| - Glass (required for Virginia Green) |
| - Aluminum Cans |
| - Plastic |
| - Newspaper |
| - Office Paper |
| - Cardboard |
| - Packing Supplies |
| - Fluorescent Lamps (may required by law) |
| - Batteries |
| - Electronics equipment - computers, etc. |
| - Donate excess food from events |
| - Have an effective food inventory control to minimize waste |
| - Purchase locally grown produce and other foods |
| - Purchase organic and / or 'sustainably-grown' foods |
| - Use reusable dishware and glassware & minimize use of disposables |
| - Use non-bleached napkins and coffee filters |
| - Provide condiments, cream and sugar, etc. in bulk |
| - Use water pitchers and filtered water to minimize the use of single-use bottles |
| - Use Virginia Green logo to indicate organic, local, or sustainable menu choices |
| - Use bulk soap dispensers in public restrooms |
| - Use a last-in/first-out inventory & effective labeling systems |
| - Encourage suppliers to minimize packaging and other waste materials |
| - Purchase from vendors and service providers with a commitment to the environment |
| - Make 2 sided copies / printed materials |
| - Using 'green' Cleaners that are dispensed in bulk |
| - Purchase durable equipment and furniture |
| - Properly recycle and / or disposal of thinners and solvents (required by law) |
| - Perform preventative maintenance on all appliances, HVAC systems, plumbing, and vehicles |
| - Use less toxic materials |
| - Minimize use of pesticides and herbicides in landscaping |