Hawaii Green Business Program

Green Events are events that are planned with the intent of conserving Hawaii’s natural resources by implementing practices that conserve and save water, energy, and lower the amount of solid waste generated.  In order to provide more clarity to the certification process examples have been provided below of how events have been meeting the criteria from the checklist.

10 things to consider when planning a Green Event with included Resource catalog

 

Become a green leader – Apply Today!

 

Hawaii Green Events Checklist – Examples of how measures are applied

Section I: Solid Waste Reduction Methods

Use double-sided printing for promotional material and resources	Provide reusable name badges
Recycling bins are clearly and conveniently placed adjacent to trash receptacles	Provide reusable/refillable containers for beverages
Use only electronic communications for registration, announcements, and updates	Review past event waste generation to establish a baseline. Devise ways to improve upon the baseline and track your results of the current event waste generation
Reusable tableware	If tableware is not reusable it is compostable
There is a convenient drop-off point for all unwanted handouts and accessories	Compost at the event and provide signage indicating proper materials
Use cloth napkins	Or napkins made from 80% or more recycled content

 

Section II: Energy & Water Efficiency

Use of naturally lighted space	There is signage to encourage staff and guests to turn off lights and electrical equipment when not in use
There is signage to encourage staff and guests to conserve water	Event is hosted in an ENERGY STAR, HGBP, or LEED certified building
Facility has low flow fixtures	Equipment used is ENERGY STAR, EPEAT, etc. certified

 

Section III: Catering

Water is provided upon request or in pitchers and/or large dispensers	Donate excess food to a charitable organization
Serve buffet style meals instead of boxed meals	Serve finger foods that are not individually wrapped
Use bulk dispensers for sugar, cream, and other condiments	Use organic food from own garden or farm

 

Section IV: Transportation

Public transportation timetables, maps, and routes are made available to the participants	Secure bicycle and locker storage is offered by facility
A transportation survey is conducted to track environmental impact and set baseline

 

Section V: Pollution Prevention

Non-toxic cleaning supplies are used