How  to  Green  Your  
 
Events    
 
 
 
 
 
 
 

 
  

Table  of  Contents  

• Introduction—what  is  a  Green  Event?.....................................................Pg.  3  

• The  5  Basic  Steps……………..……………………………………………………………………Pg.  4  

• Outreach,  Communication,  and  Marketing…………………………………….…….Pg.  4  

• Tabling,  Display,  and  Decorations…………………………………………………………Pg.  6  

• Food  and  Beverage  Catering……………………………………………………..………....Pg.  9  

• Recycling  and  Waste……………………………………………….………………………….Pg.  12  

• Off  Campus  Events,  Transportation,  and  Accommodations…………….….Pg.  13  

• Conferences  and  Meetings…………………….………………………………..…………Pg.  15  

• Post  Event  Considerations………………………..…………………………………………Pg.  16  

• Zero  Waste………………………………………………………………………………………...Pg.  17  

• Glossary……………………..…………………………………………………………………….…Pg.  17  

• Resources………………………..………………………………………………………………….Pg.  22  

• References……………………..………………………………………………………………..…Pg.  25  

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Introduction  
What  does  it  mean  to  put  on  a  “Green  Event?”  What  does  it  mean  to  be  sustainable?  

Greening  your  event  means  to  incorporate  a  wide  spectrum  of  environmental,  social,  and  
economic  considerations  throughout  all  stages  in  order  to  minimize  negative  impact  on  the  
world.    

By  implementing  green  practices  at  all  large  campus  events  (conferences,  ceremonies,  etc.)  as  
well  as  small  events  (tabling  and  meetings),  the  CSUN  community  is  maximizing  our  resources,  
reducing  waste,  and  a  leading  example  of  sustainable  practices.  Making  small  changes  toward  
“being  green”  is  not  only  easy,  it  is  also  cost  effective;  it  enables  us  to  save  resources  and  
money  simultaneously.    

As  a  university,  we  have  a  special  role  as  educators,  leaders,  and  innovators  to  work  together  in  
creating  viable  alternatives  for  a  thriving  human  society.  

This  guide  is  designed  to  help  you  with  any  event,  no  matter  how  big  or  small  it  may  be  with  
easy-­‐to-­‐follow  tips  on  making  campus  events  as  eco-­‐friendly  as  possible.  Plus,  this  handbook  
focuses  on  behavioral  changes,  which  may  cost  you  just  a  little  extra  time  or  effort.  

Apply  this  guide  to:    

• Meetings  or  Meet  and  Greet  Events  

• Tabling  Events  
• Lectures,  Presentations,  or  Speaker  Events  
• Concerts  
• Banquets  
• Campus  Fairs  
• Fundraisers  
• Clubs,  Organizations,  Sorority,  or  Fraternity  Events  
• Marketing  your  organization  or  event  

Be  Realistic.  It  may  not  be  easy  or  reasonable  to  implement  everything  we’ve  listed  in  the  
coming  pages.  Find  the  aspects  easiest  for  you  to  do  and  start  there.  Add  another  sustainable  
element  to  every  event  you  do  from  there.  

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Sustainability  vs.  Recyclability    

Sustainability  relates  to,  or  is  a  method  of  harvesting  or  using  a  resource  so  the  resource  is  not  
depleted  or  permanently  damaged.  In  other  words,  it  refers  to  the  qualities  that  allow  present  
needs  to  be  met  without  compromising  resources  for  future  generations.  

Recycling  is  the  practice  of  recovering  used  materials  from  the  waste  stream  and  then  incorporating  
those  same  materials  into  the  manufacturing  process.  

The  5  Basic  Steps  

1. Communicate  the  commitment  to  everyone  involved  and  make  a  set  of  goals  for  
creating  your  green  event    
2. Put  it  in  writing.  Include  a  “sustainability  clause”  in  all  contracts  and  agreements  
associated  with  the  event.  This  allows  for  a  clear  understanding  of  how  you  expect  your  
business  to  be  conducted  between  you  and  various  suppliers,  vendors,  and  sponsors.  
(Resources,    page  24)  
3. Make  a  plan.  Create  an  outline  of  all  things  which  need  to  be  considered  when  it  comes  
to  a  greener  event.  Make  a  timeline  to  ensure  no  important  steps  are  left  until  the  last  
minute  and  no  unsustainable  decisions  are  inadvertently  made.  Creating  a  timeline  will  
also  help  keep  the  event  within  its  budget  by  accounting  for  necessary  costs  early  on.  
4. Designate  a  Green  Coordinator.  It  is  important  to  choose  one  member  to  be  specifically  
in  charge  and  oversee  all  green  endeavors.    
5. Consider  who/what  your  vendors  and  resources  will  be.  After  making  your  green  plan,  
the  coordinator  can  select  vendors  and  event  supplies  which  fit  your  strategy.  Consider  
using  local  vendors  and  onsite  equipment  which  reduce  your  carbon  emissions  from  
outside  transportation  while  also  the  CSUN  community.  

Outreach,  Communication,  and  Marketing  

Consider  the  use  of  technology  instead  of  paper  and  printed  materials  to  advertise  your  event.  
Digital  promotions  are  often  the  most  efficient,  effective,  economical,  and  environmentally  
friendly  method.  Plus,  you’ll  save  a  lot  of  money.    

• Create  an  event  website  

• Utilize  email  lists,  social  media,  campus  and  community  calendars,  QR  codes  
• Electronic  Invites  (to  avoid  mail-­‐ins)  
• Take  advantage  of  other  online  promotional  opportunities  
• The  MIND  screen  

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Paper  
 
If  paper  is  a  must,  be  responsible  by  choosing  green.  
• Choose  the  highest  recycled  content  paper  possible,  minimum  50%,  post-­‐consumer  
content  
• Double  side  flyers  
• When  possible,  use  scratch  paper.  For  example,  for  temporary  signage  or  ice  breaker  
activities    
• Avoid  laminates,  coatings,  foils,  adhesives,  paints,  or  excessive  ink,  which  can  prevent  
paper  from  being  recycled.  
o Avoid  inks  containing  heavy  metals  like  lead,  mercury,  or  cadmium,  commonly  
used  to  create  bright  colors.  
• Use  soy  or  vegetable  based  inks  
• Design  the  event  program  as  compactly  as  possible—reducing  white  space  in  margins  
and  focusing  on  the  most  important  info  that  needs  to  be  in  attendee’s  hands  
o Or  consider  not  having  one  at  all  and  use  giant  poster  or  PowerPoint  
presentation  in  a  central  area  to  display  information.    
• Go  to  the  Matador  Involvement  Center  to  inquire  about  using  chalk  on  campus  grounds  
 
Reuse    
 
Forget  the  Date.  Design  shirts,  banners,  durable  posters  without  the  date  which  can  be  used  for  
annual  events.  Consider  a  banner  with  Velcro  or  a  white  board  to  change  the  times  and  dates.  
 
Word  of  Mouth  
Ask  your  professors  to  make  an  announcement  before  or  after  class  about  the  event.  If  the  
event  pertains  to  the  course  subject,  inform  your  professors  so  they  may  spread  the  word.    

Another  way  to  spread  information  about  your  event  is  through  tabling.    

