Sustainable Hospitality

Financial savings. Energy bills can account for a large percentage of operational costs - some estimates indicate that these bills make up around 6% of a business's operational costs at large properties. By implementing some of the best practices below, you can lower these recurring expenses and save money!

Reduce environmental impacts. All forms of energy generation, even from renewables, create environmental consequences. The most environmentally preferred solution to responsibly managing energy is to conserve this energy through strategies like those listed below.

Tax benefits. Although not explicitly energy conservation, environmentally preferred solutions for energy sourcing, like installing solar panels on-site, can provide tax benefits. Be sure to check current state and federal policies and with the local utility provider to ensure you are getting the most up-to-date information on incentives.

1. Request an energy audit from your utility provider, if offered as an option. Many utility providers will offer an on-site energy audit to assist you in better understanding your energy bill and providing recommendations to lower that bill through energy efficiency upgrades. Check out the Tennessee Valley Authority’s Energy Right page for more information about incentives, recommendations, and offerings to businesses. If you are unable to get a professional energy audit, consider a do it yourself version.
2. Get to know your energy usage. It is difficult to strategically reduce energy usage without first knowing what your energy usage looks like. To get a benchmark or baseline of your energy usage, consider using Energy Star’s Portfolio Manager, which will allow you to track energy (and water!) consumption at your home or business. Once you’ve established your current energy usage and identified the largest sources of energy consumption, you can use the following strategies to reduce your energy usage and therefore your energy bill.
3. Analyze and update lighting. There are many ways to reduce energy usage from lighting at your business. Leverage daylighting as much as possible to avoid using electric lighting, which offers many co-benefits for a business’s indoor environment. If using daylight, consider window treatments to control outdoor lighting. Upgrade indoor and outdoor light bulbs to use LED or other efficient bulbs, including those that are EnergyStar certified. Another great way to ensure lights are not used more than needed is to install occupancy sensors so lights turn off automatically in unoccupied areas. For a lower technology solution, consider placing signs near light switches to remind staff and guests to turn off lights when they leave a room.
4. Make sure the building is well insulated. Air leaking in and out of a building can lead to major expenses trying to keep the building at a consistent temperature. Start by sealing cracks around doors, windows, and any other areas where there could be gaps in the wall (such as window or through-the-wall air conditioners) with caulk. Make sure that doors and windows are weather-stripped to further ensure cooled or heated air stays in the building. As much as possible, ensure that walls and attics have insulation in place to likewise prevent loss of hot or cold air.
5.  Analyze and consider your heating and cooling usage. Heating and cooling a building are huge contributors to energy usage. As a best practice, an HVAC system should be maintained regularly by qualified staff or professionals. Air filters should be regularly changed – at minimum, every three (3) months. Installing features such as ceiling fans can make rooms feel cooler during the summer while using a fraction of the energy that is required by air conditioning. To go even further, consider installing and programming a smart thermostat, which can set optimal temperatures for personal comfort and energy savings. Compressors on equipment, such as a beverage cooler, dissipate heat and should never be placed near a thermostat. This will provide false supply air temperatures, triggering the unit to remain in cool mode. For lodges, guest rooms should be reserved in clusters of the hotel as much as possible to avoid heating or cooling sparsely occupied common areas of the building.
6. Prioritize purchasing energy efficient products. Major appliances such as televisions, computers, refrigerators, and more can utilize a lot of energy. To reduce energy consumption for these devices, prioritize purchasing energy efficient versions such as those certified by Energy Star. Many appliances will provide estimates for their annual energy consumption, making for an easy comparison across brands and models.
7.  Turn off and unplug equipment that is not in use. Appliances that are not in use should be turned off regularly to minimize energy consumption. To take it a step further, unplug devices as much as possible when they are not in use to avoid “ energy vampires,” also known as “phantom energy,” or the energy that is consumed by plugged-in products even when they are turned off. In office settings, it is a best practice to utilize power strips that can be easily shut off when they are not in use.
8.  Check your water heater. For optimal energy conservation, the water temperature on your water heater should be set between 110- and 120-degrees Fahrenheit. Be sure to follow your local code if there are guidelines about water heater temperature settings. Water heater tanks and water lines may also be insulated to avoid excess heat loss.

Financial savings. Water bills vary considerably depending on location/user rates and volume consumed. Properties that consume a large volume of water – like hotels and restaurants – are great candidates for lowering utility bills through instituting water conservation measures. Unlike some other sustainability initiatives, these savings should be seen on your next billing cycle! Tip: Because water conservation savings are seen so quickly, keep track of savings seen through water conservation measures and put these funds toward other sustainability projects.

