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