July 1

10AM - 8PM

July 2

10AM - 8PM

July 3

10AM - 6PM
tagline

Green Up Cherry Arts

GreenUp_Web

The mission

The mission of “Greening Cherry Arts: Zero Waste Initiative” is to assure an environmentally responsible year-round operation. Year-round Greening Cherry Arts will be working towards a zero-waste model through education and involvement of the public in recycling to promote a sustainable model for other festivals to follow.

Zero Waste Ethos:

The philosophy of Zero Waste may be best portrayed in nature, where nothing is wasted. “Leave no trace.” Any available resources are recycled and reused in some form or fashion. At CCAF, Zero Waste is a goal, a process, a profound way of thinking changing the perception of our “trash” year-round and at the festival itself. Zero Waste is not simply about recycling and diversion from landfills, but about preventing waste in the first place.

Throughout the year and festival weekend, CCAF will strive to achieve sustainable best practices through

  • Leadership and accountability
  • Product sourcing
  • Education
  • Proper receptacles
  • Handling and hauling

What Makes a Cherry Green?

Reduce, Reuse, and Recycle

  • Minimize waste from the source, including products with unnecessary packaging, disposable components and items that are not recyclable.
  • Provide comprehensive waste stations (recycle, compost, trash) as part of a zero-waste goal.

Purchase Responsibly

  • Purchase environmentally preferred products
  • Choose environmentally and socially responsible suppliers
  • Provide environmentally responsible giveaways
  • Use organic fabric t-shirts, reusable electronic chips
  • Use reusable supplies when possible (i.e. linens vs plastic table cloths)

Provide Sustainable Food Service

  • Provide reusable service ware
  • Donate unused food to shelters, food banks
  • Promote organic or locally grown food choices
  • Serve condiments in bulk
  • Prohibit the use of any and all Styrofoam

Promote Energy Efficiency & Renewable Energy

  • Power Expo with on-site renewable energy such as solar and or wind
  • Power generators with Biodiesel where available
  • Provide guidelines for energy usage

Conserve Water

  • Provide or sell reusable beverage containers to attendees
  • Encourage consolidated dispensing and personal reusable containers for back-of-house personnel (volunteers, staff, artists, non-profit partners, sponsors, participating vendors, etc.) i.e. multi-gallon beverage and water coolers.

Encourage Public Transportation

  • Use hybrid electric, biodiesel, or fuel cell vehicles for shuttles from perimeter park & rides
  • Provide bike “corrals” in a central location
  • Incentivize carpool through discounts
  • Incentivize cyclists who ride to the events as well

Offer Carbon Offsets

  • Use emission offsets for event, travel, and other activities

Communicate Sustainability Awareness

  • Provide ongoing incentives, awareness, and training for volunteers to encourage support and participation
  • Commit to electronic communication: Use web and email to promote
  • Provide reusable signs

CCAF primary areas of focus

  • Visual Artists
  • Culinary Avenue
  • Retail Beverage and Merchandise
  • Participating on-site sponsors
  • CCAF Production Department
  • Volunteer Program
  • Artitivity Avenue
  • CCAF office

Please help CCAF in your respective areas to communicate and create ways to Greening at every level, in every way!

2014 Waste Diversion Numbers

Total Landfill Material = 73 yds3 (EPA Weight to Volume Conversion)
Total Recycling = 79 yds3 (EPA Weight to Volume Conversion)
Total Compost = 11 yds3 (EPA Weight to Volume Conversion)
55% waste diversion

Interpreting the Numbers

A 55% waste diversion rate is an 8% increase over last year’s 47%, a good improvement in one year. Eliminating over half of the trash from our festival in only the 3rd year of the program is an accomplishment shared by all of our departments. One number that demonstrates our growing. This can be attributed to asking artists, sponsors and other vendors to “pack it out”, an improving culinary partner’s sustainable product program, and an overall growing LNT culture within our organization.

Strategy for improvement in 2014

In 2014 an enforcement aspect will be brought to the table to ensure all products being served at the event will be on compostable service ware. This means all plates, forks, and cups will be compostable. Therefore, no sorting will be required. Just put your entire plate and food into the compost stream. How easy is that?