Zero Waste SA guidelines for managing waste at events and venues

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WASTE 

MINIMISATION 

GUIDE 

EVENTS AND VENUES 

5 STEP PLAN

2 

STEP

WASTE 

MANAGEMENT 

HIERARCHY 

1 

The Waste Management Hierarchy should frame any approach to managing and reducing waste. 

The information and support tools in this guideline follow the hierarchy. 

MOST PREFERABLE 

Avoid 

Reduce 

Reuse 

Recycle 

Recover 

Treatment 

Disposal 

LEAST PREFERABLE 

Source: Zero Waste SA, South Australia’s Waste Strategy 2005–2010

2 

CONTENTS 

THE WASTE HIERARCHY 1 

REDUCING WASTE 3 

THE GUIDELINE AND TOOLS 4 

> Who should use this guideline 4 

> How to use this guideline 5 

> The waste management plan approach 5 

> Roles and responsibilities 6 

STEP 1 THE WASTE MANAGEMENT PLAN 8 

1.1 Get started 8 

1.2 Identify barriers and drivers to change 

– SWOT analysis 8 

1.3 Assess waste generation and disposal 9 

1.4 Identify options for improvement 

– waste stream management 10 

1.5 Set goals and targets 11 

1.6 Develop actions 12 

STEP 2 GAINING COMMITMENT 13 

2.1 Informal 13 

2.2 Formal 13 

2.3 Contract and tender clauses 13 

STEP 3 PROVIDING INFRASTRUCTURE 14 

3.1 Bin signage and colour standards 14 

3.2 Choosing your infrastructure 18 

3.3 Front of house 18 

3.4 Back of house 20 

STEP 4 EDUCATING AND MARKETING 21 

4.1 Staff and vendor education 21 

4.2 Patron education and marketing 21 

STEP 5 REPORTING AND EVALUATION 23 

5.1 Tracking improvements in waste 

generation and disposal 23 

5.2 Self evaluation of your success 23 

5.3 Sharing the information with interested 

parties 23 

5.4 Learning from your experiences/continual 

improvement 23 

EVEN MORE INFORMATION 24 

FREQUENTLY ASKED QUESTIONS 25 

ATTACHMENTS 

Attachment A Waste management plan template 27 

Attachment B Example waste management plan 29 

Attachment C SWOT analysis template 32 

Attachment D Waste assessment template 33 

Attachment E Handy how–to guide for waste items 34 

Attachment F Goals and options for improvement 

template 36 

Attachment G Example contract and tender clauses 37 

Attachment H Example staff training posters 40 

Attachment I Monitoring checklist 42 

Attachment J Waste stream conversion chart 43 

Attachment K Waste and recycling reporting template 44 

Attachment L Self evaluation template 45 

GLOSSARY 47 

DID YOU ASK ALL THESE 

QUESTIONS? 48

REDUCING WASTE 

3 

A significant amount of waste sent to landfill is 

potentially recyclable. Recycling at events and 

venues can: 

> conserve resources, including energy, water and 

materials 

> reduce greenhouse gas emissions 

> be a positive marketing tool for your event 

organisers or venue 

> increase the environmental awareness of vendors 

and patrons 

> create employment in collecting, sorting and 

reprocessing recyclables, and boost South 

Australia’s economy 

> help us reach the waste minimisation target of 

South Australia’s Strategic Plan – reduce waste to 

landfill by 25% by 2014 

> reduce the overall impact of the event on the 

environment. 

STEP

4 

THE GUIDELINE 

AND TOOLS 

This guideline provides ready-to-use tools particularly 

for planning, example words for contracts and 

service agreements, simple language, and an easy 

to follow step-by-step process for developing waste 

minimisation programs for events and event venues. 

Community awareness and understanding of 

environmental issues is growing. More people are 

demanding goods and services that consider the 

environment and demonstrate clear environmental 

performance. Waste management is more than using 

less landfill space. The production, transport and 

disposal of waste also produces significant greenhouse 

gas emissions and uses valuable resources. 

This guideline is designed to help you to reduce the 

amount of waste produced at your event or venue. 

This will be beneficial for the environment and for your 

bottom line. 

WHO SHOULD USE THIS GUIDELINE 

This guideline is designed for organisers from small 

(e.g. school fetes and community fairs), medium (e.g. 

one day cultural food and wine/sports events) to large 

events (e.g. state sporting or music festivals). 

Event organisers and venue managers generally carry 

most responsibility for waste management initiatives 

but many other contributors also have a role to play, 

including clients, performers, patrons, sponsors and 

associated contractors. 

For waste to be reduced at events and venues, all 

associated key individuals and groups need to set 

goals and develop actions for waste minimisation. 

The table on page 6 summarises the typical roles and 

responsibilities for organising an event or managing 

a venue. The far right column lists the sections in this 

guideline that can help each personnel type. 

HINT 

WASTE DISPOSAL TO LANDFILL IS A SIGNIFICANT CONTRIBUTOR 

TO GREENHOUSE GAS (GHG) EMISSIONS. Any goals to reduce GHG 

emissions at events and venues should incorporate waste reduction 

initiatives, including avoidance and separation (particularly the 

removal of organic loads such as food waste for composting).

THE GUIDELINE 

AND TOOLS 

5 

HOW TO USE THIS GUIDELINE 

The 5 Steps to Waste Management Success can be 

followed by everyone involved in planning and running 

an event or venue and help reduce the amount of 

waste material sent to landfill. 

STEP 

STEP 

The 5 steps are: 

1. Developing a waste management plan 

2. Gaining commitment 

3. Providing infrastructure 

4. Educating and marketing 

5. Reporting and evaluation 

The chart links the stages of waste management 

to their place in this guideline and the available 

support tools. 

You are encouraged to follow the steps in 

chronological order, from start to finish. If you 

frequently prepare events or manage a fixed venue, 

you may have developed a familiarity with the 

process and can proceed directly to the support 

tools for download. Make sure you look at the 

handy checklist on the inside back cover. 

STEP 

THE WASTE MANAGEMENT PLAN APPROACH 

Plan how waste will be managed well before an event. 

Sometimes decisions about waste management are left 

too late for effective measures to be taken. A carefully 

developed waste management plan (WMP) is your best 

chance of meeting your waste reduction goals (check 

out Step 1 on page 8). 

Using a WMP will ensure everyone approaches the 

situation in a consistent manner, promote better 

planning and evaluation processes, and ensure a 

more efficient use of resources because actions are 

clearly allocated to responsible parties. You may also 

find that you can use your original WMP to plan future 

events or for continued improvement at your event or 

venue, through regular review and evaluation. 

STEP 

STEP 

STEP

6 

THE GUIDELINE 

AND TOOLS 

ROLES AND RESPONSIBILITIES 

WHO RESPONSIBILITIES STEP 

Event organiser 

• Professional company 

• Member of the public 

• Staff of a school 

• Management committee 

of a club 

• Volunteers 

• Local council 

representative 

• Coordinate development and 

implementation of the WMP 

• Run the event 

• Have strategic overview of waste 

minimisation by all personnel and onground 

waste management activities 

1 Developing a WMP 

2 Gaining commitment 

3 Providing infrastructure 

4 Educating and marketing 

5 Reporting and evaluation 

Site/venue owner 

• Local council 

• School 

• Government 

• Private landowner 

• Venue owner 

• Ultimately responsible for implementation 

of procedures in the WMP 

• Probably help organise the event at 

some level 

• May have specific criteria to be followed 

and incorporated into the WMP 





Sponsors 

• Business 

• Government 

• May have an interest in reporting and 

evaluating the WMP 

• May be part of implementing the WMP by 

including waste reduction advertisements 

along with their sponsorship 

• May be included in other activities, 

such as not using inappropriate material 

(e.g. plastic bags, plastic novelties) for 

promotional items 



5 Reporting and evaluation

THE GUIDELINE 

AND TOOLS 

7 

ROLES AND RESPONSIBILITIES 

WHO RESPONSIBILITIES STEP 

Vendors 

• Can produce large quantities of waste 


• Commercial food and 

in setting up and taking down vending 


beverage vendors 

equipment or other materials, and in 


• Associations/clubs selling 

preparing food items 


food and beverage as a 

• Should be informed of their waste 


fundraising venture 

minimisation and recycling responsibilities 

• Trade displays and 

in line with the WMP 

stall holders 

• Should actively implement the WMP and 

use facilities provided for waste reduction, 

recycling and composting where applicable 

• May choose or be required to provide 

more environmentally friendly food and 

Service contractors 

• Suppliers of power, 

beverage packaging 

• Building and dismantling infrastructure 

may create significant amounts of waste 



STEP 

fencing, marquees, 

• Should be aware of their waste 


portable toilets etc 

minimisation and recycling responsibilities 


in line with the WMP 

• Should be aware of and appropriately use 

disposal and recycling facilities available 

Waste management service 

• Should be willing and able to collect 


providers 

different waste streams 


• Contractors responsible 

• Should be consulted on developing 


for removing waste and 

specific requirements in the WMP before 


recyclables from an event 

the event 

or venue 

• Should be seen as an integral part of the 

waste minimisation and recycling efforts at 

an event or venue 

‘Green police’ 

• Educate patrons and vendors 


• Event organising staff 

• Guide patrons and vendors on correct use 


• Venue staff 

of waste and recycling facilities 

• Volunteers 

• Ensure vendors are adhering to applicable 

contract clauses – particularly important 

back of house 

• Ensure waste service providers are 

adhering to applicable contract clauses

8 

STEP 1. 

