SDG 3.4 – By 2030, reduce by one third premature mortality from non-communicable diseases through prevention and treatment and promote mental health and well-being.

We are taking action to support the health and well-being of our Clients, Partners and Colleagues. 

• • Optimize health & experience while reducing the environmental footprint
  • Provide nutritious meals using local, sustainably sourced ingredients
  • Illustrate the sustainability of menus and ingredients
  • Focus on brain & gut health, incorporating ‘cleaner’ and more biodiverse ingredients
  • Collaborate with vendors to prioritize vegetarian options and serve smaller portions of animal proteins
  • Collaborate with vendors to minimize food waste. Provide any extra food to a local program where possible to enable access to healthy foods and minimize waste
  • Provide safe drinking water (served in jugs or glassware instead of plastic bottles, and without accompanying straws)
  • Locate the event in smoke- and drug-free venues
  • Walk to venues with a commute of 20 minutes or less
  • Integrate and promote health, wellness and faith breaks
  • Offer faith-based accommodations as necessary