• Ask vendors/caterers about their sustainability commitments, such as offering at least 50% plant-based meals on their menus, reducing waste, or sourcing locally.
• Serve plant-based meals by default and give diners the option to opt-in for meals with animal products. Check out DefaultVeg for information and guidance.
• Serve food that is fair trade, local, or organic.
• Consider cold food options to cut down on cooking and heating energy use.
• Buy food in bulk as much as possible to avoid excess packaging.
• Provide smaller plates so that people do not take more food than they will eat.
• Offer reusable kitchenware. Compostable plates and utensils are the next best option.
• Use reusable spoons and bulk cream/creamer at the coffee station. Offer plant-based creamer as the default option.
• Use reusable tablecloths.
• Choose decorations that can be stored and reused such as non-date-specific banners, cloth ribbons, or vase centerpieces. Renting items is also a great option.
• If you decorate with flowers or plants, choose potted plants that can be gifted or planted. Loose flowers can be composted at the end of their life.
• AVOID the following items:
  • Plastic items such as cutlery, straws, plastic wrap, and individual chip bags, condiment packets, butter pads, and creamer cups (none of which are recyclable)
  • Bottled water (request bulk tap water or pitchers instead)
  • Styrofoam, even in disposable coffee/hot cups
  • All types of balloons
• Contact Caroline Boone (Zero Waste Manager, cboone@american.edu) to plan for any leftover food to be recovered and donated to nonprofit partners.

• Reduce the impact of promotional flyers and handouts by either eliminating them entirely, reducing the size or number of paper flyers, or printing on paper made from recycled content.
• Invite guests to bring their own water bottle, coffee mug, or reusable utensils.
• Encourage guests to walk, carpool, or use public transportation. Utilize www.american.edu/transportation to highlight commuting options. 

• Provide information or signage about the green aspects of the event. For specific waste items, it's best to make a "housekeeping" announcement at the beginning.
• For on-campus events, utilize AU's zero waste bins (recycling, compost, landfill). To request waste bins, e-mail 2fix@american.edu with (1) the event's location, (2) date/time, (3) number of attendees, and (4) if you are serving food.
• Place staff at waste collection points to ensure proper sorting of recyclables, compostables, and other waste. If you wish to have waste stations staffed by sustainability interns, email sustainability@american.edu at least two weeks in advance. This is recommended for larger events (60+ attendees) where food is being served.
• Give participants and presenters the opportunity to distribute resources and communications electronically.

• Ensure that all of the materials from the event are recycled, reused, or composted.
• Properly recycle or compost all decorations such as paper streamers (compost), cotton string (compost), or paper banners/signage (recycle).
• Make a plan to donate unopened or leftover food and beverages.
• Complete plan for food recovery process for any leftover food in coordination with Caroline Boone (Zero Waste Manager, cboone@american.edu)

The Kogod School of Business has created guides for planning inclusive and accessible events and for using inclusive language. Access these guides.