THE WASTE 

MANAGEMENT PLAN 

STEP 

1.1 GET STARTED 

A waste management plan is a simple and 

effective means to minimising waste generation 

at an event or fixed venue. The process can 

bring together all the necessary information 

for establishing a coordinated approach to 

waste management including planning, doing, 

checking and taking corrective action, when 

and where necessary. 

A WMP can be as detailed as necessary. You might 

need only four actions to reduce waste; you might 

need many more. Keep things clear and concise so 

that everyone who needs to, can understand each 

action and implement it. 

The first step is to list everyone who will impact on 

waste reduction: 

> event organising committee 

> venue management team 

> vendors (including food and drink vendors) 

> event or venue service providers (businesses 

supplying fencing, portable toilets, power supply) 

> waste management providers (including cleaning 

and waste contractors) 

> event or venue support staff 

> site owners. 

They must all be committed to implementing waste 

minimisation measures so talk to them and get their 

input on their area of impact and expertise. Include 

them as much as possible in the development of the 

WMP. Some might make their best contribution as 

members of your waste management committee, 

which could be formed to develop the WMP and 

oversee its delivery. 

A good WMP is easy to understand and has clear 

responsibilities assigned with timeframes for 

completing actions. It will help everyone focus on their 

part in achieving success. The blank WMP template 

(Attachment A, p27) can be modified for your event’s 

specific needs. Attachment B (p29) has a simple WMP 

for an example event. But before you can fill yours in 

you need to do some homework. 

1.2 IDENTIFY BARRIERS AND DRIVERS 

TO CHANGE – SWOT ANALYSIS 

Identify and record the reasons why you want to 

improve waste management at your event or 

venue, and issues that might prevent or obstruct 

your waste management efforts (see the table 

below for common examples). 

Common drivers and barriers to waste management success 

DRIVERS 

• Customers are requesting ‘green’ options for their events or functions 

• Event or venue management is now more environmentally aware 

and wants environmental improvement 

• Attracting ‘green’ customers could give you a competitive advantage 

• Improvements can be used for positive marketing 

• Y ou need to meet contract clauses or policies for increasing reuse 

and recycling of waste 

BARRIERS 

• Time poor 

• Cost prohibitive 

• Space for extra bins is an issue 

• Management doesn’t 

support waste management 

improvements 

• Customers are not demanding 

‘green’ options

STEP 1. 

THE WASTE 


9 

The simple and effective strengths, weaknesses, 

opportunities and threats (SWOT) analysis technique 

(see template in Attachment C, p32) will help identify 

the drivers and barriers unique to your situation. 

Include as many identified key stakeholders as 

possible, and set aside some time to work through 

it as a group. It is a great way to build agreement 

and understanding of the issues, and will improve 

efficiencies and the overall success of your waste 

management approach. The long-term benefits will 

make the time and effort worthwhile. 

Feed your identified drivers and barriers into your 

options for improvement (see below). 

1.3 ASSESS WASTE GENERATION 

AND DISPOSAL 

Many activities during the course of an event generate 

waste and much of it can be separated into different 

‘waste and recycling streams’. Often the biggest 

opportunities for improving waste management are 

wrapped around usable items. 

HINT 

ASK YOUR WASTE CONTRACTOR TO 

HELP YOU IDENTIFY EXPECTED 

WASTE STREAMS: 

> Can they tell you how much waste 

was sent to landfill from a previous 

or similar event? 

> Do they remember what the main 

waste streams were? 

If your waste contractor cannot help 

you, try previous staff, vendors or 

patrons for anecdotal evidence. 

e.g. an event with many stallholders who set up 

and take down exhibits will produce large 

amounts of packaging waste such as paper/ 

cardboard, plastics and wood waste 

e.g. vendors and caterers might use large 

quantities of cardboard and plastic wrapping 

to protect their property during transport 

or they might use many plastic cups and 

glass bottles 

e.g. an event which includes animals will produce 

large quantities of food/green waste. 

Start by taking a (real or virtual) ‘walk through’ of all 

areas of an event or venue to familiarise yourself with 

the site. Get as much information as possible and detail: 

> the activities that will be part of the event, and the 

waste types they’ll probably produce 

> the types of materials produced or likely to be 

produced 

> the estimated amount of each type of material 

> how the different streams produced are currently 

collected and managed/intended to be managed. 

You’ll find a simple waste assessment template in 

Attachment D (p33). 

STEP

10 

STEP 1. 

THE WASTE 


1.4 IDENTIFY OPTIONS FOR IMPROVEMENT – WASTE STREAM MANAGEMENT 

Now that you have a picture of the waste, put your thoughts to avoiding, reducing, reusing and recycling (see the 

Waste Management Hierarchy inside the front cover) your identified waste types. Consider the simple questions 

below. 

Applying the Waste Management Hierarchy 

CAN YOU . . . 

AVOID some waste? 

ASK YOURSELF 

Do you really need that item or can you eliminate it altogether? 

e.g. Can cold drinks be served in original packaging like bottles or 

cans instead of in cups? 

STEP 

REDUCE the waste generated by 

substituting ‘green’ items that can be 

recycled or composted? 

REUSE some materials? 

Is there a ‘greener’ way to provide items to consumers and patrons? 

e.g. At a fete or fair, can you supply items in recycled paper bags 

or without bags instead of in plastic? Can you choose food 

that requires no wrapping or packaging such as a sausage in 

bread held by a serviette? 

Can you reuse materials, signs, packaging, marketing or other 

infrastructure at future events? 

e.g. Can you use and wash ‘proper’ cutlery and crockery instead 

of disposables? Can stallholders take home materials they 

bring in and use them at other events? 

RECYCLE even more material? 

Can some items be made into something else or recycled or by a 

suitable waste contractor? 

eg. Paper and cardboard can easily be separated using special 

bins and sent for recycling. In South Australia bottles, cans 

and other refund items are easy to separate and recycle. And 

you can make some money! 

COMPOST some or more of the 

material produced? 

Could some waste items make great compost for the garden? 

eg. Food scraps, paper plates and cups, wooden cutlery, special 

cornstarch or polylactic acid (PLA) cups are all made of 

organic matter and can be composted for gardens. 

Finding the answers to these questions might seem difficult at first but it doesn’t need to be. Remember to talk 

to the people who know – staff, contractors, vendors and caterers. Discuss each area of the event or venue so 

that you have as much ‘on-ground’ information as possible. 

The handy how-to guide for waste streams (Attachment E, p34) details a range of different waste items and 

alternatives to avoid, reduce, reuse, recycle or compost.

STEP 1. 

THE WASTE 


11 

1.5 SET GOALS AND TARGETS 

The information you have gathered on drivers and barriers, on the 

waste situation and on your options for improvement can now be 

consolidated into goals for waste management. Firm goals allow you 

to set actions for achieving them and, after it’s all over, review your 

performance against them to assess your success. Goals need to be 

simple, measurable, achievable, realistic and time based (‘SMART’) 

and all stakeholders need to know about them. 

Setting ‘SMART’ goals 

GOAL 

SIMPLE 

ASK YOURSELF 

> Is the goal/target well defined? 

> Is it clear to anyone who has a basic knowledge of the project? 

MEASURABLE 

ACHIEVABLE 

> Do you know how far away completion is? 

> Will you know when it has been achieved? 

> Are the resources available to achieve your goal? 

> Are there limited obstacles? 

STEP 

REALISTIC 

> Is the goal within the availability of resources, knowledge and time? 

TIME BASED 

Record your defined goals 

next to your options for 

improvement on the template 

in Attachment F (p36). If some 

options don’t seem to fit your 

goals, keep them aside for when 

you have extra time or resources 

to include them. 

> Do you have enough time to achieve the goal? 

> Is there a measurable component so you can determine if and 

when you have achieved your goal(s)? 

HINT 

SOME STANDARD WASTE MANAGEMENT GOAL AND TARGET 

EXAMPLES MIGHT BE: 

> Reduce the amount of waste sent to landfill by 20% 

(based on previous years or standard level) 

> Increase the amount of recycled material (by either tonnage or %) 

collected (based on previous or standard level) 

> Increase the proportion of recycling bins to general waste bins 

> Become a recognised leader in running a green event/venue 

> Minimise contamination of recycling and/or composting bins 

(based on previous or standard level) 

> Install systems to collect food waste for composting by a certain date

12 

STEP 1. 

THE WASTE 


1.6 DEVELOP ACTIONS 

Actions speak louder than words and your goals 

will not be met without clearly defined actions with 

allocated responsibilities and timelines. 

STEP 

Some actions will depend on others being completed. 

For example you would only provide compostable bins 

if you had a clear action to inform your caterers that 

all biodegradable material is to go in the compostable 

bin. Staff training information about waste minimisation 

measures can’t be developed until you have decided 

on the waste separation measures that are to be 

employed. Complete this information using the waste 

management plan template (Attachment A, p27). 

Some actions might be on the ground; some might be 

in preparing contracts or researching possibilities. 

e.g. Include conditions and restrictions in the 

vendor, waste service provider, caterer or 

cleaner agreements (see wording examples 

in Attachment G, p37). 

e.g. Find recyclable and compostable options for 

packaging items. 

e.g. Ask vendors and participants at your 

conference to produce items electronically for 

download or in a more waste-wise way. For 

example, no plastic covers or binders simplifies 

paper recycling and eliminates plastic waste. 

e.g. Arrange for the wood, plastic, paper, cardboard 

and metal waste produced during stall set-up 

and pull-down (or bump-in and bump-out) at 

exhibitions or fairs to be source separated into 

different bins or collections points if you have 

room and the staff available to assist. 

e.g. Arrange for your waste service provider to 

collect large amounts of recyclables in one bin 

or collection area for sorting at their depot or 

transfer facility. 

