The Brief Issue 1 | Page 19

and package food . Efficient organisation can dramatically reduce food waste . Opting for plated menus instead of buffets and considering under-catering by 10-20 % ( depending on the type of event ) are both effective ways that food wastage can be reduced and minimised .

The issue of food waste highlights that going green is often thinking about the lesser-known aspects of sustainability . It ’ s not just “ how much CO2 is my event producing ?” it ’ s about looking at your supply chain under the microscope .
Great expectations
Businesses across numerous sectors are becoming more aware of the environmental impact of events , so putting on more sustainable shows can be a selling point .
An attendee for an international event might need to fly to a venue . Increasingly now the concern is less about when the flight is and more on how the business ensures it ’ s offsetting its carbon footprint . Having events with sustainability at its core alleviates these concerns .
The practicalities of the situation too are that events are under increasing scrutiny , it ’ s no longer good enough to have sustainability be an afterthought or a “ nice to have ”. At least not when there are examples of events run with sustainability in mind , such as G7 and COP26 .
Design to thrive
Working from the ground up to provide sustainable solutions is the hallmark of Identity ’ s strategy , we work with our suppliers to remain sustainable .
Take waste management for example . It all starts with good design . Identity ’ s creative solutions embrace standard sizes of structure , staging , carpet , walling , screens and other features , enabling the hire of multipleuse items . 100 % of products and materials not returned to rental stock will have a clearly defined reuse or recycling route . Our design for derig processes ensures that there is time within the schedule to disassemble items safely and to ensure that they are in good condition for reuse .
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