, ask the bartenders to save all glass bottles, plastic and aluminum containers to be recycled with the other event recycling.
• Encourage participants to ride-share to the event. Post a ride-share page on your event website.
• If guest lodging is involved, use shuttle service to transport your guest to the event. Fewer cars, less carbon dioxide.
• The promotional product used for the event should all be made from recycled content when possible.
• Work with the waste management/recycling vendor of the facility to identify all that can be
• Recycled and how it should be handled. Food waste should be composted.
• Written by: Organic Waste Recycling
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• To plan your next green event contact: 
• www.meetingnevent.com