HINT 

ENSURE THERE ARE ACTIONS IN ALL KEY 

AREAS OF WASTE MANAGEMENT: 

> Gaining commitment 

> Providing infrastructure 

> Educating and marketing 

> Reporting and evaluation. 

Too much emphasis on any one area could 

hamper overall success. For example, all 

the commitment you could want won’t help 

without contractors and patrons knowing 

the correct action to take. 

Now you have a plan: 

time to put it into practice.

STEP 2. GAINING 

COMMITMENT 

13 

2.1 INFORMAL 

Any number of sponsors, staff, contractors, 

caterers, and food and beverage vendors could be 

involved in your event or venue. 

They need to be aware of the goals and actions for 

waste management if they are to understand and 

support you. The best way to gain commitment is to 

encourage them to join your planning stages. If they 

help develop the waste management plan, they are 

more likely to take the necessary actions. Continue to 

keep them informed about any decisions and policies 

made along the way. 

The support of the event or venue owner is also 

critical. Encourage them to see waste minimisation as 

valuable both economically and environmentally. For 

fixed venues, in particular, a reduction in the amount 

of waste sent to landfill on an ongoing basis may be 

a financial incentive. As landfill charges continue to 

increase, their waste costs could be reduced over time. 

2.2 FORMAL 

If the WMP has been developed before engaging 

a service provider, ensure any prospective service 

provider understands the plan and your goals, and 

is committed to them. Tenders for service could 

specifically request information in quotes and 

proposals that demonstrate a service provider’s 

commitment to the plan, and the methods they will 

employ to achieve the goals within it. This will also 

help to ensure they have the capacity to achieve the 

goals you have set. 

2.3 CONTRACT AND TENDER CLAUSES 

The example contract and tender clauses in 

Attachment G (p37) can guide event and venue 

managers, waste contractors, service providers 

and vendors in the area of waste minimisation. 

They do not constitute a complete set of contract 

or tender clauses for all events, venues or sets of 

circumstances. Rather, they are a starting point 

for developing specific clauses or wording for 

agreements between the parties. 

The examples cover: 

> Requests for tender – waste contracts 

> Requests for tender – caterers/cleaners 

or other service providers 

> Waste target clause 

> Waste collection monitoring clause 

> Waste management system – 

conference/exhibition 

> Vendor/stallholder obligations – 

conference/exhibition 

> Education and training 

> Food and beverage vendor agreements/clauses. 

STEP 

Another formal way to ensure commitment is by 

including contractual arrangements in service 

contracts and agreements. A short clause can be 

written into inclusion contracts requiring service 

providers and vendors to supply materials and follow 

procedures in line with the WMP and this guideline.

14 

STEP 3. 

PROVIDING 

INFRASTRUCTURE 

STEP 

Now to the bins and signs – the front line of sorting 

waste at events and venues at both front 

of house and back of house. 

Take the time to work out the right options for bin 

numbers, and their system and placement, for your 

event. Below are a few simple considerations. 

How many bins? 

Each event will have different waste and recycling 

streams depending on the type, size, theme and 

location of the event. It’s up to you to determine 

how many different bins you will need. Talk about 

the waste/recycling items you expect to generate 

at your event with some or all of the vendors, event 

organisers, sponsors, waste/recycling contractors 

and caterers. 

3.1 BIN SIGNAGE AND COLOUR 

STANDARDS 

Waste streams and their associated bin and lid/ 

signage colours (based on Australian Standard 

(AS 4123.7-2006): Mobile Waste Containers Part 7: 

Colours, Markings and Designation Requirements) are 

shown on the following pages. Adherence to these 

colours and markings sends consistent messages at 

events and venues across South Australia, increases 

awareness and recognition by both the general public 

and waste and/or cleaning contractors. It improves 

use of the system and therefore minimises the amount 

of waste sent to landfill. 

Ensure signage is clear and highly visible – on the 

bins, on the lids of bins and, if possible, above the bin. 

Where will the materials end up? 

Determine where the waste/recycling will be taken 

to (e.g. waste and recycling facilities, Scouts, 

commercial composters) and then discuss which bin 

configurations to use (e.g. a 2-bin system of cans and 

bottles and general waste or a 3-bin system of cans 

and bottles, general waste and compostables). The 

combination of bins in patron areas can be different to 

the bins in back of house areas. 

Is the signage and system clear? 

Clear signage for bins using a combination of words 

and images can make all the difference to the success 

of your waste management system. 

A range of bin signage options is available for 

download and use from the Zero Waste SA website at 

www.zerowaste.sa.gov.au. When printing signage for 

use, consider where the bins will be located. Do you 

need to have signs professionally printed on canvas 

stickers so that they can withstand harsh weather 

conditions or have an extended life? Can you print 

signs yourself and laminate the copies for attachment 

on your bins? Do you need to resize signs to fit the side 

and lids of the bins you will be using? 

Use of the suggested signage will help to standardise 

waste and recycling signage across South Australia to 

help everyone to make positive behaviour changes. 

The following pages show common examples for 

both front of house and back of house areas. The 

configuration possibilities are many but keep it as 

simple as possible so patrons, cleaners and anyone 

else who has to use the system can follow it.

STEP 3. 

PROVIDING 


15 

BIN SIGNAGE AND COLOUR STANDARDS 

Drink Bottles, 

Cans and Cartons 

Standard bin and lid/signage colours 

(download from www.zerowaste.sa.gov.au) 

Bin lid – yellow 108 

Compostables 

Bin body 

dark green or black 

Bin lid – green 802 



STEP 

Bin body 


Compostables 

Bin lid – red 032 

Bin body 


General Waste

16 

STEP 3. 

PROVIDING 



Mixed Recycling 




Bin body 


Mixed Recycling 

STEP 

Food Waste Only 

Bin lid – burgundy 1805 

Bin body 



Paper & Cardboard 

Bin lid – process blue 

Bin body 


Paper & Cardboard

STEP 3. 

PROVIDING 


17 


Plastics 



Bin lid – orange 1655 

Bin body 


Plastics 

Mixed Glass Bottles 


STEP 

Bin body 


Mixed Glass 

Bottles 

Other images can be downloaded from 

www.zerowaste.sa.gov.au

18 

STEP 3. 

PROVIDING 


3.2 CHOOSING YOUR INFRASTRUCTURE 

Base your decision about the waste streams you will 

separate, and therefore the types of bins you will need 

at your event or venue, on your: 

> expected waste streams 

> options for improvement 

> waste management improvement goals. 

that co-locating all bins minimises contamination 

rates. A recycling bin on its own has a much higher 

chance of contamination than the same bin colocated 

with a general waste bin. People can place 

items they are unsure about in the general waste bin 

and contamination in the recycling stream will be 

minimised. Anecdotal evidence also suggests less 

contamination in bins placed side-by-side than in 

those set back-to-back. 

STEP 

Determine the best configurations for both front of 

house and back of house. 

3.3 FRONT OF HOUSE 

Structure 

You might already have bins that can be easily modified 

using the signage available from the Zero Waste SA 

website, or you may need to purchase or hire new bins; 

your waste contractor may provide bins as part of their 

service. Whatever the case, make sure the bins are 

structurally sound and easy to use and see, even from 

a reasonable distance. The height of the bin itself or 

the use of overhead signage might be a consideration 

for large outdoor events. Bins should be easy to locate 

for patrons and staff, and most importantly easy to use 

– no hard to use lids or openings! 

Place the waste-material signs on the side and at the 

point of disposal (lid or opening) of each bin. You may 

even decide to use overhead signage or to have your 

entire bin in the colour of the intended waste stream 

to be deposited. 

Bin placement and service requirements 

Where more than one bin type will be provided, such 

as a general waste bin and a recycling bin, co-locate 

(locate together) all bin options. Patrons can assess 

the options and select the correct bin. Anecdotal 

evidence and waste statistics from events suggests 

Think carefully about the actual location of bins. They 

should be easily accessible, highly visible and facing 

the flow of traffic through an area. Visibility is very 

important, particularly at night events or in darkly 

lit venues. Locate bins in well lit areas, or consider 

waste management needs when planning locations 

of portable lighting. 

Estimate when most material will be generated. Just 

before, during and/or just after main meal times are 

probably the best times for bins to be emptied or 

replaced – your event or venue remains clean and 

tidy, and contamination of waste streams is less likely. 

Frequent monitoring and servicing will help all bin 

options be available at any time. Volunteers or staff 

positioned at bin stations during periods of high use 

(e.g. meal times) can help with the correct separation 

of waste or recycling items. 

If one bin becomes full in a co-located cluster of 

bins, people use the next available bin option, even 

if it is incorrect for the waste. They are unlikely to 

walk to another bin station to find an empty waste or 

recycling bin.

STEP 3. 

PROVIDING 


19 

POTENTIAL WASTE/ 

RECYCLING STREAMS 

FRONT OF HOUSE SUGGESTED BIN CONFIGURATIONS 

• Large amounts of 

compostables including 

food waste and 

compostable plates etc 

• Drink containers 

• All other waste 

Compostables 



General Waste 

• Large amounts of 

cardboard and paper 

• Drink containers 

• All other waste (suitable if 

not much food waste will 

be generated at your event) 

• Many drink containers 

• All other waste (suitable if 

not much food waste or 

other recyclables will be 

generated at your event) 

and 

or 


Mixed Recycling Cans and Cartons 

Paper & Cardboard General Waste 



General Waste 

STEP 

HINT 

PLACE MORE BINS IN LOCATIONS WHERE MOST WASTE 

WILL BE GENERATED 

Think carefully about where people will congregate and 

create the waste streams expected at your event or venue: 

• Is it where food and drink is available for purchase 

and/or consumption? 

