start low in the first place ,” says Mhatre . These choices come under three categories : energy , travel , and materials . After all , “ these categories are the biggest impact streams for events ,” she says .
First of all , Reset Connect London chooses suppliers , where possible , based on their sustainability credentials . “ ExCeL London , where our event takes place , runs on 100 % renewable energy , which means our venue-associated electricity usage can be logged as zero emissions ,” she explains .
Mhatre also reveals the event has chosen to collect visitor data , including how its attendees travel to the event , and where they are travelling from .
“ We are also avoiding materials where possible such as carpet , badge holders , printed show guides and single-use signage ,” she says . Instead , Reset Connect London is opting for low-impact options such as modular stands which can be reused multiple times .
In addition to these three key areas , Reset Connect London has also launched its own series of online workshops with Green Circle Solutions . “ Our workshops teach eventprofs what to measure , how to calculate emissions from this data and how to use these insights to guide sustainability objectives and strategies ,” she explains . Since the launch of the workshops , Mhatre tells me the very same learnings and workshop calculator are being used to track the event ’ s carbon footprint .
Echoing Howard ’ s view , Mhatre believes “ sharing knowledge and best practice , supporting innovation and collaboration are key to reducing the industry ’ s carbon footprint ”.
Catering : ownership of carbon Carbon tracking doesn ’ t stop at energy , travel , or even materials ; there are food emissions to
consider too . According to Lime Venue Portfolio ’ s ‘ Big Conference and Events Survey ’, 45 % of event feedback is focused on food .
“ This shows food is a significant consideration for delegates , and therefore it should be for organisers ,” says Austin . “ In many cases , food is the biggest source of potential , negative environmental impact ,” she adds .
To meet this need , The Venues Collection has recently introduced menus with the carbon emissions listed per meal . Furthermore , this summer , it will also implement ‘ carbon labelling ’ across its event menus .
“ We have labelled our food this way to empower our customers to make an educated choice when choosing the food to be served at their events ,” explains Austin . “ Knowing the impact a meal has on the climate gives organisers more ownership and control over what they are choosing for their delegates and the total impact their event will have on the climate ,” says Austin .
So , how does ‘ carbon labelling ’ work in practice ?, I ask Austin . “ Each of the items on the menus are colour coded with varying shades of green . This easy-to-understand scale helps organisers and delegates see , at a glance , where each item sits on the carbon emissions scale ,” she explains .
“ By providing carbon labelling , we are helping to increase delegate satisfaction post-event . Knowing where their food is sourced is important to delegates . We encourage organisers to share information and the actions they have taken to create sustainable events ,” she adds .
Whether you ’ re using a carbon calculator , making greener choices when planning events , or even carbon labelling your delegate ’ s food – it ’ s time to show the industry that you ’ re conscious about carbon . CN www . conference-news . co . uk