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. 

• Endeavour to provide holistic and nutrient-dense meals from local, sustainably-sourced ingredients
• Serve only vegetarian meals for lunches throughout the program and encourage vegetarian meal selection for dinners
• Provide safe drinking water (served in jugs or glassware instead of individual single-use plastic bottles)
• Walk to venues with a 20-minute or less commute
• Integrate health breaks into the agenda, including free time and a morning walk/run on the main programming dates
• Locate activities within smoke- and drug-free venues