• Is it near the entrance and exit to the event? 

Use a map or plan of your event or venue to work it out.

20 

STEP 3. 

PROVIDING 


STEP 

3.4 BACK OF HOUSE 

Structure 

Bin size and structure in kitchen and bar locations 

may be restricted to the room you have available 

under benches or along walls. All users must 

understand which waste stream belongs where. 

Minimise the risk of misuse and contamination with 

good signage and staff training. 

In loading and unloading areas of larger venues or 

at outside events, you will most likely have room to 

place larger skip or roll-on roll-off bins for the waste 

from front of house and back of house areas, ready 

for transfer to appropriate waste or recycling facilities 

by staff or contractors. Clear signage and staff/vendor 

training will also be important here. Colour coding 

of the bins themselves is probably the best visual 

reminder for appropriate waste separation and will 

avoid frustration and/or confusion for everyone. 

Occupational health and safety considerations must 

also inform your decisions on bin size and location, 

particularly if waste is transferred from smaller to 

larger bins. Are steps or a bin lifter device required 

for example? Discuss these types of issues with your 

staff and with waste contractor or service providers, 

who may have access to this type of infrastructure. 

Bin placement and service requirements 

Estimate the times when most waste will be generated 

and your bins need emptying. Arrange appropriate 

collection times with the waste service provider before 

the event. If access to the back of house area is 

restricted by size, designate an area within or outside 

of the event venue for the bulk of the waste material 

to be taken by appropriate staff before removal. 

Make sure to arrange appropriate collection times 

with appropriate staff, the waste service provider 

or cleaning contractor before the event. Frequently 

monitor bins in case the estimated times prove 

incorrect and collection times need to be modified 

(see Step 5 Reporting and evaluation). 

At a large music event, attempting to empty bins 

during major performances would cause crowd and 

access problems. Empty bins immediately before the 

crowd gathers and as soon as it disperses to ensure 

maximum capacity in the bins during that time. Make 

sure that those responsible for emptying the bins are 

told about delays or changes to your program. 

BACK OF HOUSE SUGGESTED BIN CONFIGURATIONS 


Plastics 

Mixed Glass 

Bottles Paper & Cardboard Mixed Recycling General Waste

STEP 4. 

EDUCATING AND 

MARKETING 

21 

4.1 STAFF AND VENDOR EDUCATION 

All staff and associated personnel must understand 

why a WMP has been developed and their role in 

implementing it. Distribute a summary of the plan to 

everyone for their information. Key points to include 

are ‘why we are reducing waste sent to landfill’ and 

‘how we are reducing waste sent to landfill’. 

4.2 PATRON EDUCATING AND MARKETING 

Promotion can largely affect the success of waste 

minimisation measures implemented. If people 

don’t know what you are trying to achieve and 

why, they won’t change their behaviour. If they 

don’t understand the different bin systems in 

place, how can they use them correctly? 

Suitable techniques to communicate the important 

aspects of your WMP may include: 

> memos to staff 

> contractual obligations referring to the WMP 

> briefing/training sessions 

> posters 

> signage 

> distribution of appropriate waste management 

contacts for any questions. 

Give people this information in simple, easy to 

understand messages. Promote your efforts 

continuously leading up to and throughout your 

event or at your venue. 

STEP 

Gaining staff and vendor ownership of your goals 

will help to ensure your success. This is why key 

staff should help develop the WMP, particularly the 

allocation of responsibilities and agreed timeframes 

for actions. 

Communication is the key to their understanding of 

the goals and actions in the plan. If they understand 

what the event is trying to achieve, they are more 

likely to take action and put in the effort to achieve 

waste goals. 

HINT 

ENSURE EVENT STAFF UNDERSTAND AND ARE AWARE OF THE 

OPERATIONAL PROCEDURES 

Update and educate staff about any changes to existing procedures through: 

> a brief staff training course 

> staff inductions 

> posters placed around back of house. 

Attachment H (p40) has examples of staff training posters and information.

22 

STEP 4. 

EDUCATING AND 

MARKETING 

If the event or venue is aiming to reduce waste to 

landfill, make sure that aim is seen! And heard! Event 

organisers and venue managers can familiarise 

patrons with waste minimisation and recycling before 

and after events, or continuously for a venue, by: 

STEP 

> advertising in newsletters, local newspapers and 

circulars 

> using MC announcements to make patrons 

aware of the waste system in place and your 

waste goals 

> issuing a media release or holding a media 

function 

> advertising on local television stations where 

available 

> gaining endorsement from a local celebrity, 

before and during the event. 

Tell patrons your reasons for minimising waste going 

to landfill and give them the appropriate infrastructure 

to separate their waste. Make it easy for them to 

change their behaviour. 

Be creative about the ways you promote your event or 

venue’s waste management system. Think outside the 

square to come up with some new and exciting ways 

to promote your waste messages. 

But remember, continuously 

monitor and make sure your 

systems are working. Your 

system must support your 

messages and vice versa. 

HINT 

A VARIETY OF TOOLS AND TECHNIQUES CAN BE USED TO 

PROMOTE WASTE MINIMISATION AND RECYCLING DURING 

AN EVENT OR CONTINUOUSLY AT A VENUE 

Some examples are: 

• signage and posters in areas of high visitation 

• PA/MC announcements 

• TV screen messages 

• advertising 

• volunteers spreading the word on the ground while 

monitoring and managing bin stations.

STEP 5. 

REPORTING AND 

EVALUATION 

23 

Reporting and evaluating your waste 

minimisation actions and the success of your 

WMP are vital for continued success. 

Unfortunately, it is one of the last steps and so often does 

not have enough time, effort or emphasis allocated to it. 

If information is only anecdotal and not clearly recorded 

how will you really know what you have achieved? 

Reporting what you have learnt and achieved to your 

Board, sponsors, venue owners or event management 

(and patrons if your event is annual or you manage 

a venue), will strengthen your case for continued 

allocation of resources to waste management. It will 

also encourage allocation of resources to future waste 

minimisation projects or actions. 

5.1 TRACKING IMPROVEMENTS IN WASTE 

GENERATION AND DISPOSAL 

Measuring is a prerequisite to reporting. It allows 

you to know what has worked and what hasn’t. 

During your event, monitor how the waste 

management system is functioning. Take note of the 

bins both front and back of house, have a look in 

them and ask the following questions: 

> Do they appear to contain the appropriate 

materials/items? 

> Are they contaminated with other items that 

shouldn’t be in there? 

> If the system is not working as well anticipated, 

what might be the reasons? 

> Is the signage clear and easy to see? 

> Are the bins in suitable locations? 

> Are caterers and vendors acting in accordance 

with their verbal or contractual agreements? 

Note it down, suggest corrective action and 

communicate with them to make sure they are 

acting appropriately. 

A monitoring checklist template is in 

Attachment I (p42). 

HINT 

SOME WASTE STREAMS MAY BE MEASURED IN DIFFERENT UNITS 

THE WASTE STREAM CONVERSION CHART (ATTACHMENT J, P43) 

MAY HELP YOU CONVERT KG TO M 3 AND VICE VERSA. 

5.2 SELF EVALUATION OF YOUR 

SUCCESS 

Ask yourself the following question: 

> Has the event or venue achieved its goals? 

If not, it should be possible to ascertain where things 

didn’t run to plan. Identify the successes and failures, 

learn and take corrective action for future events. 

> Were there things achieved that weren’t 

planned for? How did these come about? 

Use the reporting and self evaluation templates in 

Attachments K (p44) and L (p45) to help you report 

your achievements and evaluate your success. 

5.3 SHARING THE INFORMATION WITH 

INTERESTED PARTIES 

Document the waste management achievements 

for reporting and evaluation. New customers, 

contractors, staff, Board members and others can 

view where lessons have been learnt and how to be 

even more successful in the future. 

5.4 LEARNING FROM YOUR EXPERIENCES/ 

CONTINUAL IMPROVEMENT 

Some actions may no longer be relevant; some new 

actions might be needed; some actions might need 

to be changed. The WMP should be flexible enough 

to accommodate these changes. Regular reviews 

of progress towards the event’s or venue’s goals 

reveal which actions have been completed and what 

still needs to be done. The waste management plan 

template (Attachment A, p27) has a ‘status’ column 

for regular reviews. 

STEP

24 

EVEN MORE 

INFORMATION 

The Zero Waste SA website 

www.zerowaste.sa.gov.au has more information 

on many aspects of waste management and 

minimisation. 

There are a lot of resources out there that can help 

you. The Waste Minimisation and Reduction Guide 

for the Retail Industry (see www.zerowaste.sa.gov.au) 

may also have useful tips for your event or venue. 

Recycling locations, waste/recycling services, 

cleaning contractors and biodegradable product 

suppliers can be found through a general internet 

search or the Yellow Pages. 

Make sure you talk to your existing waste/ 

recycling contractor (if you have one). 

Don’t be afraid to ask them for further 

assistance. In some cases implementing 

waste minimisation measures may cost 

extra but remember to compare those 

costs with other service providers to find 

the best option for your situation.

FREQUENTLY 

ASKED 

QUESTIONS 

25 

Where can I get bin signage from? 

Suggested bin signage is available for download 

and use from the Zero Waste SA website: 

www.zerowaste.sa.gov.au. Make your own signs to suit 

your unique situation using the images on the website 

or make up your own. Always use the standard colour 

configurations and standard terms for waste streams to 

help staff, patrons, vendors and contractors identify bins 

for source separation. 

Where can I get bins from? 

