High Impact, Low Waste Tips and Tricks for Greening Your Events and - - PowerPoint PPT Presentation

High Impact, Low Waste

Tips and Tricks for Greening Your Events and Meetings

10/12/18 Sarah Johnson, Sustainability Program Analyst, Institute for Sustainability Austin Eriksson, Director of Energy & Sustainability, Facilities Planning, Design & Construction

• Name
• Department
• Why did you attend this workshop?
• Name an event that you coordinate or participate in.

Introductions

Global

• Great Pacific Garbage Patch is twice as large as Texas
• 4 others
• Single use plastics end up in oceans: ~ 250,000 tons

currently in the oceans.

Local

• The US is estimated to have only 10-15 years of landfill

capacity remaining by 2021

• CSUN generates 4.7 lbs of trash per ____?

The Issue

CSU Policy

• 50% by 2016, 80% by 2020, Zero Waste

CSUN goes Zero Waste - 2025

• Multi stream receptacles
• Explore reusable service ware at CSUN Dining
• Zero waste purchasing policy
• Improve existing waste stream awareness
• Zero Waste Events

What Are We Doing?

Pair up & talk about a meeting/event you’ve coordinated or participated in Examples: President’s Picnic, office birthday party, HR workshop, New Student Orientation, Research Symposium, etc.

Activity: Plan an event or meeting!

• How is the event promoted?
• Where is it held?
• How do people get there?
• Is there food? If so, how is it served?
• What type of decorations?
• Are there waste bins?

10 Minutes

Sustainable Meetings and Events

Tips and Tricks

Outreach & Promotion

• Promote events digitally rather than print
• Social media, MIND screens, email,

newsletters, website, use Bitly links

• Limit printing to high traffic areas – Dining

locations, bulletin boards, library, etc.

• Use reusable surfaces for activities requiring

hand-written materials

• Share materials on large screen
• If printing is necessary double sided, small

pages, recycled content paper with links to more info

Outreach & Promotion

• Have limited fliers for tabling and ask people

to take photos of materials

• Use photos, posters, demo items, etc.
• Use tablets/laptop to collect info
• Promotional, tabling, and decorative items

should be useful, reusable, durable, or have educational value

Food and Beverage

• Reusable kitchenware (plates, utensils, cups,

containers, platters, straws, beverage dispensers)

• Use compostable and recyclable items if reusable
• ptions are not feasible
• Provide healthy, local, food options; limit meat
• Avoid food packaging or buy in bulk if possible
• Ask attendees to BYO Bottles
• Plan quantities carefully to avoid having excess
• Avoid single serving condiments, straws, lids, etc.
• Ask vendors to limit packaging; do trays & platters
• Leftovers should be given away

• Select a location that is accessible for all.

Consider routes, bathrooms, automatic doors, lighting, outdoor barriers and signage.

• Make sure electronic materials are accessible
• Invite a diverse group to plan event to meet

the needs of a broad audience and encourage greater participation

Diversity and Accessibility

Recycling, Compost, and Waste

• Waste/source reduction should be priority!
• Don’t print paper agenda/materials if possible
• Provide proper waste bins with clear signage

for compostables, paper, recyclables and landfill materials

• Have all bins close to each other for

convenience/ease of use

• Ask volunteers to help with waste sorting

• Choose venues that reduce transportation

needs and encourage alt transportation

• Bus, Zimride, ZipCar, bike, walk
• Schedule outside of peak commute times
• Provide incentives for people to travel

sustainably

• Consider alternatives to in-person event

(Zoom, video, phone, social media)

Transportation

• Hold the meeting outside if possible
• If power is needed outdoors, use renewable

sources such as solar-power

• Use a venue with natural lighting
• Return lights, projectors, HVAC systems and
• ther equipment to their ‘off’ or regularly

scheduled state at the end of the event.

Electricity

• Less is more!
• Be creative – think outside the box
• Consider sharing resources with other

departments – decorations, plates, cups, whiteboard, easels, etc.

• We’ll brainstorm with you to figure out

solutions

• Baby steps. There’s always next time!

Final Thoughts

Think about the same meeting/event as the first activity Taking what you learned today, how can that event be more sustainable?

• How is the event promoted?
• Where is it held?
• How do people get there?
• Is there food? If so, how is it served?
• What are the decorations?
• Are there waste bins?

Activity #2: Create a Sustainable Event

Resources

Waste

• Indoor Events: AS

Sustainability x4262

• Outdoor Events: PPM x2222
• Catering: CSUN Dining

x8646

• Reusable and compostable:

Staples

• Zipcar: short term car rental
• Zimride: rideshare/carpool
• Lime: bikeshare

Food Transportation csun.edu/sustainability/green-events

Upcoming Events

How to Host an Eco-Friendly Par-tay Monday, October 15 12:30-1:15pm Sust Center Conference Room Learn how to host an eco-friendly party without breaking the bank. We’ll talk about zero-waste, materials, decorations, and party favors. Participants will receive a party pack. RSVP at sustainability@csun.edu! Sustainability Day October 24 9am – 3:15pm USU Northridge Center Successful Strategies for Addressing Energy and Transportation Issues in Disadvantaged Communities in LA Speakers: CEO of Metro, LADWP Commissioner, LACI, Pacoima Beautiful, CSUN Facilities Green Bag Lunch Series Thursdays | 12:30-1:15 PM OST Lawn (West of Sust Center) Connect with CSUN community members in our “Tree Campus USA”. Please BYOGB (Bring Your Own Green Bag) and enjoy insights by our CSUN Sustainability Champions who moderate the lunch. RSVP at sustainability@csun.edu

csun.edu/sustainability/news-and-events

We’re here to help!

Questions?

Sarah Johnson Institute for Sustainability Sarah.Johnson@csun.edu X6928 Austin Eriksson Facilities Planning, Design & Construction Austin.Eriksson@csun.edu x7344