Finally,  announce/inform  everyone  about  the  green  practices  throughout  event;  booth  or  table  
highlighting;  signage  to  highlight  efforts  and  educate.    
 

 
 
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Tabling,  Display,  and  Decorations  

It’s  important  to  communicate  with  vendors  or  exhibitors  early  on  and  make  clear  what  
expectations  you  have  of  them.  Provide  guidelines  for  how  their  participation  can  be  in  line  
with  your  event’s  sustainability  goals.    

• Contracts  and  Vendor  Guidelines  should  state  in  writing  what  is  expected  regarding  
waste  and  recycling  on  site,  types  of  products  to  avoid,  themes  and  messages  to  
promote.  Encourage  vendors  to  use  as  little  energy  as  possible  when  designing  their  
exhibits.  (Resources,  page  25)  
• Provide  a  list  of  items  encouraged  or  prohibited  at  your  event.  Emphasize  giveaways  
should  be  eco-­‐friendly  and  paper  handouts  be  minimized,  for  instance.  
• Provide  info  of  onsite  recycling  and  trash  services  so  vendors  can  prepare  to  recycle  
cardboard,  packaging,  and  other  used  materials.  If  vendors  are  providing  food  samples,  
discuss  zero  waste  serving  options  and  consider  the  best  ways  to  capture  any  waste  
generated  at  the  booths.  
• Consider  requiring  “producer  take  back”  of  waste  items  generated  by  vendors  and  
exhibitors.  Meaning,  whatever  they  bring  to  your  event,  they  take  back  with  them  (like  
packaging).    

Booth  Set-­‐up  and  Take-­‐Down  

Try  to  make  booths  and  displays  out  of  recyclable  materials,  or  reuse/  repurpose  materials  like  
used  cardboard  to  create  things  like  signage,  poster  boards,  games,  or  any  other  displays.  

You  could  enforce  a  “pack  in,  pack  out”  policy  to  ensure  they  leave  with  everything  they  
brought  to  the  event  and  don’t  leave  excessive  waste  such  as  packing  materials  for  event  
organizers  to  have  to  clean-­‐up.    

As  an  option,  you  can  create  a  number  of  awards  for  exhibitors  to  encourage  cleaning  up  after  
themselves.  For  example,  “most  eco-­‐friendly  booth,”  “the  greatest  amount  of  recycling,”  or  the  
“least  amount  of  waste  produced.”  Publicly  recognize  them  during  the  event.    

Promotional  Materials  
Provide  vendors  with  as  accurate  a  count  of  attendees  as  possible,  so  they  can  estimate  the  
amount  of  materials  they  will  need  to  bring.    Suggest  to  your  vendors  that  they:  

• Reduce  the  use  of  paper  by  foregoing  handouts  and  instead  printing  a  business-­‐size  
card  with  a  web  address  for  product  information  
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• Have  visitors  sign  up  to  receive  emails  for  further  details  about  specific  products  
• Provide  laptop  stations  where  visitors  may  insert  info  or  take  surveys  
• Have  vendors  provide  QR  codes  so  visitors  may  scan  the  picture    
• Encourage  visitors  to  minimize  their  energy  use  and  Carbon  footprint  through  
discounts  given  for  using  public  transportation,  by  riding  their  bicycles,  or  by  bringing  
reusable  water  bottles.  

Giveaways  
Consider  the  following  more  sustainable  options  for  you  and  your  vendors:  

• Promotional  recycled  content  goodies-­‐-­‐  reusable  and/or  made  out  of  recycled  content  
materials.    They  are  easy  to  find  online  and  range  from  pens,  mugs,  notebooks,  tote  
bags,  toys,  lanyards,  trophies,  and  much  more.  
• Responsible  manufacturing  of  items.  Are  you  buying  American  made?  Or  from  China?  
Does  this  company  have  a  commitment  to  sustainable  manufacturing  or  fair  wages  for  
workers  (fair  trade)?    
• Avoid  excess  packaging  of  individual  wrapped  promotional  items.  When  ordering  
promotional  items,  request  items  are  not  individually  wrapped.  
• Choose  items  that  are  useful,  reusable,  durable,  or  have  educational  value.  Items  that  
will  be  used  long  after  the  event  is  over  such  as  reusable  cloth  bags  or  water  bottles  are  
preferable.  Avoid  single  use  items.    
• Choose  items  that  facilitate  your  event’s  sustainable  goals  such  as  giving  out  a  flash  
drive  containing  all  the  presentations  or  a  reusable  water  bottle  to  encourage  the  use  of  
tap  water.    
• Support  local,  sustainable  business  enterprises  by  featuring  their  products  or  services  
• Give  gift  certificates  for  local  businesses.  This  is  a  way  to  promote  shopping  locally  and  
gives  recipients  more  opportunities  to  get  something  they  really  want  (Matador  
Bookstore,  food,  services,  or  stores  on  or  near  campus-­‐-­‐  within  walking  distance)  
• Choose  organic  cotton  t-­‐shirts  for  all  events,  staff  as  well  as  for  shirts  to  be  sold  or  given  
away.  Other  sustainable  t-­‐shirts  include  are  those  made  from  bamboo,  recycled  cotton,  
or  recycled  water  bottles.    
• Consider  not  having  giveaways  altogether.    

A  list  of  companies  selling  promotional  goods  from  recycled  materials  can  be  found  on  page  22  
of  this  guide.    

Décor  
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Decorations  are  often  disposable  items  end  up  contributing  to  waste  at  the  end  of  your  
event.  Think  creatively  about  alternatives  to  the  standard  fare  usually  found  at  party  or  
dollar  stores.    

For  all  decorative  and  display  items:    

• Reusable  is  the  way  to  go.  Choose  decorations  that  can  be  used  again  at  future  events,  
and  future  years.  Curtains,  candle  holders,  signage,  cloth  table  cloths  or  sturdy  plastic  
ones,  light  fixtures,  silk  flowers,  or  live  plants  are  good  examples.  Holiday  decorations  
should  be  durable  enough  to  be  stored  and  reused  in  future  years.  If  not  reusable,  
consider  donating  them  to  a  local  charity.  
• If  possible,  borrow,  don’t  buy.  If  you  can’t  afford  to  purchase  your  own  supply  of  
reusable  decorations  nor  have  a  place  to  store  them,  consider  renting  or  borrowing  
items  such  as  linens,  centerpieces,  arches,  live  plants,  or  wall  hangings.  
• Linens.  Use  unbleached  butcher  paper  to  cover  tables.  It’s  compostable,  and  you  can  
have  your  guests  decorate  it.  Again,  cloth  linens  can  be  rented  or  borrowed  as  well.  
• Floral  arrangements  and  centerpieces.  Cut  flowers  usually  have  a  large  carbon  footprint  
due  to  the  far  distance  they  are  transported  from  tropic  areas  of  the  globe.  Consider  
supporting  local  florists  with  seasonally  available  flowers.  Local  nurseries  may  be  willing  
to  donate  or  loan  some  potted  plants.  Pots  could  be  decorated  for  the  event  and  later  
either  returned  to  the  nursery  or  given  as  gifts  to  the  speakers.  Another  idea  is  to  
include  baskets  of  chips,  fruit,  or  giveaways  guests  can  either  eat  or  take  home  with  
them  as  party  favors.  
• Art.  Ask  local  vendors  or  children  (such  as  The  A.S.  Children’s  Center)  to  donate  their  
art.  Offer  it  to  guests  after  they  leave  to  use  in  their  homes.  
• Balloons.  If  you  must,  use  biodegradable  balloons  with  hemp  string  instead  of  normal  
balloons,  which  not  only  create  waste,  but  can  also  endanger  local  species.  (Resources,  
page  24)    
• Lights.  Avoid  strobe  lights  and  incandescent  lights.  Use  LED  lights  instead.  Minimize  the  
use  of  petrol  candles.  Instead,  use  battery  operated  (and  reusable!)  votive  candles.  
Better  yet,  host  events  outside  or  in  a  room  with  many  windows  that  can  benefit  from  
natural  daylight.  
• Get  Crafty!  There  are  loads  of  crafts  you  can  make  out  of  old  magazines,  water  bottles,  
cardboard,  scrap  paper,  or  other  “waste  items.”  Find  great  craft  ideas  online  and  have  a  
crafting  party  with  your  event  volunteers.    

