ZERO WASTE EVENTS. Indiana Recycling Coalition- June 9, 2015 Public Space Recycling: Challenges and Successes

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1 ZERO WASTE EVENTS Indiana Recycling Coalition- June 9, 2015 Public Space Recycling: Challenges and Successes Presented by: Jennifer Nelson, Seven Generations Ahead

2 Seven Generations Ahead Fourteen-year old sustainable communities non-profit Mission to promote sustainable and healthy communities -sustainability planning and implementation -educational conferences and forums -farm to school program -zero waste schools and communities

3 Pop Quiz What is the largest man-made structure in the world?

4 Fresh Kills Landfill, Staten Island 2,200 acres of land feet high

5 Benefits of Zero Waste Events Environmental Education and engagement Event organizers Vendors Attendees Opportunity to test best practices

6 SGA Zero Waste Event Training Seven Generations Ahead provides training on How to Hold a Zero Waste Event Training manual 2-part training (seminar and onsite tour of ZW event)

7 SGA Zero Waste Events GreenTown Conferences 15 zero waste events in Illinois/Indiana/Michigan/Ohio GreenTown Terra Haute 2011 GreenTown South Bend 2013 Beer Festivals Oak Park Micro Brew Review Beer Under Glass (Garfield Park Conservatory) Sierra Nevada Beer Camp School/University Events Harvest Dinners Fun Runs Meetings Orientations

8 GreenTown Conferences 15 conferences 1-2 days Average 200 attendees Multiple meals served Reduce Reuse Recycle Compost % waste diverted

9 Micro Brew Micro Waste Seven Generations Ahead and the Illinois Craft Brewers Guild co-produce the annual Oak Park Micro Brew Review Over 100 craft beers from more than 50 breweries Celebration of sustainable living Food tastings incorporate organic local food Zero waste event Proceeds benefit SGA

10 Micro Brew Sustainable Practices No plastic water bottles served Reusable tasting glasses Compostable serving ware All purchasing decisions made through sustainable lens Resource Recovery Stations were used to collect the 6,000 plates, 3,000 eco-spoons and 4,000 napkins (all compostable) and therefore diverted from the landfill

11 The Language of Zero Waste Where does stuff go when we are done with it? What can we keep from going to a landfill?

12 Planning a Zero Waste Event Start planning early Know your venue Communicate ZW goals with all vendors/partners Control materials onsite as much as possible Design Resource Recovery Stations to meet event needs Recruit volunteers make the volunteer role rewarding and fun

13 Challenges Venue and Services Lack of infrastructure Many venues do not offer recycling/composting High cost or lack of hauler for recycling/ composting Cost of composting higher than landfill

14 Challenges & Solutions Venue and Services Lack of infrastructure Many venues do not offer recycling/composting Bring your own sorting stations High cost or lack of hauler for recycling/ composting Set up a separate contract for event hauling Cost of composting higher than landfill Infrastructure is developing in the Midwest

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17 W R R R R Brewer ReplicALE Restaurant Music Water Resource Recovery (public) Resource Recovery (restaurants) North Stage A R R W Oak Park Micro Brew Review 2014 Zero Waste Venue Map IMBIB E R1 R2 R R R R W B-1 B Check-in Parking x 35 N C North Marion St. Cente r Stage VIP & Replicale Check in R D R R R VIP, ReplicALE, Sponsors, etc. See Reverse Side W Vol Check in D-1 C-1 ZW & Food supplie s Gate Sales

18 End-Site for Materials Commercial Compost Facility

19 Local Infrastructure Materials Recovery Facility - MRF Composting Facilities

20 Challenges Vendors and Caterers Vendors (food, beverage) Waste reduction not a priority Not always able to communicate with the right people prior to the event Complexity of materials to be sorted Not always able to control/limit Not always able to predict

21 Challenges & Solutions Vendors and Caterers Vendors (food, beverage) Waste reduction not a priority Not always able to communicate with the right people prior to the event Zero waste event contract & pre event training Complexity of materials to be sorted Not always able to control/limit Not always able to predict Provide all servingware (reusable, compostable or recyclable)

22 Vendors & Caterers KEY CONTACT: Identify key contact pre-event and onsite at event SERVINGWARE: Determine if vendors/caterers have reusable/recyclable/ compostable servingware OTHER MATERIALS: Determine what other materials they plan to have at the event CONTRACT: Include zero waste requirements in contract TRAINING: Provide pre event training to explain zero waste and ensure that vendor sorting needs will be met Marion Street Cheese Market at the Oak Park Micro Brew Review

23 Serving Ware Reusable, Compostable, Disposable

24 Challenges Education and Awareness Education and Awareness Vendors Attendees

25 Challenges and Solutions Education and Awareness Education and Awareness Vendors Onsite overview of why and how Signage Attendees Marketing and publicity Signage Volunteers

26 Marketing and Publicity "We are striving to make this a Zero Waste event with the goal of 90% + waste diversion.

27 Zero Waste Volunteers Mayor s Green Fair, Recycle Ann Arbor 2013 Shaver s Creek Zero Waste, Harvest Fest 2011

28 Tracking and Evaluation

29 SGA Zero Waste Event Planning Guide Check out our Zero Waste Event Planning Guide for tips and samples to help with: Event planning Vendor contracts and communication Publicity and marketing Purchasing compostable servingware Volunteer recruitment and training Event set up Event tear down Measuring success (environmental and educational) Post event follow up

30 Commercial Food Scrap Composting A New Business in Illinois Illinois Food Scrap Coalition

31 Thank You For more information, please contact: Jen Nelson Seven Generations Ahead Illinois Food Scrap Coalition (708)