Zero Waste Events

In essence, everything that you do to “green” your event is working towards the goal of zero waste. In the most specific terms, zero waste means that the production of your event creates absolutely nothing destined for the landfill. However, the current understanding of Zero Waste events includes events that achieve and document diverting 90% or more of the event waste. Event waste is the accumulation of what is in the dumpster at the end of the event.

Philosophy

Full circle waste handling: from composting to recycling, strive to circulate resources through regenerative cycles, creating new things from old, rather than depositing them in landfills. A cradle-to-cradle approach to everything for every aspect of the event: consider the product life cycle when making choices about what to source for events.

Sourcing responsibly produced products that can be responsibly disposed of: With many options for recyclable, compostable, and eco-friendly products, it has never been easier to make responsible purchasing decisions. Sourcing from local producers and wholesalers whenever possible decreases the event’s carbon footprint and supports the local economy.

Holistic consideration of waste: In a culture of consumption, we are surrounded by different forms of waste. Venue location, like the proximity to public transit, can minimize energy wasted in transportation. Event organizers can minimize energy waste through energy efficiency and saving measures as well as by using renewable forms of energy, like biofuels to run generators or solar generators.

Events with a high percentage of waste diversion make sure that food vendors, sponsors and exhibitors are aware of the expectations and have the information necessary to reduce waste and make sure the "right" waste is being produced through sourcing compostable and recyclable items.

Elements of Zero Waste Events

Local, Local, Local! Support locally owned establishments, local artists, local farmers, and on and on!
Food Preparation: Locally sourced, locally produced foods.
Serving the Food: Use reusable dishes whenever possible (glasses, china, silverware, napkins, tablecloths). Next best is using products made from compostable or recyclable materials (disposable dishes, cups, cutlery, etc. made from specific materials).
Décor: Locally sourced, reusable, natural, and/or generally eco-friendly materials.
Leftover Food: Donate to area food banks or send leftovers home with guests or staff.
Composting: Provide containers to collect food and any compostable service ware. Collection bins can either be in the front of the house for the guests to use or in the back of the house for wait staff and kitchen staff to use. (Materials: All food waste, napkins, and compostable plastics (cutlery, plates, cups, etc. as indicated by signage)
Recycling: Place distinctive bins 1:1 with trashcans and compost bins. Acceptable materials include: Glass, Plastic # 1-5 and 7, Paper (anything that tears), Cardboard, Aluminum, Steel.
Energy: Efforts made to decrease energy; varies by venue. Offset energy use by purchasing RECs*.
Transportation: Efforts made to encourage walking, biking, or using public transit.
Education: Teach your guests about your Zero Waste goals and how they can help you achieve them. Use signage to guide waste sorting and disposal.

These are the minimum requirements to achieve a Zero Waste Event. As each event is different, there will be challenges and opportunities specific to the event. Just remember to approach each planning decision with “the green lens.” Ask: “How can this decision be a green one?”

Excerpt from the St. Louis Earth Day Green Event Tool Kit. Read about eco-friendly give-a-way options here.