Be  aware  of  green  washing,  or  the  practice  of  companies  untruthfully  spinning  their  products  
and  policies  as  environmentally  friendly.  For  example,  one  soda  company  uses  about  2.5  liters  
of  water  just  to  produce  1  liter  of  the  beverage  and  leaves  behind  tons  of  waste.  The  company  

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knows  this,  but  they  teamed  up  with  a  wildlife  and  nature  organization  to  market  their  
water  conservation  efforts  to  protect  the  very  rivers  throughout  the  world  they  are  
destroying.    

Food  and  Beverage  Catering  

Sustainable  food  and  beverage  decisions  for  events  can  be  culturally  sensitive,  politically  tricky,  
or  cost  prohibitive.  But,  even  a  small  shift  can  have  a  big  impact  on  the  environment;  and  there  
are  simple  ways  to  avoid  those  costs  and  sensitivity  concerns.  Food  also  presents  an  
opportunity  to  recycle  or  compost  large  quantities  of  waste.    

If  composting  is  available,  go  ahead  and  use  compostable  service  ware.  CSUN  is  currently  
working  toward  being  a  composting  campus;  however,  a  system  is  not  yet  available.  For  the  
time  being,  take  into  account  the  points  listed  below,  but  keep  in  mind  compostable  service  
ware  is  only  beneficial  if  composting  is  available.  At  CSUN,  the  AS  Recycling  vendor  accepts  
PETE  (#1)  and  HDPE  (#2)  plastics.  This  may  include  cups,  plates,  utensils,  and  other  service  
ware.  If  these  are  distributed  at  events,  encourage  guests  to  put  them  in  the  recycling  bins.    

Highlight  your  green  efforts  using  signage  at  food  and  beverage  stations  explaining  what  you  
have  done  to  make  their  dining  experience  as  green  as  possible.    

Service  Ware  and  Utensils  

• Avoid  single-­‐use  dishware.  This  is  the  greenest  option.  Whenever  possible  choose  
reusable,  washable  dishware,  cups,  and  utensils.  This  may  be  available  at  little  or  no  
additional  cost  from  the  venue  or  caterer.  Consider  using  plates  attendees  can  take  
home,  or  use  something  like  Frisbees  to  hold  the  food.  
• Provide  reusable  plates,  glasses,  cutlery,  platters,  tableware,  napkins,  linen,  and  serving  
utensils.  
• Think  plate-­‐less.  Consider  finger  foods  which  require  no  dishes  or  utensils.    
• Use  cloth  napkins  or  paper  napkins  made  with  100%  recycled  content.  
• If  reusable  service  ware  is  unavailable,  go  compostable  or  recycled  content.  If  
reusable/  washable  dishware  is  not  appropriate  for  your  event,  compostable  dishware  is  
the  next  best  alternative,  but  only  if  proper  composting  service  is  available.  (Resources,  
page  22-­‐23)    You  can  also  choose  recyclable  post-­‐consumer  (#1/#2  plastic),  ASTM  items,  
BPI  certified  compostable.      
• If  having  straws,  drink  stirrers,  lids,  and  toothpicks  is  a  must,  provide  them  only  upon  
request.      

9  
 
  

Beverages  
• Avoid  disposable  plastic  water  bottles.  Though  these  bottles  are  fully  recyclable  and  
often  infinitely  so,  they  still  represent  a  major  part  of  recycle  stream.  By  using  pitchers,  
water  coolers,  or  carafes  you  will  greatly  reduce  costs  and  avoid  all  the  negatives  
associated  with  bottled  water.  Reducing  the  mass  production  and  preventing  the  
depletion  of  resources  is  the  goal  to  becoming  a  more  sustainable  university.  
• Consider  Hydration  Stations  (portable  water  coolers).  In  an  effort  to  reduce  the  
amount  of  waste  produced  by  water  bottles,  use  Water  Hydration  Stations.  These  
stations  can  provide  fresh  filtered  water,  free  to  the  public,  to  be  dispensed  in  the  
attendee's  own  cup  or  water  bottle.  (Resources,  page  23)      
• Bring  your  own  cup!  (or  B.Y.O.Cup)  Encourage  attendees  in  advanced  to  bring  their  
own  mug,  cup,  or  bottle  for  beverages.  Communicate  to  through  the  event’s  website  or  
invitation.  Consider  prizes  or  rewards  for  those  who  bring  their  own.  Give  out  reusable  
water  bottles,  cups,  mugs,  or  compostable  (not  paper,  Styrofoam,  or  plastic!)  cups  
instead.    
• Replace  red  party  cups  with  recyclable,  clear  #1  plastic  cups  that  can  go  in  the  regular  
recycling  containers.    (Resources,  page  23)  
• If  reusable  containers  are  not  an  option,  choose  beverages  in  recyclable  packaging  
(glass  or  #1/  #2  plastic  bottles,  or  aluminum  cans).    Another  choice  is  to  buy  2  liter  soda  
bottles  instead  and  pour  into  either  a  #1  post-­‐consumer  plastic  cup  or  BPI–certified  
biodegradable  cup.    (Resources,  page  23)    
• Have  participants  empty  out  their  unfinished  beverages  in  a  separate  bin  from  the  
compostable/  recyclable  bin.  Take  the  water  to  a  “gray-­‐water”  treatment  center,  or  use  
it  to  water  the  plants  (if  it’s  all  water).  
• Caffeinate  Wisely.  Serve  fair  trade  (Glossary,  page  23)  and/  or  organic  coffee  and  tea.  
Avoid  individually  packaged  condiments  and  offer  sugar  and  cream  in  bulk  containers.    
• Replace  plastic  stir  straws  with  wooden,  compostable  sticks  or  washable  metal  spoons  
for  a  zero  waste  event.  Avoid  straws  in  general.  (References,  page  25)  

Packaging  
• Serve  in  bulk.  Avoid  individually  packaged  items  such  as  condiments  (sugar,  creamer,  
juice,  butter,  salad  dressings,  and  ketchup)  instead  serve  in  bulk  containers  or  utilize  
pump  dispensers.  
• If  hiring  drop-­‐off  catering,  have  food  delivered  in  reusable,  recyclable,  or  compostable  
trays/  containers.  
• Use  products  with  the  greatest  percentage  of  recycled  and  post-­‐consumer  content.    
• Eliminate  Styrofoam  containers!!    

