Embed Size (px)
Citation preview
How to Green Your Events
2
Table of Contents • Introduction—what is a Green Event?.....................................................Pg. 3
• The 5 Basic Steps……………..……………………………………………………………………Pg. 4
• Outreach, Communication, and Marketing…………………………………….…….Pg. 4
• Tabling, Display, and Decorations…………………………………………………………Pg. 6
• Food and Beverage Catering……………………………………………………..………....Pg. 9
• Recycling and Waste……………………………………………….………………………….Pg. 12
• Off Campus Events, Transportation, and Accommodations…………….….Pg. 13
• Conferences and Meetings…………………….………………………………..…………Pg. 15
• Post Event Considerations………………………..…………………………………………Pg. 16
• Zero Waste………………………………………………………………………………………...Pg. 17
• Glossary……………………..…………………………………………………………………….…Pg. 17
• Resources………………………..………………………………………………………………….Pg. 22
• References……………………..………………………………………………………………..…Pg. 25
3
Introduction What does it mean to put on a “Green Event?” What does it mean to be sustainable?
Greening your event means to incorporate a wide spectrum of environmental, social, and economic considerations throughout all stages in order to minimize negative impact on the world.
By implementing green practices at all large campus events (conferences, ceremonies, etc.) as well as small events (tabling and meetings), the CSUN community is maximizing our resources, reducing waste, and a leading example of sustainable practices. Making small changes toward “being green” is not only easy, it is also cost effective; it enables us to save resources and money simultaneously.
As a university, we have a special role as educators, leaders, and innovators to work together in creating viable alternatives for a thriving human society.
This guide is designed to help you with any event, no matter how big or small it may be with easy-‐to-‐follow tips on making campus events as eco-‐friendly as possible. Plus, this handbook focuses on behavioral changes, which may cost you just a little extra time or effort.
Apply this guide to:
• Meetings or Meet and Greet Events • Tabling Events • Lectures, Presentations, or Speaker Events • Concerts • Banquets • Campus Fairs • Fundraisers • Clubs, Organizations, Sorority, or Fraternity Events • Marketing your organization or event
Be Realistic. It may not be easy or reasonable to implement everything we’ve listed in the coming pages. Find the aspects easiest for you to do and start there. Add another sustainable element to every event you do from there.
4
Sustainability vs. Recyclability
Sustainability relates to, or is a method of harvesting or using a resource so the resource is not depleted or permanently damaged. In other words, it refers to the qualities that allow present needs to be met without compromising resources for future generations.
Recycling is the practice of recovering used materials from the waste stream and then incorporating
those same materials into the manufacturing process.
The 5 Basic Steps 1. Communicate the commitment to everyone involved and make a set of goals for
creating your green event 2. Put it in writing. Include a “sustainability clause” in all contracts and agreements
associated with the event. This allows for a clear understanding of how you expect your business to be conducted between you and various suppliers, vendors, and sponsors. (Resources, page 24)
3. Make a plan. Create an outline of all things which need to be considered when it comes to a greener event. Make a timeline to ensure no important steps are left until the last minute and no unsustainable decisions are inadvertently made. Creating a timeline will also help keep the event within its budget by accounting for necessary costs early on.
4. Designate a Green Coordinator. It is important to choose one member to be specifically in charge and oversee all green endeavors.
5. Consider who/what your vendors and resources will be. After making your green plan, the coordinator can select vendors and event supplies which fit your strategy. Consider using local vendors and onsite equipment which reduce your carbon emissions from outside transportation while also the CSUN community.
Outreach, Communication, and Marketing Consider the use of technology instead of paper and printed materials to advertise your event. Digital promotions are often the most efficient, effective, economical, and environmentally friendly method. Plus, you’ll save a lot of money.
• Create an event website • Utilize email lists, social media, campus and community calendars, QR codes • Electronic Invites (to avoid mail-‐ins) • Take advantage of other online promotional opportunities • The MIND screen
5
Paper If paper is a must, be responsible by choosing green.
• Choose the highest recycled content paper possible, minimum 50%, post-‐consumer content
• Double side flyers • When possible, use scratch paper. For example, for temporary signage or ice breaker
activities • Avoid laminates, coatings, foils, adhesives, paints, or excessive ink, which can prevent
paper from being recycled. o Avoid inks containing heavy metals like lead, mercury, or cadmium, commonly
used to create bright colors. • Use soy or vegetable based inks • Design the event program as compactly as possible—reducing white space in margins
and focusing on the most important info that needs to be in attendee’s hands o Or consider not having one at all and use giant poster or PowerPoint
presentation in a central area to display information. • Go to the Matador Involvement Center to inquire about using chalk on campus grounds
Reuse Forget the Date. Design shirts, banners, durable posters without the date which can be used for annual events. Consider a banner with Velcro or a white board to change the times and dates.
Word of Mouth
Ask your professors to make an announcement before or after class about the event. If the event pertains to the course subject, inform your professors so they may spread the word.
Another way to spread information about your event is through tabling.
