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'green' events planning

In line with 2017 International Year of Sustainable Tourism for Development, it is important that we take steps towards implementing sustainability in our day-to-day activities. This includes events – a major component of our industry.


There are many things that event planners, service providers and meeting participants may do as a means of contributing to sustainable and responsible event management.

Here are a few simple ‘green’ meeting tips:

1. Use online registration to reduce paper usage

Forget about archaic paper registration methods. Use an online registration tool. Online registration and ticketing not only eliminates excess printed materials but also saves time. Participants love being able to register from any device at any time. Check out Eventbrite, an example of a low-cost online event registration mobile app that can be used to promote and manage your event events.

2. Use electronic communication and marketing

Save a tree by going digital. Send out invitations, real time information, announcements and updates through online media and other online channels. electronic devicesDraw attention to eco-friendly aspects of your event with digital signage and information.

3. Choose a green venue

The venues, and their facilities, have a huge impact on the sustainability of your event. Consider first whether the building itself is certified, for example, by the US Green Building Council. Select an event site that’s easily accessible by foot, bicycle or public transport. This reduces the carbon footprint of your event. If your event is attracting international delegates, give them ‘green’ hotel options.

4. Encourage sustainable transportation

Choose energy efficient, hybrid or electric vehicles for your event. Encourage delegates to travel by public transportation by making it easy for them to navigate. As an alternative, set up carpool service (e.g. liftshare.com) or shuttle bus service for your attendees. Find out more about how to commute in an eco-friendly way; check out 30 ideas on green event transportation.

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5. Recycle and reduce waste at events

Provide bins for recycling and composting to minimise waste-to-landfill. Make recycling stations highly visible and accessible. Liaise with the venue management team about arrangements for composting food waste and donating any excess food to local charities.

6. Minimise energy use

Using natural light instead of artificial light reduces bills and helps the environment. Where electric lighting is required, make the switch to LED bulbs. Switch off lighting and equipment when it is not being used.

7. Go local

Use local vendors for ancillary services such as food, décor, gift items, and rentals. This reduces emissions and gives important support the local economies. Hire local staff to reduce travel times, costs and pollution.

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8. Inspire sustainable practices

Educate and inspire attendees by making your ‘green’ event practices highly visible to all stakeholders, including the public and the media. Encourage responsible behaviour among all stakeholders and foster understanding and appreciation of sustainability by adapting the PATA Responsible Business Travel Guidelines. Finally, check out our favourite 5 tips to become a responsible green delegate.

 

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hotels glodge

Hotels and other lodges around the world are increasingly conducting sustainability initiatives in their establishments, according to a new survey, yet most didn’t share information about what they do on their website.

The Green Lodging Trends Report 2016 has been released Green Lodging News and Greenview. The report is based on data from more than 2,000 hotels in 44 countries and covers topics ranging from air quality to energy management to staff involvement. “I am excited to announce the release of this groundbreaking report,” says Glenn Hasek, Publisher & Editor of Green Lodging News. “Since hatching the idea for the report more than a year ago, Greenview and Green Lodging News have worked hard to develop a survey that would uncover the most common, best and most innovative practices, determine what is trending, and create a mechanism for tracking continuous improvement. This report does just that.”

The report includes results of more than 100 questions asked in 11 categories.

Some highlights of the Green Lodging Trends Report 2016:

  • Most respondents (65 percent) indicated they currently offer a 100 percent nonsmoking environment for guests.
  • Seventy percent said they have moved at least 75 percent of their lighting to LEDs.
  • Seventy-one percent said they practice recycling in all common areas of the property.
  • One-half of respondents indicate they sub-meter water consumption.
  • Sixty-nine percent said they reuse graywater (water from sinks, showers, baths, washing machines, dishwashers).
  • Sixty-two percent said at least 50 percent of the green cleaning products used are certified by a third party.
  • Fifty-two percent told us they grow food ingredients, such as herbs or vegetables, on-site.
  • Among respondents in the Americas, 82 percent said they have someone in charge of green initiatives.
  • Seventy-three percent said they give employees the opportunity to volunteer their time and services toward various environmental events and campaigns during regular working hours.
  • Forty-four percent said they sustainability-specific requirements in their procurement of goods and services from suppliers.
  • Sixteen percent said climate change has no impact at all in their decisions to make operational improvements and investments.

