A Sustained Effort

One team built a model sustainability plan for its regatta. It’s a big effort, they say, but the impact is lasting.

Q Professional sailor and full-time sailing coach Elizabeth Kratzig has a reputation for going all in on everything she does. Her drive is what got her to the top of the International 470 and Women’s Match Race disciplines, but over the past few years, she’s been applying that same determination to implement sustainable practices across the sport.

As the Green Team Chair of the 2018 Youth Sailing World Championships, Kratzig and a team of volunteers at Corpus Christi YC and Texas Sailing Association set into motion an ambitious plan to attain Sailors for the Sea Platinum Clean Regatta Certification. The effort earned them World Sailing’s 11th Hour Racing Sustainability Award, as well as US Sailing’s President’s Award.

“The leadership and vision that Elizabeth showed leading up to and during the Youth Worlds in Corpus Christi is a model for each of us involved in sailing programs around the country,” said Cory Sertl, US Sailing president. “The volunteers of the Corpus Christi Yacht Club showed the world that they can put on a first-class regatta while being stewards of the ocean and our environment.”

While the scope of the practices implemented in Corpus Christi, for an event with nearly 400 youth sailors and hundreds of parents and supporters, covered many areas, Kratzig’s Green Team released its detailed sustainability event plan for others to use as a blueprint. The plan is available online from 11th Hour Racing, but here are a few highlights of best practices on the ground.

Waste Management

Ease is key when it comes to where people put their waste: starting with bin locations and markings for bottles and cans, recyclables, composting, landfi ll waste, and reusables (dinnerware, etc.). Recycling to trash receptacles should be 1-to-1, and composting bins should be located with trash bins. “To divert the maximum amount of waste away from the landfi ll,” the plan suggests, “inform food vendors well in advance which types of plates, to-go containers, utensils and cups will be acceptable for recycling and composting.” And don’t just put the bins out hoping they’ll be used: assign volunteers to educate and monitor.

Reduce Food Waste

“The environmental impact of food waste is vast,” the report states. “A sustainable event should make efforts to reduce food waste. Donations of excess food ( leftovers) should be made to a food bank or shelter.” When organizers plan meals for regatta participants, consider finger-food options that do not require utensils or are not prone to create waste. Strive for sustainable, locally sourced foods and vendors.

Eliminate Single-use Plastics

This practice is an obvious one, and goes beyond water bottles. Kratzig’s Green Team suggests providing, selling, or encouraging people to bring their own reusable bottles and straws. Water-refi lling stations can be rented, or even purchased and used for all future events. On the ground in Texas, reusable cordage or bungee cord replaced zipties, bamboo or metal poles replaced PVC flag poles, and course, no balloons or plastic foam on site. Q