Organic Waste Diversion Guide for Campus Events

Starting fall 2024, all events for 50 or more people at which food will be served will be required to take steps to ensure that organic waste is properly collected and not contaminated. This includes events hosted by on-campus departments and student organizations as well as third-party off-campus groups. 

Please review the sections below for answers to your questions and tips for hosting a zero waste event! 

It's the law!

Effective 2022, SB 1383 requires all public entities to establish programs for properly disposing of organic waste. The purpose is to reduce the amount of methane emissions created from food waste and other organic waste decomposing in landfills. The ultimate goal of this bill is to reduce the amount of organic waste sent to landfills by 75% by 2025. As a campus, we are working to eliminate 90% of our organic waste from going to landfills. If your event is for 50 or more people and you will be serving food, compost bins are now required!  

Pay close attention to the list below to avoid contaminating the compost bins at your event!

Do Compost
  • All Food and liquids - Including meat, dairy, fruits, vegetables, sauces, beverages 
  • Plates, bowls, cups and containers made from fiber-based material such as paper, bamboo, wood, bagasse, or sugar cane and do not have a plastic, bioplastic, or wax lining 
  • Utensils made from bamboo, wood, bagasse, or sugar cane 
  • Soiled cardboard, such as pizza boxes (clean cardboard should be recycled) 
  • Paper – napkins, paper towels, paper flyers (printed on regular printer paper)  
Do NOT Compost:  

  • Any item containing or made from plastic, metal, or glass 

  • Bioplastics, including those labeled “compostable” and “biodegradable”  
  • Plastic or wax-lined fiber materials such as hot drink cups, including those with PLA linings 
  • Cardboard or paper with glue, adhesive, or tape stuck to it 
  • Glossy paper (such as flyers or brochures)  

Improper sorting can result in fines! 

Besides reducing the campus' carbon footprint, proper waste sorting also saves the campus and your department or organization money. When organic waste bins are contaminated with 5% or more of non-compostable waste, the university’s contracted waste hauler, EDCO, can reject that bin and impose additional fees on the university’s waste hauling bill. If your event is identified as the source of the contamination, those additional costs will be passed on to your department. 

Education, planning, and monitoring bins for contamination are key! 

Below are some tips to help set you up for success! 

Before the Event

  • Make a plan to serve all food and drinks using reusable or compostable service ware and cutlery. 
  • Discuss requirements for reusable or compostable service ware with your caterer, if applicable. 
  • If reusable service ware is not an option, use approved compostable service ware instead. See the right sidebar or this resource page for criteria. 
  • If your caterer is unable to provide compostable options, purchase your own! See this resource page for links to approved items.
  • Make a plan for leftover food. Provide compostable or recyclable to-go containers for guests, contact the Beach Pantry to see what foods can be donated, or set up an account on the Beach Bites app to make leftovers available to students. 
  • Train all event staff and volunteers on proper waste sorting procedures.
  • Communicate zero waste goals to attendees in advance through emails and other marketing; encourage them to bring their own reusable water bottles if possible. 
  • Check out our Green Events Program and Checklistfor more zero waste and sustainability tips!

During Event:

  • Display waste sorting signage near bins 
  • Serve food buffet style and avoid individually packaged meals whenever possible
  • Serve beverages from dispensers using reusable or compostable cups. If you do need to serve individually packaged beverages, choose aluminum or glass to ensure compliance with the CSU’s policy banning single-use plastics.
  • Provide coffee creamer and condiments in bulk containers instead of individually wrapped, single-serving options. 
  • Communicate zero waste goals to event attendees and staff through zero waste volunteers or during event check-in
  • Station Zero Waste Ambassadors near bins to help attendees properly sort their waste
  • Ensure that all partners and vendors participating in the event understand the zero waste goal and proper waste sorting procedures.

After Event: 

  • Check your organic waste bins for contamination. If it is safe to do so, remove anything other than food waste and approved compostable items. 
  • Distribute leftover food to attendees or students

 

If you will be serving food at your event, compost bins will be added to your order when you book your event venue through Event Services or the Campus Events Office.