Green Events Certification

Transcription

1 Green Events Certification

2 The Goals of a Green Event For your event specifically 1. Near Zero Waste and low environmental impact 2. Translate what you learn into how you live your daily life 3. Demonstrate your organization s commitment to sustainability For the Carolina Green program 1. Promote sustainability throughout campus 2. UNC Carbon Neutrality by Demonstrate top sustainable practices

3 Green Events Checklist 1. Venue 2. Transportation 3. Communication 4. Food and Beverage 5. Waste Reduction & Purchasing

4 Point Structure Two Credits 1. Fundamental 2. Champion Event Shade Grades Light Green: 100% Fundamentals Medium Green: 100% Fundamentals + 25% Champion Dark Green: 100% Fundamentals + 50% Champion

5 1. Venue

6 Venue Fundamental 1. Choose a destination that requires minimal travel for attendees 2. Reduce energy usage: Turn off equipment when not in use (including lights) Set thermostat to appropriate temperature 3. Monitor and reduce water use whenever possible 4. For outdoor events: monitor litter and liquid spills. Ensure that pollutants do not enter storm drains.

7 Venue Champion 1. Host at a venue which uses environmentally friendly products and promote these features Low-flow flush toilets Captured rainwater for irrigation and toilets Renewable energy uses Energy-efficient appliances and electronics Recycled-content building supplies 2. Hold the event outside or use daylighting/natural lighting when possible 3. Use nontoxic, environmentally friendly cleaning products

8 2. Transportation

9 Transportation Fundamental 1. Display transit links prominently on the event s website and other publicity materials 2. The chosen venue has access to safe, secure, and visible bike parking

10 Transportation Champion 1. The event gives attendees incentives to travel via bicycle, public transit or carpool 2. Low-emission vehicles are in use for internal operations 3. Teleconference to reduce transportation costs and impacts 4. Travel Offsets for attendees

11 3. Communication

12 Communication Fundamental: Signage & Promotional Material 1. Electronic advertising! 2. Reusable signs and banners for recurring events (print without dates or use inserts) 3. Other signage made from recycled content & recyclable materials 4. Use public signage to minimize individual printing 5. When Printing: Use at least 30% post-consumer recycled content List the amount of recycled content on all printed materials Use double-sided copying and printing when possible 6. Use newspaper, organizational newsletters or radio rather than a direct mail publicity campaign

13 Communication Fundamental: Get the word out! Attendees Green Event info on promotional material Announcement and signage at the event Internal Communication tell everyone involved that you are going green! Champion 1. Reuse one-sided printed materials for internal printing 2. Use soy or vegetable-based inks 3. Electronic ticketing 4. Green Features section on website 5. Avoid direct mailings; use postcards if necessary.

14 4. Food and Beverage

15 Food and Beverage Fundamental 1. Provide healthy options 2. Feature 25-50% of food items that are one or more of the following: 1. Locally grown and seasonal 2. Organic 3. Fair trade % vegetarian meal selections % of seafood is environmentally friendly 5. Local, organic, and fair trade food is labeled

16 Champion 1. Feature % of food items that are one or more of the following: 1. Locally grown and seasonal 2. Organic 3. Fair trade % vegetarian meal selections % of seafood is environmentally friendly Food and Beverage

17 5. Waste Reduction & Purchasing

18 Waste Reduction & Purchasing Fundamental 1. All event materials must be reusable, recyclable, or compostable -- this includes dishes, cups, utensils, napkins, serving bowls, and linens 2. Meals, snacks, and condiments are served in bulk (no individual wrappers) 3. Work with caterers and vendors to correctly portion meal size and number 4. Examine event needs to reduce or replace wasteful products 5. Use reusable decorations and centerpieces

