Programs

Green Events

Planning Tips

The most important part of creating a green event is the planning process.
  1. Do Research. The more you know about the environmental impacts of events, the more likely you will be to actively seek ways to make your event green. And, you will be able to efficiently explain the reasons behind your green goals. Learn more about environmental impacts >>>
  2. Set Green Goals. To ensure that you are making green choices during the planning process, it is important to develop specific green goals. These goals will guide your actions throughout the planning process. To help you determine what goals are right for you, we have created the Platinum Checklist which serves as a benchmark for green events. Use this checklist to determine what green actions are feasible for your event. See the Platinum Checklist >>>
  3. Make a Plan. Make sure you are able to reach your goals by developing an event plan that includes the green elements you wish to incorporate. By having the green elements as part of your master plan, you will have a continual reminder of your green goals.
  4. Create a timeline. Planning takes time. Planning a green event also takes time. Make sure you have incorporated enough time to fully execute and realize your green event goals.

Platinum Checklist 

This checklist can be used to:

  1. Learn what behaviors are needed to gain Platinum certification
  2. Guide your planning toward the most sustainable/environmentally responsible actions

Food

  • No food is used OR (see other items below)
  • All food is local
  • All food is in season
  • Where possible, all food items including condiments are purchased in bulk to minimize packaging
  • Leftover food is either reused in-house or sent to an organization in need (i.e. food bank)
  • Food waste is composted  No beverages are used OR (see other items below)
  • All beverage items including condiments are purchased in bulk to minimize packaging
  • Beverages are provided in pitchers or bulk containers rather than individual bottles and cans
  • All dishware (plates and utensils) and linens (napkins and table linens) are washable/reusable 

Venue

  • The event uses almost all natural lighting, requiring almost no artificial lighting
  • All waste stations are co-located  All waste stations include landfill, recycling, and compost options
  • All waste stations contain detailed signs for proper sorting
  • All décor is reusable and reused

Transportation

  • 75% of guests travel to the event by foot, bike, public transit
  • All airfare or vehicle transportation provided by the University is offset through purchasing carbon offsets

Marketing 

  • All invitations, RSVPs, reservations, and advertising are electronic

Purchasing 

  • All event materials and supplies are provided electronically
  • Guests are discouraged from printing any of the electronic materials and supplies
  • Gifts are not provided
  • Decorations are reused or reusable
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