Green Initiatives

In times of environmental turmoil we take initiative to apply real solutions. Large events can create a substantial amount of waste, but by applying small measures, we can go a long way to reduce our environmental impact. We maintain an extensive Green Policies & Procedures manual that will give you plenty of ideas for reducing the environmental impact of your event. onCue also practices green initiatives in-house through our recycling program, print reduction and energy efficient practices.

Waste Management

1. List all the wastes generated by the conference, and think of what can be done to avoid sending them to the landfill.

Venue
Energy Efficiency

1. Lighting – is energy efficient lighting installed (compact fluorescent lamps, LEDS) and are light sensors, movement sensors and timer switches installed at the venue
2. Appliances – are energy efficient appliances provided at the venue (projectors, laptops, photocopiers, hot water zips, fridges/freezers, dishwashers, sound systems etc)

HVAC

1. Is the heating/ventilation/air conditioning efficient and well maintained

Waste & Recycling Facilities

1. Are there systems to separate and collect recyclable waste streams such as paper, brochures, plastic 1&2, glass, and organic waste at the venue
2. Set up recycling stations to include clearly marked and labelled bins

Caterer
There are several areas we consider when contracting caterers for a conference.
Composting & Recycling

1. Waste Minimisation and management is probably the most important and easiest to deal with.
2. This involves ensuring that systems are in place to separate and collect organic waste for composting, and also ensuring that recyclable waste streams are separated and sent for recycling.
3. Having effective recycling in place avoids sending waste to landfill that can otherwise be recycled

Local Suppliers

1. Is the caterer a local company and do they select produce/supplies from local businesses whenever practical and possible?
2. The use of local suppliers has several benefits including supporting the local economy and reduced transportation of goods (and reduced greenhouse gas emissions)

Organic Produce

1. There is growing awareness that organic produce has less impact on land, air and water quality as a result of fewer/no chemicals and less fossil fuel involved in production.
2. There is also growing evidence of health benefits associated with organic produce
3. Does the caterer offer organic and locally produced options?

Suppliers

1. Are our supplier’s products (e.g. cleaning chemicals, brochures, office paper) environmentally certified (ISO 14001, Qualmark, Green Tick, Environmental Choice)? Select certified goods and services, where available.

1. Where are they based? i.e. how far has the product travelled?
2. We use publishers that offer green options for publishing promotional materials (e.g. vegetable-based inks printed on recycled paper) – Printhouse in Nelson!

Delegates
Electronic information

1. To reduce paper, we recommend using online registrations

Delegate packs

1. Can the contents be used again?
2. Are they recyclable?
3. Where were they made?
4. Support local businesses

Accommodation

1. Is it within walking distance of the venue?
2. If not, is transportation efficient?

General

1. Are there opportunities to include some conservation/community work in the conference programme?
2. Supply delegates with reusable and returnable products (such as plastic conference pouches)
3. Include NZ eco-wise travel guide in delegate pack/brochure

Travel
Certified carbon offsetting e.g. CarboNZero
Simple offsetting calculators like CarboNZero & Catalyst ACE

www.carbonzero.co.nz
http://www.catalystnz.co.nz/carbon_calculator.aspx

It is important to remember that offsetting carbon emissions should only take place after efforts have been made to:

1. Identify greenhouse gas or carbon equivalent emissions
2. Manage and Minimise emissions