Planning a "Low Waste Event"
The WHO, WHAT & WHY?
Low waste planning applies to any event, from a block party or community supper, to a large festival. Reducing waste follows the same principles and aligns your event with Vermont's solid waste management law, Act 148.

The key to a low waste event is careful planning so all materials possible are reusable, recyclable, or compostable. This reduces your waste, captures valuable resources, and aligns your event with Vermont's law.              
​In a time crunch?
Click on the button below for a one page checklist for zero waste event planning.  Want to learn more? Click on Zero Waste Guide to get all the info you might need for planning for less waste.

Handling Food Scraps: at events

It's the Law...

Vermont's Universal Recycling Law (Act 148) Bans recycleables, food scraps and leaf and yard waste from the landfill.  The ban on recyclables has been in place since July 1, 2015. Now is the time to reimagine how to manage waste at your event, both to comply with Vermont law, and to offer an added benefit to your participants; you’re leading by example with best practice on waste reduction in Vermont!
1) The key to handling food scraps at any size event, is knowing IN ADVANCE what's going to be in the compost. See our page "Working with Vendors" for tips on how to minimize unwanted items.

2) Determine IN ADVANCE, where the food scraps will end up, and who will take them away from the event.

Anatomy of a Sorting Station

Learn about the breakdown of what goes into each bin, what can and cannot be recycled, where to get bins, and how to locate haulers to remove materials post- event.

Handling Food Scraps 

Here are details about what can go into your food scraps/ compost bins at your event.  We cover the common mistakes, working with vendors, and finding a hauler to take away your scraps after your event.

Local Options!

Use reusable dinnerware and napkins! Here you will find suggestions on how to source these items locally. We also offer a list of local and affordable rental spaces to host your event DIY style or catered.  

Working With Staff & Volunteers

Utilizing help from staff or volunteers is a crucial piece of making sure your sorting stations do not get contaminated.  This section contains an outline of what your staff and volunteers need to know, tips to communicate with the public, and how to conduct a training.

​Working With Vendors

If your event has food vendors, catering, or someone bringing in food and containers from the outside—this section details what you'll need them to know about event compliance.

"Zero Waste" Guide ​

​Peruse our FULL GUIDE to organize a low waste event for planning, during, and after your event. Built with larger events in mind, but adaptable for smaller events.  Take what you need and apply it to your event! Print the PDF or read online!