Finally, announce/inform everyone about the green practices throughout event; booth or table highlighting; signage to highlight efforts and educate.
6
Tabling, Display, and Decorations It’s important to communicate with vendors or exhibitors early on and make clear what expectations you have of them. Provide guidelines for how their participation can be in line with your event’s sustainability goals.
• Contracts and Vendor Guidelines should state in writing what is expected regarding waste and recycling on site, types of products to avoid, themes and messages to promote. Encourage vendors to use as little energy as possible when designing their exhibits. (Resources, page 25)
• Provide a list of items encouraged or prohibited at your event. Emphasize giveaways should be eco-‐friendly and paper handouts be minimized, for instance.
• Provide info of onsite recycling and trash services so vendors can prepare to recycle cardboard, packaging, and other used materials. If vendors are providing food samples, discuss zero waste serving options and consider the best ways to capture any waste generated at the booths.
• Consider requiring “producer take back” of waste items generated by vendors and exhibitors. Meaning, whatever they bring to your event, they take back with them (like packaging).
Booth Set-‐up and Take-‐Down
Try to make booths and displays out of recyclable materials, or reuse/ repurpose materials like used cardboard to create things like signage, poster boards, games, or any other displays.
You could enforce a “pack in, pack out” policy to ensure they leave with everything they brought to the event and don’t leave excessive waste such as packing materials for event organizers to have to clean-‐up.
As an option, you can create a number of awards for exhibitors to encourage cleaning up after themselves. For example, “most eco-‐friendly booth,” “the greatest amount of recycling,” or the “least amount of waste produced.” Publicly recognize them during the event.
Promotional Materials
Provide vendors with as accurate a count of attendees as possible, so they can estimate the amount of materials they will need to bring. Suggest to your vendors that they:
• Reduce the use of paper by foregoing handouts and instead printing a business-‐size card with a web address for product information
7
• Have visitors sign up to receive emails for further details about specific products • Provide laptop stations where visitors may insert info or take surveys • Have vendors provide QR codes so visitors may scan the picture • Encourage visitors to minimize their energy use and Carbon footprint through
discounts given for using public transportation, by riding their bicycles, or by bringing reusable water bottles.
Giveaways
Consider the following more sustainable options for you and your vendors:
• Promotional recycled content goodies-‐-‐ reusable and/or made out of recycled content materials. They are easy to find online and range from pens, mugs, notebooks, tote bags, toys, lanyards, trophies, and much more.
• Responsible manufacturing of items. Are you buying American made? Or from China? Does this company have a commitment to sustainable manufacturing or fair wages for workers (fair trade)?
• Avoid excess packaging of individual wrapped promotional items. When ordering promotional items, request items are not individually wrapped.
• Choose items that are useful, reusable, durable, or have educational value. Items that will be used long after the event is over such as reusable cloth bags or water bottles are preferable. Avoid single use items.
• Choose items that facilitate your event’s sustainable goals such as giving out a flash drive containing all the presentations or a reusable water bottle to encourage the use of tap water.
• Support local, sustainable business enterprises by featuring their products or services • Give gift certificates for local businesses. This is a way to promote shopping locally and
gives recipients more opportunities to get something they really want (Matador Bookstore, food, services, or stores on or near campus-‐-‐ within walking distance)
• Choose organic cotton t-‐shirts for all events, staff as well as for shirts to be sold or given away. Other sustainable t-‐shirts include are those made from bamboo, recycled cotton, or recycled water bottles.
• Consider not having giveaways altogether.
A list of companies selling promotional goods from recycled materials can be found on page 22 of this guide.
Décor
8
Decorations are often disposable items end up contributing to waste at the end of your event. Think creatively about alternatives to the standard fare usually found at party or dollar stores.
For all decorative and display items:
• Reusable is the way to go. Choose decorations that can be used again at future events, and future years. Curtains, candle holders, signage, cloth table cloths or sturdy plastic ones, light fixtures, silk flowers, or live plants are good examples. Holiday decorations should be durable enough to be stored and reused in future years. If not reusable, consider donating them to a local charity.
• If possible, borrow, don’t buy. If you can’t afford to purchase your own supply of reusable decorations nor have a place to store them, consider renting or borrowing items such as linens, centerpieces, arches, live plants, or wall hangings.
• Linens. Use unbleached butcher paper to cover tables. It’s compostable, and you can have your guests decorate it. Again, cloth linens can be rented or borrowed as well.
• Floral arrangements and centerpieces. Cut flowers usually have a large carbon footprint due to the far distance they are transported from tropic areas of the globe. Consider supporting local florists with seasonally available flowers. Local nurseries may be willing to donate or loan some potted plants. Pots could be decorated for the event and later either returned to the nursery or given as gifts to the speakers. Another idea is to include baskets of chips, fruit, or giveaways guests can either eat or take home with them as party favors.
• Art. Ask local vendors or children (such as The A.S. Children’s Center) to donate their art. Offer it to guests after they leave to use in their homes.