Reduce your water footprint. Water is a valuable natural resource even in water rich areas. By instituting water conservation measures, you and your business will lower your water footprint and be responsible stewards of the environment.

Market to guests and discuss with staff. Signs encouraging water conservation behaviors or other visible indicators of water conservation tactics provide an opportunity to discuss sustainability with guests and staff. Encourage guests and staff to ask about water conservation measures and take the opportunity to talk about the environmental and financial benefits of conserving water.

1. Collect and monitor as much data as possible. A key to reducing water usage is to understand where and when water is used most frequently. This will allow you to pinpoint solutions that work for you and reduce water effectively. Look at water usage and pull out any seasonal trends, which might indicate exterior water usage or landscape irrigation. Consider sub-metering the property to get information about what areas of a property use the most water and provide the best opportunity for intervention.
2. Create a water management plan. After analyzing water usage seasonally and across your property, it is important to develop a water management plan. A water management plan can contain goals around water conservation and include methods to train staff and communicate to guests what your water saving goals are. For more information, see Management Practice #1: Water Management Planning.
3. Monitor plumbing routinely and fix leaks quickly. Leaky plumbing fixtures are a common problem. While a small drip might not look like much, this waste can add up – an average household’s leaks can account for 10,000 gallons of water every year. Make sure that plumbing is monitored routinely, and leaks are fixed once called to your attention to avoid water waste. Other plumbing problems, like a clogged drain or toilet, should also be addressed as soon as possible.
4. Consider low-flow water fixtures. There are a variety of low-flow fixtures available, including shower heads, toilets, and sinks. Consider the pros and cons of low-flow water fixtures and whether any of these options are a good fit for your business, including the financial and environmental savings and the quality of the product. Water-efficient products can be found through the WaterSense website from the US Environmental Protection agency. WaterSense fixtures are tested for energy efficiency and performance. We recommend beginning with replacing shower heads, as the payback period on water saved through these upgrades is quick.
5. Post signs encouraging behavior that conserves water. Staff and guests can be reminded of ways to responsibly use water that conserves the resource. For example, encourage guests to turn the water off while brushing their teeth at a hotel, or staff to turn the sink off when not using it while washing dishes at a restaurant. Another popular method to reduce water usage at hotels is to encourage guests to reuse linens during their stay.
6. Practice low water landscaping methods. Landscaping can account for a huge amount of the water used at a property. Select sites and plants for landscaping that require less supplemental water – you can reduce outdoor water usage by up to 50% through selective usage of native, drought-tolerant plants and considering where to put them. If using a water feature such as a fountain, consider those that provide co-benefits like stormwater management or that use smaller pumps to reduce the amount of water required to keep them running. If utilizing irrigation, consider installing a rain sensor to save money and the mental anguish caused by sprinklers running during a thunderstorm. Also, pay attention to the time of day chosen for irrigation and try to limit this to around sunrise or sunset to avoid rapid evaporation. Finally, do not use water as the primary means for cleaning outdoors and opt for sweeping debris instead. For more information, see the Management Guide Landscaping and Irrigation.

Financial Savings. Waste reduction methods usually reveal financial savings. Fewer purchases made due to source reduction efforts, avoided disposal fees and reduced service fees through renegotiated contracts, and potential revenue from large volume recyclables such as cardboard and metals are all ways that can lead to financial savings.

Promotes wise and efficient use of resources. By being conscious of items that enter your establishment as a product and leave as waste, you are fostering value and appreciation for the earth’s resources. Taking waste reduction initiatives means not only reducing the volume of waste sent to landfills, but also preventing our resources from being wasted.

Reduce environmental impacts. Reducing the waste generated at your hotel means reducing the waste being sent to landfills, which reduces the amount of greenhouse gases being released into the atmosphere. Implementing source reduction methods can lead to a reduction of energy consumed through production processes as well.

Foster community, county, and state partnerships. It is impossible to go on a waste reduction journey solo. Therefore, partnerships will need to be made with local businesses, organizations, and non-profits to help you reach your waste reduction goals.

1. Conduct a Waste Audit. You can’t manage what you don’t measure. It is important to establish a baseline of how much waste your business is generating, how much comes from guests, and how much could be recycled or avoided altogether.
   
2. Implement source reduction practices. Reducing waste at the source is an excellent way to make an impact in your waste stream before even looking at recycling options. Source reduction practices involve reviewing old methods and implementing new ones that are more efficient and require less resources. An example would be to switch to paperless receipts and email confirmations to avoid or reduce paper purchases.
   
