MAKING YOUR EVENT GREENER - SELECTED ADVICE FROM THE SUSTAINABILITY EVENT GUIDE
VENUE
l Assess the existing transport links – can the venue be accessed easily by bus or train, or will visitors need to drive? l Make sure your venue is the right size, this will avoid wasting energy heating and lighting a site that is too large for your event l Ensure venue is registered with the Green Tourism Scheme
CATERING
l Consider the use of produce which is fresh, local and in season, to cut food miles
OVERLAY & DRESSING
l Avoid using date-specific items so they can be re-used in the future l Hire or lease staging, marquees, seating and crowd barriers l Auction off items which are no-longer needed after the event
ENERGY
l Create an energy map to forecast energy usage at the event, know when the peaks and troughs are likely to occur l Avoid using high-carbon energy use by using mains electricity or renewable sources l Do you need to heat and light the entire site or just certain areas? l Train staff to conserve energy, such as switching off appliances when not needed l Only use carbon offsetting when other energy-saving steps have already been taken
WATER
Event Scotland, is still used by the industry today and last year was refreshed to update advice on deal- ing with single-use plastic. Writing in the report, Iain
Gulland, chief executive of Zero
Waste Scotland, stressed the need for the events industry to be “eco- nomically, environmentally and ethically responsible”. He added: “Concern for the environment and promoting a broader sustainability
“GLASGOW IS HOSTING COP26 THIS YEAR AND I CERTAINLY FEEL THIS IS A MAJOR OPPORTUNITY FOR THE CITY TO SHOW WHAT IT HAS LEARNED OVER THE LAST SIX YEARS IN DELIVERING SUSTAINABLE EVENTS”
Gareth Talbot, environment and sustainability manager for Glasgow 2014
agenda are integral to this and it is only by the industry adopting good practice and reducing its impacts that success can be achieved.”
SINCE LAUNCHING the guide, Zero Waste Scotland has worked closely with event organisers to find innovative ways of becoming more sustainable. Each event has its own environmental challenges, such as transport, energy or managing the supply chain, but a particular focus is on food waste, as it is an area which has a high impact on the environ- ment due to the methane emissions produced from sending it to landfill. Shona Cherry, regional food waste
l Create a water-use map – identifying where, why and how much water will be used. l Use bottled water as the exception not the norm, sell refillable bottles or encourage people to bring their own
WASTE MANAGEMENT
l Aim to become ‘paperless’ – 60% of material distributed at events is discarded l Create an app with all necessary information on the event to avoid needing brochures l Reduce packaging on all food and drink l Give intelligent free gifts to attendees – ones which are useful, reusable and made from ➜ sustainable resources
EVENTSBASE | SPRING 2020 | 53
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