• Balloons. If you must, use biodegradable balloons with hemp string instead of normal balloons, which not only create waste, but can also endanger local species. (Resources, page 24)
• Lights. Avoid strobe lights and incandescent lights. Use LED lights instead. Minimize the use of petrol candles. Instead, use battery operated (and reusable!) votive candles. Better yet, host events outside or in a room with many windows that can benefit from natural daylight.
• Get Crafty! There are loads of crafts you can make out of old magazines, water bottles, cardboard, scrap paper, or other “waste items.” Find great craft ideas online and have a crafting party with your event volunteers.
Be aware of green washing, or the practice of companies untruthfully spinning their products and policies as environmentally friendly. For example, one soda company uses about 2.5 liters of water just to produce 1 liter of the beverage and leaves behind tons of waste. The company
9
knows this, but they teamed up with a wildlife and nature organization to market their water conservation efforts to protect the very rivers throughout the world they are destroying.
Food and Beverage Catering
Sustainable food and beverage decisions for events can be culturally sensitive, politically tricky, or cost prohibitive. But, even a small shift can have a big impact on the environment; and there are simple ways to avoid those costs and sensitivity concerns. Food also presents an opportunity to recycle or compost large quantities of waste.
If composting is available, go ahead and use compostable service ware. CSUN is currently working toward being a composting campus; however, a system is not yet available. For the time being, take into account the points listed below, but keep in mind compostable service ware is only beneficial if composting is available. At CSUN, the AS Recycling vendor accepts PETE (#1) and HDPE (#2) plastics. This may include cups, plates, utensils, and other service ware. If these are distributed at events, encourage guests to put them in the recycling bins.
Highlight your green efforts using signage at food and beverage stations explaining what you have done to make their dining experience as green as possible.
Service Ware and Utensils
• Avoid single-‐use dishware. This is the greenest option. Whenever possible choose reusable, washable dishware, cups, and utensils. This may be available at little or no additional cost from the venue or caterer. Consider using plates attendees can take home, or use something like Frisbees to hold the food.
• Provide reusable plates, glasses, cutlery, platters, tableware, napkins, linen, and serving utensils.
• Think plate-‐less. Consider finger foods which require no dishes or utensils. • Use cloth napkins or paper napkins made with 100% recycled content. • If reusable service ware is unavailable, go compostable or recycled content. If
reusable/ washable dishware is not appropriate for your event, compostable dishware is the next best alternative, but only if proper composting service is available. (Resources, page 22-‐23) You can also choose recyclable post-‐consumer (#1/#2 plastic), ASTM items, BPI certified compostable.
• If having straws, drink stirrers, lids, and toothpicks is a must, provide them only upon request.
10
Beverages
• Avoid disposable plastic water bottles. Though these bottles are fully recyclable and often infinitely so, they still represent a major part of recycle stream. By using pitchers, water coolers, or carafes you will greatly reduce costs and avoid all the negatives associated with bottled water. Reducing the mass production and preventing the depletion of resources is the goal to becoming a more sustainable university.
• Consider Hydration Stations (portable water coolers). In an effort to reduce the amount of waste produced by water bottles, use Water Hydration Stations. These stations can provide fresh filtered water, free to the public, to be dispensed in the attendee's own cup or water bottle. (Resources, page 23)
• Bring your own cup! (or B.Y.O.Cup) Encourage attendees in advanced to bring their own mug, cup, or bottle for beverages. Communicate to through the event’s website or invitation. Consider prizes or rewards for those who bring their own. Give out reusable water bottles, cups, mugs, or compostable (not paper, Styrofoam, or plastic!) cups instead.
• Replace red party cups with recyclable, clear #1 plastic cups that can go in the regular recycling containers. (Resources, page 23)
• If reusable containers are not an option, choose beverages in recyclable packaging (glass or #1/ #2 plastic bottles, or aluminum cans). Another choice is to buy 2 liter soda bottles instead and pour into either a #1 post-‐consumer plastic cup or BPI–certified biodegradable cup. (Resources, page 23)
• Have participants empty out their unfinished beverages in a separate bin from the compostable/ recyclable bin. Take the water to a “gray-‐water” treatment center, or use it to water the plants (if it’s all water).
• Caffeinate Wisely. Serve fair trade (Glossary, page 23) and/ or organic coffee and tea. Avoid individually packaged condiments and offer sugar and cream in bulk containers.
• Replace plastic stir straws with wooden, compostable sticks or washable metal spoons for a zero waste event. Avoid straws in general. (References, page 25)
Packaging
• Serve in bulk. Avoid individually packaged items such as condiments (sugar, creamer, juice, butter, salad dressings, and ketchup) instead serve in bulk containers or utilize pump dispensers.
• If hiring drop-‐off catering, have food delivered in reusable, recyclable, or compostable trays/ containers.
• Use products with the greatest percentage of recycled and post-‐consumer content. • Eliminate Styrofoam containers!!
11
Food and Catering Guidelines
• Encourage all food vendors to do the majority of their cooking offsite, helping to reduce the energy needed for food preparation
• Plan food quantities carefully to avoid having excess food at the end of the event. Try to give the best estimate as possible to caterers who request attendance numbers.