Use bins that you already have by simply adding the 

relevant signage for each waste stream. Or you could hire 

or purchase new or used bins from a number of sources: 

‘waste reduction and disposal services’ in the Yellow 

Pages, search ‘waste management’ on the internet. 

Does Zero Waste SA have preferred suppliers? 

Any suppliers of food and beverage packaging should 

be able to supply biodegradable (compostable) or 

recyclable options. See ‘packaging materials’ in the 

Yellow Pages, or do a web search for ‘biodegradable 

packaging suppliers’. 

How much detail do I need to include 

in my WMP? 

A WMP can be as simple or as detailed as you decide. 

Make sure you set yourself SMART (simple, measurable, 

achievable, and realistic with a timeframe) goals and 

appropriate actions to achieve them. Allocate adequate 

resources (including staff or contractors) to carry out 

the actions. Review your progress with the waste 

management data you have collected. 

How accurate does my waste assessment 

have to be? 

Your waste assessment should be as accurate as 

possible but does not need to be perfect. Identify all 

potential waste, and record actual or approximate 

amounts so that appropriate management and 

minimisation measures can be determined. 

What are the benefits of minimising waste 

to landfill? 

Minimising waste to landfill conserves resources, 

reduces greenhouse gas emissions and increases 

environmental awareness by vendors and patrons. 

More specifically, waste minimisation creates a very 

positive ‘green’ marketing tool for event organisers 

or venue management and could set you apart from 

your peers and competitors. The initial financial 

outlay to implement changes may be costly but for 

a regular event or permanent venue, costs should 

reduce over time as you incorporate the waste 

hierarchy into your operations. 

How much will it cost? 

The cost of waste minimisation measures will depend 

on the goals you set yourself. A bin system with waste 

separation options, for example, can be expensive, 

but separation of waste at source is the best way to 

ensure waste is ultimately diverted from landfill and 

you achieve your waste management goals. 

How important is it to use contract clauses for 

waste management? 

Even with a good working relationship with your clients 

or contractors, formalised waste minimisation measures 

and goals will help reduce errors or misunderstandings. 

The examples in Attachment G (p37) can help formulate 

appropriate agreements cooperatively with your client 

or contractor, or prepare a proposed contract or tender 

document separately for approval by your client or 

contractor. 

Do I need to use the same waste contractor I 

have always used? 

This is entirely your decision. Discuss your proposed 

approach to waste minimisation, your goals and how 

they could be achieved with your current contractor. 

If you are not satisfied with their solutions, proposals 

or costing, request some information and quotes from 

other service providers. 

STEP

26 

FREQUENTLY 

ASKED 

QUESTIONS 

I want to use food packaging materials that 

are biodegradable/compostable/degradable. 

What’s the difference between them and 

where can I get them? 

The glossary on page 47 has definitions of 

biodegradable, compostable and degradable. Make 

sure that if you use biodegradable or compostable 

products, you talk it over with your suppliers and 

commercial composting facility. Some products that 

claim to be biodegradable or compostable will require 

conditions of a commercial composting facility (and 

won’t work in your own garden) but even then may 

take longer than expected. 

Try searching the internet or Yellow Pages for 

‘packaging suppliers’ and/or ‘packaging materials’ for 

other options. 

Which contractors provide composting 

services? 

If your event is small and the amount of compostable 

waste you produce is relatively small, you may be able 

to compost this material yourself. For larger volumes, 

use a commercial composting company. 

Is there a standard for bin signage and colour? 

Step 3 on page 14 of this guideline details the colour 

and words to use for waste stream source separation 

at both events and venues. Use the colours and words 

provided for consistency, or alter or create individual 

images to suit your particular situation. 

Do I need to report any information to Zero 

Waste SA? 

Zero Waste SA always likes to hear about any 

group or organisation that has introduced waste 

management initiatives but there is no obligation to 

report any information about your event. 

Should we concentrate our waste management 

efforts on front or back of house? 

Your completed waste assessment (Attachment D, 

p33), summarising all waste produced at your event or 

venue, will help you to focus your efforts on the areas 

with the best waste minimisation opportunities. 

Are there any grants available from Zero Waste 

SA to assist me? 

Zero Waste SA is no longer providing grants to events 

to implement waste minimisation measures. Waste 

minimisation activites are now regarded as a standard 

operational cost of running an environmentally 

responsible event. 

I tried this before and it didn’t work, how can I 

make sure things succeed this time? 

This guideline may help you do better this time. Each 

situation is unique but we believe that the ‘5 Steps to 

Success’ will give any event or venue the best possible 

chance to achieve its waste minimisation goals. Each 

step is equally important; give each one adequate time 

and thought to ensure success. Appropriate planning, 

support and infrastructure will all help you achieve 

your goals, and continuous monitoring and review 

will help you identify any issues early and adjust your 

focus accordingly. Reporting back to stakeholders will 

help close the loop, improve their understanding and 

commitment, and minimise waste even more next time! 

Who can help me? 

There are many websites and tools dedicated to 

green events and minimising waste at events and 

public places. Some other useful links include: 

Department of Environment and Conservation NSW 

www.environment.nsw.gov.au/wastewisevents/ 

Sustainability Victoria: Waste Wise Program 

www.sustainability.vic.gov.au 

Keep South Australia Beautiful 

www.kesab.asn.au

ATTACHMENT A 

WASTE MANAGEMENT 

PLAN TEMPLATE 

27 

For a completed example see Attachment B (p29). 

Event/venue_________________________ 

Date WMP drafted____________________ 

Name_______________________________ 

CURRENT SITUATION 

Briefly describe the current waste management 

situation. Attach your waste assessment 

(Attachment D, p33) as supporting information. 

OPTIONS FOR IMPROVEMENT 

Describe your options for improving waste 

management. Use the handy waste tips 

(Attachment E, p34) as a guide. 

SETTING GOALS 

List the waste minimisation or recycling goals you 

have set for your event or venue.

28 

ATTACHMENT A 

WASTE MANAGEMENT 

PLAN TEMPLATE 

For a completed example see Attachment B (p30) 

ASPECT ACTION MEASURING 

SUCCESS 

(how will you know 

this action has been 

completed; what will 

it mean you have 

achieved?) 

Gaining commitment 

Infrastructure e.g. 

bins, signage 

Educating and 

marketing 

Reporting and 

evaluation 

TIMEFRAME FOR 

COMPLETION 

(when does the 

action need to be 

completed, does it 

rely on something 

else being done first?) 

RESPONSIBILITY 

(who is responsible 

for doing the action 

or making sure it has 

been done?) 

STATUS 

(use this column to 

track your progress 

at regular review)

ATTACHMENT B 

EXAMPLE WASTE 


29 

CURRENT SITUATION 

Purpose of this task 

Briefly describe the current waste management 

situation. Attach the waste assessment as 

supporting information. 

Example 

We are a small venue hired out for private parties. An 

onsite catering company provides food and beverage 

service for the parties which range from birthdays and 

social club functions to wedding receptions. Currently, 

we have the following waste streams and waste 

management processes: 

> Main kitchen: Mainly food preparation waste 

is generated here, including food scraps, egg 

cartons, tins, milk cartons, plastic (clean and 

soiled), cardboard boxes. Currently we only 

recycle cardboard boxes from this area. 

> Bar area: The main waste items produced here are 

bottles, cans, plastic cups, plastic straws, bottle 

tops and corks. Cardboard boxes and plastic wrap 

from bulk beverage packaging are also generated. 

We recycle all bottles and cans from this area, 

along with cardboard boxes. 

> Within the venue (front of house): Bins are provided at 

‘stand up’ events such as birthday parties for people 

to put any finger food scraps, serviettes, plastic cups 

and plastic straws into. It is a non-smoking venue so 

cigarette butts are not an issue. 

> General waste is collected in a 3 cubic metre 

bin once a week from the venue and more often 

if necessary. A 3 cubic metre bin of cardboard 

is also collected every week from the venue. All 

bottles and cans are collected in 3 large steel 

cages every 2 weeks. 


Purpose of this task 

Describe your options for improving waste management. 

Use the handy waste tips form as a guide. 

Example 

> Main kitchen: 

> Source separation of food and other 

compostable material within the main kitchen 

for composting in an enclosed compost 

receptacle located on site, for use on the 

landscape garden around the venue. 

> Source separation of recyclable items such 

as egg cartons, milk cartons, tins and plastic 

containers into a co-mingled recycling bin for 

pick up by a waste service provider. 

> Source separation of clean plastic wrap, film and 

strapping into a bin dedicated to this material for 

pick up by a waste service provider. 

> Ensure only paper or other compostable plates 

are used for service at ‘stand-up’ events. 

> Bar area: 

> Source separation of clean plastic wrap, 

film and strapping into a bin dedicated to 

this material for pick up by a waste service 

provider. 

> Can we recycle bottle tops? 

> Can we recycle corks? 

> Front of house: 

> Provide a separate bin for bottles and cans, 

and another bin for food scraps, plates and 

serviettes at ‘stand-up’ events with clear 

signage for each bin. 

SETTING GOALS 

List the waste minimisation or recycling goals you 

have set for your event or venue. 

