Sustainable Events

These caterers have achieved A- or B-level certification in our annual zero waste assessment.

A “Zero Waste” event requires all materials to be reused and recycled at the end of the event in accordance with UC Berkeley’s Zero Waste Goals: (1) 90% diversion from landfills, and (2) Single-Use Plastic Elimination Policy. We established a tier-based classification system to evaluate zero waste catering practices, which includes an in-person annual assessment. Please see the following guidelines for each tier classification. Thank you for your support of UC Berkeley’s goal to achieve Zero Waste.

PLANNING AND SERVING

Please coordinate with the event planner and facility manager using the following guidelines:

• Drop off and pick up reusable dining ware and cutlery before and after the event.

• If you do not have dishwashing capacity, you can coordinate reusables with Dispatch Goods and potentially have the washing service paid for. Please email Sam Bunke (sbunke@berkeley.edu) to learn more.

• Provide clean cloth napkins and tablecloths that are reusable and washable.

• Purchase food and other event items in bulk and with minimal packaging.

• Use reusable water dispensers instead of disposable water bottles.

• Ensure that all food labels and other decorations are reusable.

• Ensure that all food is provided in variable portion sizes (half sandwiches, half bagels, or mini muffins) to reduce food waste.

• Provide a sign next to dining ware with the catering company name and sentences similar to: “All of our dining ware is reusable” and,” We are proud to be an approved UC Berkeley Zero Waste Caterer.”

• Provide information on your official website that contains information about Zero Waste Catering.

• All serving materials must be reusable.

• All items must be reusable including plates, bowls, dining ware, glasses, mugs, tablecloths and napkins.

• In the event that disposables must be used, all cups, utensils, plates and napkins must be paper or fiber (wood) based and not compostable plastics.

• Food is served in buffet style or on plates. No boxed meals can be provided (unless they are reusable boxes) for events where food is consumed in the venue.

• Coffee, tea, and water are available in reusable dispensers. Condiments are provided in dispensers rather than individual packets.

PLEASE NOTE:

• Reusable products must be used. If your catering service has your own washing capacity but no reusables, you can partner with Green Business Certification to receive free reusables. If you don't have washing capacity, we recommend partnering with reusable container companies. Please email us to coordinate an introductory meeting if interested.

• Our compost facility does not accept bioplastic (#7 or PLA marked products). Utensils and other products are advised to be reusable, or fiber based (i.e. paper or wood). Please email us for additional help and information if needed.

FOOD RECOVERY

Plan for leftover food to be donated, or provide reusable to-go containers when possible. We recommend partnering with The Basic Needs Center, which provides food recovery services with specific guidelines for preparation and donation. The caterer is responsible for contacting and coordinating food recovery service before the catered event so that the Basic Needs Center can plan for pick-up from your event.

ANNUAL ASSESSMENT

Our team conducts an annual evaluation process to maintain status on our Zero Waste Catering list and to receive a tier classification. This assessment consists of a random check-in by our staff at one of your scheduled catered events on campus, allowing us to observe your operations in a typical service setting. You must provide us with your schedule of events.