• Arrange to donate any leftover food to a local charitable organization or food bank. • Ask if your caterer can provide compostable options for plates, cups, and flatware. • Support locally owned and/ or small minority/ women-‐owned businesses. Or better,
use campus catering. • Prepare fresh, seasonal, local organic ingredients • Offer cage-‐free or humanely raised meats and dairy • Offer vegan and vegetarian meal selections and encourage their selection as a means
to reduce the carbon footprint of the event • If fish is offered ask if it comes from sustainable fish supplies • When buying food grown farther away, (coffee, teas, bananas, chocolate) choose
products that are certified as fair trade • Use water glasses and bulk containers of water, iced tea, or lemonade and in particular
to not use bottled or imported water • Use bulk containers for condiments • Use sustainable table centerpieces (e.g. potted plants or flowers, local flowers, candles,
fruits) guests can take home and reuse • Serve dishes “family style” to avoid individually packaged products (e.g. sandwich
platters, salad bowls, cookies, and chips) • Serve bite-‐sized or finger foods • At a buffet, consider using smaller size plates for the food. This helps guests reduce the
amount of food taken (which may just go to waste) • If serving alcohol, ask the bartenders to save all glass, plastic, and aluminum containers
to be recycled with other event recycling. • If dropping food off, package in reusable platters and come back and pick these up after
the event. This eliminates the need for individually packaged foods. • If individual lunches are needed, use recyclable paper bags or reusable lunch bags
instead of boxes. • Avoid using paper doilies, toothpicks, and straws. • In addition, try to serve food that doesn’t require heating or refrigeration.
For compostable service ware guidelines, check out: http://bgm.stanford.edu/sites/all/lbre-‐shared/files/bgm/files/shared/file/pssi_pdfs/CompostableServiceware.pdf
12
Food Ingredients
• Consider food which is all or some of the following: (For definitions, check out Glossary, page 17)
o Organic o Seasonal o Fair Trade o No Packaging o Fresh and Whole Foods o Locally Grown or Locally Sourced
• Consider special dietary needs. Remember to ask attendees about any food preferences or special dietary needs such as vegetarian, vegan, gluten-‐free, or kosher.
• Always include a vegetarian option, which means offering a dish which contains no meat, poultry, or fish of any kind. Consider reducing the amount of meat served over all at the event, since meat production itself has a heavy impact on the environment.
• Choose sustainable meat, poultry, and fish. If you plan to serve meat and/ or fish, choose options which have been raised in a sustainable manner. Choose only USDA certified organic meats or fish and don’t be fooled by terms such as “naturally raised/ natural” and “free-‐range” because they are not always valid. When serving seafood, consult Seafood Watch’s Recommendations and Guide online at: www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx
Recycling and Waste You should plan ahead for waste disposal and recycling during your event. Consider striving for a “zero waste” event where feasible.
• Anticipate your waste. Consider what materials will be generated during your event so you can select appropriate receptacles (landfill, paper, cans/ bottles, or compost bins).
• Place receptacles strategically. Bins should always be grouped side-‐by-‐side, never solo. This prompts attendees to consider which bin is best for the waste in their hand and makes each bin equally convenient with the next.
• A picture is worth a thousand words. Signage on receptacles should be large, easy to read, and ideally at or near eye level. Photos help tremendously and reduce confusion of what goes where. (Resources, in progress)
• Color-‐coordinate bins. Use a color-‐coordinated system to help attendees easily recognize and distinguish between recycling, compost, and landfill containers.
13
• If you do not have recycling receptacles, be creative and use cardboard boxes, bags, or whatever containers available to you. Make sure you have signage above the appropriate receptacle.
Promote Recycling Services
It is important to promote available services.
• Inform your guests it will be a green event ahead of time. Ask them to bring their own water cup, mugs, or reusable water bottles.
• Make an announcement before, during, and after the event about the receptacles/ the efforts you’re making to make this a green event.
• Be sure to provide adequate signage such as on posters and discreet signs on tables describing which items are recyclable/ compostable. You could also place posters on the entrance of events.
• Volunteers can help guests sort their waste at each waste minimization station.
Off-‐Campus Events, Transportation, and Accommodations When hosting an event outside of the campus, choose a venue closer to your original location.
Plan ahead for recycling. Find out what on site recycling and trash services are available. If no recycling collection is provided at the venue, make arrangements to collect your own recyclables. Ideally, there should be side-‐by-‐side receptacles (one recycling bin next to each landfill container).
The larger the event, the more likely visitors will come from farther away to attend. Travel accounts for some of the largest proportions of carbon emissions in the U.S.
Sitting in bumper to bumper traffic is both a waste of time and a waste of resources, consider:
• Schedule your event outside of peak commute times • Avoid arrival times between 7:30am and 9:00am. • Avoid departures between 4:30pm and 6:00pm. • If the event must be scheduled with arrivals and/ or departures between peak times,
consider offering an optional reception before and/ or after the event to help stagger event-‐related traffic.
