Easy steps to a greener event

Hundreds (if not thousands) of people, dozens of food and drink outlets, plenty of happy campers – it doesn’t sound like the ideal recipe for a successful waste management exercise. With careful planning however, it is possible to add a deeper shade of green into events and ensure that not everything literally goes to waste. Shaun Workman, Special Events Sales Manager, has some top tips for event managers:

 

Shaun Workman, Special Events Sales Manager, Grundon Waste Managemen
Shaun Workman, Special Events Sales Manager, Grundon Waste Management

Plan ahead – the earlier waste management is included on the planning agenda, the better. The secret to getting it right is preparation and information.

 

Bespoke service – every event is different and the waste management collection requirements will be different too. Working with a bespoke supplier means you can rely on years of experience and expertise, with teams who understand the issues involved in operating at a variety of venues, both indoors and out.

 

Decide your priorities – is recycling is top of the waste management agenda or is Energy from Waste (EfW), which still diverts waste from landfill and generates renewable electricity, your preferred alternative?

 

Recycling options – segregating waste is the key to successful recycling. Bin stations with different containers for mixed recycling, general waste and specific items such as glass or cardboard, are a simple and effective way to encourage participation. Make sure these are well signposted and positioned on main walkways with high footfall. Simple pictures (bottles, plastics etc) will help ensure the public know where to dispose of items and result in less contamination.

 

Talk to catering suppliers – we all recognise it is difficult to encourage the public to segregate food waste “on the go”. Behind-the-scenes however, food and drink suppliers can play an important part in helping to boost recycling. Food caddies and specialist food waste bins are available in a variety of sizes to suit both internal and external catering outlets and segregated food waste can be diverted away from landfill and into anaerobic digestion facilities, where it is used to generate renewable energy and bio-fertliser.

 

Statistically speaking – audit trails are the best way to demonstrate successful waste management. Ask for separate reports on tonnage of different waste streams and find out where waste is going to help reduce mileage and help protect the environment.

 

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