Green events

An event is sustainable when it is "designed, planned and implemented in a way that minimises negative impacts on the environment and leaves a positive legacy for the host community'". UNEP 2009 (United Nations Environment Programme)

In recent years, sustainability criteria are also taken into account when organising an event. The benefits are not only in terms of raising environmental awareness, reducing the ecological footprint and improving the organiser's image, but also in terms of saving money through the rational use of energy and products.

Below are some tips and suggestions for realising a green event, divided according to the main operational steps.

Choice of location

• Well connected by public transport.
• Centrally located with respect to the arrival distances of the participants.
• Good management practices (e.g. waste separation and energy-efficient or natural lighting).

Communication

• Prefer communication mainly online, via website and social networks (Facebook, Instagram, YouTube, Twitter), to encourage paper saving.
• If it is necessary to print information material, use recycled paper as much as possible.
• Send invitations electronically.

Mobility

• Promote the use of sustainable transport to travel to the event (on foot, by bike, bus, train or shared transport), providing precise directions to the venue.
• Prefer hybrid events (also disseminated online), so that more distant participants can avoid travel by following the conference via the web.
• Provide participants with shuttles from the main collection points (e.g. station) to the event location, communicating this in advance.

Catering, buffets and coffee breaks

• Where possible, prefer mains water to be distributed in glass jugs. If, for logistical or contingency reasons, you cannot use it, prefer water in glass bottles.
• Prefer a caterer that uses washable and reusable crockery or, if the event does not allow it, disposable plates, glasses, cutlery made of biodegradable and compostable material.
• In the event menu: favour the use of organically grown food and drink; prefer FairTrade products; choose a short supply chain menu, thus cutting transport costs and emissions; choose seasonal products (seasonal fruit and vegetables are not only cheaper but also guarantee better quality); provide alternatives for vegetarians/vegans, coeliacs, allergy sufferers.
• To avoid waste, place an order proportionate to the number of participants. Some tips: ask about the actual portion size before ordering; order with a % of absentees in mind.
• If possible, prepare containers with leftover food so that it can be distributed to participants.

Waste collection

• The separate waste collection bins must be: easy to reach by users; immediately distinguishable by colour and signage; close to potential sources of waste; suitable for the categories of waste produced in a given area.
• Whenever possible, place an attendant to check that waste is correctly placed in the recycling bins.

Choice of gadgets

• In general, a sustainable gadget must be: functional, useful, eco-friendly, and must be made of compostable and biodegradable material; recyclable; recycled; low energy and water consumption; reusable.
• It can also be virtual: discount vouchers, gift vouchers, reductions for visits to museums or the purchase of local handicrafts or food and wine products.