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THE ROAD TO ZERO WASTE Arizona State Fairgrounds Nicole Cox, John Montero, Jennafer Morgan, Rachel Shultis, Linda Vela

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Page 1: The Road to Zero Waste - Arizona State University€¦ · reusable materials while at the Arizona State Fairgrounds. ... also assisted in crafting a plausible scenario - the adaptive

THE ROAD TO ZERO WASTE

Arizona State Fairgrounds

Nicole Cox, John Montero, Jennafer Morgan, Rachel Shultis, Linda Vela

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Introduction

Events such as state fairs draw in millions each year for their ability to bring people

together at a relatively low cost. Because of their popularity, waste accumulation from state fairs

and similar events has continued to increase over the years and is quickly becoming a problem

that must be addressed by local governments. In the state of Arizona, Governor Ducey issued a

survey in an attempt to revamp the Arizona State Fair, and one of the key components that

fairgoers indicated needs improvement is waste reduction. After this survey, the Arizona State

Fair and the Department of Environmental Quality conducted a trial run of waste reduction

through targeting cardboard, manure, food waste, and plastic bags. Their efforts were met with

some success, but much was left to be desired, particularly in terms of mitigating food waste.

Food is an integral part of the state fair and other events held at the fairgrounds, and because of

this we felt that it should be tackled first on the road to zero waste. Our aim is to eliminate the

collective active problem taking place at the state fair in terms of food waste and its disposal

through creating a zero-waste environment that diverts all food waste to composting and

eventually eliminates landfill contributions completely.

Composting Systems

One of the key ways in which we hope to divert food waste at the Arizona State Fair and

other statewide events is through the implementation of composting systems. Scientifically,

composting is “a biological process in which aerobic microorganisms decay organic materials

such as manure and [food scraps] into a soil-like substance” (Wardynski, 2015). Most food items

found at the state fair, including meat, fruit and vegetable scraps, bread items, and dairy can be

easily composted in any system. Other items that can be added to the compost bin include paper

fast food wrappers, napkins, and paper towels, as well as cardboard food holders such as pizza

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boxes. Cups, utensils, and plates also have the potential to be composted as long as they are

certified compostable.

Despite the potential for a successful composting system, certain requirements must be

met in order for the system to work efficiently and divert waste to its full potential. This means

ensuring that the composting bins are not contaminated by non-compostable goods, such as

plastic wrappings or aluminum. It is also important to ensure that the compost system is in

compliance with the regulations of whichever company is being used to pick up and treat the soil

from the fairgrounds – for instance, companies such as the Arizona-based Recycled City

mandate that animal waste from fair petting zoos must be kept separate from compostable food

waste. Although implementing a composting system at the fair may seem like a daunting task,

there is proof that not only can it be done, but it also pays off – a study from the EPA found that

since Petco Park in San Diego has implemented a food composting system in 2005, they have

diverted “164 tons from landfills” (EPA, 2017).

Source Reduction & SETS

Tackling the issue of zero waste at the State Fair begins with upstream waste prevention.

The most effective way to eliminate waste is to prevent landfill-bound materials from being

distributed to fairgoers through source reduction (Jensen, 2013; John Hopkins University, 2018;

Li, Mahat, & Park, 2009; Seven Generations Ahead, 2017; Zero Waste Ukon). To identify a

method to achieve source-reduction, we looked to a framework commonly used in urban

planning workshops throughout Phoenix when discussing goal-setting and planning to create a

more sustainable city (Cook, 2017). This is commonly known as the social-ecological-

technological systems (SETS) framework. This framework allowed us to engage in visioning the

creation of desirable future states within the fairgrounds (Cook, 2017; McPhearson, Iwaniec, &

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Bai 2016, p. 34). According to McPhearson, Iwaniec, and Bai (2016), the concept of positive

visioning can be used to assist in “decision-making for plausible, desirable, and sustainable

urban futures” (p. 33). Furthermore, it allowed us to guide the transitions needed to achieve our

vision.

