To get started, decide which wash-up station will best suit your event. Our Wash-up Station Selector tool (below these steps) will help you choose.  Generally, your options include: Solutions to wash-up onsite Utilise existing facilities on site (e.g., kitchens located in onsite buildings) Temporary set-ups with mobile commercial dishwashers. Check what is available in your area Temporary handwashing set-up with tubs Solutions to wash-up offsite Utilise commercial kitchen facilities nearby to wash hired items. This will include transport to and from the facility Partner with a full-service reusable event provider (e.g., Go 2 Cup, Bettercup, Wise, Ecup, Stack Cup, Revibes etc.) When choosing the wash-up system for your event, consider the following: Access to mains water Access to taps Your event size Your even budget

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

At this stage, it’s important to plan out how your reusable foodware will be distributed, collected, washed and redistributed. Distribution At the beginning of your event, vendors should be given a set amount of reusable cups and/or foodware to serve their beverages and food to customers. How many you give to each vendor will depend on the size of your event and how busy each vendor expects to be. Collection points Having a return point/s for cups and foodware ensures everything is returned efficiently. These can be as simple as bins, or they could be tables or trolleys. If your event has a centralised dining area, this is the best place to have some return points. Cups and foodware can then be collected from the return points by staff and volunteers and taken to wash-up stations. The following equipment may be useful for the purposes of collecting dirty cups and foodware:  Marquee (3m x 3m or 6m x 3m marquee if hand-washing on site) or undercover area Trestle tables x 3 (or x 6 if hand-washing on site) Hand-wash facilities: soap, water container (or hand-wash basin) and single-use hand-towels (i.e. tea-towels are not suitable for this task) Bin station: a waste bin, a recycle bin and a compost bin  Scrapers and rinse tubs: for scraping and rinsing utensils before washing Waste-water disposal: appropriate storage /disposal option for your rinse water Breakage kit: 2 stiff bristle outdoor brooms, dustpan, 2 A-frame signs marked ‘cleaning in progress’ Trolley for dirty dishes, clearly marked with red tape so it is not mixed up with the clean trolley Valance signage clearly showing the marquee as the dirty dish return area Wash-up 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.  Infrastructure set-up You will need to organise areas for dirty utensil returns, washing, and clean utensil storage. It’s important to keep clean and dirty utensils separate to maintain hygiene. Handwashing The hand wash-up area should consist of the following:  6m x 3m marquee with floor and walls – if using on-site cleaning and sanitising Trestle tables x 6 Hot water urn or kettles with water temperature thermometers  Large double-sinks or tubs Waste-water disposal: appropriate storage /disposal options for your rinse / wash water Drying racks in a fully enclosed area Three tubs should be set-up in the following order: 1st – rinse 2nd – soapy clean with detergent 3rd – rinse in high-temperature water (keep over 60 C) to sanitise or add additional sanitise spray after rinsing if the water temperature is not maintained at high levels Mechanical dishwashing The mechanical dishwashing wash-up area should consist of the following: Commercial dishwasher and associated equipment (requires installation by a technician/ plumber) Clean dish trolley for resupply of utensils to clean dish storage area and vendor clean dish bays Both handwashing and mechanical wash-up methods will also require: Dirty dish return area, including: Marquee: (3m x 3m or 6m x 3m marquee if hand-washing on site) or undercover area Trestle tables x 3 (or x 6 if hand-washing on site) Hand-wash facilities: soap, water container (or hand-wash basin) and single-use hand-towels (i.e. tea-towels are not suitable for this task) Bin station: a waste bin, a recycle bin and a compost bin  Scrapers and rinse tubs: for scraping and rinsing utensils before washing Waste-water disposal: appropriate storage /disposal option for your rinse water Breakage kit: 2 stiff bristle outdoor broom, dustpan, 2 A-frame signs marked ‘cleaning in progress’ Trolley for dirty dishes, clearly marked with red tape so it is not mixed up with the clean dish trolley Cleaning stations, including: Marquee: 3m x 3m with four walls and a floor or undercover area Trestle tables x 3 Hand-wash facilities: soap, water container and paper hand towels Clean food-safe tubs with lids for storage and transportation of clean items Clean dish trolley for resupply of utensils to clean dish storage area and vendor clean dish storage bays, clearly marked with green tape so it is not mixed up with the dirty trolley Clean dish storage area, including: Marquee: 3m x 3m with four walls and a floor or undercover area Trestle tables x 3 Hand-wash facilities: soap, water container and paper hand towels Clean food-safe tubs with lids for storage and transportation of clean items. Clean dish trolley for resupply of utensils to clean dish storage area and vendor clean dish storage bays, clearly marked with green tape so it is not mixed up with the dirty trolley Clean dish storage bays are back-of-house areas near the food vendors with covered, labelled storage to contain washed utensils for distribution back to vendors. The set-up should include: 1 x trestle table for every two vendors, covered with tablecloths Itemised utensil lists for each vendor’s table Fencing/barricades and signage to prevent patrons accessing the back-of-house area Example site plan: Figure 1: Foodware collection and cleaning process. Adapted from Cairns Regional Council - Wash Against Waste. Wash-up Station Set-up Checklist If washing up onsite with commercial dishwashers, the Wash-up Station Set-up Checklist included in this guide has everything you need to set up your wash station.  Redistribution Once cups and foodware have been sanitised and cleaned, they will need to be redistributed to vendors for reuse. Be sure to account for peak periods and constantly check supply levels for each vendor. Wastewater disposal If rinsing or washing on site, responsible wastewater disposal will be considered. Where appropriate, a wastewater disposal plan will be assessed by the local council as part of [event name]’s engagement with their Environmental Health Officers.  A wastewater vendor will be engaged for proper disposal of greywater and cooking oils. 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 Signage should include: 1 x point of sale signage for each vendor, communicating where customers are to take their dirty dishes Minimum of 6 x signs (600mm x 800mm) for display in the dining precinct and across the event site, communicating where customers are to take their dirty dishes. Valance signage clearly showing the marquee as the dirty dish return area Note that if washing up offsite, much of this still applies, except the dirty dishes are transported from the Dirty Dish Return Area, and returned in covered containers to the Clean Dish Storage Bays.

You will need paid staff and/or volunteers to help you with distribution and wash-up of your reusable items. Ensure all staff and volunteers handling utensils are trained in proper food safety procedures and the operation of dishwashing equipment. Provide them with clear instructions on their roles, particularly those assisting with utensil collection and attendee guidance.

Before the event Use promotional avenues, social media and ticketing platforms to inform attendees about the reuse and wash-up initiative. See the Promotion section of this guide (Action 6) for more help with this 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

Keep records of how everything goes on the day. Specifically, record the number of utensils reused, how much waste was saved, and any challenges that came up. Ask for feedback from vendors and attendees via discussion or a post-event survey for suggestions on how the system could be improved.