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Green Gatherings

Solid Waste Management Coordinating Board Social Media Training

Event Overview
Location (City/Venue): 
Minnetonka Community Center
Number of Attendees: 
65
Organization Hosting Event: 
Solid Waste Management Coordinating Board
Brief Background on Event: 

A half-day training, sponsored by the Solid Waste Management Coordinating Board, about how government and non-profit organizations can maximize on popular social marketing tools. Sessions included training from marketing experts and presentations from organizations that were effectively using online social media tools to promote their messages.

Food
Food Practices: 
Procured locally grown and/or organic foos for event menu
Used good menu planning and portion control to reduce waste
Implemented a food waste recovery initiative (food to hogs, composting, etc.)
Other: 

We used a caterer who uses local and organic products to make their food, had bagels and fruit that guest could eat without the use of silverware, and sent the leftover edible food all home/back to the office with attendees and staff. One of our attendees was able to take the organics back to his place of work for composting.

Waste & Recycling
Waste Management Methods Used: 
Trash Disposal
Recycling
Organics Management (food/paper waste composting, food to hogs, food donation, etc.)
Volume (cubic yards/tons) of Waste Managed: 
5 lbs. of organics; 1 lb. of recycling
Program Audiences: 
Recycling - Vendors/Exhibitors
Recycling - Event Participants
Organics Management - Vendors/Exhibitors
Organics Management - Event Participants
Additional Information: 

By offering and explaining the compost and recycling receptacles we really cut down on the amount of trash we would have had from that event!

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
Use of reusable nametags
Redesigned menu to reduce waste (e.g. more finger foods)
Other: 

Asking guests to bring reusable name tags and their own coffee mugs/water bottles was a great way to cut down on waste!

Results
Volume of waste diverted from trash through recycling/organics collection: 
6 lbs.
Cost savings experienced from implementing green initiatives: 
About $75
Please describe any other known environmental benefits from sustainability initiatives at your event: 

By not printing handouts for attendees we saved a lot of paper, ink, and time. We had all of the resources available online so that attendees could print out or use materials electronically as needed.

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

Composting all of the food and paper waste, as well as not printing handouts and using reusable name tags and coffee mugs.

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

Finding someone who could take the organics; we had to ask around but found someone who was attending who could take it. Also, finding the best central location to minimize transportation for the attendees who were coming from around the metro area.

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

They expect it of us, so very well!

Will you plan to implement green initiatives again?: 

Absolutely!