> Reduce the frequency of general waste pick up to 

fortnightly 

> Reduce the amount of waste sent to landfill by 

25% in 6 months

30 

ATTACHMENT B 

EXAMPLE WASTE 



SUCCESS 

TIMEFRAME FOR RESPONSIBILITY STATUS 

COMPLETION 

Gaining 

commitment 

Hold meeting with onsite caterers 

to gain agreement for source 

separation of material in kitchen 

Meeting held, verbal 

commitment gained 

February 2011 Manager Meeting held; caterers feedback all 

positive 

Write responsibilities into a standard 

operating procedure (SOP) and 

distribute to all staff for sign off 

SOP developed, all staff 

signed 

February 2011 Manager SOP developed, currently being 

circulated 

Train staff on the new bin systems Training session held March 2011– 

ongoing 

Manager, catering 

manager 

Training session booked for 

15 March 

Develop posters for main kitchen 

area on the new bin systems 

Posters displayed March 2011 Catering staff Graphics produced for posters to 

be handed out at training session 

Providing 

infrastructure 

Liaise with current waste 

contractor to see if they can 

assist with aims 

Modified contract 

arrangements 

established 

February 2011 Manager Meeting with contractor held, 

contract developed and approved 

Determine which bins, where, how 

many; and signage to accompany 

them 

Bin plan developed 

using a map of the 

venue 

February 2011 Manager, catering 

manager 

Compostables back of house, 

recycling and general waste front 

of house (may start compostables 

FOH next year) 

Frequency of service – discuss 

with waste contractors 

Service frequency 

agreed 

February 2011 Manager, waste 

contractor 

Service frequency for FOH and BOH 

agreed and included in contract 

Monitoring bin use – do we need 

to change position? 

Bin position finalised Ongoing Catering manager, 

function coordinator 

Ongoing monitoring during the 

event

ATTACHMENT B 

EXAMPLE WASTE 


31 


SUCCESS 

TIMEFRAME FOR RESPONSIBILITY STATUS 

COMPLETION 

Educating 


marketing 

Provide information on waste 

minimisation at venue in info 

packs for potential patrons 

Information pack 

modified 

March 2011– 

ongoing 

Function 

coordinator 

Info packs framework developed, 

currently collating information 

Ensure patrons are aware of 

different bin systems; talk 

with hirers before event to 

communicate the system; include 

in hire agreement 

Checklist in hire 

agreement signed by 

sales person and hirer 

Ongoing Function sales To be actioned 

Reporting 


evaluation 

Continual review of actions – are 

we achieving our goals? Review 

plan every 6 weeks 

6-weekly reviews 

completed 

Ongoing: every All First review of plan completed 

6 weeks 

Assign responsibility for recording 

information about waste collected 

(using recording template) 

Responsibility assigned 

and reporting template 

filled in each week 

February 2011– 

ongoing 

Manager and then 

designated staff 

member 

Waste ‘champion’ nominated for 

each area BOH; cross check details 

with contractor report 

Report achievements at regular 

staff meetings – standard agenda 

item 

Agenda item added Monthly Manager Waste agenda item added for this 

event 

Evaluate success at the end of 6 

months and review further actions 

Review completed, 

WMP version 2 

compiled 

June 2011 All To be actioned

32 

ATTACHMENT C 

SWOT ANALYSIS 

TEMPLATE 

What are your strengths and weaknesses in the way you currently manage waste at your event or venue? 

This is your current position. What about your opportunities or threats? These are the things that can 

influence your current and future waste management. Respond to the statement: ‘waste management at 

our event (or venue)’ by filling in the blank boxes below. Include key staff and stakeholders in this process. 

The completed table will give you a holistic view of your waste management position. 

RESPONSE: WASTE MANAGEMENT AT OUR EVENT OR VENUE . . . 

Strengths • Driver 

Weaknesses • Barrier 

Opportunities • Driver 

Threats • Barrier

ATTACHMENT D 

WASTE ASSESSMENT 

TEMPLATE 

33 

Use this simple waste assessment template to help you understand your current situation. 

Name of event/venue: Completed by: Date: 

NAME OF AREA 

DESCRIPTION OF 

MAIN WASTE 

ESTIMATED 

CURRENT WASTE 

(e.g. main kitchen, 

ACTIVITIES 

ITEMS 

AMOUNT 

MANAGEMENT 

back of house, arts 

(describe simply the 

PRODUCED 

(kg, m3 or % of total 

(where does 

and craft stalls) 

activities in this area) 

waste for the area) 

waste go?)

34 

ATTACHMENT E 

HANDY HOW-TO GUIDE 

FOR WASTE ITEMS 

Catering item 

Typical waste 

produced 

How to AVOID 

How to 

REDUCE 

How to 

RECYCLE 

How to COMPOST 

Baked potatoes, 

hamburgers 

Foam containers 

Use cardboard clams or 

plates and compost with 

food scraps 

BBQ, roast, Asian 

food 

Plastic plates 

Use cardboard clams or 

plates and compost with 

food scraps 

Sandwiches, cold 

rolls 

Non-recyclable 

plastic 

containers 

Provide recyclable 

PET plastic 

containers when 

using a commingled 

recycling bin system 

Wrap in paper or paper 

bag 

Fairy floss 

Plastic bags 

without handles 

Cellophane 

Do not provide 

fairy floss from 

bags; make fresh 

Supply in paper bag, 

if necessary, or on 

wooden stick 

Mini sauce 

containers, soy 

sauce sachets 

Empty foil 

packets or 

sauce packets 

Provide sauce 

or soy bottles 

at self serve 

station or at 

food stall 

Mayonnaise, salad, 

gherkin packaging 

etc 

Plastic bags with 

food waste 

Obtain produce 

fresh and direct 

Purchase in 

recyclable tubs or 

packaging 

Ice cream, yoghurt 

containers 

Plastic 

containers 

Buy only in bulk 

quantities 

Use recyclable 

packaging and 

recycling bins 

provided 

Cutlery 

Waste cutlery 

with food scraps 

Use washable 

and reusable 

cutlery 

Use cornstarch or 

wooden forks, spoons, 

and knives 

Table covers, 

serviettes 

Paper or 

plastic waste 

tablecloths 

Use washable 

fabric tablecloths 

and serviettes 

Use paper tablecloths 

and paper serviettes 

Wine, beer 

Wine corks and 

beer bottle lids 

Use kegs for 

beer and screw 

top lids for wine 

where available 

Corks can be 

recycled 

Use cornstarch or 

compostable cups 

Cold drinks Plastic cups Use washable 

reusable 

glassware 

Use PET recyclable 

plastic cups 

Use paper, cardboard 

cornstarch or 

compostable cups 

Hot drinks 

Plastic stirrers, 

polystyrene cups 

Use washable 

reusable 

glassware 

Use wooden stirrers and 

cardboard ‘ridged’ cups

ATTACHMENT E 

HANDY HOW-TO GUIDE 

FOR WASTE ITEMS 

35 

Catering item 

Typical waste 

produced 

How to AVOID 

How to 

REDUCE 

How to 

RECYCLE 

How to COMPOST 

Pre-packaged 

products 

Cardboard 

Place cardboard 

packaging in 

recycling bins 

provided 

Small amounts of 

cardboard could be 

added to compostables 

Pre-packaged 

products 

Shrink wrap 

plastic and 

plastic baling 

Request 

products do not 

come shrink 

wrapped or baled 

if possible 

Provide a separate 

recycling system for 

clean, soft plastics 

Bin lining Garbage bags Do not provide 

bin liners if 

possible 

Use compostable 

cornstarch bin liners 

Multiple items 

purchased 

Plastic bags* 

Do not provide 

plastic bags 

Provide cardboard 

boxes or green bags 

for carrying 

Meals, snacks Food scraps Dispose of all food scraps 

and catering waste in 

compost bins provided 

* The South Australian Government has banned the supply of light weight, check-out style plastic shopping bags. Plastic 

bags (without handles) used to package food items are not included in the ban.

36 

ATTACHMENT F 

GOALS AND OPTIONS FOR 

IMPROVEMENT TEMPLATE 

Match the options for improvement to your goals (in Attachment A – p27) using the table below 


GOAL 

• 

• 

• 

• 

OPTIONS FOR IMPROVEMENT (FOR THE FUTURE) 

•

ATTACHMENT G 

EXAMPLE CONTRACT & 

TENDER CLAUSES 

37 

The following example contract clauses are a guide 

for event and venue managers, waste contractors, 

service providers and vendors. They do not constitute 

a complete set of contract clauses applicable to any 

one event, venue or set of circumstances. They are 

a starting point for developing specific clauses or 

wording for agreements between parties involved in 

waste minimisation at events or venues. 

Not all examples presented here will suit your 

situation. Feel free to pick and choose the items 

that best fit your event or venue and to alter the 

wording to suit your needs. 

The examples are suitable for the following documents: 

> Requests for tender – waste contracts 

> Requests for tender – caterers/cleaners or other 

service providers 

> Waste target clause 

> Waste collection monitoring clause 

> Waste management system – conference/ 

exhibition 

> Vendors/stallholder obligations – conference/ 

exhibition 

> Education and training 

> Food and beverage vendor agreements/clauses 

REQUESTS FOR TENDER – WASTE 

CONTRACTS 

1. (Name of event/name of venue) is aiming to 

introduce effective waste minimisation initiatives. 

Waste will be reduced, recycled and/or 

composted where possible. 

2. (Name of event/name of venue) is aiming to divert 

xx cubic metres/ x% of waste from landfill. Within 

your tender proposal please detail: 

a. the source separation/off-site sorting of waste 

streams you propose 

b. the infrastructure required/you will supply to 

achieve this 

c. the education and training you will provide to 

your staff in order to successfully implement 

waste minimisation measures 

d. any education, awareness raising or training 

services you may provide to other relevant staff 

e. measures to be employed for a chain of 

custody approach to waste management to 

ensure waste streams are diverted from landfill 

as agreed 

f. your monitoring and reporting capabilities and 

how information will be provided to (name of 

event/name of venue). 

