Internal Sustainable Practices of the Iowa Department of Economic Development

Sustainable practices in place throughout the Department:

• Printing and copying is on 100% post-consumer, recycled-content paper
• Public notice and agendas for meetings are now circulated on the web and through email notification instead of on paper
• Recycling bins for bottles and cans have been placed in the break room
• Recycling bins for paper have been placed in staff workstations
• Bulk condiments for meeting rooms instead of individually packaged single servings
• Re-usable mugs are available and paper napkins and cups are made from recycled material and are biodegradable
• Bulk drink containers are available in meeting rooms to reduce the need for bottled beverages
• Catering options, including Targeted Small Businesses, have been surveyed to identify their green practices

Green guidelines that staff are encouraged to follow:

• Bring food and beverages in re-usable containers instead of pre-packaged, individual servings
• For meetings and workshops that are catered, provide several meal options (vegetarian, vegan, gluten-free, etc.) and ask attendees and speakers to indicate their preference upon registration to reduce food waste
• For catered meals, use bulk containers and re-usable service ware (plates, napkins, silverware) instead of disposable or individually packaged items
• Request that caterers use local and/or organic food
• Pose events and brochures on the calendar of events instead of distributing paper copies
• Use email and the web for correspondence as much as possible to cut down on paper usage and postage
• Limit hard copy handouts and provide as much information as possible through email and the web instead of on paper
•  Encourage speakers to use PowerPoint presentations and to post their reference materials on the web instead of using paper handouts
• Plan workshops and meetings in centrally located areas, accessible by public transportation and within walking distance from restaurants and hotel accommodations
• When possible, use the Iowa Communications Network for teleconferencing instead of traveling to meetings and workshops

Green Meetings Guidelines:

• Before planning even begins, everyone involved with the event, including the planning committee, attendees, caterers and organizers should be aware of the green/sustainability goals of the event
• Research possible event locations and hotels and try to choose one that already uses sustainable energy, water and waste practices
• Choose a site that is centrally located and is accessible through public transportation and/or provide shuttles
• Before making travel arrangements for speakers or attendees, see if those who would need to travel can participate through teleconferencing
• Use e-mail, phones and the web for correspondence instead of paper
• Find a caterer who is willing to use locally grown and/or organic food
• Take meal orders from attendees before the event and provide several meal options (vegetarian, vegan, kosher, etc.) to avoid wasting food
• Use re-usable plates, silverware and cups as well as cloth tablecloths and napkins
• Avoid packaged, single-serving items like bottled beverages and condiment packets, as well as disposable items like straws and coffee stirrers
• Make sure that recycling bins for plastic, glass, metal and paper are readily available
• Conserve paper used in programs and handouts by including only pertinent information and by printing on both sides