Sustainability will be embedded in the organisation’s work. All employees will have a clear and shared understanding about what it means and how they can apply it to their daily tasks. Management support will assist staff in their decision making.
We will have learned more about sustainability and have applied some of the best available sustainable technologies. We will be using realistic performance indicators to measure and report on our progress with sustainability.
Our knowledge and skills in community engagement will allow us to gain insights from the community and achieve a high level of trust with our stakeholders.
We will have gained important insights in understanding and managing all our event's environmental impact, sourcing environmentally and socially responsible products and services, and delivering on our policy framework.
Key Considerations:
Minimise energy use. Consider ways to reduce energy consumption, such as procuring or hiring energy efficient appliances and equipment (e.g., use LED lights where possible).
Where practical, switch off appliances, equipment, lighting and air-conditioning when not in use.
Reduce diesel use. Generator carbon dioxide can be reduced using biodiesel mixes.
Measure or calculate energy usage and carbon footprint.
Prevent pollution of local waterways from site runoff, litter and chemicals.
Identify what water usage is needed for the event and increase water efficiency.
Promote behaviour change to reduce energy and water consumption by staff and visitors.
Source local and in-season food produce.
Label food appropriately (for example, gluten free), and recognise locally sourced and seasonal produce.
Provide cups, glasses, plates, cutlery and food packaging that are reusable (where possible), or recyclable, biodegradable or compostable via event waste streams and in accordance with local waste infrastructure.
Choose food that requires no wrapping or packaging to minimise the amount of packaging waste. Make sure that packaging is recyclable, biodegradable or compostable if it cannot be avoided.
Promote reusable water bottles to participants and provide access to well-signed cold water refill stations.
No provision of straws.
Avoid over-catering and donate to local food banks if there is excess food.
And donate to local food banks if there is excess food.
Ensure biodegradable and compostable packaging and material is separated from other streams and sent to the appropriate processing centre.
Provide for separation of as many waste streams (e.g., general waste, comingled recycling, and organic waste), with clear labelling and information on what can be placed in each stream.
Use electronic invitation, ticket and event materials.
Maximise use of existing facilities and temporary hire items which can be re-used.
Demonstrate environmental stewardship by not using single-use plastic bags, straws, cutlery, plastic bottles, ticker tape, glitter cannons, lanterns and balloons.
Maximise partnerships with Sustainable Event Cleaning and Waste Management Companies – Clean Vibes & Containers for Change.
Follow the Resource Recovery Hierarchy.
Consultation and cooperation with stakeholders, for example neighbouring landowners, public authorities, emergency services.
Safeguards for features of ecological, landscape, cultural or archaeological importance, using hard-standing surfaces where possible (for example, the location of public access routes, fencing, signage, stewarding).
Location of haulage routes and storage compounds for materials.
Measures to prevent and deal with spillages of hazardous substances.
Monitoring and managing noise.
Minimising light spill from event and security lighting.
Implementing contingencies to ‘make good’ any damage caused by the event and ensuring appropriate measures are in place to address any issues.
Key considerations for suppliers, attendees and staff include:
Highlight accessible, active and public transport routes, providing details in event invitation or ticket details.
Provide incentives to attendees to make sustainable travel choices.
Choose local accommodation options within walking distance to the event.
Consider incorporating the cost of bus services into the ticket price.
Provide bus/coach/shuttle drop off and storage facilities.
Maximise use of shared transport, where it is not practical or safe to use public or active transport.
Minimise travel time and number of journeys required.
Identify safe travel routes available for night-time events with an appropriate transport service in place.
Provide parking facilities for bikes.
Use and encourage hybrid or electric vehicles where possible.
Implement Traffic Management Plan.
Include a Welcome to Country or Acknowledgement of the traditional custodians.
Support local businesses, those owned by Aboriginal and Torres Strait Islander peoples, not-for-profits and socially responsible organisations.
Provide standalone and sufficient taxi/booked hire pick-up/drop-off areas and accessible parking for people with a mobility impairment or a disability connected by safe and accessible pathways.
Provide viewing platforms with unobstructed pathways to access. Provide Auslan interpreters, quiet spaces and experiential programs for education and empathy building.
Provide clear signage to the venue including wayfinding signage to car parks, taxi/booked hire ranks, public transport facilities, courtesy bus/shuttle drop off areas, and coach drop off areas, as required.
Provide catering choices for all participants that meet expectations for cultural, healthy, nutritious food and beverage, including specific dietary options such as gluten free, nut free, vegetarian.
Ensure easily accessible tables or counters are available for serving all food and beverage through either design or operational solutions for people with disabilities.