Scorecard

Below you will find sample questions from our green event certification scorecard, organized by category: communications and production, venue, energy use and emissions, and food.

Communications and Production

• Will you offer only electronic registration?
• Will you post the conference information on-line?
• Do you have a communication plan (for such things as save-the-date cards, brochures, etc.) that entails a minimum of printed material?
• Are printed materials printed on recycled, processed chlorine-free paper?
• Are you using local vendors for communications and printing?
• Will you educate attendees, vendors, speakers and others about your efforts to make your conference green?
• Will you notify the media of your greening efforts and achievements?
• Will you implement a carbon neutral program, to offset the CO2 emissions produced by the conference?
• Will you educate your exhibitors and speakers about your efforts to reduce the environmental impact of your conference?
• Will you encourage exhibitors to use green and sustainable displays with limited ‘give-aways’ and materials?
• Will you post speaker materials on-line and encourage speakers not to pass out printed materials?
• Will reused, recycled or some other environmentally friendly materials be used for name tags?

Venue

• Does the venue have a recycling program for paper, glass, metal and plastic wastes?
• Does the venue have an in-house program to reduce energy use and to use and purchase only clean energy, or buy offsets if clean energy is not available?
• Does the venue purchase only clean energy?
• Does the venue have a program to compost food waste?
• Does the venue use local, organic and seasonal foods?
• Does the venue purchase foods from fair trade wholesalers whenever possible?
• Does the venue have a greening plan or policy?

Energy Use and Emissions

• Will energy consumption be considered as part of your overall planning for the event?
• Do you have a plan to offset energy consumption?
• Are you offering attendees an option to purchase offsets when they sign up for the conference to offset their attendance?

Food

• Will chefs use organic, locally-grown food to plan and prepare meals?
• Will you educate conference attendees about your choice of local and organic food and why it’s important?
• Will all compostable food waste be composted?
• Will your food and beverage service use reusable (china) dishware and (stainless) cutlery for meals?