OOPSLA and the Environment

OOPSLA has proven through the years we care about the impact of our conference. Each year OOPSLA strives to minimize environmental impact by using green meeting practices.

This year we will be tracking our environmental practices using the MeetGreen® Calculator, which measures leadership level green meeting practices that exceed industry and government guidelines. Following the event we will post a chart showing how OOPSLA’s environmental practices have improved over the years.

At OOPSLA 2008 we are working to:

Give you a greener place to rest your head. We have requested the hotel:

  • provide and implement a recycling program including cardboard, paper, metal, and plastic.
  • provide a towel and sheet reuse program.
  • donate leftover and unused amenities and not replace them unless empty.

Feed you a healthy, tasty, sustainable menu:

  • Provide a percentage of locally grown, organic food and products to be served.
  • Request fair trade coffee.
  • Offer vegetarian options at all meals.
  • Request seafood served is selected according to the responsible seafood guides (from Monterey Bay Aquarium or Blue Ocean Institute).
  • Use china and cutlery service for all meal functions (no disposables, no styrofoam).
  • Provide water stations instead of individual bottled water.
  • Serve condiments in bulk containers (i.e. sugar, milk, etc).

Reduce, Reuse and recycle while we re-think how we meet:

  • Use the web and email to promote the event and offer online registration.
  • Use an on-line submission system.
  • Provide presentations electronically.
  • Request the program and addendum be printed on post consumer recycled paper.
  • Request name badge holders made from recycled plastic and collect them for reuse.
  • Donate all dated OOPSLA signage.

Why care about the environment?

Being sensitive to the environment is no longer an option. Nowadays we all agree it's a necessity. Al Gore's movie (An Inconvenient Truth) is just part of it. Many scientists and researchers all around the world agree that we need to reduce waste and be careful about how environmentally friendly our by-products are.

With hundreds of attendees over a period of almost a full week. OOPSLA generates a fair amount of waste by-products, from the various snacks and food utensils, to the paper for the program, and the attendees badges and bags. What can we do to help curtail the amount of waste produced during OOPSLA?

This year's OOPSLA is designed with 'green' in mind. The conference bags for instance are made out of no less than 50% of recyclable material. The program's paper and addendum are also created from recyclable papers and materials.