3. Make recycling easy for guests. Guests shouldn’t have to go out of their way to look for a recycling receptacle or walk to a separate room or hallway to properly dispose of an item. Recycling receptacles should be located everywhere a trash bin is located, usually within 2 feet of each other for ultimate convenience. Receptacles should be clearly labeled with items that are acceptable and unacceptable to reduce confusion.
   
4. Offer recycling for all waste streams generated by hotel. Sometimes a hotel will offer items for sale – such as grab-and-go food – that is packaged in materials that can’t be recycled, or that aren’t accepted by the hotel’s recycling service. It is important to think through these waste streams generated by and sold in the hotel and ensure there are proper recycling options available for each. External organizations, such as TerraCycle and Clean the World, might offer a solution for the product. If recycling a specific packaging material is not feasible, consider using alternative packaging.
   
5. Conduct a staff training. It is vital for all hotel staff and employees to be on the same page when trying to divert waste, since they are ultimately the ones who manage it. Each individual need to properly understand local recycling procedures and be familiar with the materials used in the hotel and where they go. Each recycling facility is different and has different procedures. It is important to follow your local provider’s recycling regulations, whether single stream, sorted, or a mixture.
   
6. Find alternative disposal methods for difficult items. Sometimes locating ways to divert unusual waste streams is difficult and time consuming, but once that partnership or service has been established it is a permanent way to reduce your waste stream a little bit at a time. Forming partnerships with local charities to donate used or leftover toiletries, recycling used light bulbs and electronics, and locating a textile recycler for discarded sheets and laundered items are all excellent ways to reduce your hotel’s footprint and avoid waste disposal fees.
   
7. Review your waste contract. Generally, after implementing waste reduction policies and practices, your waste contract will likely exceed your new waste volume needs. Evaluate the volumes of waste generated after waste reduction practices have been implemented for several months, and renegotiate your service contract for a smaller dumpster, fewer pickups, and recycling services included.

Financial savings. Monetary savings will be seen through eliminating overpurchasing methods and avoided disposal fees from reducing waste from less packaging and less pre- and post-consumer food waste.

Reduce environmental impacts. Due to improved food management practices, the natural resources utilized in food production will not be wasted and any remaining food waste will not give off harmful greenhouse gases from breaking down anaerobically in a landfill.

Tax benefits. There is no state tax incentive for food donation in Tennessee, however Tennessee businesses are all eligible for the general and enhanced federal tax deductions for food donations.

Support efforts to reduce hunger. 1 in 7 Tennesseans are food insecure, meaning they lack consistent access to nutritious food. The Good Samaritan Food Donation Act and Tennessee Liability of Free Food Distributors law provide liability protection to individuals, businesses, non-profits, and gleaners who safely donate food.

1. Conduct a Food Waste Audit. It is important to get a baseline measurement of the food waste that is currently being generated to understand where opportunities for implementing prevention, recovery, and diversions exists and to be able to track progress. 
2. Track and measure. You can’t manage what you don’t measure. It is important to record all data possible in your food waste reduction journey such as food purchasing savings, volume of food waste diverted, donated, or composted, and avoided disposal fee costs. This way you can share the success and progress of the program with stakeholders, management, and guests.
3. Adjust food purchasing policies to reduce food waste. This can include implementing a “just in time” purchasing policy or using software to identify over-purchasing and reduce unnecessary purchasing. The idea is to eliminate items that are rarely ordered, purchase from local providers as much as possible to extend shelf-life and create guidelines to reduce spoilage and waste. 
4. Train staff in efficient and waste-free food prep. Teach cooks and kitchen staff to most effectively and efficiently use the entire fruit or vegetable in their cooking techniques. Leftover greens, stalks, and stems can be sautéed, shaved into salads or slaws, or mixed into veggie burgers. Many fine-cuisine options use less-common edible items such as squash blossoms as sides and carrot tops for pesto, so don’t be afraid to branch out. 
5. Revise Menus. Adjusting all service menus can have a major impact on food waste generated – both pre- and post-consumer. When assessing the menus for modifications, look to remove rarely-ordered items, reduce serving sizes of frequently uneaten items, identify buffet items which are regularly wasted and reduce the volume of those items that are prepared, and identify grab and go items that are not regularly purchased and reduce the quantity of those items prepared. Another effective method is to synchronize menu options to incorporate similar ingredients or incorporate leftover items from one meal into another. For example: leftover salad veggies can be used as pizza toppings, day-old bread or rolls for homemade croutons, and produce scraps from kitchen prep for homemade stock for soups.
6. Implement better storage techniques. Implement the “First-In First-Out” stocking method which places newly purchased items behind older items and uses the stock at the front or on top first. Appropriately store produce at the temperature conducive to the longest shelf-life and avoid washing berries or other produce until ready to use.
7. Find a donation organization. Look for a local food bank, food rescue, or non-profit organization that meets your needs for a successful partnership. Things to consider are transportation methods and schedule, storage space and type, length of time storage space is needed, and disposal vs. reusable storage containers.
8. Determine a landfill diversion method. Even with each of these best practices implemented, it is impossible to eliminate food waste. This is where determining an on-site composting location or identifying a local service provider – like The Compost Fairy in Memphis, The Compost Company, or Compost Nashville in Nashville – to accept and compost the leftover organics is necessary. Many compost providers have annual or biannual compost give-backs to their guests. The facility could use this compost to reduce landscaping expenses, or donate their compost to a local charity, non-profit, or school.

