Choose catering menu items that use local, seasonal produce and meat, and/or certified organic options.
Consider selections that are 50% or less meat.
Provide vegetarian options in addition to meat options.
Include items that are served cold or can be eaten raw.
Weigh the option of using more poultry and pork in place of only shrimp or beef. Shrimp and beef can have higher impacts, especially if not local.
Select local beer, wine, and spirits through the UA Bartender Services, if serving alcohol.
Request recycling for your event.
Minimize waste through the use of recyclable dishware or actual dishware.
Hold events during the day to take advantage of natural lighting.
Request the use of locations that have energy and water conservation features.
Give out items that are easily recyclable or have lasting use.
Avoid using paper. Market and RSVP for your event using electronic options (email, Facebook, Twitter, etc.).
Got ideas, opinions? Share them with the Office of Sustainability