Tips & tricks
Choose an event manager with a sustainable approach to event management, eco-responsible catering production and socially responsible human resources management.
Motivate employees, partners and vendors to adopt a sustainable attitude.
Choose an appropriate eco-responsible venue (close to public transport, with an eco-responsible energy policy, etc.).
Reduce negative impacts of the event, especially on the environment:
- Reduce waste generation (e.g. by careful quantity calculations)
- Cut CO2 emissions (e.g. reduce air transport, opt for train or car sharing, choose appropriate accommodation, reduce shuttle transfer)
- Use natural and local resources (e.g. water in glass instead of plastic bottles, natural light where possible)
- Opt for energy saving lighting (LED lamps, rechargeable batteries)
- Use digital and online communication instead of print communication when possible
- Reuse previous event materials, stands and signage when possible
- Recycle event materials
- Ask your catering provider to use renewable energy at summer outdoors events, such as a solar oven and solar-heated water
- Ask event manager and/or venue manager to use a waste sorting process and ecological treatment of grease and wastewater.
Increase positive benefits of the event:
- Favour local, seasonal, organic products or fair trade products (e.g. for gifts to attendees)
- Use local resources
- Work with local organisations
- Take care of event accessibility, especially for disabled people, students and non-profit organisations, etc.)
- Link with associations, non-profit organisations, etc.
- Make a social contribution, improving your organisation’s public image
- Calculate the ecological footprint of your event and arrange CO2 compensation through an internationally certified organisation (e.g. CO2 Logic).
- Reduce event cost (depending of the choice of eco-responsible measures).
- Clearly communicate your sustainable approach to partners, vendors and attendees.