10  
 
  

Food  and  Catering  Guidelines  

• Encourage  all  food  vendors  to  do  the  majority  of  their  cooking  offsite,  helping  to  reduce  
the  energy  needed  for  food  preparation  
• Plan  food  quantities  carefully  to  avoid  having  excess  food  at  the  end  of  the  event.  Try  
to  give  the  best  estimate  as  possible  to  caterers  who  request  attendance  numbers.    
• Arrange  to  donate  any  leftover  food  to  a  local  charitable  organization  or  food  bank.    
• Ask  if  your  caterer  can  provide  compostable  options  for  plates,  cups,  and  flatware.  
• Support  locally  owned  and/  or  small  minority/  women-­‐owned  businesses.  Or  better,  
use  campus  catering.  
• Prepare  fresh,  seasonal,  local  organic  ingredients  
• Offer  cage-­‐free  or  humanely  raised  meats  and  dairy  
• Offer  vegan  and  vegetarian  meal  selections  and  encourage  their  selection  as  a  means  
to  reduce  the  carbon  footprint  of  the  event  
• If  fish  is  offered  ask  if  it  comes  from  sustainable  fish  supplies  
• When  buying  food  grown  farther  away,  (coffee,  teas,  bananas,  chocolate)  choose  
products  that  are  certified  as  fair  trade  
• Use  water  glasses  and  bulk  containers  of  water,  iced  tea,  or  lemonade  and  in  particular  
to  not  use  bottled  or  imported  water  
• Use  bulk  containers  for  condiments  
• Use  sustainable  table  centerpieces  (e.g.  potted  plants  or  flowers,  local  flowers,  candles,  
fruits)  guests  can  take  home  and  reuse  
• Serve  dishes  “family  style”  to  avoid  individually  packaged  products  (e.g.  sandwich  
platters,  salad  bowls,  cookies,  and  chips)  
• Serve  bite-­‐sized  or  finger  foods  
• At  a  buffet,  consider  using  smaller  size  plates  for  the  food.  This  helps  guests  reduce  the  
amount  of  food  taken  (which  may  just  go  to  waste)  
• If  serving  alcohol,  ask  the  bartenders  to  save  all  glass,  plastic,  and  aluminum  containers  
to  be  recycled  with  other  event  recycling.    
• If  dropping  food  off,  package  in  reusable  platters  and  come  back  and  pick  these  up  after  
the  event.  This  eliminates  the  need  for  individually  packaged  foods.  
• If  individual  lunches  are  needed,  use  recyclable  paper  bags  or  reusable  lunch  bags  
instead  of  boxes.  
• Avoid  using  paper  doilies,  toothpicks,  and  straws.  
• In  addition,  try  to  serve  food  that  doesn’t  require  heating  or  refrigeration.    

For  compostable  service  ware  guidelines,  check  out:  http://bgm.stanford.edu/sites/all/lbre-­‐

shared/files/bgm/files/shared/file/pssi_pdfs/CompostableServiceware.pdf  

11  
 
  

Food  Ingredients  
• Consider  food  which  is  all  or  some  of  the  following:    
(For  definitions,  check  out  Glossary,  page  17)  
o Organic    
o Seasonal  
o Fair  Trade  
o No  Packaging    
o Fresh  and  Whole  Foods  
o Locally  Grown  or  Locally  Sourced  
• Consider  special  dietary  needs.  Remember  to  ask  attendees  about  any  food  
preferences  or  special  dietary  needs  such  as  vegetarian,  vegan,  gluten-­‐free,  or  kosher.    
• Always  include  a  vegetarian  option,  which  means  offering  a  dish  which  contains  no  
meat,  poultry,  or  fish  of  any  kind.  Consider  reducing  the  amount  of  meat  served  over  all  
at  the  event,  since  meat  production  itself  has  a  heavy  impact  on  the  environment.    
• Choose  sustainable  meat,  poultry,  and  fish.  If  you  plan  to  serve  meat  and/  or  fish,  
choose  options  which  have  been  raised  in  a  sustainable  manner.  Choose  only  USDA  
certified  organic  meats  or  fish  and  don’t  be  fooled  by  terms  such  as  “naturally  raised/  
natural”  and  “free-­‐range”  because  they  are  not  always  valid.  When  serving  seafood,  
consult  Seafood  Watch’s  Recommendations  and  Guide  online  at:  
www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx    

Recycling  and  Waste  

You  should  plan  ahead  for  waste  disposal  and  recycling  during  your  event.  Consider  striving  for  
a  “zero  waste”  event  where  feasible.    

• Anticipate  your  waste.  Consider  what  materials  will  be  generated  during  your  event  so  
you  can  select  appropriate  receptacles  (landfill,  paper,  cans/  bottles,  or  compost  bins).    
• Place  receptacles  strategically.  Bins  should  always  be  grouped  side-­‐by-­‐side,  never  solo.  
This  prompts  attendees  to  consider  which  bin  is  best  for  the  waste  in  their  hand  and  
makes  each  bin  equally  convenient  with  the  next.    
• A  picture  is  worth  a  thousand  words.  Signage  on  receptacles  should  be  large,  easy  to  
read,  and  ideally  at  or  near  eye  level.  Photos  help  tremendously  and  reduce  confusion  of  
what  goes  where.  (Resources,  in  progress)  
• Color-­‐coordinate  bins.  Use  a  color-­‐coordinated  system  to  help  attendees  easily  
recognize  and  distinguish  between  recycling,  compost,  and  landfill  containers.    

12  
 
  

• If  you  do  not  have  recycling  receptacles,  be  creative  and  use  cardboard  boxes,  
bags,  or  whatever  containers  available  to  you.  Make  sure  you  have  signage  above  
the  appropriate  receptacle.  

Promote  Recycling  Services  

It  is  important  to  promote  available  services.  

• Inform  your  guests  it  will  be  a  green  event  ahead  of  time.  Ask  them  to  bring  their  own  
water  cup,  mugs,  or  reusable  water  bottles.  
• Make  an  announcement  before,  during,  and  after  the  event  about  the  receptacles/  the  
efforts  you’re  making  to  make  this  a  green  event.    
• Be  sure  to  provide  adequate  signage  such  as  on  posters  and  discreet  signs  on  tables  
describing  which  items  are  recyclable/  compostable.  You  could  also  place  posters  on  the  
entrance  of  events.    
• Volunteers  can  help  guests  sort  their  waste  at  each  waste  minimization  station.  

Off-­‐Campus  Events,  Transportation,  and  

Accommodations    
When  hosting  an  event  outside  of  the  campus,  choose  a  venue  closer  to  your  original  location.  

Plan  ahead  for  recycling.  Find  out  what  on  site  recycling  and  trash  services  are  available.  If  no  
recycling  collection  is  provided  at  the  venue,  make  arrangements  to  collect  your  own  
recyclables.  Ideally,  there  should  be  side-­‐by-­‐side  receptacles  (one  recycling  bin  next  to  each  
landfill  container).    

The  larger  the  event,  the  more  likely  visitors  will  come  from  farther  away  to  attend.  Travel  
accounts  for  some  of  the  largest  proportions  of  carbon  emissions  in  the  U.S.    

