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Food Choices and Food Serving Items
Green Event Guide
Green Event Questions
Sample Metrics
Models
Glossary
Food is a major part of most events. How you plan to source food, serve food and manage food waste can be key to greening your event footprint. Select action tasks your event will take related to food, food service items, and food waste components of your event.
Goal: Make Sustainable Food Choices
Use Local and Sustainably Certified Food
If hiring a caterer, use local caterers and ask them to work with your
green event guidelines
. If not hiring a caterer, use local foods. Set a goal: at least 5% of food should be locally produced.
Use organically produced food and beverages. Products should be certified as meeting
regional or USDA organic standards
, to the greatest extent possible.
Look for low
food miles
; the lower the distance the food has to travel the better. Set a goal: at lest 10% of the food should be locally produced.
Composting and Recycling
Provide for
composting
of scraps and leftovers.
If leftover food or beverages are expected, make contact with a nonprofit organization to arrange for food donation after the event.
Promote Your Green Efforts
Educate and engage vendors and event workers to fully support:
Green aspects of food choices
Raising awareness of the origins of the food.
The sustainable handling of leftovers
Educate and engage attendees and event workers to fully support:
Green aspects of food choices
Raising awareness of the origins of the food.
The sustainable handling of leftovers
Report data collected showing results of greening efforts to EPA (see
Sample Metrics
for ideas on what data could be collected at your event).
Goal: Choose Sustainable Food Service Items
Use Reusable Items to Serve Food
Do not use single serve drink containers, or disposable lids and straws; serve beverages from pitchers or spigot coolers.
Set a goal that 50% or more of the items used for serving food are reusable (plates, trays, platters, utensils, serving containers, etc.).
Set a goal that 75% or more of the items used for serving food are reusable (plates, trays, platters, utensils, serving containers, etc.).
Use Reusable Items to Consume Food
Set a goal that 50% or more of the items used to eat food are reusable (plates, bowls, cups, utensils).
Set a goal that 75% or more of the items used to eat food are reusable (plates, bowls, cups, utensils).
Use Reusable Non-food Related Items
Use table coverings, aprons, and napkins that have a recycled content.*
If
composting
is available, use all compostable table coverings, aprons, and napkins.*
Use washable and reusable table coverings, aprons, and napkins.*
Reduce Waste in Box Lunches
No Styrofoam is used.
Request
recyclable
or
compostable
boxes and individual portion containers.
Use
box-less lunches
with little or no individual portion packaging.
Reduce Waste in Pre-Packaged Food Items
No Styrofoam is used.
Purchase products with the least amount of packaging possible. Instead of individual servings, buy in bulk and serve in
compostable
containers.
Choose products and packaging that can be
recycled
or
composted
through commercial services in your area. If disposable items are essential, try to ensure they contain a high content of recycled or plant-based material if composting is available.
Reduce Waste from Event Food Service
Avoid
single serve packaging for food condiments
(e.g., milk, cream, sweeteners, butter, ketchup, vinegar, mustard, jams, salt, pepper, breakfast cereals, cream cheese, etc.).
Specify
Waste Reduction Services
in your catering contract (see Model Bid Specs for more information).
Everything is
reusable
,
recyclable
or
compostable
.
Promote Your Green Efforts
Educate and engage vendors and event workers to fully support:
green aspects of the serving items
used
Limiting packaging
The efforts to reduce waste
Educate and engage attendees about:
green aspects of the serving items
used
Limiting packaging
The efforts to reduce waste
Educate and engage the community:
green aspects of the serving items
used
Limiting packaging
The efforts to reduce waste