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Some Considerations
Eliminating Disposable Service Ware
Require all facilities to use china service. If the facility can demonstrate that
china service cannot be used (for safety or damage control reasons), biodegradable disposable
service ware in conjunction with a compost program must be used. Eliminate the use of plastic stir sticks with any beverage service. Reusable spoons should be used at coffee service. “Box lunches” must be served buffet style. Request cloth napkins and table cloths. In cases where this is not feasible,
request highly compostable napkins. Have cocktail napkins available at bar service, but instruct bartenders not to
automatically give them with each drink. Provide attendees with event mugs. Ask that they use them each day for
coffee/water service. Make sure that mugs will be usable with the facility’s beverage
service containers (i.e. that they fit under coffee urns). Collect mugs from those who don’t
want them after the event and donate them to a local charity or school. Encourage attendees to use their mugs at facility water coolers. Put signs on
water coolers reminding attendees to use their mugs.
(link to sample sign verbiage) Understanding that most facilities have contracts in place with beverage
companies, work with the facility to understand what kinds of containers are being used for
beverage service (glass bottles, cans, etc.). Ensure that recycling collection containers
are available for the beverage containers being served. Work with facilities to eliminate the unnecessary use of glasses (i.e. if beer
is being served in bottles, see that glasses are given only on request). Check if beer can be
served in kegs and provide reusable glasses to eliminate unnecessary container waste.
service ware || food service ||
composting || contract ||
requests to include || conscience
Food Service
All condiments (ketchup, mustard, mayonnaise, jelly, butter, sugar, creamers,
etc.) should be served in serving containers and not in individual packets. If the facility
claims this cannot be done because of health regulations, ask for proof of this health policy. Ask to have food served without garnishes or use edible garnishes. Where possible, donate surplus food to local shelters, soup kitchens, etc.
Let attendees know about any donation programs already in place at the facility.
service ware || food service ||
composting || contract ||
requests to include || conscience
Food Composting
Look into providing food composting. Depending upon what local facilities
are available, either work with the city or local university to compost food scraps, or offer
free booth space/demonstration space in return for a food compostor onsite at the event.
If either of these options is not available, check to see if there is a local pig farm that can
take food scraps. Work with the facility to educate them on food composting services that
they can incorporate into their facility.
service ware || food service ||
composting || contract ||
requests to include || conscience
Contracts
Include the food and beverage requirements in this policy with your
Request for Proposal during the initial site selection process. Put all food and beverage policies in the contract with all convention
centers, hotels, and other facilities. Develop a checklist for event staff and volunteers to use before the
start of the event to ensure the above policies are being adhered to. click here to see a
sample contract
service ware || food service ||
composting || contract ||
requests to include || conscience
Food Service Requirements to be Included with Requests for
Proposals for Event Sites
No food or beverages are to be served on disposable serviceware. Must use china
service. Facility will state, before contract is signed, any additional costs for china service. Spoons (not disposable ones) should be used instead of plastic stir sticks with
any beverage service. “Box lunches” must be served buffet style. Facility agrees to instruct bartenders not to automatically give cocktail napkins
with drinks (OK to have them available for those who want them). We request that cloth napkins and table cloths be used. If this is not feasible,
you must use compostable napkins. Facility must state in advance what kind of beverage containers will be used
(glass bottles, plastic bottles, cans, etc.). If facility does not provide recycling of these
containers, we will provide containers and facility agrees to let us place containers near bar
areas and throughout the event space. Facility agrees to instruct bartenders/wait staff to use
appropriate recycling containers. All condiments (ketchup, mustard, mayonnaise, jelly, butter, sugar, creamers,
etc. ) must be served in serving containers and not in individual packets. Serving containers
must not be disposable containers. We request that food is served without garnishes or use edible garnishes. If the facility does not currently have a food donation program in place,
facility agrees to work with us, at no cost to us or the facility, to provide food donation. If facility does not currently have a food composting program in place, facility
agrees to work with us, at no cost to us or the facility, to provide food composting. If facility does not currently have a recycling/reuse program in place for
food packaging (e.g. cardboard boxes), facility agrees to work with us, at no cost to us or
the facility, to provide recycling of food packaging. All bartenders are to be properly trained in alcohol awareness and intervention
procedures, and to demand age verification at their discretion and refuse to serve anyone who
appears to be intoxicated.
service ware || food service ||
composting || contract ||
requests to include || conscience
Food with Conscience: When you buy local, and even more preferable, local organic food for your
event, you help curb greenhouse emissions, support your local economy, and get food
that is fresher and tastier.
Provide as much local, organic food as possible Serve fair trade coffee Have all condiments available in serving containers versus individual packets Avoid boxed lunches, serve buffet style Donate surplus food to a soup kitchen Have cocktail napkins available but not automatically distributed (given on request) Use real china & linen. If not possible use biodegradable products.
You can get these donated and provide free advertising for the company Always offer a vegetarian option. Offer vegetarian meal selections;
vegetables consume less land base and energy to produce. Have reusable centerpieces (such as potted plants or herbs) Inquire about composting—either through the university or see if
there’s a pig farm nearby that would take food scraps
service ware || food service ||
composting || contract ||
requests to include || conscience
Check out our planning resources page for
paper resources and
biodegradable/compostable utensil websites.
References:
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If you have any questions on the recycling program at Michigan Tech: