A low-waste event starts with smart shopping and realistic portions. The goal is to have enough to keep everyone happy without leaving behind a mountain of half-eaten food.

1. The “Small Vessel” Secret

Statistically, guests serve themselves 30% to 50% more when using large plates. Since “eyes are bigger than stomachs,” most of that extra food ends up in the scrap bucket.

Use 9-inch “luncheon” plates: They look “full,” which nudges guests to take only what they’ll actually eat.

Smaller Serving Bowls: Refresh bowls from the kitchen rather than putting everything out at once. This keeps the food fresh and prevents over-serving.

2. Plan Like a Pro: The “Right-Size” Guide

The easiest way to manage waste is to prevent it! Use these estimates to ensure you have enough for everyone without having a mountain of leftovers:

Main Dish: 6–8 ounces per person.

Side Dishes: 4–6 ounces (about ¾ cup) per person.

Appetizers: 4–6 pieces per person (if a meal follows); 10–12 pieces (if it’s just cocktails).

Dessert: 1–2 slices of cake/pie or 2–3 cookies per person.

Drinks: Assume 2 drinks per person for the first hour and 1 drink per hour after that.

Pro-Tip: Have a “Take-Home Station” ready! Encourage guests to bring their own containers (or provide compostable ones) so leftovers go home with friends instead of into the bin.

3. The “Compostable” Reality Check

Before buying “compostable” or “biodegradable” plates and cutlery, check with your local hauler or transfer station. Most professional facilities and backyard piles in Vermont cannot break these down. They often end up in the landfill or, worse, contaminate the food scrap stream.

Better Choice: Stick to reusables (even if it’s thrifted “mismatched” china) or high-quality finger foods that don’t need utensils at all.

Add a bit of character to your space by ditching the plastic tablecloths for fabric. Mixing colors and textures creates an eclectic look that feels intentional rather than disposable.

DIY Textile Napkins: Skip the paper waste. Repurpose material from yard sales or old clothing into cloth napkins. Simply cut into squares—no sewing required—for a charming, rustic look.

The “Borrow” Strategy: Check local “Buy Nothing” groups for chairs, linens, or string lights instead of buying new. This is also a great way to source “mismatched” glassware for a vintage vibe.

Nature-Based Decor: Use what’s in season! Potted herbs, fresh flowers, or colorful fall leaves make beautiful centerpieces that can be replanted, composted, or left in the woods after the party.

Glass Jars as Multi-Tools: Save your glass food jars. After a quick soak to remove labels, they become perfect candle votives, flower vases, or even drinking glasses.

Fabric Banners: Instead of balloons (which are a major source of litter), use fabric bunting or paper banners. They are more durable, photograph better, and can be reused for years to come.

Visual Inspiration: Check out Our Event Planning Pinterest Board for more DIY ideas.

Meet the “Four Friends”

In Vermont, sorting recyclables and food scraps isn’t just a good idea—it’s the law. To make cleanup effortless, group your collection containers together in one visible “Sorting Station.” When bins are separated, guests are more likely to toss items into the nearest container, creating a mess for you later.

1. The Recycling Container

This is for your “commingled” items. Everything must be Clean & Dry.

YES: Aluminum and steel cans, glass bottles and jars, plastic bottles, jugs, and tubs, and clean paper or flattened cardboard.

NO: Plastic bags, Styrofoam, or anything with food residue.

2. The Food Scrap Bucket

Vermont law requires all food scraps to be kept out of the landfill.

YES: All food scraps, including meat, bones, dairy, shells, and coffee grounds.

NO: Plastic wrap, produce stickers, rubber bands, or “compostable” plastic cutlery and plates.

3. The Returnables Bin

Keep your “money” separate! This bin is for bottles and cans with a 5¢ or 15¢ Vermont deposit label. Keeping these out of your main recycling container makes it much easier to drop them off at a redemption center later.

4. The Landfill Bin

This is only for the “Party Crashers“—items that cannot be reused, recycled, or composted.

Common Items: Snack and chip bags, plastic film, candy wrappers, and used facial tissues.

Pro-Tip: The “Liquid Bucket”

Place a small, dedicated bucket next to your Sorting Station specifically for half-empty drinks. Asking guests to pour out liquids before sorting their container keeps your recycling containers dry and prevents heavy, leaking bags at the end of the night. It also ensures that paper or cardboard in the same bin doesn’t get soggy and ruined!

Download Your Sorting Signs

Clear signage is the secret to a successful low-waste event. Download and print these “Fun-Vibe” signs to help your guests sort with confidence.

Recycling, Food Scraps, Returnables, and Trash signage.

1. If you are hosting a larger community event or working with outside vendors, use these professional strategies to keep your waste footprint small.

Communicate the Goal: Inform everyone involved—from co-hosts to vendors—about your low-waste goals. Clear communication prevents “accidental” trash from entering the event.

2. Portion Control: Work with food vendors to encourage appropriate portion control. This minimizes plate waste and ensures you aren’t over-ordering.

3. Donation Strategy: Request that vendors partner with local food donation programs to handle any unserved, excess food.

4. Venue Selection: Choose locations that already offer on-site collection for recycling and food scraps. If the venue doesn’t offer this, plan ahead to bring your own recycling containers and food scrap buckets.

5. Digital Over Paper: Use technology for registrations, invitations, and programs. If you must print, use double-sided recycled paper.

6. The Hydration Station: Set up a large water vessel for self-serve water. This encourages the use of reusable glasses or hydro-flasks and eliminates the need for hundreds of single-use plastic water bottles.

7. The “Shadow” Rule: Ensure that every landfill bin is “shadowed” by a recycling container and a food scrap bucket. A lone trash can is a magnet for recyclables.

8. The Watering Hole: Create a “Spa Water” station using a large glass dispenser with ice, water, and fresh lemon or cucumber slices. It looks elegant and eliminates the need for plastic bottles. Encourage guests to bring their own favorite cup or travel mug, or provide markers so they can put their name on their glass for the night!