|  The University of Copenhagen’s third Green Light House event, the house's first turf-cutting, earns a gold rating under Yale’s Office of Sustainability’s sustainable event guidelines.
The event was held outdoors and in a tent, which was not heated and needed no lighting, as the event was held during midday. The spades used to cut the turf were produced sustainably.
The event's catering was organic, local, and sustainable. Food items were not individually packed; reusable tablecloths, decorations, dishes, and glasses were used and will be reused in future events.
Programs, invitations, and press releases were all distributed via Internet, and only a few press kits were printed for the press on the day of the event. Plastic name tags were not used. |
