Event: Sustainable Event Management Delegate Feedback from interactive session
David asked the group the following question: ‘Challenge: what would you do to make your event more sustainable and distinctive?’ 1. Choosing a venue 2. Optimising sustainable transport and travel 3. Sustainable supply chain management 4. Satisfying client experience through catering 5. Managing give-aways and gifts
Results: Giveaway and Gift: •
Selling as opposed to ‘giveaway’
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Quality not quantity
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Driving people back to electronic communication after the event
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Edible
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Usable gifts – eg toilet paper, plants and seeds
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Access to transport events, services and food
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Re-usable products, eg cups/mugs
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Recyclable/biodegradable
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Work to create a deal with current suppliers
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Hotels: o No cards – just verbal greeting at functions
o Free corporate recycled paper bags o Guest recycling facilities o Food portion control o Green travel plan o Concierge reduce paper waste – use internet o Local suppliers o Minimise packaging o Guests to leave Hotel articles onsite o No crackers for Christmas parties •
Events: o Reduce paper usage o Paper or re-usable bags – not plastic o Reduce amount of giveaway bags and products o Encourage companies to use their own pencils and paper o Reduce costs of deliveries
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Monitor distance for production of gifts
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Jute bags
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Gift life-cycle, how long will it last
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Expectation of free gifts
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Is it necessary?
Catering: •
Fairtrade produce
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Don’t over cater
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Consider wastage disposal – recycle food and/or give it away
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Healthy options and dietary requirements
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Locally sourced food
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Reduce packaging
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Mugs and cutlery – not disposable items
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Tap water not bottled
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Seasonal food
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Menu’s which promote how the food is sourced
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Recycle bins for drinks and food containers
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Evidence of Sustainability policy
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Sustainable cleaning products
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Biodegradable packaging
Venues: •
Planning for future events
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Public transport access
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Consider venue geographics
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Cost considerations
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Sustainability policy for venues
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Ethics and what they represent, eg Eden Project
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Discount for those who travel on public transport
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Heating and lighting considerations
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Decrease printing materials
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Venue reputation
Transport and Travel: •
Local suppliers
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Economic forms of transport – eg route planning and vehicle sharing
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Involving first point of contact within the visitor experience, eg so the taxi driver knows about the event
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Minimising deliveries
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Utilising alternative transport where possible
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Encourage and inform guests with information with ways of sustainable transportation
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Pedicabs
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Park and ride
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Discount for car sharers
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Complimentary bus services connecting city centres and rail links
Sourcing: •
Sustainable supply chain management: o From farm to fork o Venue – consider their sustainable policy o Conflict between audience/client satisfaction/sustainability
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Products/companies ethical score
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Where is it made and where has it come from
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Sharing suppliers
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Realistic quantities
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Reduce waste
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How is the product transported?