Boost employee moral. By demonstrating a commitment to reducing your facility’s environmental footprint and providing leadership opportunities to staff members. Some companies also find that their employee morale and/or work productivity increases with some implemented sustainable initiatives like improved indoor air quality and natural lighting.

Positively impact your bottom line. Many environmental sustainability initiatives provide a cost savings co-benefit.

Become aware of innovative products and technologies. This can set your business apart by considering environmental sustainability in daily decision-making.

Foster a sense of creativity. By encouraging environmental sustainability goals and imaginative solutions to challenges that arise.

1. Create a green team. A Green Team is a set of staff members who volunteer to develop and lead initiatives relating to environmental sustainability. Encouraging the formation of a Green Team can provide leadership opportunities to staff and allows staff who are passionate about the topic to meaningfully engage in environmental sustainability projects. Consider building a Green Team that includes staff of diverse backgrounds and that represents a cross-sector of the facility’s total staff. If feasible, allow the Green Team to present on their work to managers regularly and communicate transparently with the rest of the staff. 
2. Build an environmental sustainability toolkit. As environmental sustainability projects or initiatives are undertaken, document these projects and begin to compile a toolkit or other resources dedicated to this topic for your facility. Make sure to include things that worked, things that need improvement, and things that were not the right fit for your facility. By compiling these lessons and resources into a single spot, staff at all levels can review the history of sustainability efforts and consider ideas for new engagements. Ideally this toolkit should be available to all employees.
3. Incorporate environmental sustainability into employee training. Employees at every level should be meaningfully trained on the facility’s environmental sustainability practices, initiatives, goals, and procedures. This training is particularly important for new employees and should include review of current sustainability initiatives and mention of a Green Team, if applicable. If part of the corporate culture, consider mentioning the facility’s commitment to environmental sustainability as part of employee recruitment. Be sure this training is offered in languages that are accessible to staff.
4. Regularly discuss environmental sustainability. One of the best ways to ensure sustainability remains on the minds of all staff is by regularly discussing these topics during staff meetings or events. Think about inviting an outside speaker or asking the Green Team to lead a discussion on a pertinent issue in sustainability, review the facility’s environmental sustainability goals, or discuss a current event related to the environment. Regardless of the format, the act of discussing with all staff will help ingrain sustainability into corporate culture.
5. Develop and maintain environmental sustainability goals. Creating a set of facility sustainability goals will help guide projects and initiatives and provide a benchmark for measuring success. Developing, and regularly updating, these goals can also institutionalize a commitment to sustainability. If appropriate, these goals may be shared publicly to share a facility’s commitment to the environment.

Save money across the life of a product. Analyze the environmental and economic impacts of a product over the long-term rather than the short-term. Be sure to think about costs associated with a product, including energy and water usage. For example, an energy efficient appliance such as a water heater could cost more initially but considering the reductions on utility bills as a part of the whole cost of the product could mean that appliance will cost less in the long-term.

Support companies with similar principles for environmental responsibility and sustainability. Not only can you make a statement for your business, but you can support a company with shared values.

Reduce the environmental impact of operations. It is helpful to compare product quality and cost by doing an upfront and thorough comparison of products.

