| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.75 |
| Liaison | Josh Lasky |
| Submission Date | Feb. 23, 2018 |
| Executive Letter | Download |
George Washington University
IN-5: Green Event Certification
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 0.50 |
Kimberly
Williams Not available at this time 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) | Yes |
| 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:
Our Green Events Guide is a tool available to students, staff, and faculty to use for planning a sustainable event. It provides suggestions for location, marketing, materials, decorations, and food, as well as a sample list of questions to help event planners work with outside vendors to host a sustainable event.
Efforts to promote sustainable transportation options include urging event planners to provide information about nearby bike racks and metrorail stops.
Efforts to promote sustainable catering include urging event planners to provide at least one venetariam option.
Efforts to limit waste include urging event planners to choose beverage dispensers or pitchers over single use bottles, serving food "buffet style" instead of individually wrapped goods, and donating extra food to the Food Recovery Network.
Efforts to promote energy efficiency include urging event planners to choose locations with natural lighting.
Efforts to promote waste minimazation include urging event planners to compost food waste, as well as urging event planners to get an accurate head count of participants to avoid excess food products.
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about 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 or simply email your inquiry to stars@aashe.org.