In order to promote sustainability at the Institute, where possible, all events should serve at least 50% plant-based food items. These are low on the food chain and require much fewer resources than animal-based food items. We also recommend that food be locally grown, organic, and minimally processed to promote more efficient resource use.
Recycling & Trash Cans
Make sure that event attendees have easy access to trash cans and recycling bins. To obtain additional recycling bins for your event, include on your Event Logistics Request webform.
Don’t forget to turn off any lights or electronic equipment once you are done using them.
Some ideas for food items that meet the 50/50 criteria include:
- Hummus and Baba Ganoush spreads with crackers, pita, or bread
- Snacks such as fruit, nuts, chips, salsa, and guacamole
- Vegetable sushi rolls
- Veggie burgers
- Vegetable soups and chili without a cream base
- Vegetable stir fries
- Vegan salads such as pasta and bean salads
- Vegetarian sandwich fixings, including baked tofu, avocadoes, cucumbers, and tomatoes
- Vegetable or lentil curries
Non-disposable serving ware is the best option for events, if it’s available. A limited amount of serving platters and dishes are available in the events kitchen on the lower floor of McCone.
The next best option is to purchase biodegradable serving ware and reduce the amount of trash your event produces. For small events, check out the selection of biodegradable serving ware at Whole Food’s and Smart & Final.
For larger events, order serving ware from local vendors:
Plastic plates and Styrofoam cups should be avoided.
View our green tips & resources PDF.