Working with Vendors

Work with vendors and caterers to comply with VT's Universal Recycling Law land-fill bans and minimize waste.

General Vendor Guidelines 

Divert All
- Recyclables
- Food scraps
- Other landfill banned materials
Packaging
- Minimize & limit to recyclable 
- Obey Act 69, the Single Use Product Ban
​
Limit Freebies/Swag
​- In number
- To items that don't become trash
- To single items folks can choose

Food Vendor Guidelines

Require vendors to:
  • Recycle used cooking oil
  • Provide condiments in bulk instead of in individual packages & let folks choose what they want
  • Provide drinks in bulk with reusable cups or those in recyclable containers.
  • Have all vendors use the same containers to avoid confusion.
  • Use recyclable serviceware if reusable is not an option & set up rinsing stations to clean them.
Provide vendors with:
  • Buckets or have them manage their own food scraps
  • Lists of acceptable vs. unacceptable items
Accepted Items:
  • Food Scraps: meat, dairy, produce, egg, shellfish shells
  • Blue Bin Recyclables: paper, cardboard, glass bottles, aluminum, steel and non-black hard plastic containers #1-5
NOT Accepted Items:
  • Compostable containers, utensils, paper plates, napkins, cups, bags
  • Plastic utensils 
  • Styrofoam
  • Milk cartons, juice packs, straws, etc.

Single Use Products Ban

Act 69 bans the distribution of single use products at point of sale, like plastic shopping bags, plastic straws, plastic stirrers and "Styrofoam" food or beverage containers. Paper bags can be sold for 10¢/each.

Choose to Reuse

​Catering services:
  • Ask them to provide washable/reusable serviceware, linens and to-go containers. If your vendor or caterer cannot do this, use recyclable items.

DIY food service:
  • Use reusable tablecloths, napkins, dishes and silverware. ​