Events

Plan your event to divert all landfill-banned materials, including regular blue bin recycling and food scraps to comply with Vermont Law. Consider minimizing how much waste is generated, which may reduce costs.​

Checklist Overview
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Follow these guidelines to plan and host an event that complies with Act 148 requirements and minimizes waste.
​SORTING STATIONS & HAULER
  1. ID outlets for anticipated waste streams or hire a hauler for large events. Learn what materials they accept.
  2. Have 1 sorting station per 25 people and locate conveniently.
  3. Make sorting stations, identifiable, consistent and well-labeled.
  4. Assign a monitor to each station to increase recycling and reduce contamination.
  5. Recyclables must be free of food residue. If possible, set up a rinsing station.
  6. If you collect recyclables in plastic bags, empty out the bags into the dumpster. No plastic bags in recycling!
COMMUNICATION
  1. Verbalize and give a list to your team and vendors of what must be recycled, composted and what is trash. Check in during the event to support and clarify.
  2. Train event staff and/or volunteers as Waste Station Monitors.
  3. Educate attendees verbally during the event and with signage.
FOOD VENDORS & SERVICEWARE
  1. Have vendors reduce or eliminate disposable dishware and flatware by replacing with reusable plates, utensils, cups/glasses and napkins, if possible
  2. If reusable serviceware is not an option, minimize packaging and choose recyclable containers.

Diverting Food Scraps at Events

Contract a hauler or plan to bring food scraps to a Designated Drop Off Site or to a neighbor with chickens. Find out what they accept and design your collection signage accordingly. If your outlet feeds swine, follow VT law for feeding food scraps to pigs.

Waste Stations & Monitors​

Stations



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Learn:
  • to set up and operate for maximum participation with minimal contamination
  • what belongs in recycling & food waste bins
  • licensed haulers serving the area
Monitors
Learn best practices and effective communication.

Working With Vendors​

If your event has vendors, caterers, or folks bringing in food and/or containers, learn what you'll need them to know and do.