With sustainability becoming a top priority for society, one Linfield senior is using her internship to educate Linfield clubs about how to host green events.
Senior Katharine Holm held a presentation on how to make events more sustainable for clubs on campus with the help of freshman Riley Self on April 9.
Holm stated that “green events” are not only beneficial to the environment but to the entire campus as a whole.
“Running off of the world’s natural resources, while keeping a balance between economics, social standards and the environment,” Holm said.
According to Holm, there are five categories to executing a sustainable event: waste, food miles, energy, space and transportation.
Starting off by looking at how to reduce waste, Holm suggested things as easy as recycling, composting and reusing, but also brought up BYOC (bring your own cup) events.
Holm also talked about the importance of buying local foods. By buying local foods, clubs don’t have to buy food that has traveled across the country or world. She referred to this—the distance of the food—as “food miles.”
“By choosing local foods, you are not supporting food that has traveled farther, which creates more emissions,” Holm said. “We are lucky cause we have a great farmer’s market.”
Holm also suggested making events vegetarian or vegan because meat products are often more expensive when they are organic. But if a club is having meat products at its event, Holm said that making sure that the meat is local, grass-fed and free range is the key to being more sustainable.
Energy is also a major part in holding an event. From using an energy efficient venue to making sure the temperature is correct can lower an event’s energy usage.
“The key to educating others on the topic is by going out and doing it,” Holm said. “A venue owner might not even know how they could help.”
Kaylyn Peterson/Copy chief
Kaylyn Peterson can be reached at firstname.lastname@example.org.