Taste without waste at Classic
ASPEN Wine isn’t the only the only thing festival-goers will consume at this weekend’s Aspen Food & Wine Magazine Classic. Take electricity, for example.The City of Aspen plans to track energy use for the event at the tents and seminar facilities, and calculate the Classics energy consumption as the first step to making the event more environmentally friendly, the city announced Monday.Not to be included in the emissions inventory, however, is the travel of participants and goods to and from the event.Food & Wine organizers have reportedly embraced the effort.Food and Wine was so eager to try new things and so receptive to these programs. This effort can become a template for how to run other special events in Aspen with the environment in mind, said Calla Ostrander, facilitator of the citys Canary Initiative, in a press release. The Canary Initiative is Aspens multipronged approach to fight global warming on a local level.Along with the emissions inventory, Aspens Environmental Health Department will sponsor a pilot zero-waste program at three of the seminar tents at Paepcke Park and the The Little Nell. The goal is to produce as little waste as possible in the three venues. All plates, utensils, garbage and compost bags used at the tents will be compostable and/or recyclable.Once the city identifies the biggest sources of waste during the seminars, it will work on figuring out how to expand the zero-waste concept to the Grand Tasting tent at Wagner Park and other venues, according to Sarah Laverty, environmental projects coordinator. Shell be taking inventory of the trash and compost at the end of each day and analyzing the data.In addition, city staff will be monitoring what goes into the events registration bags to see if more of the goodies can be made of recyclable materials.
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