Guide to Community Engagement - Guidelines for Hosting
Guidelines for Hosting Sustainable Events Associated with Serve-Learn-Sustain
SLS is committed to conducting sustainable events. We ask that you support this goal by implementing the following waste minimization and water-saving strategies. Thank you in advance for working collaboratively with SLS to improve the environment at your event!
Food, snacks (fresh fruit, cookies, etc.) and condiments such as sugar, cream, mayonnaise, etc. should be served in bulk and presented using trays, bowls and platters instead of individual wrappers.
Please NO styrofoam or box lunches when ordering meals for events associated with SLS.
All drinks should be in aluminum cans, through plastic, or provided in bulk such as pitchers for water and urns or carafes for coffee and tea.
*Eco Event Tip - Ask attendees to bring their own coffee mugs and host a raffle for those participants featuring a gift from a local business or restaurant.
Use cloth napkins and linens. If paper products are used, provide minimum 35% post-consumer recycled content paper.
*Eco Event Tip - Use Seventh Generation 100% recycled unbleached napkins.
Please use only china and glassware for all food and beverage functions. If use of disposables is necessary, use a product with a minimum of 35% post-consumer recycled content. SLS can provide china, silverware, glasses and mugs. (Contact us for more details.)
*Eco Event Tip - Use sugarcane (bagasse) fiber plates from World Centric when disposables are necessary.
Conserve natural resources by purchasing and providing paper supplies that are FSC-certified and/or have a minimum 35% Post-consumer recycled content. Print double-sided collateral materials on post-consumer recycled paper using vegetable-based inks.
Have attendees ‘sign-up’ for meals on the registration form to indicate dietary preferences and intent to attend specific meal functions throughout the event. Better attendance numbers reduce food waste and costs due to over-ordering.
Support local and sustainable agriculture by purchasing food and food products that are fresh and locally grown, or certified as sustainably grown or organic.
Allow guests to take leftover food within safety and health regulations or donate to an organization. The state of Georgia and the federal government protect donors from liability through “Good Samaritan” legislation. For a local resource, start with Atlanta’s Table, a project of ACFB that collects prepared food from Atlanta’s Hospitality Industry.