|Submission Date||Feb. 28, 2018|
IN-5: Green Event Certification
|0.50 / 0.50||
Office of Sustainability
Does the institution’s green event certification program address the following?:
|Yes or No|
|Sustainable transportation options, teleconferencing options, and/or carbon offsets||Yes|
|Sustainable catering (e.g. sourcing local and third party certified food and beverages, providing vegetarian/vegan options, using reusable/compostable materials)||Yes|
|Paper consumption (e.g. minimization and recycled/FSC certified content)||Yes|
|Energy efficiency (e.g. equipment and lighting)||No|
|Waste minimization and diversion||Yes|
|Communications and/or signage about the sustainable practices||Yes|
A brief description of the institution’s green event certification program, including the specific components selected above:
Sustainable Transportation: Encourage guests to walk, carpool, or use public transportation. Utilize www.american.edu/transportation to highlight commuting options
Sustainable Catering: Invite guests to bring their own water bottle, coffee mug, or reusable utensils, Ask vendors/caterers about their sustainability commitments, such as reducing waste or sourcing locally, Offer at least one vegetarian and/or vegan option, Avoid individually wrapped condiment packets or snacks, such as individual chip bags or butter pads, Buy food in bulk as much as possible to avoid excess packaging, Offer reusable kitchenware. Compostable plates and utensils are the next best option. Avoid individual plastic-wrapped cutlery packets, Choose food that is fair trade, local, or organic, Avoid bottled water. Bulk tap water can be requested, or offer pitchers of water, Provide smaller plates so that people do not take more food than they will eat, Consider cold food options to cut down on cooking and heating energy use, Avoid Styrofoam, even in disposable coffee/hot cups, Avoid plastic packaging whenever possible. Plastic cutlery, straws, and plastic wrap are not recyclable, Use reusable spoons and bulk cream/creamer at the coffee station. Individual creamer cups are not recyclable.
Paper Consumption: Plan to properly recycle or compost all decorations such as paper streamers (paper), cotton string (compost), or paper banners/signage (paper), Reduce the impact of promotional flyers and handouts by either eliminating entirely, reducing the size or number of paper flyers, or printing on recycled content paper.
Waste Minimization and Diversion: Offer the zero waste containers, Ensure that all of the materials from the event are recycled, reused, or composted, Make a plan to donate unopened, leftover food and beverages, Place staff at waste collection points to ensure proper sorting of recyclables, compostables, and other waste. If you wish to have waste stations staffed by sustainability interns, email firstname.lastname@example.org at least two weeks in advance. This is recommended for events larger than 60 people that are serving food.
Communications and/or signage: Provide information or signage about the green aspects of the event. For specific waste items, it's best to make a "housekeeping" announcement at the beginning.
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.