Reserve Space

Before reserving space for an event at The Kendeda Building, please read The Kendeda Building for Innovative Sustainable Design Event Guide posted below.

For those internal to Georgia Tech (students, staff, faculty), please reserve space using the Georgia Tech Events Management System at http://www.space.gatech.edu/gt-events.

For groups not internal to Georgia Tech, please contact The Kendeda Building Director, Shan Arora, at shan.arora@gatech.edu to discuss space availability and rental rates.

The Kendeda Building for Innovative Sustainable Design Event Guide

Georgia Tech operates The Kendeda Building for Innovative Sustainable Design in accordance with the Living Building Challenge (LBC), the world’s most rigorous sustainable design and performance standard for buildings. To meet LBC requirements, The Kendeda Building abides by sustainable operating procedures. For example, The Kendeda Building must produce more onsite renewable electricity than it uses, as well as collect, treat, and reuse more water than it needs. This document provides guidance on how events can be part of The Kendeda Building’s success and is applicable to building operations during the calendar year 2019.

Catering

  • All events in The Kendeda Building must follow Georgia Tech’s general catering and alcohol policies:
  • To the greatest extent possible, food served in The Kendeda Building should follow Principles of Healthy, Sustainable Menus established by the Menus of Change Initiative of the Culinary Institute of America and the Department of Nutrition at Harvard T.H. Chan School of Public Health. Highlights include:
    • Plant proteins such as nuts and legumes as the primary protein source.
    • Animal-based ingredients in a reduced role, with a special emphasis on decreased purchasing of red meat.
    • Plant based oils.
    • Whole, minimally processed foods.
    • Organic, seasonal, and/or locally produced (grown within 500 miles of campus) foods.
  • In accordance with LBC requirements, caterers may not utilize an open flame for heat (e.g. no sterno chaffing dishes).
  • So that the building’s electricity consumption can be managed and tracked for LBC certification, caterers must coordinate with The Kendeda Building Program Support Coordinator (Kamilah Roberts, kamilah.roberts@sustain.gatech.edu) if electricity will be used to heat food onsite.
  • Caterers must coordinate with The Kendeda Building Program Support Coordinator for use of refrigerator in the building’s catering space.
Dishware and Utensils
  • The Kendeda Building does not allow Styrofoam.
  • Use reusable dishware, cups, utensils, trays, platters, and other serving ware whenever possible.
  • Any disposable packaging and serving ware (e.g., trays, plates, platters, utensils, and cups) must be BPI-Certified compostable products.
  • Do not use single use plastics.
Catering Miscellaneous
  • Select buffet or party platter options instead of box lunches.
  • Serve bite-sized foods that do not require utensils whenever possible.

Promotional Materials

  • Go paperless. Send event communications (e.g., invitations and reminders) via electronic means (e.g., email, social media, and websites). Email agendas and presentations beforehand rather than printing.
  • If printing handouts is required, use recycled-content paper, one-inch margins, and print double-sided. Instruct guests on how and where to recycle or compost materials.
  • Plan for reuse. Create timeless banners, signs, and other displays. Laminate and omit information that changes frequently, such as the date.
  • Minimize giveaways or provide environmentally friendly ones. This could include carbon offsets for travel, materials made with recycled content, or reusable bags, mugs, or bottles. See the Office of Campus Sustainability’s Sustainable Giveaway Guide for ideas.

Décor

  • Décor should be reusable and non-perishable.
  • For flowers, choose options that are local, organic, or certified sustainably and/or ethically grown.

Logistics

  • Announce sustainable event features to attendees during the event. Include an explanation of what materials can and should be recycled or composted.
  • Notify guests, via electronic communications, of public transportation options, walking routes, and bike rack locations before the event. Encourage low-carbon footprint methods of transportation by offering incentives or prizes to those who take public transportation, carpool, or walk.
  • Opt out of nametags or collect and reuse plastic nametags.