CSR is a hot topic at the moment and every day there’s something on the news about greater environmental responsibility. There’s a trend for sustainable venues to attract more business than those that haven’t incorporated new features and venues are now realising that the need to incorporate ‘green’ design in to their way of life, for example switching to LED lights, using water dispensers instead of bottles and cutting the plastic. For an event organiser, it is difficult to hold a sustainable event without the help of the venue and they are asking more questions about the venue’s recycling policy, disposal of food waste and sourcing of local products.
If you are looking for a venue that actively works toward sustainable practices, check whether it is LEED or ISO 20121 certified.
LEED, Leadership in Energy and Environmental Design, is the most frequently used organisation to certify the ecological sustainability of buildings.
ISO 20121 sets environmental guidelines and monitors compliance within the events industry.
Increasingly venues are taking the following steps to become more sustainable:
Transport accounts for a high percentage of an event’s CO2 emissions, but there are some steps you can take to reduce it.
Solar power is one of the fastest growing forms of green energy and many venues have large roofs that can hold solar panels. As well as generating electricity, there are also systems for heating water by using solar systems.
A venue with ample natural daylight will use less power than one that needs lighting everywhere and is generally more pleasant for attendees.
Increasingly venues are using their rooftops and garden areas to grow their own produce for the kitchens. They can’t be completely self-sufficient but cultivating their own vegetables has started the process and more venues are now sourcing from local suppliers and reducing the environmental impact of food miles. Installing beehives gives the venue the option to supply local honey and encourage endangered bee populations.
Venues are also finding that planting a green roof can reduce the rooftop temperature and therefore reduce power used in air conditioning the building.
Collecting rainwater collection and reusing waste water is frequently found in conference venues, whether that is for use on plants or to flush lavatories. Most venues now have sensors on taps to turn them off and limit the use of water.
You might have to use the venue’s caterer or may be able to use your own, but you can check the catering to avoid unnecessary waste and try to plan meals using seasonal local produce.
Fish and meat can be sourced from suppliers who use accreditation schemes, such as the Sustainable catering Marine Stewardship Council and Red Tractor Scheme in the UK. Fairtrade products, particularly drinks are also available.
Minimise individually packaged food and drink items – for example by providing milk or cream in jugs rather than individual plastic cartons, and use reusable crockery, glassware and cutlery. It is now possible to bottle water onsite and provide glasses, rather than using plastic bottles.
Many venues publish their environmental policies or are happy to make them available to event organisers. They will help clients, suppliers and partners to minimise the impact of their activities on the environment and follow sustainable practices.
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