REQUESTS FOR TENDER – CATERERS/ 

CLEANERS OR OTHER SERVICE PROVIDERS 

1. (Name of event/name of venue) is aiming to divert 

xx cubic metres/ x% of waste from landfill. Within 

your tender proposal please detail: 

a. the initial waste minimisation measures you will 

employ to help (name of event/name of venue) 

achieve its waste management goals 

b. continuous improvement measures you will 

employ to help (name of event/name of venue) 

achieve its waste management goals 

c. the education and training you will provide to 

your staff in order to ensure waste minimisation 

measures are successfully implemented 

d. any education or training services you may 

provide to other relevant staff 

e. your monitoring and reporting capabilities and 

how information will be provided to (name of 

event/name of venue).

38 

ATTACHMENT G 



WASTE TARGET CLAUSE 

1. (Name of event/name of venue) aims to divert x% 

of all waste material collected from landfill. This 

will be achieved by implementing the following 

waste management system to allow for source 

separation of waste items: 

a. Bins will be provided at (location) for the 

following separate streams of waste/recyclables: 

1........................................ 

2........................................ 

3........................................ 

2. (a) (Company name covered by the contract/ 

agreement) is responsible for and must ensure 

all staff and contractors are aware of the waste 

diversion target and the actions required 

achieving this target. 

or 

2. (b) All staff are responsible for the successful 

implementation of (name of event/name of 

venue) waste minimisation goals. Staff found to 

be incorrectly separating waste and recklessly 

ignoring source separating guidelines will 

be asked to explain their actions, provided 

with further education and may be subject to 

disciplinary action as required. 

3. If agreed targets are not met, (use some 

form of reduction in payment here or some 

other form of penalty) 

4. If agreed chain of custody measures to ensure 

waste streams are diverted from landfill are not 

implemented, (use some form of reduction in 

payment here or some other form of penalty) 

WASTE COLLECTION MONITORING CLAUSE 

1. To track collection and contamination rates, waste 

collection monitoring checklists will be provided 

for completion by (person/position title). (Company 

name covered by the contract/agreement) 

must ensure that these are completed at (date, 

timeframe) and provided to (person/position title) 

for collation, analysis and reporting. 

2. Early reporting of potential problems will help 

ensure that contamination is kept to a minimum, 

by implementing appropriate corrective action. 

WASTE MANAGEMENT SYSTEM – 

CONFERENCE/EXHIBITION 

1. The following separate bins are to be provided 

at (locations) for source separation of waste/ 

recyclables material: 

1........................................ 

2........................................ 

3........................................ 

2. One large roll-on roll-off bin will be located at 

(location) for collecting mixed recyclables. 

3. Mixed recyclables will be transported to (name) 

materials recovery facility for off-site sorting and 

recycling. 

VENDORS/STALLHOLDERS OBLIGATIONS 

– CONFERENCE/EXHIBITION 

1. Separate bins will be provided for recycling 

of discarded material during set up and pull 

down. You are asked to source separate waste/ 

recyclables materials for disposal into the following 

different categories: 

1........................................ 

2........................................ 

3........................................ 

2. These bins will be located at (location) during the 

following times: 

• Date time–time 

• Date time–time

ATTACHMENT G 



39 

3. Any items that do not fit the listed waste streams 

should be taken away with you and reused or 

recycled appropriately or disposed in the general 

waste bins provided. 

4. Produce pamphlets, handouts and presentation 

notes electronically if possible, on a CD or a 

website for download. Do not encourage patrons 

to print information at a later date. Limit the 

use of folders. 

5. If this is unavoidable, print items on postconsumer 

recycled paper, double sided. 

6. No plastic folders or binding is permitted, to 

enable easier post-event recycling of unused or 

unwanted items. 

EDUCATION AND TRAINING 

1. (Person/position title/event or venue name) is 

responsible for ensuring (which staff) are aware 

of the waste management goals set by (person/ 

position title/event or venue name). Any training 

and education required for staff to implement 

waste minimisation/source separation effectively is 

the responsibility of (who). 

FOOD AND BEVERAGE VENDOR 

AGREEMENTS/CLAUSES 

1. (Name of event/name of venue) aims to divert 

x% of all waste material collected from landfill by 

implementing the following waste management 

system to allow for source separation of waste 

items. Bins will be provided at (back of house 

location) for the following separate streams of 

waste/recyclables: 

1........................................ 

2........................................ 

3........................................ 

2. All caterers/vendors are required to comply with 

the following requirements: 

> Drink containers will be recycled into other useable 

products, food containers made from sugar cane, 

cornstarch and cardboard will be composted and 

used as fertiliser or garden soil. 

> Only items listed on your attached order form are 

to be deposited in the compostable bins provided 

back of house. 

> All other waste generated in the stall that does not 

comply with the attached list, e.g. plastic wrapping, 

must be disposed of in a general waste bin. 

> All packaging for food or drink is to be ordered 

from (product supplier name) using your attached 

order form (develop for your event or venue). 

The following items are prohibited from use: 

> e.g. plastic plates and plastic cutlery 

Item..................................................... 

Item..................................................... 

> e.g. polystyrene cups 

Item..................................................... 

Item..................................................... 

> If you already have stocks of compostable food 

containers, please discuss the use of these items 

with (person/position title) to ensure they meet 

event requirements. 

> You are responsible for informing your staff of the 

waste system being implemented at the event 

and all staff must assist (waste contractor name/ 

service provider name/event name/venue name) 

staff to keeping contamination at a minimum. 

> All bins will be clearly labelled with the type of 

waste they can receive. 

> Your cooperation will ensure the environmental 

success of this event. 

> (if no connection to sewer facilities and event/ 

venue is outside/in the open) 

> Liquid waste containers will be supplied. 

> Liquid waste is likely to arise from hand washing 

and dishwashing activities and from cooking. 

> Liquid waste is not to be poured into gutters or 

drains or anywhere not designated for liquid waste. 

> Buckets should be used where practicable and 

then emptied into the bulk liquid waste containers 

when appropriate.

40 

ATTACHMENT H 

EXAMPLE STAFF 

TRAINING POSTERS 

Generic pdf templates are available for download from www.zerowaste.sa.gov.au. 

Print the pdf then set your own details in your chosen program to overprint in the blank top section 

Put your South Australian event 

or fixed venue name here 

This year, our event is going GREEN. In particular we want to reduce 

the amount of waste sent to landfill by following the 3 Rs: 

REDUCE – REUSE – RECYCLE 

As a caterer/contractor/staff member at this event, you can also play 

your part. Please: 

• place sawdust and animal waste ONLY in the stable bins – this 

material will be transferred to a composting facility and end up 

nourishing SA soils 

• place all recyclables in the yellow topped ‘recyclables’ bins 

• dispose of all food scraps or cardboard in the green topped 

‘compostables’ bins 

• think carefully before disposing of your waste and keep an eye 

out for any information and instructions at bins. 

Thank you for helping to make 

this a successful GREEN 

event/venue.

ATTACHMENT H 

EXAMPLE STAFF 

TRAINING POSTERS 

41 

Generic pdf templates are available for download from www.zerowaste.sa.gov.au. 

Print the pdf then set your own details in your chosen program to overprint in the blank top section 

Put your South Australian event 

or fixed venue name here 

This event has adopted GREEN principles and has strategies in place to reduce 

waste sent to landfill by following the 3 Rs: 

REDUCE – REUSE – RECYCLE 

While working at this event/venue, YOU MUST 

• use the separate bins at the rear of the caterer’s area to dispose of materials 

• take time to familiarise yourself with the different bins 

• place the correct waste in the appropriate bin. 

Compostables (green label) 

Anything that will break down in compost including: 

• foodstuffs (preparation, leftovers) 

• small cardboard boxes 

• paper towel and serviettes 

• tea bags 

• egg shells 

• cork. 

Recyclables (yellow label) 

Anything that can be recycled including: 

• tins and cans (e.g. from canned tomatoes) 

• aluminium cans 

• milk containers 

• icecream containers 

• yoghurt containers 

• large cardboard boxes. 

Thank you for helping to make this a successful GREEN event/venue.

42 

ATTACHMENT I 

MONITORING 

CHECKLIST 

Use this checklist to help monitor the waste system effectiveness during the event or continuously at 

your venue. 

Tick the boxes in the most appropriate column and detail corrective actions taken or needing to be taken. 

And remember to follow up! 

YES NO DETAILS OF CORRECTIVE ACTION 

REQUIRED 

CORRECTIVE 

ACTION 

COMPLETED 

SIGNATURE AND 

DATE 

Are the correct waste 

items in the correct bins? 

■ ■ ■ 

Is there contamination in 

any of your bins? 

■ ■ ■ 

Is the location of the bins 

appropriate? 

■ ■ ■ 

Is signage present, clear 

and easy to see? 

■ ■ ■ 

Are caterers and vendors 

using bins appropriately? 

■ ■ ■

ATTACHMENT J 

WASTE STREAM 

CONVERSION CHART 

43 

For reporting in consistent units, use this conversion chart. 

