Green meeting @EURAC
Information
CSR
Carbon footprint
Green Paper
BS8901
Ecological calendar
Greenwash


Green meeting


A five-day conference with 350 participants produces, in terms of waste, around 12,250 napkins, 10,000 plastic cups and 12,600 small bottles of water. In a conference of over 100 participants, if the badge-holder tapes were recovered €103 would be saved, reusing signs would save €250, and doing registrations online and sending out communications only by email would save over €2000, without calculating the weight of each event in terms of carbon footprint.
If we multiply this data by the hundreds of meetings that take place each year all over the world, we can understand the importance of the meetings industry and the responsibility it has with regard to the economics and the safeguarding of the environment.

The term "green meetings" means those events that, from the very first planning stages right up to the holding of the event itself (and also in post-event management), are organized with an attempt to reduce as far as possible the negative impact they have on the environment.


The move from that conventional model of meetings to "green" meetings is not only desirable but necessary. This is the direction that the EURAC convention centre is leading us in, taking into account parameters such as BS8901 and putting into practice CSR or Corporate Social Responsibility inspired by the instructions in the European Union's Green Paper. EURAC also undertakes to raise awareness among its collaborators, by keeping them up to date on various local, national and international initiatives with an online ecological calendar.


When we talk about green meetings, we also have to pay a lot of attention to the dangers that are often hidden behind supposedly ecological marketing operations, such as greenwash.

 

About green meetings and sustainability:

www.mpiweb.org/CMS/MPIWeb/mpicontent.aspx?id=19682
www.meetingstrategiesworldwide.com
www.greenmeetings.info/
www.greenmeetings.info/WhyWeDoIt.html
www.eventsustainability.com
www.mpiweb.org
www.conventionindustry.org/projects/green_meetings_report.pdf
www.epa.vic.gov.au/bus/resource_efficiency/casestudies/default.asp
www.bluegreenmeetings.org/HostsAndPlanners/10EasyTips.htm
www.imex-frankfurt.com/envaward.html 

www.naturalstep.org/

 

 

In practical terms...

travel and transport

 

  • Bolzano has 48 km of cycle tracks
  • environmentally-friendly shuttle buses from Verona and Innsbruck airports for EURAC customers
  • rationalisation of shuttle times
  • EURAC can be reached from the town centre on foot, by gas-powered bus run by Sasa, or by bike. We can organise bike hire
  • EURAC belongs to the car-share service

hotels

 

  • hotels are selected for their environmentally sustainable and Corporate Social Responsibility policies
  • only a few minutes from EURAC
  • automatic system for switching off lights in rooms
  • towels and sheets changed only on request (explanatory notices in rooms and personnel training)
  • use of low-energy light bulbs
  • use of eco-friendly detergents
  • flow reducers fitted to showers, taps and services
  • use of refillable containers and dispensers instead of individual portions of sugar, jams, soap, etc.
  • differentiated waste collection
  • fresh, local produce (within a radius of 100 km)
  • continuous personnel training

venue EURAC convention center  

 

  • 472 m² in total of solar collectors
  • innovative ventilation system which uses heat exchangers to heat rooms in winter and cool them down in summer
  • air quality control in the offices
  • economy settings on IT applications, printers, fridges and dishwashers
  • differentiated waste collection
  • 6 bicycles available to colleagues
  • use of natural light in rooms and offices
  • data and information exchange with USB keys: printing of presentations or course material only if necessary
  • whiteboards instead of flip charts
  • use of non-toxic marker pens

catering 

 

  • use of fresh, local and seasonal produce, preferably organic
  • menus with vegetarian options (see "autumn" menu at the bottom of the page)
  • decision not to use individually-packaged products
  • differentiated waste collection
  • use of tap water rather than bottled water
  • meals served in china or reusable dishes
  • dishes prepared on the basis of the actual number of participants
  • plants in vases and reusable decorations

 

information
material

 

 

  • conference folders made from environmentally-friendly card
  • printing is done on recycled paper, double-sided and using an eco font
  • printing done for the exact number of participants and only on request
  • biodegradable pens

social programme and gadgets

 

  • exclusive locations reachable on foot or by environmentally-friendly bus
  • walks and relaxing activities in the open air
  • wide choice of gadgets: organic cotton bags, biodegradable pens, and many other fair trade goods
  • badge holders are returned to the conference centre to be reused

marketing & communication

 

  • participants are informed of the green objectives of the event and of how to achieve them
  • participants are involved in the green meeting objectives and are asked to collaborate: online registration, downloading material on USB key, etc.
  • online guide on how to reduce the environmental impact and save energy
  • feedback from participants on the green meeting
  • info-point on the green activities offered during the event
  • media and local partners are informed of the objectives and results of the green meeting

Some suggested menus using local, seasonal produce

 

menues

autumn
 

 

pumpkin soup, with toasted pumpkin seeds and herb croutons

grilled vegetables: green and red peppers, courgettes, red radicchio
"Schüttelbrot" with cheeseboard of local cheeses
(Almkäse, Ortler, Bergkäse, Pusterese, Trentingrana )

mushroom strudel
duo of dumplings (spinach and cheese)

apple tart
chocolate mousse with redcurrants

 

winter

 

leek and potato soup, with speck ham confetti

roulade of Savoy cabbage au gratin
open speck sandwich with a trio of sauces (horseradish, mustard, quark with herbs)

radicchio and Raucherkäse (smoked cheese) pancake
polenta and malga cheese kebabs, with cabbage salad on the side

Trentingrana cheese, honey, walnuts and pears
persimmon mousse and amaretti biscuits

 spring

 

courgette and basil soup

asparagus roulade with Alto Adige speck ham IGP
buffet salad: julienne carrots, fennel, green salad, radicchio, radishes, rocket, turnip-cabbage

choice of risotto (nettle, asparagus, artichoke), accompanied by Trentingrana cheese wafers
spinach lasagnette

fresh fruit (apples, pears, strawberries, cherries)
elderflower parfait


summer

 

cold cucumber and yoghurt soup

pinzimonio dip (carrots, cucumbers, peppers, tomatoes)
puff pastry strudel with ricotta and beetroot
salad of potatoes, beans and diced chicken

spaghetti with basil pesto and cherry tomatoes
pasta alla Norma (tomatoes, aubergines, ricotta and basil)

fresh fruit (watermelon, cherries, strawberries, melon, pears, peaches)
chocolate tart with raspberry coulis

Pictures by ECM - Marie Kuklova

 

 
 
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