Green Event Tips

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


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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
Photo of double-sided print
Provide reusable name badges
Photo of reusable name tags
Recycling bins are clearly and conveniently placed adjacent to trash receptacles
Photo of trash receptacles
Provide reusable/refillable containers for beverages
Photo of mason jars for beverages
Use only electronic communications for registration, announcements, and updates
Thumbnail image of online registration
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
Table showing 2012 versus 2013 waste generation
Reusable tableware
Photo of table setting of reusable tableware
If tableware is not reusable it is compostable
Photo of compostable tableware
There is a convenient drop-off point for all unwanted handouts and accessories
Photo of collection container for mixed paper products
Compost at the event and provide signage indicating proper materials
Photo of signage indicating proper materials
Use cloth napkins
Photo of cloth napkins
Or napkins made from 80% or more recycled content
Photo of recycled content napkins


Section II: Energy & Water Efficiency

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


Section III: Catering

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


Section IV: Transportation

Public transportation timetables, maps, and routes are made available to the participants
Screenshot thumbnail image of transportation table
Secure bicycle and locker storage is offered by facility
Photo of bicycle rack outside of building
A transportation survey is conducted to track environmental impact and set baseline
Thumbnail image of transportation survey


Section V: Pollution Prevention

Non-toxic cleaning supplies are used
Photo of nontoxic cleaning supplies list