Sustainability

ASU’s Sustainable Event Recognition Program offers ways for the university community to contribute to ASU’s sustainability goals.

This program is used to educate about and pledge adherence to sustainability best practices for all ASU events. It also enables event planners to advertise an event as sustainable. All ASU faculty and staff members are welcome to participate.

Enroll in Sustainable Event Recognition Program

Read more about ASU Sustainable Event Recognition Program or check out the ASU Green Event Planner Checklist.

If you have any questions about the sustainability guidelines, please contact:
University Sustainability Practices

Check out the Zero Waste ZW event check list.

Get involved.

• Establish sustainable criteria, assign duties, set goals and objectives, and measure outcomes.
• Locate sites that are transit-accessible (bus, street car, tram, metro, rail), walkable, or bikeable. Publicize transit options.
• Publicize your commitment to the sustainable event with your outreach materials and in your communications with potential sponsors, funders, presenters, participants, and contractors.
• Research event sites, contractors (organizers, caterers, etc.), and vendors (paper, printers, promotional, bioware manufacturers, etc.) that have a commitment to sustainable practices.
• Communicate your sustainability efforts as much as possible.  Guests need to know about your sustainability objectives. Note extra steps that you have taken to become more sustainable (lighting, composting, nontoxic cleaning supplies, materials use and energy conservation). Provide metrics if time allows.
• Reuse signage, do not date your event programs or any other printed items when you could potentially reuse for another event.
• Display signage throughout to inform participants about recycling, composting, water and energy conservation, and menu selection.
• Feature and give Certificates of Appreciation to those who have ‘walked the talk’ at the event (event coordinator, Food Service Team, eco-friendly vendor, and others.)
• Use reusable nametags and lanyards that can be collected at the end of your event
• Choose your presenters from the local community
• Use water based, non-toxic markers on reusable white boards instead of paper
• If you need more information about recycling, visit ASU’s Waste Directory
• The City of Tempe also has good information about recycling on their website.

• Ask your caterer about their sustainable practices before you select them.
• Learn more about ASU’s green catering options here.
• Recycling items such as plastic, aluminum, and paper diverts these materials from the landfills. Moving and Event Services can provide recycling and compostable containers,  Request these online (log in required).
• If you hire caterers who will be present on site cooking and/or serving food, ensure that their staff comply with your efforts to make it a sustainable event by using the appropriate trash/recycling receptacles provided to them. Bin size, location placement, and grouping are very important.
• Recycling bins are much less likely to become contaminated if appropriate signage is used. Using different colored or different shaped bins or highly visible labels helps individuals realize where to put their recyclables and trash.
• Have volunteers stand next to recycling and trash bins to help ensure that recycling bins achieve maximum diversion rates without becoming contaminated.
• Use 100% biodegradable garbage bags in trash bins and recycling bins. Eco-Products offer several lines of 100% biodegradable, 100% compostable garbage bags.
• Consider planning a zero-waste event by offering a compost collector.  Check out the Zero Waste ZW event check list.
• Provide biodegradable “To-Go” containers for participants to use for left-over food.
• Prepare a sustainable menu
  • Use locally or regionally grown and produced foods. If food is provided from local farms, note it as such. Place reusable signs in front of the food indicating what it is, from what farm, and where the farm is located.
  • Use organic foods
  • Use fair trade coffees and teas
  • Serve foods that do not need to be individually packaged or require utensils. Like fruits and vegetables or cheese and crackers.
  • Use fish that is on the seafood watch recommended, these include fishes from well-managed fisheries that do not threaten the environment or are at extinction danger
  • Use low-waste water options – avoid disposable water bottles. Offer water bottle refilling stations and encourage your attendees to bring their own water bottles
  • Request that glasses are not filled with drinks when guests arrive, this avoids use of multiple glasses per individual, saves water, as well as minimize condensation on the outside of the glasses and.
  • Use paper products that include recycled content and can be recycled or composted.
  • Use reusable dishes, cutlery, and glasses/cups. If this is not possible, use biodegradable dishes, cutlery and cups that will decompose quickly in a compost heap or landfill.
  • Use non-disposable products where the food provider owns their china, flatware, glassware and linen products.
  • Use cloth tablecloths and napkins if possible. If not, at least use paper ones that are made from recycled paper, Link to Engineering Inventory to request to borrow linen.
  • Eliminate small throw-away items:
    • Individually wrapped condiments (no sugar/sugar alternative packets, no salt/pepper packets, and no individual creamers). Use bowls and shakers that can be reused and people can serve themselves. Milk/cream should be in original cartons on ice or in pitcher.
  • Avoid using plastic coffee stirrers, paper doilies, straws, or pre-packets of plastic flatware
  • Use sustainable table centerpieces – such as potted plants, local/pesticide free flowers.  Link to Engineering Inventory to request to borrow centerpieces.
  • If you’re having a buffet, use smaller than dinner sized plates for the food. This will inhibit people from taking too much food which would then just go to waste.
  • Do not use disposable packaging, such as saran wrap. Aluminum foil can be used if it is washed afterwards so it can be recycled.
  • Use earth friendly, biodegradable cleaning products.