Sitting  in  bumper  to  bumper  traffic  is  both  a  waste  of  time  and  a  waste  of  resources,  consider:    

• Schedule  your  event  outside  of  peak  commute  times  

• Avoid  arrival  times  between  7:30am  and  9:00am.  
• Avoid  departures  between  4:30pm  and  6:00pm.  
• If  the  event  must  be  scheduled  with  arrivals  and/  or  departures  between  peak  times,  
consider  offering  an  optional  reception  before  and/  or  after  the  event  to  help  stagger  
event-­‐related  traffic.    

13  
 
  

Transportation  
Travel  is  often  the  largest  carbon  contributor  to  an  event.  Venue  choice  will  dictate  whether  
public  transit  is  a  viable  transportation  option.  Planners  should  encourage  strategies  to  reduce  
emissions  created  by  any  transportation  associated  with  the  event.  

• Choose  a  venue  that  reduces  transportation  needs.  Find  out  who  will  attend  your  
event,  where  they’re  coming  from  and  how  they  attend  to  get  there.  Events  on  campus  
are  easy  for  locals  to  access  via  public  transit,  ride-­‐sharing,  or  bike.  If  campus  attendees  
need  to  travel  across  town,  consider  the  venue  and  the  opportunities  for  ride  sharing  or  
public  transit.  (Resources,  page  25)  
• Select  a  venue  that  is  centrally  located  near  restaurants,  hotels,  public  transit,  and  air  
travel.  Select  destinations  accessible  via  public  transit.  
• Promote  alternative  modes  of  travel  or  seek  out  eco-­‐friendly  shuttle  services  for  staff  
and  attendees  to  and  from  the  event  such  as  biking,  walking,  or  public  transit.  Publicize  
these  options  on  your  website  or  posters  by  linking  to  local  bus  schedules,  ride  sharing,  
or  other  transportation  resources.  
• Reserve  a  set  of  loaner  bicycles  for  attendees  to  use  while  getting  around.  TBD  
• Arrange  a  shuttle  bus  or  coordinate  carpools  to  transport  participants,  thereby  
minimizing  the  need  for  single  occupancy  car  trips.  
• Put  a  ride  share  page  on  the  event’s  website.  
• Schedule  field  trips  to  coincide  with  public  transit  (Metro)  routes  and  times.  
• Reduce  rent-­‐a-­‐car  options  by  encouraging  public  transportation  and  carpooling.  If  
rental  cars  are  used,  request  hybrid  or  high  mileage  vehicles.  
• Zip-­‐Cars  (http://www.zipcar.com/)    
• Choose  a  hotel  and  event  locations  based  on  your  participant’s  needs.  If  your  
conference  or  event  attendees  are  predominantly  from  on  campus,  it  is  better  to  have  
the  conference  or  event  on  campus,  thereby  saving  gas,  oil,  and  wear  and  tear  on  the  
vehicle.  If  your  attendees  are  largely  from  off  campus,  you  might  want  to  consider  
holding  the  event  close  to  the  airport  or  where  the  attendees  are  lodging.    

Hotels/  Housing  
Suggest  hotels  served  by  transit.  Urge  visitors  to  find  accommodations  as  close  to  campus  as  
possible  to  minimize  their  daily  commute.    

14  
 
  

• Provide  on  campus  housing  option  to  visitors.  

• Choose  hotels  that  make  sustainability  efforts  by  providing  paperless  check  in  
and  check  out;  deliver  newspapers,  changes  towels  and  bed  sheets  only  upon  request;  
uses  refillable  bulk  dispensers  for  soap  and  shampoo  instead  of  individual  bottles;  
collect  and  donate  open  hotel  toiletries;  and  provides  recycling  containers  in  hotel  
rooms  and  promote  the  reason  behind  this  choice.  A  good  way  to  find  hotels  with  
sustainable  practices  is  to  use  third  party  eco  certification  programs.  One  such  example  
is  “I  Stay  Green.”      (Resources,  page  25)  
• Consider  purchasing  a  group  travel  pass  on  bus  services  around  Northridge  for  field  
trips.  
• If  guests  are  booking  their  own  hotels,  provide  them  with  a  brief  information  sheet  
on  suggested  accommodations  and  actions  to  reduce  their  environmental  impact.  

Conferences  and  Meetings  

• Examine  alternatives  to  face-­‐to-­‐face  meetings.  Meeting  in  person  requires  
transportation  and  the  associated  environmental  costs,  while  meeting  remotely  can  be  
easier,  less  time  consuming,  and  more  eco-­‐friendly.  If  a  meeting  is  with  a  small  group  
(under  10  people)  and  not  complex  in  nature,  a  telephone  conference  call  may  suffice.  If  
the  group  is  larger,  consider  using  web  cam  services  such  as  Skype,  Oovoo,  iChat,  and  
other  media.  

Minimize  printing    
• If  the  message  is  short,  consider  email  before  the  meeting.    
• Discourage  participants  to  print  out  notes,  itinerary,  or  agendas  and  instead  use  a  
projector  so  everyone  can  read  the  information.    
• Ask  presenters  not  to  provide  paper  handouts,  but  to  instead  provide  a  copy  of  their  
lecture  notes  or  handout  materials  to  be  posted  on  the  conference  website.  You  can  
also  email  them  for  the  notes.    
• Suggest  presenters  use  black  boards  or  dry-­‐erase  boards  instead  of  paper  flip  charts.    
• Suggest  attendees  take  notes  on  the  backs  of  one-­‐sided  use  paper  and  consider  
creating  used  paper  scratch  pads  to  hand  out  to  attendees.    
• Utilize  online  document  share  programs  such  as  Google  doc,  Drop  Box,  Scribd,  and  
DocStoc  or  group  scheduling  sites  such  as  Doodle.  
• For  large  conferences  with  many  materials,  consider  providing  conference  materials  
and  hand-­‐outs  on  CDs  or  flash  drives.    Flash  drives,  while  somewhat  expensive,  are  
both  reusable  and  useful.  Conference  logos  could  be  printed  upon  them  to  make  them  

15  
 
  

permanent  souvenirs.    Attendees  can  carry  the  flash  drives  with  them  and  use  
them  to  get  handouts  or  lecture  slides  from  presentations  they  attend  as  well  as  
product  information  from  laptops  at  exhibit  booths.        
• Instead  of  printing  a  conference  nametags  for  each  attendee,  have  attendees  place  
business  cards  in  reusable  nametag  holders,  which  can  then  be  collected  upon  check-­‐
out  for  reuse  at  future  events.    Consider  using  recycled-­‐content  lanyards  for  the  
nametag  holders.      
• If  hard-­‐copy  material  is  absolutely  necessary,  please  print  in  black  and  white  on  both  
sides  of  the  paper.  Purchase  paper  with  a  minimum  50%  post-­‐consumer  recycled  
content  and  try  printing  in  fonts  which  minimize  ink  usage;  serif  fonts  such  as  Times  
New  Roman  often  use  minimal  ink.      
• Instead  of  using  stickers,  use  reusable  name  tags  (ones  that  pin  on  shirts,  for  example)  
and  use  scrap  paper  to  write  the  name.    

