Organic Waste Diversion Guide for Campus Events

The university is in the process of implementing a campus-wide program to divert organic waste at catered campus events of 50 or more people. The program will be piloted at the Pyramid and a limited number of campus events, with the ultimate goal of expanding the program to include all events hosted by on-campus departments, student organizations, and third-party off-campus groups. 

Please review the FAQs below to learn more about this initiative. 

It's the law!

Effective 2022, SB 1383 requires all public entities to establish programs for properly disposing of organic waste. The purpose is to reduce the amount of methane emissions created from food waste and other organic waste decomposing in landfills. The ultimate goal of this bill is to reduce the amount of organic waste sent to landfills by 75% by 2025. As a campus, we are working to eliminate 90% of our organic waste from going to landfills. If your event is for 50 or more people and you will be serving food, we encourage you to request compost bins. In the future, compost bins will be required at all catered campus events with 50 or more people. 

Pay close attention to the list below to avoid contaminating the compost bins at your event!

What can I compost during my event?
Do CompostDo NOT Compost
  • All food and liquids - including meat, dairy, fruits, vegetables, sauces, beverages
  • Any item containing or made from plastic, metal or glass
  • Plates, bowls, cups and containers made from fiber-based material such as paper, bamboo, wood, bagasse, or sugar cane and do not have a plastic, bioplastic, or wax lining 
  • Bioplastics, including those labeled “compostable” and “biodegradable”  
  • Utensils made from bamboo, wood, bagasse, or sugar cane 
  • Plastic or wax-lined fiber materials such as hot drink cups, including those with PLA linings 
  • Soiled cardboard, such as pizza boxes (clean cardboard should be recycled) 
  • Cardboard or paper with glue, adhesive, or tape stuck to it 
  • Paper – napkins, paper towels, paper flyers (printed on regular printer paper)  
  • Glossy paper (such as flyers or brochures)  

 

Education, planning, and monitoring bins for contamination are key! 

Below are some tips to help set you up for success! 

Before the Event

  • Make a plan to serve all food and drinks using reusable or compostable service ware and cutlery.
  • Share the Sustainable Food Packaging Guidelines for reusable or compostable service ware with your caterer, if applicable.
  • If reusable service ware is not an option, use approved compostable service ware instead. See the right sidebar or this resource page for criteria.
  • If your caterer is unable to provide compostable options, purchase your own! See this resource page for links to approved items.
  • Make a plan for leftover food. Provide compostable or recyclable to-go containers for guests, contact the Beach Pantry to see what foods can be donated, or set up an account on the Beach Bites app to make leftovers available to students.
  • Train all event staff and volunteers on proper waste sorting procedures.
  • Communicate zero waste goals to attendees in advance through emails and other marketing; encourage them to bring their own reusable water bottles if possible.
  • Check out our Green Events Program and Checklistfor more zero waste and sustainability tips!

During Event:

  • Display waste sorting signage near bins
  • Serve food buffet style and avoid individually packaged meals whenever possible
  • Serve beverages from dispensers using reusable or compostable cups. If you do need to serve individually packaged beverages, choose aluminum or glass to ensure compliance with the CSU’s policy banning single-use plastics.
  • Provide coffee creamer and condiments in bulk containers instead of individually wrapped, single-serving options.
  • Communicate zero waste goals to event attendees and staff through zero waste volunteers or during event check-in
  • Station Zero Waste Ambassadors near bins to help attendees properly sort their waste
  • Ensure that all partners and vendors participating in the event understand the zero waste goal and proper waste sorting procedures.

After Event: 

  • Check your organic waste bins for contamination. If it is safe to do so, remove anything other than food waste and approved compostable items.
  • Distribute leftover food to attendees or students

 

Contact the Office of Sustainability to discuss your event. They will determine if compost bins and signage can be provided. If so, these items will be added to your event in EMS. 

We recommend reaching out to your caterer to let them know that capturing and diverting organic waste is a priority. If the plan to serve food using disposable service-ware and utensils, please share the Sustainable Food Packaging Guidelines and CSU Single-Use Plastics Policy with them. Ask them to tell you which products the plan to use to ensure compliance.