The Visioning Process

Following this framework required that we began by defining our problem - namely that

the Arizona State Fairgrounds needs to develop effective strategies to achieve zero-waste. We

narrowed the issue even further, focusing specifically on food and food-related waste, defining

the difficulty as the need to develop effective strategies to achieve zero food and food-related

waste. Next, we defined a temporal scale. We chose to aim for a zero-waste venue by 2025, with

most of the solutions appearing early in the timeline, leaving room for further research and

development for some of the more difficult transitions. This also allowed for a three-year gap

period between the last phase we identified and the 2025 target to enable stakeholders to

implement additional changes as they see fit before the deadline. This permitted us to accurately

define our goal with a temporal scale: the Arizona State Fairgrounds needs to develop effective

strategies to achieve zero food and food-related waste by 2025.

Transformative Scenario Development

The first scenario we developed was a transformative scenario. Ideally in this scenario,

we would be able to achieve zero-food and food related waste immediately by mandating that all

vendors are no longer permitted to distribute any non-compostable, non-recyclable, or non-

reusable materials while at the Arizona State Fairgrounds. This is the strategy used by many

successful zero-waste fairs, including the Evergreen State Fair in Washington (Snohomish

County Government, 2018). However, we determined that this scenario would prove to be

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ineffective as it would deter many vendors from participating in the fair and likely disrupt the

relationship between those in charge of the fairgrounds and their vendors. While this scenario is

ideal in the sense that it allows for immediate implementation, we felt that the probable pushback

from key stakeholders would outweigh the benefits.

Strategic Scenario Development

From the transformative vision we moved to a strategic scenario. This is considered the

‘business as usual’ scenario, where no further changes are implemented to the current system.

After considering the likely outcomes of this scenario, we determined that given the AZ State

Fair’s previous success in composting manure and collecting some cardboard (that could

ultimately not be recycled due to contamination), the most probable strategic scenario was one in

which manure continued to be composted, some cardboard was successfully recycled, and by

2025, some food waste diversion had begun to take place.

Adaptive Scenario Development

Neither of these scenarios seemed feasible or fully desirable, but they were effective in

helping out team develop an idea of what idealistic and zero-action scenarios would look like. It

also assisted in crafting a plausible scenario - the adaptive scenario. This scenario appeared to us

as a timeline consisting of four key phases to manage what materials are being distributed at the

fair, therefore regulating upstream waste and achieving our goal of source reduction through

viable processes that would not cause a disruption between the fair staff, fairgoers, and vendors.

First, we developed a list of all of the materials we believed were key factors in eliminating the

reliance on landfill-bound receptacles. We did this through brainstorming based on personal

experience as well as researching materials that other zero-waste fairs prohibited. Our completed

list of materials that need to be phased out by 2025 included: lids, straws, bulk condiments, glass

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bottles, Styrofoam, prepackaged foods, plastic bags and wraps, non-vegetable cooking oils, and

any food service ware (plates, food containers, silverware, skewers and napkins) that cannot be

reused, recycled or composted. Instead of immediately prohibiting all of these items that many

vendors and fairgoers use, we broke the list into four phases of regulation.

Phase 1: Vendor Contract and Initial Eliminations

Various zero waste guidelines suggest using a contract to keep vendors accountable for

following the agreed-upon regulations (Ecocycle, 2016; Jensen, R. T., 2013; Seven Generations

Ahead, 2017; Zero Waste Ukon). The contract we created includes regulations for each phase, as

well as a list of sources for vendors to get eco-friendly materials [See appendix A]. Current

Arizona State Fairgrounds practices already require vendors to sign a contract, so adding

additional policies to the existing document should not be a difficult process or an intimidating

one for vendors, as they are accustomed to having a contractual agreement already.

Phase 1: Straws and Lids

Daily straw use, in the U.S. amounts to 500 million, enough to wrap Earth’s

circumference 2.5 times (theplasticstraw.org). The proposed contract for phase one will require

the elimination of straws and lids in order to combat this issue. Because no alternative materials

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will need to be purchased to replace the straws and lids, we felt that this would be an easily

implementable solution in the first year. Furthermore, about ⅓ of the garbage generated on a

daily basis by the U.S. consists of individual packaging (Parsons, 2008). Because of this, phase

one also mandates that individual condiment packets must be replaced by bulk condiments,

lowering vendors’ carbon footprints and reducing waste.

Phase 2: Food Service Ware

Phase 2 involves eliminating all food service ware that cannot be reused, recycled or

composted. On the sample vendor contract, there is a list of resources the vendors can utilize to

purchase any eco-friendly food service ware needed. This can be done online, or by using the

store locator on their websites. Zero waste event planning guides and zero waste certified venues

suggest offering resources to ensure vendor success in procuring the proper materials (Oregon

County Fair, 2017; Seven Generations Ahead, 2017; Snohomish County Government, 2018).