Post-­‐Event  Considerations  
When  cleaning  up,  it  is  important  to  convey  the  message  you  are  trying  to  be  sustainable.  

• Announce  to  whoever’s  helping  cleanup  to  consider  what  they’re  throwing  away.  Let  
them  know  most  of  the  items  can  be  reused  (plastic  table  cloths  or  decorations  can  be  
saved  for  another  event,  for  example)  unless  they  are  scraps  of  packaging  or  some  other  
unusable  content.  
• Make  sure  to  recycle  any  cans  or  bottles  left  behind.  
• If  there  are  any  cardboard  boxes,  break  them  down  for  recycling.  
• Use  non-­‐toxic  cleaning  products.  If  you  run  out,  recycle  the  containers.    
• An  idea  would  be  to  have  two  plastic  tubs,  one  for  recyclable  items  (mainly  for  
cardboard  and  paper  since  most  places  just  have  bottles  and  cans  bins)  and  the  other  
for  items  that  can  be  reused  for  other  events.  This  could  help  keep  things  organized.  
Empty  the  recycling  tub  when  you  get  home.  

 
Zero  Waste  **  (Under  development)  
A  zero  waste  event  is  not  using  products  that  are  easily  disposable,  not  recyclable,  or  
compostable  (products  which  after  use  must  end  up  in  the  landfill).  The  goal  is  to  divert  trash  
from  the  landfill  altogether.  This  requires  the  help  of  attendees  as  well—helping  to  put  things  in  

16  
 
  

the  appropriate  recycling/composting  receptacles,  using  reusable  products,  and  

preventing  or  reducing  unnecessary  waste  in  general.      
CSUN’s  Institute  for  Sustainability  is  currently  working  toward  developing  a  composting  system  
for  campus.    (see  http://www.csun.edu/sustainability/projects/food-­‐garden/  )    The  goal  is  to  
eventually  have  our  own  zero  waste  events  like  other  universities  in  the  nation;  and  composting  
is  a  key  element  in  a  Zero  Waste  Event.    In  the  meantime,  utilize  reusable  items  and  PETE  (#1)  
and  HDPE  (#2)  plastics,  glass,  and  aluminum  containers,  which  can  be  recycled  by  the  AS  
Recycling  vendor.    

Glossary  
A.S.  Campus  Recycling  Services  (AS-­‐CRS)-­‐The  recycling  program  at  CSUN  was  established  in  
1991  as  a  collaborative  effort  between  Associated  Students  and  the  University  to  divert  
recyclable  materials  from  the  University’s  waste  stream  and  to  promote  the  benefits  of  
recycling.  They  collect  paper,  cardboard,  pallets,  laser  toner  and  ink  jet  cartridges,  cell  phones,  
tin  cans,  and  beverage  containers.    In  all,  over  200  locations  are  served  throughout  the  campus.    
In  addition,  through  its  collections  services  and  outreach,  students  are  provided  with  
organizational  and  leadership  roles  through  work  experience;  and  the  program  is  an  example  of  
environmental  stewardship  for  future  generations.  

ASTM-­‐  ASTM  International,  formerly  known  as  the  American  Society  for  Testing  and  Materials,  
is  a  globally  recognized  leader  in  the  development  and  delivery  of  international  voluntary  
consensus  standards.  Today,  some  12,000  ASTM  standards  are  used  around  the  world  to  
improve  product  quality,  enhance  safety,  facilitate  market  access  and  trade,  and  build  
consumer  confidence.  

Bagasse-­‐is  the  fibrous  matter  that  remains  after  sugarcane  or  sorghum  stalks  are  crushed  to  
extract  their  juice.  It  is  currently  used  as  a  biofuel  and  in  the  manufacture  of  pulp  and  building  
materials.    

Biodegradable-­‐  Capable  of  being  decomposed  by  bacteria  or  other  living  organisms.  

Carbon  Footprint-­‐  the  amount  of  carbon  dioxide  or  other  carbon  compounds  emitted  into  the  
atmosphere  by  the  activities  of  an  individual,  company,  country,  etc.  

Compost-­‐  Organic  matter  which  has  been  decomposed  and  recycled  as  a  fertilizer  and  soil  
amendment.  Compost  is  a  key  ingredient  in  organic  farming.  At  the  simplest  level,  the  process  
of  composting  simply  requires  making  a  heap  of  wetted  organic  matter  (leaves,  "green"  food  

17  
 
  

waste)  and  waiting  for  the  materials  to  break  down  into  humus  after  a  period  of  weeks  
or  months.    

Green  Event-­‐  means  to  incorporate  a  wide  spectrum  of  environmental  and  social  
considerations  throughout  all  stages  in  order  to  minimize  negative  impact  on  the  world.  

Green  washing-­‐  This  is  the  practice  of  companies  untruthfully  spinning  their  products  and  
policies  as  being  “environmentally  friendly.”  

Locally  grown  foods-­‐  Locally  grown  refer  to  food  and  other  agricultural  products,  for  example  
wool  or  flowers  that  are  grown  or  produced,  processed  and  then  sold  within  a  certain  area.  

Plastics  (#1-­‐  #7)  (Source:  http://www.thedailygreen.com/green-­‐homes/latest/recycling-­‐

symbols-­‐plastics-­‐460321);  http://www.organicconsumers.org/articles/article_11653.cfm  

• #1  (PETE)-­‐  Found  in:  Soft  drink,  water  and  beer  bottles;  mouthwash  bottles;  peanut  
butter  containers;  salad  dressing  and  vegetable  oil  containers,  etc.  
Recycling:  Picked  up  through  most  curbside  recycling  programs.  
Recycled  into:  Polar  fleece,  fiber,  tote  bags,  furniture,  carpet,  paneling,  straps,  
(occasionally)  new  containers  
PET  plastic  is  the  most  common  for  single-­‐use  bottled  beverages,  because  it  is  
inexpensive,  lightweight  and  easy  to  recycle.  It  poses  low  risk  of  leaching  breakdown  
products.  Recycling  rates  remain  relatively  low  nationwide,  though  the  material  is  in  
high  demand  by  remanufacturers.  
• #2  (HDPE)-­‐  Found  in:  Milk  jugs,  juice  bottles;  bleach,  detergent  and  household  cleaner  
bottles;  shampoo  bottles;  some  trash  and  shopping  bags;  motor  oil  bottles;  butter  and  
yogurt  tubs;  cereal  box  liners  
Recycling:  Picked  up  through  most  curbside  recycling  programs  
Recycled  into:  Laundry  detergent  bottles,  oil  bottles,  pens,  recycling  containers,  floor  
tile,  drainage  pipe,  lumber,  benches,  doghouses,  picnic  tables,  fencing  
HDPE  is  a  versatile  plastic  with  many  uses,  especially  for  packaging.  It  carries  low  risk  of  
leaching  and  is  readily  recyclable  into  many  goods.  
• #3  (Vinyl  or  PVC)-­‐  Found  in:  Window  cleaner  and  detergent  bottles,  shampoo  bottles,  
cooking  oil  bottles,  clear  food  packaging,  wire  jacketing,  medical  equipment,  siding,  
windows,  piping  
Recycling:  Rarely  recycled;  accepted  by  some  plastic  lumber  makers.  
Recycled  into:  Decks,  paneling,  mud  flaps,  roadway  gutters,  flooring,  cables,  speed  
bumps,  mats  
PVC  is  tough  and  weathers  well,  so  it  is  commonly  used  for  piping,  siding  and  similar  
applications.  PVC  contains  chlorine,  so  its  manufacture  can  release  highly  dangerous  