Conversion factors 

Waste product 

Weight (kg) 

per one cubic 

metre 1 

weight (kg) to 

cubic metres 

divide weight 

(kg) by number 

cubic metres to 

weight (kg) 

multiply size of 

waste container 

cubic metres to 

weight (tonnes) 

multiply size of 

waste container 

weight in kg to 

tonnes 

divide weight 

(kg) by 1000 

below 

(in m 3 ) by 

(in m 3 ) by 

number below 

number below 

Aluminium cans (whole) 26 26 26 0.026 

Aluminium cans (flattened) 87 87 87 0.087 

Aluminium cans (baled) 154 154 154 0.154 

Glass bottles (whole) 174 174 174 0.174 

Glass bottles (half broken) 347 347 347 0.347 

Paper/cardboard 100 100 100 0.100 

Plastic containers 10 10 10 0.010 

Plastic containers (baled) 139 139 139 0.139 

Cans/tins (whole) 52 52 52 0.052 

Cans/tins (flattened) 130 130 130 0.130 

Cans/tins (baled) 226 226 226 0.226 

Wood/timber 300 300 300 0.300 

Co-mingled recycling 

(plastic/glass/tins/cans) 

63 63 63 0.063 

Source: Sustainability Victoria, Waste Wise Events Toolkit, modified by R3greensolutions, 2008 

1 

i.e. for every 1 m 3 of the waste product, there is (number in first column) kg of the waste product

44 

ATTACHMENT K 

WASTE AND RECYCLING 

REPORTING TEMPLATE 

Use to quantify your waste minimisation efforts, during or after your event. Aim to have actual quantities 

but if they aren’t available, estimates can also be useful. 

Waste type 

(e.g. general waste, 

refund items, recycling, 

compostables, paper and 

cardboard) Weight (kg)* Volume (m 3 )* 

% 

contamination 

(per unit weight 

or volume) 

Main contamination items 

* Use either option to quantify your results. If some results are in kilograms or tonnes and some in cubic metres, 

use the conversion chart in Attachment J (p43) to standardise.

ATTACHMENT L 

SELF EVALUATION 

TEMPLATE 

45 

Use this template after your event to help you evaluate your success in minimising waste at your event or 

venue. It may help in reporting to stakeholders, funding agencies or your Board. 

It has three parts: 

A = Calculating your success, B = Rating your success, C = Explaining your ratings. 

PART A – CALCULATING YOUR SUCCESS 

Weight (kg)* Volume in (m 3 )* 

1 Total waste material 

generated at event/ venue 

2 Material recycled 

3 Material composted 

4 

(= 2 + 3) 

Total material diverted 

from landfill 

5 

(= 4/1 x 100) 

% diversion rate 

* Use either option to quantify your results. If some results are in kilograms or tonnes and some in cubic metres, 

use the conversion chart in Attachment J (p43) to standardise.

46 

ATTACHMENT L 

SELF EVALUATION 

TEMPLATE 

PART B – RATING YOUR SUCCESS (BE HONEST!) 

Tick the boxes in the most appropriate column. Ask other people involved in your event or venue to fill in 

a copy of this table as a reality check. 

Rate your success in the 

following areas: 

Very bad Bad Average Good Very good 

Planning 

■ ■ ■ ■ ■ 

Providing infrastructure 

■ ■ ■ ■ ■ 

Gaining commitment 

■ ■ ■ ■ ■ 

Educating and marketing 

■ ■ ■ ■ ■ 

Reporting and evaluation 

■ ■ ■ ■ ■ 

PART C – EXPLAINING YOUR RATINGS 

1. For those items that you scored ‘average’ or below – what could you have done to improve or what could 

you do to improve next time/in the future? 

2. For those items that you scored ‘good’ or ‘very good’ – what worked well? 

3. Could you AVOID, REDUCE, RECYCLE or COMPOST more next time? How? 

4. What will you try to implement next time/ in the future? Provide details.

47 

GLOSSARY 

> Back of house areas closed to the public including areas 

designated for administration, kitchens, staff, vendor only 

areas and service areas. 

> Biodegradable degradation caused by biological 

activity, particularly by enzyme action leading to 

significant changes in the material’s chemical structure. 

Biodegradable products should break down cleanly, in 

a defined time period, to simple molecules found in the 

environment such as carbon dioxide and water.* 

> Cleaning contractor a company engaged by an event 

organiser or venue to carry out specific tasks such 

as cleaning of toilet facilities, transfer of waste from 

collection points to disposal points, litter collection. 

> Compost (noun) a product produced by the breakdown 

of organic matter, such as garden and food waste, 

by bacteria and other micro-organisms into a nutrient 

rich natural fertiliser. Compost improves soil structure, 

providing nutrients for plant growth and increases water 

and nutrient retention in the soil. 

> Compostable materials must be demonstrated to 

biodegrade and disintegrate in a compost system during 

the composting process (typically around 12 weeks at 

temperatures over 50 o C). The compost must meet quality 

criteria such as heavy metal content, ecotoxicity, and no 

obvious distinguishable residues caused by the breakdown 

of the polymers. Compostable plastics are a subset of 

biodegradable plastics.* 

> Container Deposit Legislation (CDL) South Australian 

incentive to recycle selected beverage containers with a 

10 cent refund to the depositor. 

> Degradable items designed to break down into smaller 

particle sizes to a specific extent within a given time and 

within a specific environment (i.e. the item just breaks 

down into smaller pieces of plastic).** 

> Event a gathering of people in a location to celebrate, 

socialise or be entertained; not fixed to any one location 

> Fixed venue a location where gatherings frequently 

occur for celebration, socialising and entertainment. 

> Front of house areas open to members of the public, 

for example grassy spaces, marquees, exhibition 

spaces, bars, dining areas and toilets. 

> Greenhouse gas emissions emissions which contribute 

to the global issue of climate change, including carbon 

dioxide, methane, nitrous oxide; in a waste management 

context, they could be generated by waste transport and 

disposal methods. 

> Green police a term used to describe volunteers or 

staff tasked with the duty of patron education and 

encouragement in waste disposal and recycling at an 

event of venue; they may also gather collection and 

contamination rate data on your behalf. 

> Infrastructure front of house and back of house waste 

management systems, consisting of bins, signage 

and any support infrastructure such as bin caps and 

surrounds. 

> Non-renewable items which can only be used a finite 

number of times (usually once) before becoming waste. 

> Packaging supplier provider of packaging products 

used for food, drinks and other items. 

> Patrons visitors (both paying and non-paying) to an 

event or venue. 

> Recycle process used materials into new products. 

> Source separation the separation of waste materials 

into different streams (e.g. recyclables, compostables, 

refund items) at the location (source) where they are 

generated or produced. 

> South Australia’s Strategic Plan sets out key objectives 

and targets for waste management in South Australia. 

> Supply chain the network of retailers, distributors, 

transporters, storage facilities and suppliers that 

participate in the sale, delivery and production of a 

particular product or service. 

> Vendors any person or company that provides goods or 

services at an event or venue. 

> Waste discarded items (either liquid or solid) or those 

with no further purpose to humans. 

> Waste Hierarchy a nationally and internationally 

accepted guide for prioritising waste management 

practices for the optimal environmental outcome; it sets 

out the preferred order of waste management practices 

from the most preferred to least preferred. 

> Waste service provider a provider of services and/or 

infrastructure to manage waste generated through 

human activity. 

> Waste streams waste items separated into different 

categories e.g. cardboard and paper, refund/deposit 

items, plastic wrapping and compostable material. 

> Zero Waste SA a South Australian Government body 

established to eliminate waste or its consignment to landfill 

and advance the development of resource recovery and 

recycling under the Zero Waste SA Act 2004. 

* www.environment.gov.au/settlements/publications/waste/ 

degradables/biodegradable/ 

**(Using Degradable Plastics in Australia – A Product 

Stewardship Guide and Commitment, PACIA 2007)

48 

DID YOU ASK ALL 

THESE QUESTIONS? 

AREA OF 

CONSIDERATION 

>> >> >> 

QUESTION 1 QUESTION 2 QUESTION 3 

Current waste 

Which types of waste are 

How is this waste 

Which opportunities can 

management 

likely to be generated? 

currently being 

easily be built upon? Which 

practices 

managed? 

waste can be avoided? 

Support from 

Is the organising 

Has it been presented 

Can the committee 

event organising 

committee supportive 

with some waste 

appoint an appropriate 

committee 

of improving waste 

management options and 

person to oversee waste 

management? 

the benefits of recycling? 

management? 

Type of event 

What type of crowd is 

How will patronage 

Which waste promotion 

expected? (age group, 

influence your waste 

activities are likely to be 

families, gender) 

management goals and 

best received and how? 

focus? 

Resources for new 

Have you identified 

Is there a secured 

Are costs likely to increase 

waste minimisation 

options for improvement 

budget for waste 

with improved waste 

practices 

and likely costs? 

activities? 

management or stay much 

the same? 

Size and type of 

Have you organised a 

Will patrons be bringing 

Can you require that all 

event 

suitable number of bins 

in their own food or 

foods are purchased within 

and associated signage? 

beverages which may 

the confines of the event 

require disposal? 

venue, to have some control 

over the wastes generated? 

Event venue 

Is there space for 

Are the food, catering 

Where will individual bins 

additional bins and 

and beverage outlets 

be transported during the 

access for waste pick up 

in one spot or spread 

event when full? 

utilities? 

across the site? 

Event staff 

Are staff aware of waste 

Have they been briefed 

Have they read and 

management objectives 

on waste practices being 

understood a waste 

for your event? 

used? 

management procedure? 

Waste contractors 

Have you discussed your 

Can they provide the 

Have you searched for 

waste objectives with 

level of service you 

waste contractors that can 

your contractor? 

require? 

cater for your event’s needs? 

Do you have all the answers (and have you written them down)?

49 

Zero Waste SA 

Level 8 

Statewide House 

99 Gawler Place 

ADELAIDE SA 5000 

Telephone: (08) 8204 2051 

Facsimile: (08) 8204 1911 

Email: zerowaste@zerowaste.sa.gov.au 

Internet: www.zerowaste.sa.gov.au 

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Zero Waste SA guidelines for managing waste at events and venues

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