14
Transportation
Travel is often the largest carbon contributor to an event. Venue choice will dictate whether public transit is a viable transportation option. Planners should encourage strategies to reduce emissions created by any transportation associated with the event.
• Choose a venue that reduces transportation needs. Find out who will attend your event, where they’re coming from and how they attend to get there. Events on campus are easy for locals to access via public transit, ride-‐sharing, or bike. If campus attendees need to travel across town, consider the venue and the opportunities for ride sharing or public transit. (Resources, page 25)
• Select a venue that is centrally located near restaurants, hotels, public transit, and air travel. Select destinations accessible via public transit.
• Promote alternative modes of travel or seek out eco-‐friendly shuttle services for staff and attendees to and from the event such as biking, walking, or public transit. Publicize these options on your website or posters by linking to local bus schedules, ride sharing, or other transportation resources.
• Reserve a set of loaner bicycles for attendees to use while getting around. TBD • Arrange a shuttle bus or coordinate carpools to transport participants, thereby
minimizing the need for single occupancy car trips. • Put a ride share page on the event’s website. • Schedule field trips to coincide with public transit (Metro) routes and times. • Reduce rent-‐a-‐car options by encouraging public transportation and carpooling. If
rental cars are used, request hybrid or high mileage vehicles. • Zip-‐Cars (http://www.zipcar.com/) • Choose a hotel and event locations based on your participant’s needs. If your
conference or event attendees are predominantly from on campus, it is better to have the conference or event on campus, thereby saving gas, oil, and wear and tear on the vehicle. If your attendees are largely from off campus, you might want to consider holding the event close to the airport or where the attendees are lodging.
Hotels/ Housing
Suggest hotels served by transit. Urge visitors to find accommodations as close to campus as possible to minimize their daily commute.
15
• Provide on campus housing option to visitors. • Choose hotels that make sustainability efforts by providing paperless check in
and check out; deliver newspapers, changes towels and bed sheets only upon request; uses refillable bulk dispensers for soap and shampoo instead of individual bottles; collect and donate open hotel toiletries; and provides recycling containers in hotel rooms and promote the reason behind this choice. A good way to find hotels with sustainable practices is to use third party eco certification programs. One such example is “I Stay Green.” (Resources, page 25)
• Consider purchasing a group travel pass on bus services around Northridge for field trips.
• If guests are booking their own hotels, provide them with a brief information sheet on suggested accommodations and actions to reduce their environmental impact.
Conferences and Meetings • Examine alternatives to face-‐to-‐face meetings. Meeting in person requires
transportation and the associated environmental costs, while meeting remotely can be easier, less time consuming, and more eco-‐friendly. If a meeting is with a small group (under 10 people) and not complex in nature, a telephone conference call may suffice. If the group is larger, consider using web cam services such as Skype, Oovoo, iChat, and other media.
Minimize printing
• If the message is short, consider email before the meeting. • Discourage participants to print out notes, itinerary, or agendas and instead use a
projector so everyone can read the information. • Ask presenters not to provide paper handouts, but to instead provide a copy of their
lecture notes or handout materials to be posted on the conference website. You can also email them for the notes.
• Suggest presenters use black boards or dry-‐erase boards instead of paper flip charts. • Suggest attendees take notes on the backs of one-‐sided use paper and consider
creating used paper scratch pads to hand out to attendees. • Utilize online document share programs such as Google doc, Drop Box, Scribd, and
DocStoc or group scheduling sites such as Doodle. • For large conferences with many materials, consider providing conference materials
and hand-‐outs on CDs or flash drives. Flash drives, while somewhat expensive, are both reusable and useful. Conference logos could be printed upon them to make them
16
permanent souvenirs. Attendees can carry the flash drives with them and use them to get handouts or lecture slides from presentations they attend as well as product information from laptops at exhibit booths.
• Instead of printing a conference nametags for each attendee, have attendees place business cards in reusable nametag holders, which can then be collected upon check-‐out for reuse at future events. Consider using recycled-‐content lanyards for the nametag holders.
• If hard-‐copy material is absolutely necessary, please print in black and white on both sides of the paper. Purchase paper with a minimum 50% post-‐consumer recycled content and try printing in fonts which minimize ink usage; serif fonts such as Times New Roman often use minimal ink.
• Instead of using stickers, use reusable name tags (ones that pin on shirts, for example) and use scrap paper to write the name.
Post-‐Event Considerations When cleaning up, it is important to convey the message you are trying to be sustainable.
• Announce to whoever’s helping cleanup to consider what they’re throwing away. Let them know most of the items can be reused (plastic table cloths or decorations can be saved for another event, for example) unless they are scraps of packaging or some other unusable content.
• Make sure to recycle any cans or bottles left behind. • If there are any cardboard boxes, break them down for recycling. • Use non-‐toxic cleaning products. If you run out, recycle the containers. • An idea would be to have two plastic tubs, one for recyclable items (mainly for
cardboard and paper since most places just have bottles and cans bins) and the other for items that can be reused for other events. This could help keep things organized. Empty the recycling tub when you get home.
