Green Events Certification

1. Green Events Certification

2. Training Outline

3. The Goals of a Green Event • For your event specifically • Zero Waste and low environmental impact • Translate what you learn into how you live your daily life • Demonstrate your organization’s commitment to sustainability For the Carolina Green program Help the environment Promote sustainability throughout campus UNC Carbon Neutrality by 2050 Demonstrate top sustainable practices

4. Greening Your Event Initial Steps: Become Green Event Certified E-mail GreenEvents@facilities.unc.edu Fill out the all of the event information on the Preliminary Checklist

5. Greening Your Event Concluding Steps: We will assess your event’s Green Shade Grade and work to determine any logistics Follow the guidelines and your event will be Certified Carolina Green! Complete the event statistics worksheet and return

6. Event Standards

7. Event Standards • According to OWRR’s Green Event Standards • Separated into two sections • Basic Requirements for Green Events • More Ideas for Green Events • 5 Categories of a Green Event: • Location • Transportation • Communication • Food and Beverage • Waste Reduction

8. Event Standards: Green Shade Grade • Light Green: 100% of Basic Requirements + 25% of More Ideas • 2. Medium Green: 100% of Basic Requirements + 50% of More Ideas • 3. Dark Green: 100% of Basic Requirements + 75% of More Ideas

9. 1. Location

10. Location According to OWRR’s Green Event Standards: Required Choose a destination that requires minimal travel for attendees. On UNC’s Campus Student Union Kenan-Flagler Business School Global Education Center Outside (Polk Place, the Pit, etc.)

11. Location Near Chapel Hill Rizzo Conference Center The Siena Hotel Carolina Inn NC Botanical Gardens (LEED)

12. Location • More Ideas • Hold the event during the day and/or in a location with natural lighting • Hold the event outside (less light and decoration needed) • Accommodations should be booked at a certified green/sustainable hotel • Look for sites that use environmentally friendly products • Low-flow flush toilets • Captured rainwater for irrigation and toilets • Recycling • Renewable energy uses • Energy-efficient appliances and electronics

13. 2. Transportation

14. Transportation According to OWRR’s Green Event Standards Required Display transit links prominently on the event’s website and other publicity materials

15. Transportation More Ideas The event gives attendees incentives to travel via public transit or carpool The chosen venue has safe and secure bike parking to encourage biking Low-emission vehicles are in use internally Teleconference to reduce transportation costs and impacts

16. 3. Communication

17. Communication Required Use at least 30% post-consumer recycled content List the amount of recycled content on all printed materials Do not use goldenrod or fluorescent-colored paper Use double-sided copying and printing Let your attendees know that you are going green!

18. Communication According to OWRR’s Green Event Standards Signage Signs and banners for recurring events are printed without dates Make them from recycled-content, recyclable or reusable materials Laminate signs so they can be used for future events Print banners on cloth instead of vinyl Mailing Use postcards to direct attendees to event’s website Addresses are printed directly onto envelopes, avoiding the use of address labels

19. Communication More Ideas Reuse one-sided printed materials for internal printing Use soy or vegetable-based inks Use electronic advertising, promotion and registration whenever possible Use newspaper, organizational newsletters or radio rather than a direct mail publicity campaign

20. 4. Food and Beverage

21. Food and Beverage: Menu According to OWRR’s Green Event Standards Required 25-50% organic, fair trade or shade grown foods 25-50% vegetarian meal selections 25-50% of seafood is environmentally friendly*

22. Food and Beverage According to OWRR’s Green Event Standards Education Local and organic food is identified and labeled Publicize/announce efforts by caterers to work with complying to OWRR’s Green Event Standards Leftovers Donate leftovers to a local food bank or soup kitchen Compost unusable leftover food portions or ship them to a local farm as pig feed

23. Food and Beverage: Menu More ideas 50-100% organic, fair trade or shade grown foods 2. At least 25% locally grown foods 3. 50-100% vegetarian meal selections 4. 50-100% of seafood is environmentally friendly*

24. Food and Beverage Local Farms Maple View Farm (dairy) Farmer’s Daughter (pastries and jams) Coonrock Farm (poultry, eggs, honey, sheep, goat, pork, produce) Peregrine Farm (flowers, small fruits, vegetables) Elysion Fields (vegetables and pork) Lyons Farm (fruit) Grocery Stores Carrboro Farmers’ Markets Weaver Street Market Whole Foods Organic and fair trade items from Trader Joe’s, Harris Teeter, etc.

25. Food and Beverage Coffee Larry’s Beans Counter-Culture Organic/fair trade sold at most grocery stores Catering Carolina Catering from CDS Garden of Eating Green Planet Catering The Catering Company Neal’s Deli Med Deli ACME Local 1.5.0. Vimala’sCurryBlossom Cafe

26. 5. Waste Reduction

27. Waste Reduction According to OWRR’s Green Event Standards Required Reusable or compostable dishes, cups, utensils, napkins, and linens are used. Snacks and condiments are served in bulk (no individual wrappers) Serving bowls and dishes are reusable. Disposal methods are announced to attendees. Recycling and compost bins are placed together and all material is properly disposed. Reduce Reuse Recycle

28. Thinking about Waste EPA’s Food Waste Hierarchy

29. Waste Reduction: Compost

30. Composting • 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!

31. Composting Biodegradable ≠ Compostable 100% Compostable* ASTM D6400 ASTM D6868 *in a commercial composting facility NOTE: Contamination of compost will ruin the decomposition process, so it is important to staff composting sites with volunteers at all times

32. Composting 101 COMPOSTABLE NOT COMPOSTABLE

33. Composting 101 COMPOSTABLE NOT COMPOSTABLE

34. Buy This, Not That!

35. Buy This, Not That!

36. Resources 500 ct. Seventh Generation Napkins = $6.60 at Costco

37. Waste Reduction: Recycling

39. Bottle-Shaped Plastic

40. Other Plastics RECYCABLE NOT RECYCABLE

41. Metals RECYCLABLE NOT RECYCLABLE

42. Glass RECYCLABLE NOT RECYCLABLE

44. Paper RECYCLABLE NOT RECYCLABLE

45. Cardboard RECYCLABLE NOT RECYCLABLE

46. Do your part! • Collection • Processing • Purchasing

47. Green Giveaways • Recycled Content • Reusable (and useful!) • Energy Efficient • Organic, Local, Fair Trade • Gifts of experience!

48. Resources Compostable Products Ecoware (www.ecowareproducts.com) Birchware (www.birchware.com) EcoProducts (http://www.ecoproducts.com/) World Centric (worldcentric.org) Green Products TS Designs T-Shirts (tsdesigns.com) Twig (www.twigliving.com) Ten Thousand Villages (http://www.tenthousandvillages.com/) NC Craft Gallery (http://www.nccraftsgallery.com/)

49. The Outcome

50. Greening Your Event Initial Tips Think local, organic and fair Reduce, Reuse, Recycle Let others know that you are going green! Think about ways to engage attendees Contact OWRR during the planning process