18  
 
  

dioxins.  If  you  must  cook  with  PVC,  don't  let  the  plastic  touch  food.  Also  never  
burn  PVC,  because  it  releases  toxins.  
• #4  (LDPE)-­‐  Found  in:  Squeezable  bottles;  bread,  frozen  food,  dry  cleaning  and  shopping  
bags;  tote  bags;  clothing;  furniture;  carpet  
Recycling:  LDPE  is  not  often  recycled  through  curbside  programs,  but  some  communities  
will  accept  it.  Plastic  shopping  bags  can  be  returned  to  many  stores  for  recycling.  
Recycled  into:  Trash  can  liners  and  cans,  compost  bins,  shipping  envelopes,  paneling,  
lumber,  landscaping  ties,  floor  tile  
LDPE  is  a  flexible  plastic  with  many  applications.  Historically  it  has  not  been  accepted  
through  most  American  curbside  recycling  programs,  but  more  and  more  communities  
are  starting  to  accept  it.  
• #5  (PP)-­‐  Found  in:  Some  yogurt  containers,  syrup  bottles,  ketchup  bottles,  caps,  straws,  
medicine  bottles  
Recycling:  Number  5  plastics  can  be  recycled  through  some  curbside  programs.  
Recycled  into:  Signal  lights,  battery  cables,  brooms,  brushes,  auto  battery  cases,  ice  
scrapers,  landscape  borders,  bicycle  racks,  rakes,  bins,  pallets,  trays  
Polypropylene  has  a  high  melting  point,  and  so  is  often  chosen  for  containers  which  
must  accept  hot  liquid.  It  is  gradually  becoming  more  accepted  by  recyclers  
• #6  (PS)-­‐  Found  in:  Disposable  plates  and  cups,  meat  trays,  egg  cartons,  carry-­‐out  
containers,  aspirin  bottles,  compact  disc  cases  
Recycling:  Number  6  plastics  can  be  recycled  through  some  curbside  programs.  
Recycled  into:  Insulation,  light  switch  plates,  egg  cartons,  vents,  rulers,  foam  packing,  
carry-­‐out  containers  
Polystyrene  can  be  made  into  rigid  or  foam  products  -­‐-­‐  in  the  latter  case  it  is  popularly  
known  as  the  trademark  Styrofoam.  Evidence  suggests  polystyrene  can  leach  potential  
toxins  into  foods.  The  material  was  long  on  environmentalists'  hit  lists  for  dispersing  
widely  across  the  landscape,  and  for  being  notoriously  difficult  to  recycle.  Most  places  
still  don't  accept  it.  
• #7  (Misc.)-­‐  Found  in:  Three-­‐  and  five-­‐gallon  water  bottles,  'bullet-­‐proof'  materials,  
sunglasses,  DVDs,  iPod  and  computer  cases,  signs  and  displays,  certain  food  containers,  
nylon  
Recycling:  Number  7  plastics  have  traditionally  not  been  recycled,  though  some  curbside  
programs  now  take  them.  
Recycled  into:  Plastic  lumber,  custom-­‐made  products  
A  wide  variety  of  plastic  resins  don't  fit  into  the  previous  categories  are  lumped  into  
number  7.  A  few  are  even  made  from  plants  (polyactide)  and  are  biodegradable.  
Polycarbonate  is  number  7,  and  is  the  hard  plastic  that  has  parents  worried  these  days,  
after  studies  have  shown  it  can  leach  potential  hormone  disruptors.  

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Post-­‐consumer-­‐  noting  or  pertaining  to  a  product  after  it  has  been  used  and  recycled.  

Pre-­‐consumer-­‐  when  the  materials  of  manufacturing  do  not  reach  a  consumer  and  are  
recycled.    Pre-­‐consumer  recycled  materials  can  be  broken  down  and  remade  into  similar  or  
different  materials,  or  can  be  sold  "as  is"  to  third  party  buyers  who  then  use  those  materials  for  
consumer  products.  However,  this  is  not  ideal  because  they  have  not  yet  been  used.  

Recycle-­‐  is  a  process  to  change  materials  (waste)  into  new  products  to  prevent  waste  of  
potentially  useful  materials,  reduce  the  consumption  of  fresh  raw  materials,  reduce  energy  
usage,  reduce  air  pollution  (from  incineration)  and  water  pollution  (from  landfilling)  by  reducing  
the  need  for  "conventional"  waste  disposal,  and  lower  greenhouse  gas  emissions  as  compared  
to  plastic  production.    Recycling  is  a  key  component  of  modern  waste  reduction  and  is  the  third  
component  of  the  "Reduce,  Reuse,  and  Recycle"  waste  hierarchy.  

Reduce-­‐  To  lessen  the  amount  individuals  use  of  any  particular  resource  or  material.  

Reuse-­‐  To  employ  for  some  purpose;  put  into  service;  make  use  of  more  than  once.    

Sustainable-­‐  Relating  to,  or  being  a  method  of  harvesting  or  using  a  resource  so  the  resource  is  
not  depleted  or  permanently  damaged  (reusing  items  or  using  solar  power  energy,  for  
example).    In  other  words,  it  is  meeting  the  needs  of  today  without  sacrificing  the  needs  of  the  
future.    

USDA  labels  (grass  fed,  cage  free)  

• Cage-­‐free  is  meant  to  stand  for  animals,  usually  chickens  and  other  poultry  that  are  not  
raised  in  cages.  
• Grass-­‐fed  beef  comes  from  cattle  raised  in  grass  pastures,  as  the  name  implies.  The  
environmental  impact  of  grass-­‐fed  beef  is  also  lower  than  that  of  grain-­‐fed  beef:  
inhumane  factory  farming  techniques,  the  spread  of  disease,  waste  management  
problems,  and  the  overuse  of  antibiotics  and  hormones  in  conventional  beef  production  
have  all  been  well  documented.  
• Organic-­‐  foods  produced  using  methods  of  organic  farming  –do  not  involve  modern  
synthetic  inputs  such  as  synthetic  pesticides  and  chemical  fertilizers.  Organic  foods  are  
also  not  processed  using  irradiation,  industrial  solvents,  or  chemical  food  additives.  On  
food,  the  “USDA  Certified  Organic”  sticker  must  be  on  the  packaging.  
• “Natural”/  “Real”  Foods-­‐  widely  used  terms  in  food  labeling  and  marketing  with  a  
variety  of  definitions,  most  of  which  are  vague.  The  term  is  assumed  to  imply  foods  that  
are  minimally  processed  and  do  not  contain  manufactured  ingredients,  but  the  lack  of  
standards  in  most  jurisdictions  means  the  term  assures  nothing.  For  example,  a  food  
may  have  something  like  powdered  cellulose  in  the  ingredient  list,  or  minuscule  pieces  

20  
 
  

of  wood  pulp  or  other  plant  fibers  (thickening  agents)  or  castoreum,  fluid  from  
the  sex  glands  of  beavers  —all  technically  “natural,”  but  not  necessarily  
something  you  want  in  your  food.  
• Fair  trade-­‐  It  advocates  the  payment  of  a  higher  price  to  exporters  as  well  as  higher  
social  and  environmental  standards.  It  focuses  in  particular  on  exports  from  developing  
countries  to  developed  countries,  most  notably  handicrafts,  coffee,  cocoa,  sugar,  tea,  
bananas,  honey,  cotton,  wine,  fresh  fruit,  chocolate,  flowers,  and  gold.    

