Event Manager’s Resource Pack

4 stepsfor a cleaner, greener eventProduced by participating LocalAuthorities and the LAPN Network*

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GETTING STARTED...It seems obvious to state it butbefore you GO GREEN your festivalor event committee must first makea commitment. Its really importantthat the festival committee are inagreement so that the eventorganisers or site manager canimplement the following four steps.

STEP 1 GREEN PLAN

Write a simple charter for greening yourfestival or event and get your committeeto endorse it. Such a commitment is veryimportant to ensure that if necessary thecommitment will not be challenged. Acharter could be as simple as this:

‘We, the __________ Festival committee arecommitted to protecting the environment andwill ensure that our event has a minimumimpact on the environment by preventing andsegregating waste, consuming less water andenergy and sourcing goods and materialssustainably. We will encourage visitors to alsolimit their impact on the environment at thisevent.’

In future years the charter could then bereviewed to reflect any additionalenvironmental improvements.

Where possible display your charter inappropriate locations and on the event orfestival website

STEP 2 GET THE MESSAGE OUT THATTHE EVENT IS GOING GREEN

The key to the successful greening of afestival or event is to involve and informstaff, volunteers and visitors. Here aresome ideas to get you started:

Signage:

Alert visitors to the greening of the event byplacing clear, comprehensive signage at allentrances;

Try not to date your signage so it can be usedfor other events or in future years.

Use the same signage throughout the venue,particularly for waste segregation.

FESTIVAL OR EVENT

COMMITTEE

FESTIVAL SITE

MANAGER/ LEADER

VOLUNTEERS/MARSHALLS/FIELD STAFF

EXHIBITORS & STALL HOLDERS

VISITORS &CUSTOMERS

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Use the same messages on high vis jacketsworn by staff & volunteers to reinforce themessage.

Promoting your event

Use every opportunity to highlight thegreening efforts of the event or festival – thiscan be done in press releases, interviews,adverts, signage and public announcements.

Signs for bins in particular should be at eyelevel so that visitors can see the sign well inadvance of approaching the bin – they have abetter chance of using the right bin if they cansee the signage on approach.

MC Announcements:

Make full use of the PA system to encouragepeople to participate in greening the event.

Remember people are there to have fun sowhere possible be witty with announcements.

Word of Mouth:

Use volunteers and staff to a maximum to getthe message across – they can reinforcepositive behaviour by talking to visitors aboutthe efforts made to green the festival or evente.g. by recycling as much waste as possible.You also need to advise all exhibitors inadvance of the requirements for wastehandling by visiting each pitch, providing infoabout waste stations and requirements forpresentation of waste.

Brief your staff and volunteers in advance –remind them that encouraging positiveenvironmental behaviour can be of benefit tothem too - by reducing litter and waste on site.

STEP 3

ATTENTION TO DETAILfollow this green checklist toensure maximum greening ofyour event

Waste & Litter

o Provide your Local Authority Environment

Section with details of a Litter Control Planfor your festival/event.

oOrganise litter teams to pick litter during &after the event – divide the teams in two –one to pick recyclables, one to pick waste –if necessary colour code the bags

oUse clear bags to line bins to ensure lesscontamination

oMake announcements throughout the dayencouraging participation in the greeninginitiatives

o Ensure sufficient bins are located in thevicinity of catering outlets as the mainaccumulation of waste on the event siteusually occurs around catering concessions

o Remember you are obliged by law toseparate food from landfill waste

Prevention Opportunities

oAvoid tickets & receipts by using a “back ofthe hand stamp” instead

o Supply visitors with a reusable bag – get asponsor for this where possible, rememberprinted reusable bags can be used as aform of advertising for your festival/event.

Water

o Check all taps to ensure they are notleaking or left turned on

oUse nozzles on hoses to prevent water loss

oUse water conservation devices in cisternswhere possible

oAvoid the use of power hoses for cleaning

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oAssign a volunteer to check taps & cisternflow rates prior to the festival or event..

Energy

oUse daylight & avoid the use of floodlightsas they are energy guzzlers & cost a fortune

o Switch off equipment in a timely fashion atthe end of the event

oDo not leave vehicles idle, turn off theengine if not driving

oAvoid unnecessary heating.

STEP 4

INVOLVE THE EXHIBITORS

The contribution that exhibitors make tothe greening of an event is enormous, theirimpact cannot be underestimated: fromwhere they purchase their products, tocomplying with waste managementarrangements, you need to get theexhibitors involved.

Many exhibitors and stall holders attend avariety of festivals and events every year, so themore events that are greened the better.

If you are going to set strict environmentalcriteria give plenty of advance notice toexhibitors to ensure compliance with theenvironmental criteria set out below.

Encourage Food Providers to •Only use compostable consumables such asbiodegradable cups and plates

•Replace burger boxes with a paper envelopeand serve French fries in paper bags

•Reduce packaging by using reusable traysand boxes

•Avoid single portions of condiments such asketchup by using refillable containers

•Avoid non edible garnishes

•Source local and seasonal produce

•Support Fair Trade or other similar schemes

•Clean up in accordance with Site Managerrequirements

Encourage Non Food Stall Holders to:•Use reusable trays and boxes forproduce/goods

•Avoid using plastic bags at all times andwhere possible promote the use of reusablebags instead

•Try and reduce packaging as much aspossible, avoid double bagging

•Flatten & tie up loose cardboard

•Carry out a site inspection - leave no trace.

If your event incorporates permanentfixtures such as Cafe/Hotel/Shops,encourage them to:•Segregate Waste into a three tier system –General Waste /Food waste /Recycling

•Use reusable bags

•Avoid single -use and single–portion items(sauces, jams, sugars, salt & pepper etc)

•Present menus on recyclable paper

•Use non hazardous and eco-friendlycleaning products

•Where possible source compostablepackaging for take away foods & drink

•Monitor taps and distribution systems forleaks and repairs on a regular basis

•Use water conservation devices in cisterns

•Supply free drinking water where possible

•Reduce energy by switching off equipmentwhen not in use

•Choose local catering to reducetransportation miles

•Buy collectively wherever possible to reduceunnecessary trips.

For further information on compliance with yourcounty or City’s Litter Management Plan or WasteManagement Regulations, please contact your LocalAuthority’s Environment Department.