The Evergreen State Fair has developed a relationship with an eco-friendly food service ware

provider and vendors can order directly through the fair to receive a discount (Snohomish

County Government, 2018). This is an idea the Arizona State Fair may learn from and moving

forward may work with a provider to establish a similar relationship to make finding the allowed

materials even simpler for vendors.

This phase also involves replacing any existing glass bottles with aluminum cans because

aluminum has a much smaller carbon footprint. Aluminum cans are made of more recycled

content than any other beverage container at 68 percent and they use only 5 percent of the energy

to create from recycled materials (Profita, 2011).

Phase 3: Plastic

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Phase 3 will aim for the compliance of all vendors to follow a strict ban on plastic bags

and plastic wrap, as well as others forms of plastic such as Styrofoam. This phase will be

initiated by 2021 as a bold endeavor in removing one of the most common forms of

environmental waste. Much of the plastic waste generated on a yearly basis in fact still exists –

worldwide, as many as one million plastic bags are used each year, and further reports indicate

that less than 5 percent of that plastic has been recycled (Anderson, 2016).

One of our proposed solutions is to offer some form of reusable souvenir bags to

fairgoers. Because of the growing popularity of reusable goods, distribution of reusable bags

could prove to be useful advertisement for the AZ State Fair year-round as people utilize the bag

in other venues and may even encourage waste reduction in unrelated settings such as the

grocery store.

The implementation of plastic-wrap free event is even less challenging. Although at

home we may use plastic wrap for simple needs such as covering leftovers, at the fair uneaten

food is generally saved in containers. All food service ware will already be certified compostable

or recyclable by this time due to the conditions of phase 2. Any vendors who are using plastic

wrap to cover leftovers can look to simply using food containers from the suggested vendors on

their contracts.

Phase 4: Cooking Oils

Phase 4 requires the elimination of all non-compostable cooking oils by the year 2022.

We chose to focus on cooking oils because it is used in abundance at the state fair and can

produce devastating environmental effects (Vegetable Oils and Animal Fats, EPA). Compostable

alternatives are vegetable oils, such as olive oil, corn oil, grapeseed oil, sunflower oil, et cetera.

However, vegetable oils that come into contact with meat, fish, or dairy are considered

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“contaminated” and may not be composted. In the vendor contract, vendors who use vegetable

oil with any of these 3 products are required to collect the contaminated oil separately from the

non-contaminated oil. The oils must then be disposed of properly.

The disposal of contaminated oil is a barrier that the fairgrounds would need to

overcome. A possible solution that we found for the Arizona State Fairgrounds to get rid of their

contaminated cooking oil is through a cooking oil recycler. The best recycler that will do on-site

pick-ups in the Phoenix area was through the company Grand Natural Inc.; the company takes

used cooking oils and converts them into biodiesel. They would supply the fairgrounds with bins

to collect the oil and provide a pick-up service for whenever needed, either requested through the

individual vendors or collectively through the fairgrounds.

2025: Zero Food Waste

By 2025, the Arizona State Fair and other events held at the fairgrounds will have a fully

implemented composting system that has been proven successful throughout the other phases of

execution. In addition, by 2025 the fair will have a full range of accessible recycling and

composting bins, ideally with very few landfill bins being needed around the premises. To ensure

the continued success of the program, state fair staff will have successfully obtained support

from a wide range of volunteers to guard bins and sort through trash, as well as support and

cooperation from employees, vendors, and, most importantly, fairgoers themselves. The goal is

not to make this transition seem like a mandate is being placed on guests, but rather to involve

them in the process and get them excited to be an integral part to zero waste efforts that improve

the wellbeing of their state and the environment as a whole. Similarly, through allowing for a

slow transition to these practices, we hope to have full vendor cooperation by 2025 without the

need to implement fines or punishments for not following practices. However, a fining system

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will be implemented in the case of improper waste disposal and ignorance towards state fair

policies, for the sake of communicating that this is a serious effort that will continue to remain

effective for the duration of all state fair events in the future.

