SDGs and Events
So what are the SDGs and how do we apply them?
The SDGs are a universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity. They offer us a framework to ensure truly sustainable development.
None of us can thrive in a world of poverty, inequality, unrest and environmental stress. By upholding recognised standards and principles on human rights, labour, the environment and anti-corruption, we can make an essential contribution to the SDGs.
How can you use the SDGs?
These global goals can be used to focus your attention on various aspects for management and to help develop an understanding of how your organisation or project can be a catalyst to progress sustainable development.
You can also bake-in the spirit of SDGs through your programme and experiences. Transport, energy, food, access, resource efficiency, water, biodiversity protection…. there are many touch points where you can bring the concept of sustainable development and specific SDGs to life.
Mapping an SDG to your objectives:
SDG Goal 3. Ensure healthy lives and promote well-being for all at all ages.
SDG Target 3.9 Reduce illness and death from hazardous chemicals and pollution
Example event narrative or disclosure of management approach:
We ensure our event is inclusive, welcoming and safe. We promote healthy and active lifestyles and ensure healthy food is served. SDG 3 good health and wellbeing is supported through our advocacy for a healthy ocean and preventing health-impacting plastic pollution. Throughout our events, we require healthy food to be served, and actively encourage the sourcing of organic and chemical-free produce. We require that safe and environmentally preferable cleaning products are used in amenities and in food service. Event operations are required to adhere to the highest standards of safety in handling hazardous materials and all appropriate PPE must be used. We do not allow smoking in the work environment or in eating and drinking zones where this can be enforced locally.
Example Event Objective or Target:
Objective X Source responsibly with concern for resource conservation.
- X.X Source environmentally and socially responsible and ethically produced materials and food.
- X.X Promote healthy diets.
- 70% of food served to be healthy and fresh.
- All catering service and public food traders must offer fresh, healthy and dietary diverse options.
- Vegetarian, vegan, gluten free and other dietary requirements should be catered for.
- Percentage of food served which is fresh and healthy.
- Percentage of food served which meets diverse dietary requirements.
- Percentage of food outlets which offer fresh, health and dietary diverse menu options.