Yet when it comes to communicating this initiatives, just 48% of respondents said they allocate space on their websites for the sharing of green practices. And just 54% had ever put out a press release about a green initiative they had undertaken.

In addition to publishing Green Lodging Trends Report 2016, a compare report was prepared for each survey participant, serving as a yardstick to understand the status of each specific practice within the general participant universe. Participating hotel companies also received a portfolio report and snapshot across properties.

Just 48% of respondents said they allocate space on their websites for the sharing of green practices. And just 54% had ever put out a press release about a green initiative they had undertaken.

“If you ask most hoteliers if their hotel is green, they’ll say yes and list some basic practices or for a small portion, their certification,” says Eric Ricaurte, Founder & CEO, Greenview. “But how do they really know if they are keeping up with their competitors on the green front? The Green Lodging Survey gives us all insight into what hotels are doing, should be doing, and where to improve. And collectively, we can accelerate best practices together.”

The Green Lodging Survey is the first of an annual exercise for industry trends and benchmarking. The 2017 survey will open in the second quarter of 2017, with the results published in the fourth quarter of 2017. The survey will be enhanced next year to add new, innovative best practices to the questions. It will be further improved based on participant feedback, particularly in segmenting or adjusting the questions by property type, so that properties can be benchmarked according to property type.

The report is available at no cost by clicking here.

To find the original article on Travindy, click here.

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New Coalition for Asian Green Hoteliers Launched

Categories: Accommodations, Asia, Private Sector, Recommended Reading
Comments Off on New Coalition for Asian Green Hoteliers Launched

New Coalition hotLaunching HOT at HICAP (Source: Green Hotelier)

A new coalition for sustainable hoteliers in Asia Pacific – Hotel Owners for Tomorrow (HOT) – has launched at HICAP 2016. The founding signatories of the HOT initiative will represent the first high profile coalition of hotel owners in Asia committed to a fixed set of sustainable actions, supported by brands, management companies, and industry supporters.

For more information on HOT and how to sign up please visit: http://www.hotelsfortomorrow.org/

Continue reading on Green Hotelier.

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2015 PATA Grand Award– Environment
The Success of Self-reliance
Jetwing Yala, Yala, Sri Lanka

Jetwing YalaAkin to a phoenix rising from the ashes – recovering after a decade from the devastating tsunami of 2004 – Jetwing brings a truly ‘at-one-with-nature’ concept to a more refined and elegant form with Jetwing Yala. Set within the immediate outskirts of the Yala National Park, Jetwing Yala boasts a tremendous commitment to sustainability and the environment, bringing a wildlife experience complemented with the finest in luxury and comfort. Designed by renowned architect Murad Ismail, the 90 room property overlooks spectacular sand dunes and the Indian Ocean and is a landmark that changes the face of the deep south of Sri Lanka. Jetwing Yala has been created from ground up to be as sustainable as possible with the intention of conserving energy and resources, reusing and recycling and being a part of the environment whilst causing no harm to nature.

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Central Hospitality InternationalCentral Hospitality International had their Sustainable event of Eco-friendly Holiday Tree competition 2015.

We create much waste each year and it is important to reduce, reuse, and recycle. Especially during the holiday seasons are the events which always create a lot of waste per year. There are many things we can do to reduce the waste we create and be able to celebrate guilt free festive season together. Central Hospitality International had 22 hotels in Thailand join the campaign and the awards go to:

1st Award Centara Grand Beach Resort & Villas Krabi

2nd Award Centara Grand Beach Resort & Villas Hua Hin

3rd Award Centara Grand & Bangkok Convention Centre at CentralWorld

4th Award Centara Watergate Pavilion Hotel Bangkok

For the rest of the trees please Click

Food excessThe problem is so seriously ignored that it’s not included in the criteria for the most advanced green hotel certification schemes. And it can cause tremendous damage to a hotel’s income statement. Too often considered as a necessary evil by hoteliers, food waste is the elephant in the room that the vast majority of operators still try hard to ignore.

Read more here.