Green Events

Green Events are events that are planned with the intent of conserving Hawaii’s natural resources by implementing practices that conserve and save water, energy, and lower the amount of solid waste generated.  In order to provide more clarity to the certification process examples have been provided below of how events have been meeting the criteria from the checklist.

Green Business Awardees & Their Stories

Green Event Checklist

Resources

For more information on the event certification process contact: Gail Suzuki-Jones – gsuzuki@dbedt.hawaii.gov

Hawaii Green Events Checklist – Examples of how the measures are applied

Section I. Solid Waste Reduction Methods

1.  Use double-sided printing for promotional materials and resources

I. 1. Double sided printing

2. Provide reusable name badges 
I. 2. Reusable nametags 2

3. Recycling bins are clearly and conveniently placed adjacent to trash cans

13. Recycling bins placed next to MSW bin copy

5. Provide reusable/refillable containers for drinks 

mason jar water glasses

6. Use only electronic communication for registration, announcements and updates

6. Electronic event communication only

7. Review past event waste generation to establish a baseline. Devise ways to improve upon the baseline and track your results of the current event waste generation 

waste comparison

10. Tableware is reusable 

I. 17. Reusable eventware

11. If tableware is not reusable it is compostable

WorldCentric

 

13. There is a convenient drop-off point for all unwanted handouts and accessories

RecycledPaper

14. Compost at the event and provide signage indicating proper materials 

compostsign

 

17. Use cloth napkins

I. 19. Cloth napkins and reusable tableware

17. or napkins made from 80% or more recycled content

recyclednapkins

Section II. Energy & Water Efficiency

1. Use of naturally lighted space 

naturalLighting

 

2. There is signage to encourage staff and guests to turn off lights and electrical equipment when not in use

2. Conservation signage in restrooms

 

2. There is signage to encourage staff and guests to conserve water

2. Conservation signage in restroom

3. Event is hosted in an Energy Star, HGBP, or LEED certified building 
20140710_130720

 

9. Facility has low flow fixtures

lowflowsinkaerator

10. Equipment used is Energy Star, EPEAT, etc. certified

ESTAR Dishwasher

Section III. Catering

1. Water is provided upon request or in pitchers and/or large dispensers 

refillphoto

3. Donate excess food to a charitable organization 

20140710_115739

 

7. Serve buffet style meals instead of boxed lunches 

III. 7. Buffet style catering

8. Serve finger foods that are not individually wrapped

III. 8. Non-wrapped finger foods

12. Use bulk dispensers for sugar, cream, and other condiments 

III. 12. Bulk cream and sugar dispensers

14. Use organic food from own garden or farm 

organicbananas

Section IV. Transportation

1. Public transportation timetables, maps, and routes are made available to the participants

Sustainability_Bus2

4. Secure bicycle and locker storage is offered by facility

JABSOM bike racks

 

 

6. A transportation survey is conducted to track environmental impact and set baseline

Transp Survey

Section V. Pollution Prevention

1. Non-toxic cleaning supplies are used 

Green Seal