Imagine an event where sustainability isn’t just a goal but a vibrant part of the experience.

By choosing reusable food and drink systems, you’re not just cutting down on waste and reducing carbon emissions—you're setting a new standard for environmental responsibility. 

Whether you hire reusable items, encourage attendees to bring their own, or partner with a full-service provider, setting up effective dishwashing stations to wash and restock reusables are a key part to making it all work smoothly.

This guide has everything you need to get started.

QUICK START SUMMARY

CHOOSING A WASH UP OPTION THAT SUITS YOUR EVENT

From handwashing stations to high-efficiency dishwashers, pick the setup that best suits your event's size and needs.

• Solutions to wash up onsite: Handwashing with portable sinks, using existing facilities on site, or temporary setups with mobile commercial dishwashers. Suitable for smaller events up to 1,000 people.

• Solutions to wash up offsite: Partner with a full-service reusable event provider (e.g., Go 2 Cup or Bettercup) or utilise commercial kitchen facilities nearby to wash hired items. Suitable for all size events.

STEP-BY-STEP GUIDE TO WASH UP SUCCESS

Note: information adapted from the Cairns Regional Council 'Wash Against Waste' guide

1. Plan Ahead

• Appoint a dedicated washing coordinator: Choose someone in your team to manage the process from start to finish. They’ll liaise with vendors and oversee setup and operations.

• Talk to vendors early: Explain how the system works and the benefits for them to save on waste costs, simplify cleanup, and boost their eco-friendly image. Help them to integrate the system into their operations and ensure they understand the processes, including cleaning and sanitising requirements.

• Check local regulations: Work with your local council's Environmental Health Officers to ensure everything meets health and safety standards. Submit plans for approval as required - this usually involves outlining wastewater management, utensil cleaning processes, and waste minimisation strategies.

  
  

2. Source Reusables

• Hire or borrow reusable items: Partner with catering businesses or hire reusable plates, cups, cutlery, and cleaning equipment. Ensure you provide clear details such as:

  • Anticipated crowd size

  • Event duration

  • Number of vendors

  These details will help caterers provide accurate quotes and plan appropriately. Be sure to calculate how much you’ll need, with extra for turnover.

• Calculate utensil quantities: General estimates for utensil requirements*

*Note: These utensil quantities are approximate. Adjust the types and quantities as needed based on the details provided by vendors in their application forms before the event. Remember to include an allowance for turnover during the event

3. Washing & Sanitising

At the heart of a great wash-up station are two essential processes:

• Cleaning: Removes visible dirt, grease, and food waste.

• Sanitising: Goes a step further by eliminating microorganisms to safe levels, achieved through hot water (77-80°C), or by the use of sanitiser sprays with 70% isopropyl alcohol or ethanol.

  
  

Both are crucial for maintaining health and hygiene. Under Australian food safety standards, reusable eating and drinking utensils must be cleaned and sanitised following the Food Standards Australia Guidelines for Cleaning and Sanitising Surfaces and Utensils. 

• Small events (under 1,000 people): Use double sinks for washing and sanitiser spray bottles to meet food safety standards. Allow for extra utensils to accomodate for drying times.

• Large events (over 1,000 people): Use mobile commercial-grade dishwashers for faster, more efficient cleaning and drying. These machines sanitise at high temperatures, so you won’t need chemical sanitisers. Another option is to partner with nearby commercial kitchens to arrange cleaning services, but transfer of dishes to and from the event will need to be arranged.

  
  

4. Set Up Infrastructure

• Cleaning stations: Organise areas for dirty utensil returns, washing, and clean utensil storage. Keep clean and dirty utensils separate to maintain hygiene.

• Signage: Use clear signs to explain to attendees how the system works and guide them to collection points. Highlight the environmental benefits to encourage participation.

• Vendors’ Clean Dish Storage Bay: Organise a clean back-of-house area near the food vendors with covered, labelled storage to contain washed utensils for distribution back to vendors.

  
  

Example site plan:

Wash Station Setup Checklist:

Everything you need to set up your wash station. Click on the arrows to open each item, or download our 'Wash Up Station' PDF checklist).

5. Manage Wastewater

Plan ahead for how you’ll collect and dispose of wastewater. Work with local authorities to develop an environmentally responsible strategy that complies with regulations.

6. Train Your Team

• Train Cleaning Teams: Ensure all staff handling utensils are trained in proper food safety procedures and the operation of dishwashing equipment.

• Brief Volunteers: Provide volunteers with clear instructions on their roles, particularly those assisting with utensil collection and attendee guidance.

7. Get Attendees Involved

• Before the Event: Use promotional avenues, social media and ticketing platforms to inform attendees about the reuse initiative. Emphasise the positive impact of their participation.

• During the Event: Use signs and announcements to remind attendees to return their dishes. Highlight the impact they’re making.

8. Monitor & Improve

• Track Performance: Keep records of the number of utensils reused, how much waste was saved, and any challenges that came up.

• Gather Feedback from vendors and attendees via discussion or a post-event survey for ideas on how the system could be improved.

BE THE CHANGE YOU WANT TO SEE

By taking these steps, you’re creating a legacy of positive change. A wash-up station isn’t just about reducing waste—it’s about engaging the community in a circular solution they can feel good about.

Let’s make waste-free events the norm, one wash-up station at a time. Together, we can shape a cleaner, more sustainable future.

EXAMPLES

Here are some practical examples of successful implementations.

George Street Festival, East Freemantle, Perth

Cairns Eco Fiesta

Cairns Eco Fiesta has run a wash up system for its food and drink vendors since 2018. The one-day event is attended by more than 10,000 people and serviced by a dozen food and drink vendors. Their ‘Wash Against Waste’ system has reduced event waste by more than 80% and virtually eliminated litter from the event site.

Wash Against Waste, Nelson New Zealand

The Wash Against Waste project pioneered the concept of portable dishwashing facilities for community events. They introduced a well-organised system with separate areas for dirty dish returns, washing, and drying. Volunteers receive hands-on training to handle equipment and ensure health standards are met. Their initiative inspired a regional movement toward reuse.