Mitigation
Food and Beverage
Reduce the environmental impact of menu selections by:
- Selecting low carbon emission proteins at meal functions.
Divert food waste from landfill and reduce GHG emissions by:
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Working with venues to divert 100% of edible leftovers from meal functions.
Materials
Eliminate single-use items (except when required to meet accessibility accommodations as requested by attendees, speakers, or staff) by:
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Providing reusable chinaware and glassware at all functions and at coffee stations, water stations, on stage, and in guest rooms, replacing to-go cups, plastic water bottles, plastic juice/ soda bottles etc.
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Reusing existing stock of plastic name badge holders and recovering at least 80% for future reuse.
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Replacing printed agendas with digital agendas shared electronically and via mobile app.
Measurement
Measure and report on the environmental impact of the event to support future reduction goals by:
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Tracking food and beverages served, recovered, and diverted (kg).
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Collaborating with venue partners to sort and weigh waste streams at event venues: organic/ compost, recycling, and landfill.
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Tracking travel related carbon emissions for staff, crew, and attendees where possible.
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Creating a post event impact report shared with stakeholders.
