When assessing a venue’s sustainability credentials, you can ask a series of questions or take a checklist approach. Both examples are provided below.
Use the following questions to assess a venue’s sustainability credentials.
Commitment to and Communicate Sustainability:
- Do you have a greening committee or staff member with coordinating responsibility for overseeing sustainability efforts at the venue?
- Do you communicate to staff, the venue’s sustainability goals and initiatives?
- Does the venue have a sustainability policy and strategy in place?
- Has the venue successfully achieved any environmental or sustainability accreditation?
- Do you have a sustainable procurement policy for goods and services?
Building Energy Management:
- What does the venue do to reduce energy use?
- Is the venue on a green electricity tariff?
- Do you monitor and report your building’s energy use?
- What activities does the venue undertake to prevent waste being created?
- Which materials are sent for recycling?
- Is biodegradable waste collected separately and sent for composting/anaerobic digestion?
- Are waste volumes monitored?
- What are average rates of recycling, composting or diversion from landfill?
- Have you calculated an average weight of waste per audience member and if so, what is it?
- What does the venue do to reduce water use?
- Do you measure your venue’s water use?
- What is the average volume of water per person for the venue?
- Is the venue easily accessible by public transport?
- Is the use of public transport or carpooling promoted?
- Is cycling encouraged and is safe bike parking available at or close-by the venue?
- Do you track, monitor, measure and report audience transport impacts?
- Does the venue measure its greenhouse gas emissions?
- If so, what is included in the scope of measurement?
- Do you publically report/disclose the venue’s carbon emissions?
- Does the venue support any ‘carbon offset’ schemes to compensate for the emissions produced at the venue?
Create a checklist to include the following aspects:
Building & Certification
Has ‘Green Building’ or sustainable building rating
Has been retrofitted to ensure resource efficiencies
Has achieved independent certification for efficient building operations and sustainable operating practices
Has ISO 14001 or ISO 20121 conformity
Policy, Planning, Staff Engagement
Venue has a sustainability management policy
Venue has a ‘greening committee’, dedicated sustainability staff member or programme
Venue has a training programme to educate venue staff about sustainable operations
Venue staff induct venue hirers into sustainability initiatives
Venue discloses its sustainability performance
Located close to public transport hubs.
Accessible by foot and bicycle, with bicycle parking onsite
Venue is located close to hotels where delegates will be staying
Hotels located close to event venue
Uses environmentally sound cleaning supplies
Uses ‘green’ cleaning techniques
Uses washable/reusable cups, crockery and cutlery
Sustainable catering policy is in place (see Catering Checklist in Procurement and Resource Use chapter for more details)
Has water conservation initiatives in place
Captures rainwater for reuse onsite
Has grey water capture and recycling in place
Water-wise grounds maintenance is used
Is on a renewable energy supply
Is willing to switch to renewable energy supply
Has its own sustainable micro-generation such as solar or wind?
Has energy saving operations in place
Venue rooms have access to natural light
Venue rooms have windows that can be opened for ventilation
Lighting can be controlled within the venue room, with various modes available
Room heating and cooling can be controlled in the room
Venue sound and lighting equipment used is energy efficient
Venue is able to report energy use to the hirer
Paper, cardboard, plastics, metals and glass are recycled
Salvage bays are available for donation of materials for repurposing
Compostable waste is collected separating for composting
Food donation systems are in place
E-waste, hazardous waste and waste oil collection are in place
Caterers use re-usable produce delivery boxes
Venue is able to report waste performance to the hirer
Have access to natural light
Windows can be opened for ventilation
Venue has energy saving operations in place
Heating and cooling can be controlled
In-room waste segregation
Water conservation messaging including short showers, towel and linen replacement
Have in-room communications on sustainability initiatives
Smoking is not allowed indoors or covered areas or within 20 metres of doorways