Conference News October 2021 | Page 33

33 Sustainability

WASTE NOT , WANT NOT

Louisa Daley speaks to Warren Campbell , general manager at 15Hatfields , to find out how the London venue strives for sustainability , from food waste to plastics
ver the last 18 months , there have been many topics at the top of the industry ’ s agenda , and sustainability has always been one of them . As the industry welcomes back live events and delegates , the awareness surrounding sustainability has only heightened and encouraged more eventprofs to go greener in this post-pandemic world . Sustainability has now become a necessity , not simply just an add on . To find out about some sustainable solutions for food waste and plastics , we spoke to Warren Campbell , general manager
Warren Campbell
at 15Hatfields , London ’ s most sustainable events venue .
Sustainability : who is responsible ?
According to Campbell , “ being sustainable is not just down to one individual or one organisation , it is a very collaborative approach ”, he says , where the responsibility falls to not only venues , but also to event organisers , suppliers , and delegates . “ At the Charted Institute of Environmental Health , we try to educate the end user and put pressure on all of our suppliers to make sure they are coming on the same sustainable journey , that then filters down to the delegate ,” he says . “ To collectively share this
“ Being sustainable is not just down to one individual or one organisation , it is a very collaborative approach ”
education and knowledge , it ’ s important to first break through the jargon , as sustainability doesn ’ t need to be complicated ,” adds Campbell . “ Sustainability is also about raising the profile ”, he says . “ You don ’ t necessarily have to solve the problem , you just have to raise the profile , which helps raise awareness to find a solution . This ultimately allows us to combat sustainability altogether , as stewards of this great planet .”
Food waste policy
15Hatfields ’ sustainable journey begins with its formula for zero food waste : which involves communication , understanding , portion control , distribution and recycling . Firstly , this stems from its supplier of choice : Eden Caterers , “ who are London ’ s most sustainable caterers ”, says Campbell . This partnership provides 15Hatfields with ethically sourced catering , such as locally and sustainably sourced produce and fresh ingredients , which ultimately allows the venue to have complete control over its food and , therefore , waste . “ Eden is also just a mile and a half down the road ,” he says , which reduces its carbon footprint as an added bonus .
“ Next , it ’ s about interacting and understanding your audience , being
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