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Minnesota Garlic Festival

Event Overview
Location (City/Venue): 
McLeod County Fairgrounds, Hutchinson, MN
Number of Attendees: 
4,000
Organization Hosting Event: 
Sustainable Farming Association of MN
Brief Background on Event: 

Minnesota Garlic Festival is the premier event for lovers of garlic, great local foods and good times! Family friendly, fun filled and fragrant, this festival features fantastic foods, celebrity chefs, marvelous music, area artisans, goofy games...and lots of GARLIC - all in support of a healthy environment, sustainable farms and vital rural communities in Minnesota.

ATHC Workers at a Zero Waste Station
Minnesota Garlic
Food
Food Practices: 
Provided information to vendors on using locally grown and/or organic food
Procured locally grown and/or organic foods for event menu
Required safe food handling practices
Used good menu planning and portion control to reduce waste
Implemented a food waste recovery initiative (food to hogs, composting, etc.)
Other: 

All recyclable or compostable utensils and flatware.

Waste & Recycling
Waste Management Methods Used: 
Trash Disposal
Recycling
Organics Management (food/paper waste composting, food to hogs, food donation, etc.)
Program Audiences: 
Recycling - Vendors/Exhibitors
Recycling - Event Participants
Organics Management - Vendors/Exhibitors
Organics Management - Event Participants
Additional Information: 

All Zero Waste Stations had knowledgeable attendants instructing patrons and vendors.

Waste Reduction
Waste Reduction Methods Used: 
Use of technology to minimize paper waste (e.g. online registration, webcasting, no printing of meeting materials)
Double-sided printing
Use of reusable plates, silverware, and linene
Electronic press kit
Use of reusable or recyclable decorations or signs
Redesigned menu to reduce waste (e.g. more finger foods)
Other: 

Compostable flatware & utensils.

Construction and Deconstruction
Rental of temporary structures (e.g., stages, tenting)
Results
Volume of waste diverted from trash through recycling/organics collection: 
Approximately 1000 gallons
Please describe any other known environmental benefits from sustainability initiatives at your event: 

Saving "food miles" by using local foods.
Promotion of organic and sustainable systems for growing food.

What has been your biggest success in terms of green initiatives at your event?: 

Zero Waste.

What has been your biggest challenge in terms of green initiatives at your event?: 

Getting to Zero Waste.

How were the green initiatives received by event attendees and/or vendors?: 

Very positive.

Will you plan to implement green initiatives again?: 

Yes.