Case Study: Waste Management Phoenix Open

The Waste Management Phoenix Open has been successfully zero waste since 2013. In

2017, they hosted a 7-day event with 600,000 attendees. We chose this as a case study because of

their success in the Phoenix area with such a large event. In order for Waste Management to

achieve the goal of zero waste, they had to create a plan to eliminate all non-compostable and

non-recyclable items. In order to do this, they host regular meetings with their vendors and

distribute guidelines detailing what types of materials can be used at the event, such as recyclable

items, compostable items, and the switch from glass bottles to aluminum cans (The Greenest

Show on Grass, WM).

Another factor in the success of waste management is fan involvement. Throughout the

course there are educational games that test the knowledge of recyclable and compostable items

for those who want to participate. Also, a key factor in the success of the Phoenix Open is the

absence of landfill bins around the course. By fully eliminating the landfill bins, they are

replaced with recycle and compost bins. This completely removes the option to throw something

out in the rubbish bin, instead requiring it to be properly disposed of. In order to limit the

confusion on the correct disposal of recycle and compost items, they placed bins that were

clearly labeled with what may be placed inside and were color coded throughout the entire

course.

Public Education/Involvement

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Public education is a key factor in achieving zero waste. An option to help get the public

motivated is by providing qualitative information and quantitative data about what happens when

they recycle, where it goes, etc. This may make attendees feel that taking a small step to properly

dispose of their waste will make a bigger difference in the long run. As mentioned above in the

Waste Management case study, public involvement is easiest to achieve when there is no other

option. Replacing all the landfill bins with dual compost and recycle bins required attendees to

partake in zero waste efforts. Public education is also important in preventing contamination;

providing information about what trash goes where will likely limit contamination.

Resource Recovery Stations

Creating uniform waste stations across the event will also assist in limiting contamination

and maximizing participation. Placing the recycle and compost bins in the same order, labeled

with the same colors, and near every landfill-bound bin will greatly decrease the amount of

landfill waste. Also, having these stations placed in key locations, such as entrances, exits, near

vendors, and seating areas, increases the likelihood of attendee engagement due to ease of

accessibility. These stations will be accompanied by one or two volunteers that will engage with

and educate the public, make sure the waste is placed in the proper bin, and answer any questions

if needed. They are also responsible for emptying the bins in the back once they are full and

doing a routine sorting to make sure there is no heavy contamination they may have missed.

Event Staff Participation

We plan on including vendors and volunteers in our solution process. We have spoken to

Phoenix College Prep Academy and the Honor Society at Hamilton High School and confirmed

that there is an interest in high school student participation as volunteers. Both schools expressed

interest in sending students over to volunteer, as high schools already require community service

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hours for graduation or club involvement. Volunteers will be equipped with gloves, tape, liners

for receptacles, information sheets on recyclables and compostables, venue maps, and contact

information for the zero-waste lead. They could also serve as bag runners to take filled bags to

the back end of diversion, ensuring that there is room for more trash.

Making participation for vendors easy is essential. This can be done by providing them

with a clear list of policies and a list of sources to purchase compostable items along with

pricing. The Evergreen State Fair composed a clear list of sources to save vendors the trouble of

having to search for them on their own (2017), and Harvard also prefers to give vendors fliers

with sources and pricing (Harvard University). Some studies have even demonstrated that having

a clear list of policies available to vendors increases participation (Lease, 2002).

Disincentives

To keep vendors from violating the contractual agreements, fines could be implemented.

The Del Mar Fairgrounds has used this method by charging vendors $100 each time they break

the recycling rules (City of Guelph, 2008). The fairgrounds could benefit from the fines collected

and put them towards continuing on the path toward zero waste. Another way to ensure vendors

are aware of their waste is by requiring that they pay a recycling deposit when they apply for

permits (Lease, 2002). No one wants to lose out on a refundable deposit, so vendors will make

the best effort they can.

In the future, a pay as you throw system could be useful in getting vendors to be more

cognizant of their waste. An identification card could be used to identify which vendor is placing

waste into the garbage. The accountability is placed completely on the vendor at this point. This

method is commonly used in European cities and has been proven to be effective in various

contexts, so applying it to this could certainly be successful (Reichenbach, 2008). On a broader

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scale, federal and state laws could also be put into place. In 2004, California had a mandate

written requiring the largest 10 percent of venues to develop and implement a detailed waste

management plan, then report the results after the event (Webb, 2004). Only venues with enough

space to recycle are given event permits (Webb, 2004).

Measuring Success

It is important in a zero waste event to measure the success of the practices implemented.

