During Event
Limit single use plastics: Limit the use of single-use plastics by encouraging visitors to bring their own bottles to water stations or providing them with reusable or biodegradable flatware, food and beverage containers, and coffee takeout cups.
Make recycling simple: Don't simply settle with recycling bins; make sure they are positioned strategically and have clear labels, making recycling a cinch for everyone.
Reduce food miles and waste: Buffets are practical but unsustainable because of food loss. Ask whether the kitchen composts or recycles grease to minimize damage. Spread condiments out widely. Choose seasonal foods and local goods while catering.