USGBC Environmentally Friendly Meetings and Minimum Standards
USGBC is committed to conducting environmentally responsible meetings and asks that
all venues support this goal through environmentally responsible procedures and
practices and by working collaboratively with USGBC and the Chapter to improve
overall environmental performance and efficiency of the venue.
As you select each workshop venue, please us the Site Selection Checklist to evaluate the
ability of the venue to meet the following Minimum Standards: each venue must meet
these minimum standards but should also incorporate as many of the suggested standards
as possible. If you have questions or suggestions, please contact your Educations Meeting
Planner.
Minimum Greening Standards
USGBC requires that all venues and caterers:

Implement water-saving strategies, including:
o
Not pre-filling beverage glasses.
o
Providing drinking water in large containers rather than individual bottles.

Minimize waste by:
o
Purchasing and serving food and beverages in bulk (e.g. jellies, butters, cream
cheese, etc. in bowls instead of individual packets; juice, iced tea, coffee,
water, soda, etc. in pitchers).
o
Using only china and glassware for all food and beverages functions. If use of
disposables is necessary, provide post-consumer recycled content and /or
biodegradable wares.
Absolutely no Styrofoam will be used.
o
Using cloth napkins and linens only. If paper products are used, provide
minimum 35% post-consumer recycled content paper.

Provide collection bins and facilities, as well as the staffing and training necessary
to recycle all glass containers, aluminum and steel cans, plastic bottles and paper
(newspapers, cardboard and other office paper).
Suggested Greening Standards
USGBC requests that all venues and caterers:

Minimize waste by:
o
Providing stainless steel spoons in lieu of plastic drink stirrers.
o
Donating leftover food to the degree possible within safety and health
regulations and the Good Samaritan laws.
o
Note: Visit the USDA website for details on food donation
o
(http://www.usda.gov/news/pubs/gleaning/seven.htm) or for the full text of the
Good Samaritan Food Donation Act
(http://www.usda.gov/news/pubs/gleaning/appc.htm).
o
Composting food scraps and other biodegradable waste.

Support local and sustainable agriculture by purchasing food and food products
that are fresh and locally grown or certified as sustainably grown or organic –
wherever possible and economically feasible – and offer sustainable menu options


that reflect the real costs of purchases. Provide a minimum average of 15% of the
total weight in food served as sustainable and organic at regular menu prices.
Conserve natural resources by purchasing and providing all paper supplies with
minimum 35% post-consumer recycled content paper.
Purchase environmentally responsible supplies, minimizing pollution and human
exposure to toxic compounds (e.g. recycled paper products, including office
paper, flip chart paper, hand towels and toilet paper; cleaning products for carpets,
floors, kitchens and bathrooms; locally grown and organic food).