Zero waste is a very popular topic in events, in business, and even at home. There are many innovative ideas out in the world about zero waste and how to achieve that goal. In events it can be tricky to claim a zero waste victory, but that doesn’t mean we shouldn’t try. This month’s #MeetGreenChat discussed this very topic and here’s the recap on what our participants had to say about zero waste.
What is a Zero Waste event?
The consensus amongst the group was zero waste means a 90% diversion rate.
A1: there are different opinions but it seems that 90% diversion the criteria. there are also certifications which take other factors into consideration. #meetgreenchat
— Roger Lehner (@IMEXrog) February 6, 2019
A1: Usually an event with a diversion rate above 90%. So not entirely zero waste : )) #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
A1) A "zero waste" event is JUST THAT: everything procured has a reusable purpose or I has been fully consumed. #MeetGreenChat pic.twitter.com/qTKczue59M
— Sonia Harris (@harrisonia) February 6, 2019
What kinds of waste do your events produce?
The examples of waste at events included everything from food scraps to carpet. A planner looking at the whole event and considering where waste comes from requires thinking outside of the box.
A2. Our teams manage a number of waste streams that most often include food, carpet, and signage. #MeetGreenchat
— April Hammel (@aprilhammel) February 6, 2019
Lots of beverage containers! Even when drinks are served in glassware, I find that bars still generate tons of waste (wine bottles, mixers, etc.). Food scraps are also a huge waste item—not only from prep, but moreso what guests leave on their plates. #meetgreenchat
— Julia Spangler (@JuliaSpangler) February 6, 2019
A2: on top of what's been mentioned already I'm adding Visqueen, booth construction waste and unwanted trade show collateral #meetgreenchat
— Roger Lehner (@IMEXrog) February 6, 2019
What steps are you taking to reduce waste at your events?
Planning ahead is key to meeting your zero waste goals. It helps to communicate and educate your vendors, exhibitors, and the venue staff.
A3) plan ahead with your #supplychain #meetgreenchat
— nancyjzavada (@nancyjzavada) February 6, 2019
A3: Significant front-end planning, combined with engaging venues and general contractors for post event diversion #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
A3. A lot of the effort made by our teams is simply in educating the client and/or vendors on ways they can reduce waste. You see tremendous results when everyone does their part. #meetgreenchat
— April Hammel (@aprilhammel) February 6, 2019
What are some challenges facing waste reduction in Exhibit Halls?
Planning for zero waste with exhibitors is quite the challenge due to compressed timelines of moving in and out as well as who the exhibitors choose to work with for their booths.
A4: Compressed move-out times. Load-in is usually 2-3 times longer. Exhibitors often bring a new dimension to a waste plan #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
A4) Some challenges w/ exhibit hall waste include ambiguously labeled recycling containers and sparse locations for the bins.#MeetGreenChat
— Sonia Harris (@harrisonia) February 6, 2019
A4: involving outside EACs is a huge challenge as exhibitors are free to choose who to work with #meetgreenchat
— Roger Lehner (@IMEXrog) February 6, 2019
What are some challenges facing waste reduction in Food & Beverage?
Planning for food and beverage waste is a big challenge. As a planner you want to provide enough food for participants but not have food left over that will go to waste.
A5: the classic – wanting to reduce waste vs. seemingly offering 'bad service'. The CleanPlateChallenge is a good tool to combat this. #meetgreenchat
— Roger Lehner (@IMEXrog) February 6, 2019
A5 Single use plastics and disposable packaging. Ugh. #meetgreenchat
— Della Green (@MeetGreenDella) February 6, 2019
I think portion sizes and the quantity of food prepared are the biggest challenges. There's a tendency to over-estimate the amount of buffer needed, as well as a tendency to try to "wow" guests with extravagant plates that no one can finish! #meetgreenchat
— Julia Spangler (@JuliaSpangler) February 6, 2019
A5) Challenge facing waste reduction in F&B over-ordering (storage life, space, etc.). It's a delicate line. #MeetGreenChat
— Sonia Harris (@harrisonia) February 6, 2019
Have you seen any innovative ways waste is managed either through recycling or reuse at event venues?
Discussions focused around donating various elements of the event to local charities and organizations in the community.
A6: Venues that will help divert signage post show, to community partners, schoolhouse supply as substrate, etc #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
A6) This isn't a venue-driven program, but I've helped events donate leftover supplies like lanyards, giveaways, and signs/banners to a local free supplies center for teachers (@TTindy). They're part of the @KidsInNeed Foundation, which has partners nationwide. #meetgreenchat
— Julia Spangler (@JuliaSpangler) February 6, 2019
Do you receive or have access to waste data from events you have been affiliated?
A7: I do as result of working in a sustainability capacity, but hope that we as industry can really raise the bar here #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
Yes, but because I gather it myself. My team weighs every bag of waste from the events we work on. We find that this is much more reliable than trying to get accurate & specific data from waste haulers. #meetgreenchat
— Julia Spangler (@JuliaSpangler) February 6, 2019
Have you attended an event where waste data or environmental data has been shared with participants?
Here are some great examples of where data has been communicated to the participants at events.
A8: I have! IMEX America 2018 featured a number of high profile banners sharing 2017 footprint data with attendees #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
A8: I attended @Greenbuild where lots of data and facts about sustainability are shared with participants #MeetGreenChat
— Roger Lehner (@IMEXrog) February 6, 2019
A8: Also have experimented with real time data communications during events, but challenging to get accurate data so quickly #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
What are some ways hotels can reduce their guest room waste?
There are so many ways a hotel can reduce waste: re-usable linens program, water refill stations, and of course no plastic water bottles in the room.
A9. By having a re-usable linens program, low flow toilets, energy efficient lighting, and providing recycle bins in the rooms. #meetgreenchat
— April Hammel (@aprilhammel) February 6, 2019
A9: public water refill stations #MeetGreenChat
— Roger Lehner (@IMEXrog) February 6, 2019
How close are you to achieving Zero Waste at your events?
Achieving zero waste at events is a big challenge but let’s take it one event at time and do what we can. Every little bit helps.
A10: As a whole for most events, we have a long way to go, but we are making progress…one event at a time! #meetgreenchat
— Eric Wallinger (@EricWallinger) February 6, 2019
The discussions on zero waste were very insightful and we all learned from one another. Thank you to all of the participants who attended this month’s chat! To see all of the answers from our discussion check out the twitter feed for the #MeetGreenChat.
Our next tweet chat is scheduled for March 6th at 11AM PT please join us! We will be discussing food waste and it is sure to be a great exchange of knowledge.
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