Suggestions from zero waste event planning guides and other case studies include weighing each

bag, counting the number of dumpsters filled, and receiving tonnage measurements from the

waste processing companies used (Ecocycle, 2016; Jensen, R. T., 2013; Seven Generations

Ahead, 2017; Zero Waste Ukon). Another useful measure of event success can be gained through

surveys for the vendors, the volunteers, and the fairgoers (Seven Generations Ahead, 2017).

These surveys allow for adaptation in the iterative process that is converting the Arizona State

Fairgrounds to a zero-waste success story.

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Appendix A. Sample Vendor Contract

2019 Zero Waste Food Vendor Guidelines

Thank you for your participation in the 2019 (title of event) at the Arizona State Fairgrounds! We are proud to be promoting Zero Waste events and excited about your valued participation. With your help, we can reach our goal of Zero Waste at our venue through distributing permitted materials, designed to completely phase out anything that cannot be reused, recycled or composted by the year 2025. In a recent survey put out by Governor Ducey, respondents identified waste reduction as a desirable way to revamp the state fair. Already, nearly half of all landfills throughout the United States have been closed due to full capacity or groundwater contamination. Zero Waste reduces our ecological impact while promoting a sustainable system of managing our resources. Food vendors are key components to reaching our Zero Waste goal, as a large amount of waste generated is food related. The Arizona State Fairgrounds are providing support to reach this Zero Waste goal by:

● Providing (#) of Resource Recovery Stations throughout the venue

● Staffing Resource Recovery Stations with trained volunteers

● Educating and incentivizing vendors and visitors to participate in Zero Waste efforts ● Coordinating waste pickup

I, ________________, agree to comply with the Compostable Food Service Policy. Print name __________________ ________________________________________________ Date Signature

In 2019, events held at the Arizona State Fairgrounds will adhere to the following Compostable Food Service Policy:

Non-recyclable/reusable Lids and straws will be prohibited

Reusable souvenir cups or buckets are acceptable

Compostable paper straws are acceptable

Condiments must be offered in bulk containers

Individually wrapped sauces/condiments are prohibited

Vendors in noncompliance will be asked to remove items

If items are not removed, vendors will receive a fine.

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Future Compostable Food Service Policies adapted based on 2025 Zero Waste Goal Timeline:

In 2020, events held at the Arizona State Fairgrounds will adhere to the following Compostable Food

Service Policy:

1. All vendors must use compostable/recyclable food service ware a. This includes: plates/food containers, napkins, utensils, skewers, straws, and

lids b. Reusable souvenir cups or buckets are acceptable c. A list of local, approved service ware is included below

2. Condiments must be offered in bulk containers a. Individually wrapped sauces/condiments are prohibited

3. Traditionally glass bottled beverages must be served in aluminum cans 4. Vendors in noncompliance will be asked to remove items

a. If items are not removed, vendors will receive a fine.

In 2021, events held at the Arizona State Fairgrounds will adhere to the following Compostable Food

Service Policy:

1. All vendors must use compostable/recyclable food service ware a. This includes: plates/food containers, napkins, utensils, skewers, straws, and

lids b. Reusable souvenir cups or buckets are acceptable c. A list of local, approved service ware is included below

2. Condiments must be offered in bulk containers b. Individually wrapped sauces/condiments are prohibited.

3. Traditionally glass bottled beverages must be served in aluminum cans 4. Plastic bags and plastic wrap are prohibited 5. Styrofoam is prohibited 6. Vendors in noncompliance will be asked to remove items

a. If items are not removed, vendors will receive a fine.

In 2022, events held at the Arizona State Fairgrounds will adhere to the following Compostable Food

Service Policy:

1. All vendors must use compostable/recyclable food service ware a. This includes: plates/food containers, napkins, utensils, skewers, straws, and

lids b. Reusable souvenir cups or buckets are acceptable c. A list of local, approved service ware is included below

2. Condiments must be offered in bulk containers c. Individually wrapped sauces/condiments are prohibited.

3. Traditionally glass bottled beverages must be served in aluminum cans 4. Plastic bags and plastic wrap are prohibited 5. Styrofoam is prohibited 6. Frying oils must be vegetable oils to be collected and recycled 7. Vendors in noncompliance will be asked to remove items

a. If items are not removed, vendors will receive a fine.