1. Evaluate all purchases and eliminate unnecessary purchased items. For example, paper receipts can often be replaced by electronic receipts. Also pay attention to items that are purchased but not frequently used as opportunities to reduce purchases. Reducing unnecessary purchases has both environmental and financial benefits.
2. Develop a Green Purchasing Policy. Begin tracking which companies and products meet all your needs, including through quality of the product, availability and cost, and environmental impact. A Green Purchasing Policy is a set of guidelines that staff can follow when making procurement decisions to ensure that environmental sustainability is considered for purchases. Think of this document as living and consider updating it as new products are discovered or needs change. Using purchasing power thoughtfully can lead to positive change.
3. Search for energy or water efficient appliances. Facilities in the hospitality industry use many types of appliances – collectively, the energy and/or water usage of these appliances can add up and lead to a large impact financially and environmentally. To reduce the longterm financial and environmental burden of high energy and water usage, purchase energy or water efficient appliances as appliances need to be updated. Check out Energy Star and WaterSense certifications for energy and water efficient products, respectively. To assess at the facility-level, see if your local utilities offer free audits which often include recommendations to reduce energy or water usage.
4. Compare available products to existing certifications to find the right fit. There are a variety of different certifications for products to assist in procurement decisions. It is important to do some research and understand what the certification means to avoid green washing, or marketing intended to make a product look more environmentally sustainable than it truly is. Some reputable certifications include Energy Star, Safer Choice, EPEAT, Forest Stewardship Council, and WaterSense, Green Seal, Fair Trade Federation. Avoid products that are simply labeled as “natural” or “sustainable” without additional detail.
5. Consider the entire life cycle of the product. A more environmentally preferred product might have a higher upfront cost, so it is important to consider the entire life cycle of the product. Which product do you expect to last longer? Which product is easier to repair or service rather than replace? Does the manufacture offer product takeback so that a product can be recycled or appropriately managed at the end of its useful life? Which product will lead to lower utilities bills? Be sure to consider products holistically for a more accurate cost comparison.
6. Avoid disposable products. Many products available come in heavily packaged containers, are intended for single use, or are immediately disposable. It is generally good practice to avoid these types of products when possible to reduce waste generated from procurement choices. Instead, try to purchase products in bulk or in package-free containers. Consider reusable products such as plates and cups to avoid the financial and environmental cost of disposables.
7. Start small and then expand your practices. Reevaluating procurement choices to consider environmental sustainability may appear overwhelming and complex. We recommend that you start small and take each opportunity possible to consider a more sustainable choice in purchasing as they arise.

Financial savings. Green cleaning practices, like buying supplies in bulk and purchasing non-disposable products, can cost less than purchasing disposable items or cleaning products in small quantities.

Reduce the risk of cleaning product-spurred irritation. Avoiding certain ingredients, such as bleach or those with volatile organic compounds (VOCs), can reduce the risk of associated irritation. Some common irritant reactions include allergies, eye or skin irritation, respiratory problems, nausea, and headaches.

Minimize waste generated. Reusable supplies or supplies that are purchased concentrated or in bulk then diluted create less waste compared to alternatives.

Improve the indoor air quality. Avoid cleaners and products with volatile organic compounds (VOCs).

1. Evaluate current cleaning practices and identify opportunities for change. As a first step, look across all existing cleaning practices to find opportunities to switch to more sustainable practices. For example, transitioning from paper towel to reusable microfiber cloths for cleaning surfaces is a great way to minimize waste produced from cleaning and shift to a more environmentally preferred practice. Consider developing a green cleaning policy for your facility that contains information about handling and storage of cleaning products, promoting water conservation and waste minimization, and plans for cleaning practices.
2. Preference cleaning products that are certified as environmentally preferred. There are a variety of certifications available that designate products as protective of human and planetary health. These certifications include Green Seal, EPA’s Safer Choice, GreenGuard, and EcoLogo. Consider procuring and using cleaning products that are certified through one or more of these programs as part of your facility’s cleaning practices.
3. Select products with minimal or no packaging. Facilities go through cleaning products quickly, which means that packaging from these products can be a major contributor to solid waste generated. When possible, preference purchasing products that come with minimal or no packaging to reduce the waste footprint of cleaning practices.
4. Select concentrated products that you can dilute in-house. Many cleaning products contain a large amount of water. Buying products at the working dilution means that you are paying for the water used in those products – and, that the products are heavier and more environmentally costly to ship due to the large water volume. If possible, purchase cleaning products in a concentrated form and dilute products in-house to save money and reduce the environmental impact of these products.
5. Avoid single-use products as much as possible. Like packaging, there are many single-use products available for cleaning that, if used regularly, can contribute to a large solid waste footprint of your facility. When allowable without compromising the health and safety of staff and guests, consider switching from single- to multi-use products to lower the waste generated from cleaning activities. A simple switch is to use washable rags rather than paper towels when cleaning.
6. Ensure staff are properly trained on how to handle and use cleaning products. Cleaning products, especially in concentrated form, need to be handled according to certain protocols to ensure the health and safety of those in contact with them. It is extremely important to train staff who are in contact with these supplies on the proper protocols for handling and using cleaning products to lower the risk of health or safety problems and ensure their effectiveness.
7. Store cleaning products safely. Some products used for cleaning need to be stored in specific manners to avoid reactivity, leaching, or other harmful consequences that might be a result of improper storage. To minimize harmful leaching to the environment or health consequences ensure that products are properly stored and maintained.