Zero Waste ** (Under development)
A zero waste event is not using products that are easily disposable, not recyclable, or compostable (products which after use must end up in the landfill). The goal is to divert trash from the landfill altogether. This requires the help of attendees as well—helping to put things in
17
the appropriate recycling/composting receptacles, using reusable products, and preventing or reducing unnecessary waste in general. CSUN’s Institute for Sustainability is currently working toward developing a composting system for campus. (see http://www.csun.edu/sustainability/projects/food-‐garden/ ) The goal is to eventually have our own zero waste events like other universities in the nation; and composting is a key element in a Zero Waste Event. In the meantime, utilize reusable items and PETE (#1) and HDPE (#2) plastics, glass, and aluminum containers, which can be recycled by the AS Recycling vendor.
Glossary
A.S. Campus Recycling Services (AS-‐CRS)-‐The recycling program at CSUN was established in 1991 as a collaborative effort between Associated Students and the University to divert recyclable materials from the University’s waste stream and to promote the benefits of recycling. They collect paper, cardboard, pallets, laser toner and ink jet cartridges, cell phones, tin cans, and beverage containers. In all, over 200 locations are served throughout the campus. In addition, through its collections services and outreach, students are provided with organizational and leadership roles through work experience; and the program is an example of environmental stewardship for future generations.
ASTM-‐ ASTM International, formerly known as the American Society for Testing and Materials, is a globally recognized leader in the development and delivery of international voluntary consensus standards. Today, some 12,000 ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence.
Bagasse-‐is the fibrous matter that remains after sugarcane or sorghum stalks are crushed to extract their juice. It is currently used as a biofuel and in the manufacture of pulp and building materials.
Biodegradable-‐ Capable of being decomposed by bacteria or other living organisms.
Carbon Footprint-‐ the amount of carbon dioxide or other carbon compounds emitted into the atmosphere by the activities of an individual, company, country, etc.
Compost-‐ Organic matter which has been decomposed and recycled as a fertilizer and soil amendment. Compost is a key ingredient in organic farming. At the simplest level, the process of composting simply requires making a heap of wetted organic matter (leaves, "green" food
18
waste) and waiting for the materials to break down into humus after a period of weeks or months.
Green Event-‐ means to incorporate a wide spectrum of environmental and social considerations throughout all stages in order to minimize negative impact on the world.
Green washing-‐ This is the practice of companies untruthfully spinning their products and policies as being “environmentally friendly.”
Locally grown foods-‐ Locally grown refer to food and other agricultural products, for example wool or flowers that are grown or produced, processed and then sold within a certain area.
Plastics (#1-‐ #7) (Source: http://www.thedailygreen.com/green-‐homes/latest/recycling-‐symbols-‐plastics-‐460321); http://www.organicconsumers.org/articles/article_11653.cfm
• #1 (PETE)-‐ Found in: Soft drink, water and beer bottles; mouthwash bottles; peanut butter containers; salad dressing and vegetable oil containers, etc. Recycling: Picked up through most curbside recycling programs. Recycled into: Polar fleece, fiber, tote bags, furniture, carpet, paneling, straps, (occasionally) new containers PET plastic is the most common for single-‐use bottled beverages, because it is inexpensive, lightweight and easy to recycle. It poses low risk of leaching breakdown products. Recycling rates remain relatively low nationwide, though the material is in high demand by remanufacturers.
• #2 (HDPE)-‐ Found in: Milk jugs, juice bottles; bleach, detergent and household cleaner bottles; shampoo bottles; some trash and shopping bags; motor oil bottles; butter and yogurt tubs; cereal box liners Recycling: Picked up through most curbside recycling programs Recycled into: Laundry detergent bottles, oil bottles, pens, recycling containers, floor tile, drainage pipe, lumber, benches, doghouses, picnic tables, fencing HDPE is a versatile plastic with many uses, especially for packaging. It carries low risk of leaching and is readily recyclable into many goods.
• #3 (Vinyl or PVC)-‐ Found in: Window cleaner and detergent bottles, shampoo bottles, cooking oil bottles, clear food packaging, wire jacketing, medical equipment, siding, windows, piping Recycling: Rarely recycled; accepted by some plastic lumber makers. Recycled into: Decks, paneling, mud flaps, roadway gutters, flooring, cables, speed bumps, mats PVC is tough and weathers well, so it is commonly used for piping, siding and similar applications. PVC contains chlorine, so its manufacture can release highly dangerous
19
dioxins. If you must cook with PVC, don't let the plastic touch food. Also never burn PVC, because it releases toxins.
• #4 (LDPE)-‐ Found in: Squeezable bottles; bread, frozen food, dry cleaning and shopping bags; tote bags; clothing; furniture; carpet Recycling: LDPE is not often recycled through curbside programs, but some communities will accept it. Plastic shopping bags can be returned to many stores for recycling. Recycled into: Trash can liners and cans, compost bins, shipping envelopes, paneling, lumber, landscaping ties, floor tile LDPE is a flexible plastic with many applications. Historically it has not been accepted through most American curbside recycling programs, but more and more communities are starting to accept it.