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List of sources to procure approved service ware:

● Eco products offer generic or personalized compostable service ware. Orders can be placed online at https://www.ecoproductsstore.com or use their distributor locator to find your nearest distributor https://www.ecoproducts.com/where-to-buy_1

● Worldcentric offers biodegradable service ware made from grasses grown on unusable

farm land. Order online at http://worldcentric.org/biocompostables. Products are also available in Whole Foods, Cost Plus World Market and other natural grocery and health stores. Find a store near you using their store locator http://worldcentric.org/biocompostables/storelocator

In 2025, events held at the Arizona State Fairgrounds will adhere to the following Compostable Food

Service Policy:

1. All vendors must distribute compostable/recyclable materials including: a. compostable/recyclable food service ware

i. This includes: plates/food containers, napkins, utensils, skewers, straws, and lids

ii. Reusable souvenir cups or buckets are acceptable iii. A list of local, approved service ware is included below

2. The following items are prohibited: a. Styrofoam b. Individually wrapped sauces/condiments c. Plastic bags and plastic wrap d. Non-vegetable oils for frying e. Glass bottles f. Prepackaged foods such as chips, cookies or popsicles in plastic

3. Vendors in noncompliance will be asked to remove items a. If items are not removed, vendors will receive a fine.

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References

City of Guelph. (2008). Solid waste management master plan – waste prevention & diversion

best practices discussion paper. Gartner Lee.

Cook, E. (2017). Challenges, strategies, and solutions for future urban sustainability. Personal

Collection of E. Cook, The New School, New York, NY.

Ecocycle. (2016). Eco-Cycle's Large Zero Waste Event Services. Retrieved from:

https://www.ecocycle.org/zero-waste-events/large

Environmental Protection Agency. (2017, March 20). Reducing the Impact of Wasted Food by

Feeding the Soil and Composting. Retrieved February 20, 2018, from

https://www.epa.gov/sustainable-management-food/reducing-impact-wasted-food-

feeding-soil-and-composting#main-content

Harvard University. Zero waste events.

https://green.harvard.edu/sites/green.harvard.edu/files/zero-waste-event-guide.pdf

Jensen, R. T. (2013). ASU Roadmap to zero waste. Retrieved from:

https://www.asu.edu/vpbf/documents/ASU-Roadmap-to-Zero-Waste.pdf

John Hopkins University. (2018). Zero waste event planning guide. Retrieved from:

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Lease, K. (2002). Recycling at special events: a model for local government recycling and waste

reduction, Model Studies.

McPhearson, T., & Iwaniec, D. I., & Bai, X. (2016). Positive visions for guiding urban

transformations toward sustainable futures. Current Opinion in Environmental

Sustainability, 22, 30-44.

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Oregon County Fair. (2017). Oregon County Fair FAQS. Retrieved from:

http://www.oregoncountryfair.org/general-information/faqs/

Profita, C. (2011). The greener beer: In bottles or cans? Oregon Public Broadcasting. Retrieved

from: https://www.opb.org/news/blog/ecotrope/the-greener-beer-bottles-v-cans/

Reichenbach, J. (2008). Status and prospects of pay-as-you-throw in Europe – a review of pilot

research and implementation studies, Waste Management

Seven Generations Ahead. (2017). Zero waste event planning guide. Retrieved from:

https://sevengenerationsahead.org/images/work/zerowaste/SGA_ZW_Event_Planning_G

uide_FINAL.pdf

Snohomish County. (2017). 2017 zero waste food vendor guidelines.

https://snohomishcountywa.gov/DocumentCenter/View/45844

Snohomish County Government. (2018). Zero waste policy for fairgrounds vendors. Retrieved

from: https://snohomishcountywa.gov/3052/Info-for-Vendors

Webb, T. (2004). New law mandates waste reduction programs at large venues and events,

infoCycling

The EPA Blog. (2016, November 1). The EPA Blog. From Confronting Plastic Pollution One

Bag at a Time: https://blog.epa.gov/blog/2016/11/confronting-plastic-pollution-one-bag-

at-a-time

“Vegetable Oils and Animal Fats.” EPA, Environmental Protection Agency, 4 Apr. 2018,

www.epa.gov/emergency-response/vegetable-oils-and-animal-fats.

Wardynski, F. (2015, June 22). Animal manure compost. Retrieved February 23, 2018, from

http://msue.anr.msu.edu/news/animal_manure_compost