1. Green Events Certification

2. Training Outline

3. The Goals of a Green Event For your event specifically 1.Zero Waste and low environmental impact 2.Translate what you learn into how you live your daily life 3.Demonstrate your organization’s commitment to sustainability For the Carolina Green program 1.Help the environment 2.Promote sustainability throughout campus 3.UNC Carbon Neutrality by 2050 4.Demonstrate top sustainable practices

4. Greening Your Event Initial Steps: 1.Become Green Event Certified 2.E-mail GreenEvents@facilities.unc.eduGreenEvents@facilities.unc.edu 3.Fill out the all of the event information on the Preliminary Checklist

5. Concluding Steps: 1.We will assess your event’s Green Shade Grade and work to determine any logistics 2.Follow the guidelines and your event will be Certified Carolina Green! 3.Complete the event statistics worksheet and return Greening Your Event

6. Event Standards

7. 5 Categories of a Green Event: 1.Location 2.Transportation 3.Communication 4.Food and Beverage 5.Waste Reduction According to OWRR’s Green Event Standards Separated into two sections 1.Basic Requirements for Green Events 2.More Ideas for Green Events

8. 1.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 Event Standards: Green Shade Grade

9. 1. Location

10. Location According to OWRR’s Green Event Standards: Required 1.Choose a destination that requires minimal travel for attendees. On UNC’s Campus 1.Student Union 2.Kenan-Flagler Business School 3.Global Education Center 4.Outside (Polk Place, the Pit, etc.)

11. Location Near Chapel Hill 1.Rizzo Conference Center 2.The Siena Hotel 3.Carolina Inn 4.NC Botanical Gardens (LEED)

12. More Ideas 1.Hold the event during the day and/or in a location with natural lighting 2.Hold the event outside (less light and decoration needed) 3.Accommodations should be booked at a certified green/sustainable hotel 4.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 Location

13. 2. Transportation

14. Transportation According to OWRR’s Green Event Standards Required 1.Display transit links prominently on the event’s website and other publicity materials

15. More Ideas 1.The event gives attendees incentives to travel via public transit or carpool 2.The chosen venue has safe and secure bike parking to encourage biking 3.Low-emission vehicles are in use internally 4.Teleconference to reduce transportation costs and impacts Transportation

16. 3. Communication

17. Communication Required 1.Use at least 30% post-consumer recycled content 2.List the amount of recycled content on all printed materials 3.Do not use goldenrod or fluorescent-colored paper 4.Use double-sided copying and printing 5.Let your attendees know that you are going green!

18. Communication According to OWRR’s Green Event Standards Signage 1.Signs and banners for recurring events are printed without dates 2.Make them from recycled-content, recyclable or reusable materials 3.Laminate signs so they can be used for future events 4.Print banners on cloth instead of vinyl Mailing 1.Use postcards to direct attendees to event’s website 2.Addresses are printed directly onto envelopes, avoiding the use of address labels

19. More Ideas 1.Reuse one-sided printed materials for internal printing 2.Use soy or vegetable-based inks 3.Use electronic advertising, promotion and registration whenever possible 4.Use newspaper, organizational newsletters or radio rather than a direct mail publicity campaign Communication

20. 4. Food and Beverage

21. Food and Beverage: Menu Required 1.25-50% organic, fair trade or shade grown foods 2.25-50% vegetarian meal selections 3.25-50% of seafood is environmentally friendly* According to OWRR’s Green Event Standards

22. Food and Beverage According to OWRR’s Green Event Standards Education 1.Local and organic food is identified and labeled 2.Publicize/announce efforts by caterers to work with complying to OWRR’s Green Event Standards Leftovers 1.Donate leftovers to a local food bank or soup kitchen 2.Compost unusable leftover food portions or ship them to a local farm as pig feed

23. More ideas 1.50-100% 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 * Food and Beverage: Menu

24. Food and Beverage Local Farms 1.Maple View Farm (dairy) 2.Farmer’s Daughter (pastries and jams) 3.Coonrock Farm (poultry, eggs, honey, sheep, goat, pork, produce) 4.Peregrine Farm (flowers, small fruits, vegetables) 5.Elysion Fields (vegetables and pork) 6.Lyons Farm (fruit) Grocery Stores 1.Carrboro Farmers’ Markets 2.Weaver Street Market 3.Whole Foods 4.Organic and fair trade items from Trader Joe’s, Harris Teeter, etc.

25. Food and Beverage Coffee 1.Larry’s Beans 2.Counter-Culture 3.Organic/fair trade sold at most grocery stores Catering 1.Carolina Catering from CDS 2.Garden of Eating 3.Green Planet Catering 4.The Catering Company 5.Neal’s Deli 6.Med Deli 7.ACME 8.Local 1.5.0. 9.Vimala’s CurryBlossom Cafe

26. 5. Waste Reduction

27. Waste Reduction According to OWRR’s Green Event Standards Required 1.Reusable or compostable dishes, cups, utensils, napkins, and linens are used. 2.Snacks and condiments are served in bulk (no individual wrappers) 3.Serving bowls and dishes are reusable. 4.Disposal methods are announced to attendees. 5.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!

36. Non-Compostable Items (Costco)Compostable Items Solo Cups - Cold (500 ct.)$62.60World Centric 12oz cups (500 ct.)$55.00 Styrofoam - Hot (500 ct.)$55.00World Centric Hot Cups (500 ct.)$52.50 Dixie Bowls (500 ct.)$43.96World Centric Bowls (500 ct.)$32.50 Dixie 9” Plates (500 ct.)$49.38World Centric 9” plates (500 ct.)$57.50 $210.94$197.50 Dixie Forks (500 ct.)$21.50Ecoware Forks (1000 ct.)$39.99 Dixie Knives (500 ct.)$16.50Ecoware Knives (1000 ct.)$39.99 Dixie Spoons (500 ct.)$16.50Ecoware Spoons (1000 ct.)$39.99 TOTAL $ 54.50 for 1500 or $109 for 3000 TOTAL $119.97 for 3000 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. RECYCLABLE NOT RECYCLABLE Metals

42. RECYCLABLE NOT RECYCLABLE Glass

44. RECYCLABLE NOT RECYCLABLE Paper

45. RECYCLABLE NOT RECYCLABLE Cardboard

46. Collection Processing Purchasing Do your part!

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

48. Resources Compostable Products 1.Ecoware (www.ecowareproducts.com) 2.Birchware (www.birchware.com) 3.EcoProducts (http://www.ecoproducts.com/) 4.World Centric (worldcentric.org) Green Products 1.TS Designs T-Shirts (tsdesigns.com) 2.Twig (www.twigliving.com) 3.Ten Thousand Villages (http://www.tenthousandvillages.com/) 4.NC Craft Gallery (http://www.nccraftsgallery.com/)http://www.nccraftsgallery.com/

49. The Outcome

50. Greening Your Event Initial Tips 1.Think local, organic and fair 2.Reduce, Reuse, Recycle 3.Let others know that you are going green! 4.Think about ways to engage attendees 5.Contact OWRR during the planning process

51. Questions?

52. Congratulations! You’re officially trained to host Carolina Green certified events.