Zero Waste Events: Taking the Plunge

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 putting on your event creates absolutely nothing destined for the landfill. However, there are many definitions of waste and just as many ways to minimize it.

Defining Waste

Waste is anything outside of a closed-loop system. In other words, instead of providing a feedstock for another processed, waste is sent to a depository to end its cycle. In the most tactile sense, event waste is the accumulation of what is in the dumpster at the end of the night.

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. Transportation to and from an event, as well as the energy consumed to support the event can be taken into consideration and minimized for a zero waste event. Venue location, like the proximity to public transit, can minimize energy wasted in transportation. Carbon offsets balance the energy used at an event while measures can be taken to reduce the required amount of energy. Event organizers can control the source of energy through using biofuels to run generators or buying renewable energy carbon credit offsets.

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 disposable compostable products. 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: look for wire-framed containers with BLUE lids. Materials: Glass, Plastic # 1-5 and 7, Paper (anything that tears), Cardboard, Aluminum, Steel.

Energy: Efforts made to decrease energy; varies by venue.

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.

This is a sampling of where to start. 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?"

Language for communicating zero waste goals to your guests:

Zero Waste is a goal. With YOUR help, we can minimize the impact of our gatherings and entertainment and achieve a minimal net impact while still having a great time and celebrating the joys of life.

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