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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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