Zero  waste-­‐  A  philosophy  in  which  the  goal  is  to  maximize  recycling,  minimize  waste,  reduce  
consumption  and  ensure  that  products  are  made  to  be  reused,  repaired  or  recycled  back  into  
nature  or  the  marketplace.  

Resources  
Food  and  Cleaning  Supply  
• Check  if  what  you’re  buying  is  actually  eco-­‐friendly  
http://www.greenerchoices.org/eco-­‐labels/    
• Seventh  Generation  
http://www.seventhgeneration.com/  
Composting    
• US  Composting  Council  
http://compostingcouncil.org/  
• Crown  Disposal  
PO  Box  1081,  Sun  Valley,  California  91352  
(818)  767-­‐0675  
http://www.crowndisposal.com/community-­‐recycling/  
• Athens  Services  
11266  Peoria  Street,  Sun  Valley,  California  91352  
(818)  897-­‐2099  
http://www.athensservices.com  
 
 
 
 
Promotional  Products    
• Weisenbach    
http://www.recycledproducts.com/  
• Adapt  Consulting  Inc.    
http://www.adaptadspecialty.com/  
• Busch  Systems    

21  
 
  

http://www.buschsystems.com/  
• Target  Marketing  Group  
http://www.recycledpromos.com/Home.aspx  
• www.amazingrecycled.com  
• www.directaccessintl.com  
• www.ecopromo.com    
• http://www.chicobag.com/    
• totebaginfo@enviro-­‐tote.com    
 
Info  about  Bagasse    
• http://worldcentric.org/sustainability/manufacturing/bagasse    
 
Carpool  and  Ridesharing  
• www.csun-­‐student.mycarpool.net  
• www.zipcar.com    
 
 
Food  and  Beverage  Ware    
• Guidelines:  http://bgm.stanford.edu/sites/all/lbre-­‐
shared/files/bgm/files/shared/file/pssi_pdfs/CompostableServiceware.pdf    
• http://www.ecoproductsstore.com/bluestripe_cold_cups.html  
• http://worldcentric.org/    
• http://www.preserveproducts.com/products.html    
• http://www.joannehudson.com/  
• http://www.bambuhome.com/  
• http://www.sustyparty.com/  
• http://www.preserveproducts.com/  
• http://www.branchhome.com/  
• http://www.barebysolo.com/  
• http://www.greenlabel.com/  
• http://www.shop.ecomedsupply.com/Compostable-­‐Blueware-­‐Party-­‐Plates-­‐7-­‐multiple-­‐
colors-­‐BW7Pl.htm  
• http://www.brightgreenideas.com/index.php?cPath=1_43    
• http://www.ecopartytime.com/  
• www.biocorpusa.com      
• http://www.ecoproductsstore.com/?kwid=e51c9584e08c4d4c8c74e772bd2dfa94&gclid=CI3diu
_NirkCFWXZQgodjhQAtg  
• Reusable  and  promotional  utensils  (spork  type  ware)  
http://www.industrialrev.com/light-­‐my-­‐fire/    

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• http://lifewithoutplastic.com/    
 
Hydration  Stations    
• http://www.thewatermonster.com/  
• http://www.wizardsports.com/hydration-­‐systems.html  
• http://www.allaroundsportsllc.com/Sports_Cool_Drink_Station_SPCDS_p/spcds.htm  
• http://www.flexidrinkingfountain.com/flexi-­‐drinking-­‐fountain.html  
• http://www.wateronwheels.ca/About-­‐WOW.html  
• http://www.wolverinesports.com/categories/products.cfm?category=Wate798626  
 
Sustainable  Seafood  
• www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx  
•  
Sustainable  Hotel  Locator  
• www.istaygreen.org    
 
 
Office  Supplies  
•  http://www.officemaxsolutions.com  -­‐  Recycled  content  office  supplies  and  paper  (Aspen  50  
–  50%  postconsumer;  Aspen  100  –  100%  postconsumer)  
 
Biodegradable  Balloons    
• https://www.google.com/#q=who+sells+biodegradable+balloons&source=univ&tbm=sh
op&tbo=u&sa=X&ei=WNndUeTMFoTmiwLCs4D4Bg&ved=0CDkQsxg&bav=on.2,or.r_qf.
&bvm=bv.48705608,d.cGE&fp=93614b66056c3338&biw=1280&bih=929  
Generators  
• SMS  Generators,  Inc.    
Biodiesel  generators  
9800  Independence  Ave.,  Chatsworth,  CA.  91311    
(818)  361-­‐2151  office,  smsgenerators.com,    
mercy@smsgenerators.com  or  dan@smsgenerators.com  
 
 
For  some  serious  fun  
• http://www.sustainabledanceclub.com/    
 
Vendor  Contract  Samples  and  Policy  Language  
• http://www.stopwaste.org/docs/specialevents-­‐swp.pdf  (See  Pg.  14)  
 

References  
23  
 
  

ASTM  International  (standards  for  products)  

http://www.astm.org/ABOUT/aboutASTM.html    
 
Business  Pundit  
Green  Washing  
www.businesspundit.com/the-­‐top-­‐25-­‐greenwashed-­‐products-­‐in-­‐america/  
 
CalRecycle  
http://www.calrecycle.ca.gov/recycle/    
 
Chico  State  
A  Guide  to  Creating  Greener  Events  and  Meetings  at  Chico  State  
http://aschico.com/images/cms/374_2_SUS12_Guide_GreenEvents07.23.pdf    
 
The  Daily  Green  
Plastics  (#1-­‐  #7)    
http://www.thedailygreen.com/green-­‐homes/latest/recycling-­‐symbols-­‐plastics-­‐460321  
 
www.dictionary.com  
 
Green  Festivals  
http://www.greenfestivals.org/green-­‐festival/greening-­‐the-­‐festival    
 
 
GrassRoots  Recycling  Network  
http://www.grrn.org/page/what-­‐zero-­‐waste    
 
The  Icarus  Foundation  
Green  Festivals  and  Events  Guide,  a  How  to…  
http://ecoclub.com/library/epapers/15.pdf      
 
Stanford  University  
Greening  Events  at  Stanford  
http://sustainablestanford.stanford.edu/sites/sem.stanford.edu/files/documents/Stanford_gre
en_event_guidelines    
 
Straw-­‐Free  Campaign  
http://www.ecocycle.org/bestrawfree  
 

24  
 
  

Sustainable  VS  Recyclable  

www.gpnmag.com/sustainable-­‐vs-­‐recyclable    

UCLA  
Green  Events  Handbook  and  Event  Green  Seal  Guide  
http://sustain.ucla.edu/handbook/    
http://today.ucla.edu/portal/ut/document/UCLA_Zero_Waste_Plan_Final.pdf  
 
US  Composting  Council  
http://compostingcouncil.org/  
 

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