• #5 (PP)-‐ Found in: Some yogurt containers, syrup bottles, ketchup bottles, caps, straws, medicine bottles Recycling: Number 5 plastics can be recycled through some curbside programs. Recycled into: Signal lights, battery cables, brooms, brushes, auto battery cases, ice scrapers, landscape borders, bicycle racks, rakes, bins, pallets, trays Polypropylene has a high melting point, and so is often chosen for containers which must accept hot liquid. It is gradually becoming more accepted by recyclers
• #6 (PS)-‐ Found in: Disposable plates and cups, meat trays, egg cartons, carry-‐out containers, aspirin bottles, compact disc cases Recycling: Number 6 plastics can be recycled through some curbside programs. Recycled into: Insulation, light switch plates, egg cartons, vents, rulers, foam packing, carry-‐out containers Polystyrene can be made into rigid or foam products -‐-‐ in the latter case it is popularly known as the trademark Styrofoam. Evidence suggests polystyrene can leach potential toxins into foods. The material was long on environmentalists' hit lists for dispersing widely across the landscape, and for being notoriously difficult to recycle. Most places still don't accept it.
• #7 (Misc.)-‐ Found in: Three-‐ and five-‐gallon water bottles, 'bullet-‐proof' materials, sunglasses, DVDs, iPod and computer cases, signs and displays, certain food containers, nylon Recycling: Number 7 plastics have traditionally not been recycled, though some curbside programs now take them. Recycled into: Plastic lumber, custom-‐made products A wide variety of plastic resins don't fit into the previous categories are lumped into number 7. A few are even made from plants (polyactide) and are biodegradable. Polycarbonate is number 7, and is the hard plastic that has parents worried these days, after studies have shown it can leach potential hormone disruptors.
20
Post-‐consumer-‐ noting or pertaining to a product after it has been used and recycled.
Pre-‐consumer-‐ when the materials of manufacturing do not reach a consumer and are recycled. Pre-‐consumer recycled materials can be broken down and remade into similar or different materials, or can be sold "as is" to third party buyers who then use those materials for consumer products. However, this is not ideal because they have not yet been used.
Recycle-‐ is a process to change materials (waste) into new products to prevent waste of potentially useful materials, reduce the consumption of fresh raw materials, reduce energy usage, reduce air pollution (from incineration) and water pollution (from landfilling) by reducing the need for "conventional" waste disposal, and lower greenhouse gas emissions as compared to plastic production. Recycling is a key component of modern waste reduction and is the third component of the "Reduce, Reuse, and Recycle" waste hierarchy.
Reduce-‐ To lessen the amount individuals use of any particular resource or material.
Reuse-‐ To employ for some purpose; put into service; make use of more than once.
Sustainable-‐ Relating to, or being a method of harvesting or using a resource so the resource is not depleted or permanently damaged (reusing items or using solar power energy, for example). In other words, it is meeting the needs of today without sacrificing the needs of the future.
USDA labels (grass fed, cage free)
• Cage-‐free is meant to stand for animals, usually chickens and other poultry that are not raised in cages.
• Grass-‐fed beef comes from cattle raised in grass pastures, as the name implies. The environmental impact of grass-‐fed beef is also lower than that of grain-‐fed beef: inhumane factory farming techniques, the spread of disease, waste management problems, and the overuse of antibiotics and hormones in conventional beef production have all been well documented.
• Organic-‐ foods produced using methods of organic farming –do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives. On food, the “USDA Certified Organic” sticker must be on the packaging.
• “Natural”/ “Real” Foods-‐ widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in most jurisdictions means the term assures nothing. For example, a food may have something like powdered cellulose in the ingredient list, or minuscule pieces
21
of wood pulp or other plant fibers (thickening agents) or castoreum, fluid from the sex glands of beavers —all technically “natural,” but not necessarily something you want in your food.
• Fair trade-‐ It advocates the payment of a higher price to exporters as well as higher social and environmental standards. It focuses in particular on exports from developing countries to developed countries, most notably handicrafts, coffee, cocoa, sugar, tea, bananas, honey, cotton, wine, fresh fruit, chocolate, flowers, and gold.
Zero waste-‐ A philosophy in which the goal is to maximize recycling, minimize waste, reduce consumption and ensure that products are made to be reused, repaired or recycled back into nature or the marketplace.
