Elysium Events
Business Overview: Sustainable event production company with a focus on working toward zero waste.
Role: Founder, Consultant
Sustainable Event Strategists and Zero Waste Jedis
My roots are as an entrepreneur in sustainable event production. For over 15 years I've helped events in Oregon reduce waste through recycling, composting, and food recovery through my small business, Elysium Events. Elysium is a sustainable event management company offering consulting, on-site services, and reporting to bring community events up to sustainable standards. Through our work, we’ve achieved landfill diversion rates averaging 70% for our clients, though we have also proudly achieved the milestone of zero waste.
Clients: Adidas, Hood to Coast Relay, Eugene Olympic Track Trials and World Track Trials, Wanderlust Yoga Festival, Susan G.Komen Race for the Cure, Bite of Oregon, Portland Farmers Market, Last Thursday, Alberta St. Fair, Shamrock Run, Polo Noir, Oregon Wine Country Half Marathon, Widmer Oktoberfest, Terrapin Events, Garten Services, 94.7FM Birthday Bash, Juvenile Diabetes Research Foundation, Pints in the Pearl.
CASE STUDY
Achieving Zero Waste With Adidas
While most of our clients are community-based, ranging from participatory sporting events, street fairs, and good ol’ beer festivals, we had the opportunity to collaborate with Portland creative agency, For Good & Co. to help our shard client, Adidas, to establish a comprehensive approach to sustainable events and achieve zero waste.
Our journey included:
Sustainability audit and creating a Guide to Zero-Waste Events
Developing a sustainable food sourcing policy and procedures for catering partners
Consulting on goal setting and KPIs
Sourcing circular solutions for takeaway lunches
Designing employee sustainable behavior pledge, signed by 70% of attendees, and messaging for daily tweets
Recruiting and training staff to educate attendees on the ‘what goes where’ at resource recovery stations
Producing reports on results, successes, and future opportunities
In addition to achieving zero waste, we also accomplished
100% locally sourced snacks and roasted coffee
90% locally sourced product for all lunches and 80% for all dinners
30% organically grown products for all dinners