Waste Reduction and Diversion

WASTE REDUCTION STARTS WITH PURCHASING CONSCIOUSLY

Seek out products and services with reduced effects on human health, society and the environment, when compared with other options of the same function.¹

BEFORE BUYING, ASK YOURSELF:

Is this product or service absolutely necessary?
Can we borrow, share it with others, or buy secondhand to reduce costs and impacts?
What is this product made of?
How, where and by whom was this product made?
How long will this product last?
How will it be packaged and delivered?
Can we buy in bulk to reduce packaging and number of shipments?
What courier are we using, and do they embrace sustainable practices?
How will it be reused, recycled or disposed?

Asking these questions are not only critical to our campus’ sustainability mission, but are important for local environments, too.¹

A hierarchy. From most favorable to least favorable: Refuse, Reduce, Reuse, Repair, Upcycle, Downcycle (Recycle), Dispose Adapted from 鈥淩euse for Good鈥� by the Post-Landfill Action Network²

FOOD SERVICE ITEMS

Adapted from Princeton University鈥檚

Choose reusable items (e.g., dishes, glasses, cutlery, etc.) whenever possible, and remember to ask your caterer not to include disposable items. Some options:
- Ask for reusable items which can be picked up or returned after the event, and/or
- Have your club, organization, or overseeing department buy reusable items, which can be your own or shared with other event holders, and/or
- Host events in spaces with reusable items or ask your volunteers to assist in reduced waste clean-up.
Consider聽refusing聽the single use serving utensils that are delivered聽with the catered food. Plan ahead and bring reusable utensils to use instead of producing unnecessary waste.
- Some materials have natural antimicrobial properties (e.g., bamboo)
Wash out aluminum catering dishes before recycling them; they cannot be recycled if they are food soiled.
Consider food options that don鈥檛 require utensils (e.g., pizza, sandwiches, etc.)
- If this is not possible, encourage attendees to bring their own utensils (forks, knives, etc.)
Order platters instead of individually packaged items and order in bulk when possible.
If single-use items are absolutely necessary, ask or request that your caterer use items made of recycled or renewable materials. If they are unresponsive to this request or cannot offer it, consider seeking out caterers who can.
Educate attendees on what is recyclable versus what is compostable; this is key for productive waste diversion.
Order more sustainable single-use food service ware with reference to the

Caterers Frequently Used for Campus Events

Coming Soon

Campus Spaces for Low-to-Zero Waste Events³

Have Kitchen spaces with a dishwasher and reusable plates/utensils:

The Lodge at the CPA鈥檚

Have kitchen spaces with sinks (could be used to wash plates, etc.):

The Lodge at the CPA鈥檚
Laurel Hall Kitchen

WASTE DIVERSION

Adapted from Simon Fraser University鈥檚鈥溾€�

If you don鈥檛 buy it, you don鈥檛 have to dispose of it.
Have volunteers present at waste disposal stations to minimize waste contamination.
Place composting bins close to food and coffee stations.
Ensure adequate recycling and composting streams are available across your venue.

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