Green Events Checklist
Summary:
The Green Events Checklist is a Penn Student Government-wide collaboration to mobilize student action and ingenuity for planning more sustainable events. It consists of a series of recommendations for student groups, in the topics of Food, Water and Utensils, Promotional Materials and Digital Media, Waste Disposal, Transportation, Energy Use, and Education and Outreach.
Groups using the Green Events Checklist will have the opportunity to advertise their participation using the logo to the right, signifying that the event is “UA Green Events Certified.” To do this, groups must implement a specified amount of pre-determined recommendations from the checklist during their event.
Click here for a PDF of the complete resolution.
Obtaining Certification:
In order to obtain Undergraduate Assembly Green Events Certification, groups should satisfy six italicized recommendations, where applicable, and consider all recommendations.
When planning events, groups should consider:
Food, Water and Utensils at Events
- Purchasing recyclable cups (only plastic #1 and #2), and compostable cups, utensils, plates, and napkins when necessary, or trying to secure washable place settings,
- Minimizing packaging waste from food by purchasing appropriately scaled catering options,
- Exploring sustainable methods of distributing water, such as pitchers of water, rather than supplying water bottles or other forms of disposable containers,
- Not using tablecloths and other decorations, unless a demonstrated need for them exists, but when using such items making them reusable and stored for future use,
- Buying food locally (within 150 miles of Penn), seasonally, and investigating the possibility of organic food (suggestions include the Philadelphia Farmer’s Markets, Clark Park Farmer’s Market, Philadelphia Winter Harvest Buying Club, and Philadelphia Community Supported Agriculture),
- Minimizing packaging waste from food by purchasing appropriately scaled catering options,
- Not over-purchasing food, but in the case that there are leftovers, donating
them (click here for a list of organizations accepting food. Organizations include the University City Hospitality Coalition and Kensington Welfare Rights Union), - Exploring sustainable and low waste methods of distributing water, such as pitchers of water, rather than supplying water bottles or other forms of disposable containers,
- Hosting events in proximity to Quench machines, which supply filtered water,
- Encouraging the use of reusable water containers,
- Offering vegetarian options at meals.
Promotional Materials and Digital Media
- Advertising with digital media, such as but not limited to YouTube videos, Facebook Ads, Websites, and e-mails with e-flyers, in order to avoid using paper,
- When giving away promotional materials, such as mugs or buttons, using reusable or recycled materials,
- Where there is a demonstrated need to flyer with paper, advertising using only paper made of 100% recycled material,
- Providing online registration, and message dissemination for events,
Waste Disposal
- Providing disposal and recycling bins or options for all disposable materials present at an event,
- Providing proper and adequate signage around and near the disposal bins in order to educate attendees of the importance of recycling, and to prevent contamination,
- Taking advantage of campus composting options, such as the Mayer Hall composting project,
Transportation
- Traveling using mass transit, walking, and vehicle sharing,
- Encouraging rail travel as an alternative to air travel, or use an air carrier with a carbon offset policy,
- Choosing lodging within walking distance of local commerce and public transportation,
Energy Use
- Choosing appropriately sized venues for events,
- Hosting events outside, when practical, to take advantage of natural sunlight,
- Choosing event spaces that maximize sound amplification, and minimize energy-intensive processes,
- Being conscious of unnecessary lighting, or unused electrical equipment, during events,
Education and Outreach
- Advertising where food and other sustainable materials (flyers, utensils, cups, plates, tablecloths, etc.) have come from so that others can learn how to organize a sustainable event,
- Advertising efforts to follow this checklist not only to other students, but also to local media outlets and administration,
- Establishing a working model of sustainability best practices for future organization boards.