• Avoiding the purchase of new materials will help with waste aversion efforts.
• For reoccurring or annual events, avoid printing dates and slogans on signs, posters, and banners so that they may be easily reused.
• Avoid decorations that are made of single-use materials, such as balloons.
• Borrow décor from Engineering Deans Office. A list of items available can be found at Events Inventory.  If you need further information feel free to contact Elizabeth Cross at 480-965-7450.
• Use potted plants as decor that can be given to the guests through a raffle at the end of the event.

• Aim for 100% digital, paperless promotion! Promote and invite electronically. Require participants to register or RSVP electronically, post event information, downloadable versions of programs, handouts, and itineraries on a webpage for event participants.
• Advertise your organization’s efforts to reduce waste in all promotional and event materials.
• Attendees could be asked to:
  • Bring reusable water bottles or utensils (If there will be food at the event).
  • Take low-emission transportation to and from the event.
  • Properly sort waste
• Ensure that program guides, handouts, brochures, and other materials are printed strategically and limited and when needed, are printed on 100% post-consumer FSC Certified paper. Use double-sided (duplex) printing and use vegetable-based ink.
• Contact Print Lab at ASU, located at the Polytechnic Campus. They have received certifications from the Forest Stewardship Council (FSC) and the Sustainable Forestry Initiative (SFI).
• Use biodegradable or 100% post-consumer waste materials for signs, posters and banners

• Heighten audience awareness of zero waste and other sustainability efforts.
  • Increases probability of audience engagement with sustainability goals.
• Tablecloths and promotional materials are “evergreen” and reusable for other events.
  • Information on evergreen promotional materials can include:
    • Name of event.
    • Month event usually takes place.
    • Social media handles of organization.
• Promotional items should be made from recycled and recyclable materials or primarily consist of natural items from the earth. (Flowers, cactus, quartz, pumpkins, pine cones, native seed packets, native plants).
• Reference the ASU Staff Council Toolkit for Sustainable Promotional Materials.
• Select promotional items that people will reuse or will want to keep.
• What message do your promotional items convey about you and your event?

• Use electric and hybrid vehicles to shuttle VIP’s.
• Encourage guests to avoid driving alone in a combustion engine personal vehicle.
• ASU has many alternative transportation options available.
  • Public transit passes
  • Campus and intercampus shuttles
  • Bike co-op
  • Other on-campus resources for bikers
• Offer virtual attendance. Utilize video capabilities for attendees who are not local or working remotly.

• After the event, tabulate the impact of your sustainability efforts. Publicize the results to attendees or on the event website.
• Set goals for hosting a more sustainable event next time!
• Save nametags, artwork, decorations, centerpieces, and supplies for reuse at future events.
• Reuse, recycle, or return packaging materials.
• Ensure event-generated waste is properly sorted.