19 Waste Reduction & Purchasing Fundamental 1. Contact OWRR to use compost and recycling bins 2. Recycling, compost, and trash bins are placed together and staffed if needed 3. Disposal methods are announced to attendees 4. Purchase recycled content products when applicable Champion 1. All reusable dishes, cups, utensils, napkins, linens, and other items 2. Purchasing and waste disposal guidelines are included in vendor contracts 3. Donate leftover food to local food bank or soup kitchen 4. Borrow or buy used instead of buying new 5. Donate, repurpose or upcycle unwanted materials

20 Rethinking Waste

21 Waste Reduction: Composting & Recycling

22 Composting 101 Compost is the product resulting from the controlled decomposition of organic material that has been sanitized through the generation of heat and stabilized to the point that it is beneficial to plant growth. US Composting Council Carbon + Nitrogen + Air + Water = Compost Fun Fact: 35% of the garbage (i.e. food, yard waste, paper) in landfills could have been composted that s 60 million tons!

23 Composting 101 COMPOSTABLE NOT COMPOSTABLE If it rots, it s compostable!

24 Composting 101 COMPOSTABLE NOT COMPOSTABLE

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26 Composting Biodegradable Compostable 100% Compostable* ASTM D6400 ASTM D6868 *in a commercial composting facility NOTE: Contamination of compost will end up in the soil-- so it is important to staff composting sites with volunteers at all times

27 Recycling 101 Recycling 101

28 Plastic Bottles

29 Non-bottle shaped Plastics Non-bottle Shaped Plastics

30 Metal Metal

31 Glass Glass

32 Mixed Paper Mixed Paper

33 Corrugated Cardboard Corrugated Cardboard

34 Waste Reduction: Purchasing

35 Purchasing Reusable Items Recyclable or Compostable Items

36 Purchasing

37 Purchasing

38 The OTHER 3 R s Do you close the Loop? Purchasing: Close the Loop Recycle Diversion & collection of usable material Re-buy Buy products made with recycled content Remanufacture Use recyclable material in making items people use 38

39 Green Giveaways Recycled Content close the loop! Reusable (and useful) Energy Efficient Organic, Local, Fair Trade Gifts of experience

40 Cost Comparison Non-Compostable Items (Costco) Compostable Items Solo Cups - Cold (500 ct.) $62.60 World Centric 12oz cups (500 ct.) $55.00 Styrofoam - Hot (500 ct.) $55.00 World Centric Hot Cups (500 ct.) $52.50 Dixie Bowls (500 ct.) $43.96 World Centric Bowls (500 ct.) $32.50 Dixie 9 Plates (500 ct.) $49.38 World Centric 9 plates (500 ct.) $57.50 $ $ Dixie Forks (1000 ct.) $21.50 Ecoware Forks (1000 ct.) $39.99 Dixie Knives (1000 ct.) $16.50 Ecoware Knives (1000 ct.) $39.99 Dixie Spoons (1000 ct.) $16.50 Ecoware Spoons (1000 ct.) $39.99 TOTAL $109 for TOTAL $ for 3000

41 Resources Compostable Products 1. Ecoware ( 2. Birchware ( 3. EcoProducts ( 4. World Centric (worldcentric.org) Green Products 1. TS Designs T-Shirts (tsdesigns.com) 2. Twig ( 3. Ten Thousand Villages ( 4. NC Craft Gallery (

42 The Outcome

43 Innovation Points Service Component Community Involvement Health & Wellness Education Other Environmental Elements Carbon neutrality Alternative energy

44 Steps to Greening Your Event 1. Visit go.unc.edu/greenevents 2. Fill out the Green Event Checklist 3. OWRR will review checklist and assign Green Shade Grade 4. OWRR will contact you to determine event needs and logistics 5. Follow the guidelines throughout the event Your event will be Carolina Green!

45 Initial Tips Initial Tips 1. Think local, organic and fair 2. Reduce, Reuse, Recycle 3. Think about ways to engage attendees & vendors 4. Contact OWRR during the planning process

46 Questions?

47 Congratulations! You re trained to host Carolina Green certified events.

48 OWRR Resources