Ensure sustainable consumption and production principles are followed
Offer guests the option of bringing food with them Provision of environmentally friendly packaging.
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Minimise food waste Allow for 80% of the registered participants in catering plans.
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Reduce waste Avoid disposable plastic products and use recyclable materials (e.g. for exhibition stands, lanyards, etc.). Use a reusable stand.
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Avoid printed materials wherever possible The programme should be made available electronically – for example using an app. Digital signs at the event site
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Avoid promotional items. Reduce the number of giveaways Ask participants in advance if they wish to receive giveaways.
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Revision of any existing event concept Redesign of existing events and integration of specifically defined sustainability goals.
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