• Host your event outside, in a LEED-certified building (such as Father O’Connell Hall, Maloney Hall, the Crough Center, or Opus Hall), or in a room with natural lighting to minimize electricity consumption.
• Choose a location that is accessible via public transit, bike, or on foot, and encourage guests to use public transit, bike, walk, or carpool to get to and from the event.
• Schedule your event outside of peak travel hours. Avoid 7:30 AM - 9:30 AM arrivals and 4:30 PM - 6:00 PM departures.
• Provide a video call-in option for remote participants.

• Use electronic invitations, tickets, and event reminders.
• Reduce the impact of promotional flyers and handouts by eliminating them entirely, reducing the size or number printed, or printing on paper made from recycled content.
• Share information about the environmentally friendly practices at your event with attendees.

• Plan to use reusable decorations and signs, particularly for recurring or annual events (such as non-date-specific banners, cloth ribbons, or vase centerpieces).
• If you decorate with flowers or plants, choose locally grown plants and potted plants that can be gifted or planted. Loose flowers should be composted at the end of their life.
• Store unused and reusable materials for future events.
• AVOID single use decorations if possible, but if not, ensure they are recyclable or compostable.
• AVOID all types of balloons.

• Use reusable nametags that attendees return at the end of the event.
• Distribute brochures and handouts only upon request.
• Use dry erase boards or chalkboards instead of flip charts.
• Ask participants to bring a laptop for notetaking.
• Share reference materials, including meeting agendas, presentations, and detailed meeting notes digitally instead of printing individual copies.

• Avoid giveaways and merchandise that will produce or become waste, particularly plastics.
• If giveaways and merchandise are necessary, choose reusable, multi-use items. Consider what your audience will need and use, and what type of lifestyle the items promote.

For vendors with exhibits or tables, request that they follow the Green Events Guide as it pertains to their involvement.

• Use reusable materials at exhibits or tables, such as tablecloths, posters, and displays.
• Use a computer for sign-ins as opposed to paper.
• Avoid giveaways and merchandise that will produce or become waste, particularly plastics.
• If giveaways and merchandise are necessary, choose reusable, multi-use items. Provide vendors with an overview of the audience so they can consider what the audience will actually need and use.
• Require vendors to pack out all materials and waste brought into the event.

• Visit the event location in advance to confirm that there are recycling and compost bins available.
• If compost bins are not available, consider collecting the compost in a separate bin and bringing it yourself to a compost collection site such as the Pryz or the Brookland Farmers Market.
• If it is not composted, all food waste should go in the trash (not recycling).
• Clearly label and group together recycling, composting, and trash bins to limit confusion.

• Provide information and signage about recycling and composting at the event. For specific waste items, consider including how to dispose of them during a “housekeeping” announcement at the beginning of the event.
• Place an event organizer at waste collection points to ensure proper sorting of recyclable and compostable items. This is highly recommended for larger events (50+ attendees) where food is being served. To request an overview or training in advance of the event, email sustainability@cua.edu.

• Recycle all paper, plastics, and glassware after the event.
• Compost all food waste from the kitchen/prep area.
• If you are using compostable plates and utensils, make sure they make it into the compost bins.

• Serve vegetarian and plant-based meals to reduce expenses and promote healthier food choices. Offer plant-based creamer as the default option.
• Serve food that is fair trade or organic to promote attendee and environmental health. Strive to serve food and drinks from local producers to support the community.
• Consider serving cold food options to reduce cooking and heating energy use.

• Opt for a buffet meal and provide small plates (avoid trays) to encourage attendees to take only what they will eat.
• Use pitchers or carafes of water and other drinks instead of bottled drinks to reduce waste and avoid the cost of purchasing individual bottles.
• Buy items such as tea, coffee, sugar, condiments, and creamer in bulk and avoid individual-sized sugar, condiment, and creamer packets.
• Create a plan to donate unopened food and beverages.
  • Discuss options for food recovery with your catering provider as early as possible.
  • Consider donating to the Cardinal Cupboard, Catholic U’s food pantry which provides non-perishable food items to any member of the university community experiencing food insecurity.
• Create a plan to distribute opened food and beverages:
  • Encourage attendees to bring a take-away container for any leftover food to reduce food waste.
  • Share on social media that there is free food available, so students nearby can stop in to grab a bite on the go.
• AVOID cardboard and plastic boxed meals when possible.
• AVOID bottle water and other drinks.
• AVOID single serve packets.

• Use reusable tablecloths, dishware, glassware, and flatware.
• When reusable items are not available, purchase recyclable or compostable versions of:
  • Plates, bowls, and cups
  • Forks, knives, spoons, and coffee stirrers (wooden, not plastic)
  • Napkins with post-consumer recycled content
• AVOID single use plastic items such as cutlery, straws, plastic wrap, individual snack bags, condiment packets, butter pads, and creamer cups (none are recyclable).
• AVOID all Styrofoam, even in disposable coffee/hot cups.