NEWH Sustainable Hospitality

“Green” Housekeeping tips for event planning/catering and hosting an NEWH event

Select location based on evaluation of their environmental policies and discuss event with Food and Beverage Mgr. or appropriate personnel
Some tips for selecting a facility:
•   Uses Energy Star appliances for energy and food production needs.
•   Has a facility wide recycling program with bins conveniently located
•   Serves Fair Trade coffee and organic food
•   Is active in community service
•   Offers a sustainable event planning option
•   Recaptures water from the ice for beverages for use for watering the plants at the facility
•   Has achieved a LEED building rating level or has abided by LEED principles
•   Uses citrus-based cleaning agents facility-wide

In urban environments, consider a location convenient to public transportation.
Encourage ridesharing in advance of event.

For events requiring individual travel, offer carbon offsets for purchase (www.newh.org has a service through Sustainable Travel International)
Eliminate non-recyclable service ware

Some tips:
1.   Use ceramic or glass that can be washed and reused (with non-toxic cleaning agents.)
2.   Use biodegradable plates, cups, utensils, etc. - preferably bio-based from plant fiber not impacting food production.
3.   If above does not exist, use service ware that can be recycled and have recycling bins available.
4.   Use linens versus pulp-based materials for napkins and table dressings or use tables that don’t require use of table cloths
      and skirts (metallic, wooden or granite top tables for food service.)
5.   In all cases, seek local suppliers

For printed materials, use both sides of the paper (recycled paper if possible) or paper that can be replanted (paper with seeds) and soy based inks

Give out as little paper as possible. Use electronic transmissions, website links, flash cards, etc.

If seafood is served, recommend that they use Blue Ocean Institute’s Guide to Ocean Friendly Seafood for menu, if possible. In either event, consider local wild catch versus farm-raised seafood in applicable areas

Use a menu of locally grown organic foods or, if not organic, seek locally produced foods (within 500 mile radius) and in-season
Use local beverage sources, if applicable. For wines, seek organic wines or sustainable viniculture alternatives for eastern wines

Serve condiments in bulk not individual sized packaging
Use water coolers or pitchers versus bottled water options

Inquire as to whether surplus food can be donated and whether food waste will be composted.

Encourage facility to take any flowers or plants that might be left over from the event and donate them to a local hospital or charity such as Hospice after the event. Any plants can be replanted in a community garden. Herbs can be used on the table tops and replanted at the facilities garden or in a community garden.

Avoid elaborate/exotic cut flower arrangements. Use living centerpieces – for breakfast and/or lunch centerpieces use fresh whole fruit, live grass or moss and stone arrangements.

Any giveaways should be made locally and from sustainable materials.

In lieu of giveaways consider alternatives like plant a tree for each attendee, or make a donation to a sustainable project or to one of the major environmental NGO’s.

If candles are used, consider using candles made from soy or beeswax (hand made locally if possible)

NEWH Sustainable Hospitality Corporate Partners