Resources Food and Cleaning Supply
• Check if what you’re buying is actually eco-‐friendly
http://www.greenerchoices.org/eco-‐labels/ • Seventh Generation
http://www.seventhgeneration.com/
Composting • US Composting Council
http://compostingcouncil.org/ • Crown Disposal
PO Box 1081, Sun Valley, California 91352 (818) 767-‐0675 http://www.crowndisposal.com/community-‐recycling/
• Athens Services
11266 Peoria Street, Sun Valley, California 91352 (818) 897-‐2099 http://www.athensservices.com
Promotional Products
• Weisenbach http://www.recycledproducts.com/
• Adapt Consulting Inc. http://www.adaptadspecialty.com/
• Busch Systems
22
http://www.buschsystems.com/ • Target Marketing Group
http://www.recycledpromos.com/Home.aspx • www.amazingrecycled.com • www.directaccessintl.com
• www.ecopromo.com • http://www.chicobag.com/ • totebaginfo@enviro-‐tote.com
Info about Bagasse • http://worldcentric.org/sustainability/manufacturing/bagasse
Carpool and Ridesharing
• www.csun-‐student.mycarpool.net • www.zipcar.com
Food and Beverage Ware
• Guidelines: http://bgm.stanford.edu/sites/all/lbre-‐shared/files/bgm/files/shared/file/pssi_pdfs/CompostableServiceware.pdf
• http://www.ecoproductsstore.com/bluestripe_cold_cups.html • http://worldcentric.org/ • http://www.preserveproducts.com/products.html • http://www.joannehudson.com/ • http://www.bambuhome.com/ • http://www.sustyparty.com/ • http://www.preserveproducts.com/ • http://www.branchhome.com/ • http://www.barebysolo.com/ • http://www.greenlabel.com/ • http://www.shop.ecomedsupply.com/Compostable-‐Blueware-‐Party-‐Plates-‐7-‐multiple-‐
colors-‐BW7Pl.htm • http://www.brightgreenideas.com/index.php?cPath=1_43 • http://www.ecopartytime.com/ • www.biocorpusa.com • http://www.ecoproductsstore.com/?kwid=e51c9584e08c4d4c8c74e772bd2dfa94&gclid=CI3diu
_NirkCFWXZQgodjhQAtg • Reusable and promotional utensils (spork type ware)
http://www.industrialrev.com/light-‐my-‐fire/
23
• http://lifewithoutplastic.com/ Hydration Stations
• http://www.thewatermonster.com/
• http://www.wizardsports.com/hydration-‐systems.html • http://www.allaroundsportsllc.com/Sports_Cool_Drink_Station_SPCDS_p/spcds.htm
• http://www.flexidrinkingfountain.com/flexi-‐drinking-‐fountain.html • http://www.wateronwheels.ca/About-‐WOW.html • http://www.wolverinesports.com/categories/products.cfm?category=Wate798626
Sustainable Seafood • www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx •
Sustainable Hotel Locator • www.istaygreen.org
Office Supplies
• http://www.officemaxsolutions.com -‐ Recycled content office supplies and paper (Aspen 50 – 50% postconsumer; Aspen 100 – 100% postconsumer)
Biodegradable Balloons
• https://www.google.com/#q=who+sells+biodegradable+balloons&source=univ&tbm=shop&tbo=u&sa=X&ei=WNndUeTMFoTmiwLCs4D4Bg&ved=0CDkQsxg&bav=on.2,or.r_qf.&bvm=bv.48705608,d.cGE&fp=93614b66056c3338&biw=1280&bih=929
Generators • SMS Generators, Inc.
Biodiesel generators 9800 Independence Ave., Chatsworth, CA. 91311 (818) 361-‐2151 office, smsgenerators.com, [email protected] or [email protected]
For some serious fun
• http://www.sustainabledanceclub.com/
Vendor Contract Samples and Policy Language • http://www.stopwaste.org/docs/specialevents-‐swp.pdf (See Pg. 14)
References
24
ASTM International (standards for products) http://www.astm.org/ABOUT/aboutASTM.html Business Pundit Green Washing www.businesspundit.com/the-‐top-‐25-‐greenwashed-‐products-‐in-‐america/ CalRecycle http://www.calrecycle.ca.gov/recycle/ Chico State A Guide to Creating Greener Events and Meetings at Chico State http://aschico.com/images/cms/374_2_SUS12_Guide_GreenEvents07.23.pdf The Daily Green Plastics (#1-‐ #7) http://www.thedailygreen.com/green-‐homes/latest/recycling-‐symbols-‐plastics-‐460321 www.dictionary.com Green Festivals http://www.greenfestivals.org/green-‐festival/greening-‐the-‐festival GrassRoots Recycling Network http://www.grrn.org/page/what-‐zero-‐waste The Icarus Foundation Green Festivals and Events Guide, a How to… http://ecoclub.com/library/epapers/15.pdf Stanford University Greening Events at Stanford http://sustainablestanford.stanford.edu/sites/sem.stanford.edu/files/documents/Stanford_green_event_guidelines Straw-‐Free Campaign http://www.ecocycle.org/bestrawfree
25
Sustainable VS Recyclable www.gpnmag.com/sustainable-‐vs-‐recyclable
UCLA Green Events Handbook and Event Green Seal Guide http://sustain.ucla.edu/handbook/ http://today.ucla.edu/portal/ut/document/UCLA_Zero_Waste_Plan_Final.pdf
US Composting Council http://compostingcouncil.org/
