SDG 12.5 – By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse.

We aim to be industry leaders in environmental responsibility, minimizing our consumption footprint and climate impact through reduction, measurement and recovery practices.

• • Reduce carbon emissions by implementing a multitude of sustainable practices across transportation, food & beverage, vendor selection, and décor and other products used
  • Prioritize vendors implementing sustainable practices (e.g. serving menus made from local ingredients, utilizing energy efficient lighting and appliances)
  • Operate a digital registration process
  • Facilitate a gift marketplace with sustainable items for clients to select from, minimizing waste from undesired gift giveaways
  • Pack in / pack out – responsible management & disposal of event items
  • Where applicable, request limited wrapping in shipments and marketplace gifts
  • Strive to use products made from recycled or other sustainable, rapidly renewable materials (e.g. name badges made from sustainable material), and repurpose products for other events wherever possible (e.g. name badge lanyards)
  • Use locally rented material which will be repurposed for other events where possible (e.g. décor, furniture)
  • Work with vendors to minimize the use of single-use plastic and paper products, opting for glass or other reusable materials (e.g. only reusable service ware for meals and replacing single-use plastic items with reusable or more sustainable options in Attendee hotel rooms). Where glassware is not feasible, substitute with paper and reusable plastic products
  • Utilize digital over hard copy communications wherever possible (email, mobile app, digital signage) and encourage Attendees to avoid printing email or app notifications
  • Confirm the exact number of meals required in advance, serve plated or family-style meals, and collaborate with vendors to reduce food waste
  • Request imperfect produce be included in the menu
  • No pre-set courses or pre-filled glasses
  • Illustrate the sustainability of menus and ingredients
  • Provide any extra food to a local program where possible to enable access to healthy foods and minimize waste
  • Ensure mini fridge availability in all rooms for any medication requirements
  • Book Clients with minimal transfers, and encourage Partners to do the same and carpool when possible
  • Walk to venues with a commute of 20 minutes or less, and source group transportation for longer distances
  • Encourage Attendees to pack light and reusable (e.g. reusable water bottle, walking boots) and avoid packing single-use plastic items
  • Encourage Attendees to decline daily housekeeping if their rooms can go without
  • Encourage Attendees to turn off lights and unplug electronics in their hotel rooms when not in use
  • Spread awareness around other sustainability practices Attendees can take to reduce the event’s emissions footprint (e.g. through an infographic and push notifications)
  • Send sustainability-related push notification reminders (e.g. put up sign declining housekeeping, unplug electronics when not in use)
  • Encourage Attendees to choose souvenirs and snacks made by local artisans and vendors while exploring the region
  • Request no plastic water bottles or beverages be provided on tours
  • Request no idling & to take the most efficient transit routes for all deliveries/transport
  • Work with vendors to track the event’s waste and emissions footprint using the TRACE software, capturing data on travel & transportation, waste management, food and beverage, energy use, and items produced for the event
  • Offset calculated emissions by investing in Gold Standard projects
  • Encourage Partners to offset their own travel emissions by investing in reputable and third party-verified projects
  • Request feedback and ideas on sustainability