Set your business apart. Offering a standard set of environmentally preferred events practices may be a selling point for guests interested in sustainability.

Better understand the environmental footprint of events. Then, identify more sustainable alternatives to offer. By considering more sustainable options for green events or meetings, staff and management can learn more about the overall environmental impact of choices made in hosting events.

Demonstrate sustainability values to a large audience. Promote environmentally preferred practices to event or meeting attendees.

Develop working relationships with vendors and contractors that prioritize sustainability. Be sure they know your facility can host “green events” so they can promote it as a location to future guests. Several states require facilities to provide a “green events” option or be certified as a sustainable choice to use for business events and lodging purposes.

1. Develop a standard “green events” guide. Consider compiling a list of preferred vendors, environmentally preferred practices that can be offered, and alternatives for guests seeking a “green event” into a guidance document. Once these practices are documented, events coordinators will know where to look and potential guests will be able to see what an environmentally preferred event looks like at your facility. Also, be prepared to answer questions from potential guests, including about sustainable practices and environmental usage data at your facility. Provide options for sustainably traveling to your facility such as through public transit, ridesharing, or shuttling. With a standard guide in place, your business will be ready to respond quickly to requests from guests.
2. Market the “green events” option proactively. The best way to encourage sustainable events at your facility is to openly market the ability to host these types of events. Consider featuring this option prominently on your website and in other marketing materials and offer to speak to potential guests about the option in further detail to ensure that the package is the right fit for their event.
3. Avoid disposables when possible. Meetings and events can create an abundance of trash. To minimize waste generated, avoid disposable items such as plates, cups, napkins, tablecloths paper communications, badges, and décor when setting up for a “green event.” If special equipment is needed for an event, consider renting or purchasing that equipment as an investment for your facility.
4. Ensure that there is an accurate head count. Over-purchasing food and supplies negatively impacts financial and environmental goals. To avoid over-ordering, ensure that there is an accurate head count for the event to reduce food waste and an excess of supplies.
5. Maintain and use a list of contractors and vendors that can meet sustainability goals. Instituting sustainable practices at an event can be largely driven by the vendors and contractors used for services like catering, providing furniture, and technology needs. Explore vendors and contractors in your area that utilize environmentally preferred or socially responsible practices and use these businesses for “green events” needs.
6. Utilize digital communication. Try to utilize digital rather than printed communication as much as possible. Examples include online invitations, emailed receipts and contracts, and an online version or app for schedules and attendee communication. If communication needs to be printed, utilize paper products with a high recycled content, double-side print when possible, and consider small sizes of handouts to fit additional items on a single piece of paper.
   
7. Tell attendees that they are attending a “green event.” Although the event or meeting organizer might already promote sustainable practices, attendees provide a great audience through which to educate and discuss the environmentally preferred initiatives taken at the event. Be sure to promote these practices to guests and attendees to raise awareness around environmental issues and point out the facility’s practices.
8. Think carefully about free items for attendees and décor. The waste footprint of an event is more than what is thrown away at the event itself – providing items for attendees to take home that are likely to be disposed of later is an extension of the event’s waste footprint. To reduce future waste associated with the event, consider digital items like online coupons to provide to event or meeting attendees. If giving away physical items, prioritize sustainable options and items that are likely to provide long-lasting use to those who take them. Similarly, try to use décor that will not be discarded of immediately or that can find a reused purpose at the facility or with the attendees.
9. Provide responsible waste management options. Despite intentions to minimize waste produced at events, it is bound to happen. Be sure to provide as many responsible means for managing waste as possible, such as reusing items, composting food scraps, and recycling. The Compost Company, for example, has a specific service for composting organics generated at events. Consider where attendees will spend time and generate waste and try to situate waste management solutions in convenient areas