| - Glass (required for Virginia Green) |
| - Aluminum Cans |
| - Plastic |
| - Toner Cartridges |
| - Newspaper |
| - Office Paper |
| - Cardboard |
| - Packing Supplies |
| - Fluorescent Lamps (may required by law) |
| - Batteries |
| - Electronics equipment - computers, etc. |
| - Donate excess food from events |
| - Compost food waste and other compostables |
| - 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 menus and table placards as opportunity to communicate green activities |
| - Print menus on recycled content paper with soy-based inks |
| - Use Virginia Green logo to indicate organic, local, or sustainable menu choices |
| - Use screen based ordering systems |
| - Use bulk soap dispensers in public restrooms |
| - Purchase recycled content paper towels and toilet paper |
| - 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 |
| - Use electronic correspondence and forms |
| - Purchase durable equipment and furniture |
| - Use reused building materials or those from sustainable sources |
| - Use latex paints that are low-VOC |
| - 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 |
| - Use 'integrated pest management' (IPM) |
| - Minimize use of pesticides and herbicides in landscaping |