WASTE ENERGY MOBILITY MERCHANDISING

1. Minimize the use of flyers, giveaways, and similar products. (O, S)

2. Donate surplus food from events to charities, ensuring food safety standards are met. (O, S)

3. Avoid single-serving packaging.(O, C, S)

4. Require suppliers to retrieve their packaging.(C, S)

5. Serve beverages in bulk containers, like beer kegs. (C)

6. Opt for catering that generates minimal waste. (C)

7. Charge a deposit to stall, tent, and kiosk operators and builders, refundable upon leaving their area tidy.(S, C)

8. Offer tap water over bottled mineral water. (S, C)

9. Opt for recycled paper. (C)

10. Utilize returnable and reusable cups. (C)

11. Choose reusable over disposable bottles. (C, S)

12. Implement reusable packaging for deliveries. (C, S, L)

13. Recycle non-reusable materials. (W)

14. Dispose of or donate unused items. (O, S)