| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 57.98 |
| Liaison | Jay Price |
| Submission Date | March 6, 2020 |
| Executive Letter | Download |
University of Tennessee at Knoxville
IN-5: Green Event Certification
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 0.50 |
Jay
Price Sustainability Manager Facilities Services |
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:
The Office of Sustainability runs a Zero Waste Event program, the event guide for which was redesigned in 2019 to include a more holistic look at the sustainability of events hosted on campus.
Sustainable transportation: Encourage attendees to utilize public transit, walk, or bike and provide event planners with information about carbon offsets for events with a regional or national draw.
Sustainable catering: If reusables are not an option, we require compostable service ware. Condiments and items like chips must be served in bulk. The event guide highlights seasonal and vegetarian menu items, as well as items that tend to create less food waste, such as build-your-own options and smaller portioned finger foods.
Paper consumption: Recycle flyers, programs, and tickets when appropriate. Encourage elimination entirely through the use of event apps for large events or email for small events.
Energy efficiency:Encourage use of outdoor spaces and LEED certified buildings on campus for hosting events to reduce energy use.
Waste minimization and diversion:The Office of Sustainability sets up waste stations to capture compostable and recyclable waste. For events with more than 100 attendees the waste stations are manned by staff and student interns to ensure neither stream becomes contaminated and to educate attendees on the sustainable practices of the event. Leftover food is donated when it is safe to do so and campus dining does not plan to re-purpose the food for meals in the dining hall.
Communications/signage: Program offers a zero waste event "stamp" for event planners- a small graphic to use on their promotional materials to denote that they are working with the Office of Sustainability to meet the requirements of hosting a zero waste event. The Office of Sustainability also has a set of event banners that are used by the waste stations to let attendees know about the sustainable practices.
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:
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