SUSTAINABILITY

Environmental & Sustanaibilty Policy

FOOD & BEVERAGEs


Purpose:

  • To ensure sustainability is integrated into the food and beverage selection process and decision making
  • To promote documentation of policies

 
Activities Implemented:

  1. Additional staff are sourced from the local labour pool

 


 

Purpose:

  • To encourage and promote adoption of sustainable practices by all stakeholders
  • To disseminate information about sustainability issues to assist in the F&B selection process and
    decision making

 

Activities Implemented:

  1. NIL

 


 

Purpose:

  • To reduce energy use and production of greenhouse gases through proper waste handling
  • To advocate materials management hierarchy for waste in order of the following:
    – Eliminate waste by reducing material use
    – Minimise waste through reuse or recycling
    – Minimise waste through composting
    – Land filling and combustion or incineration for remaining waste
  • To manage materials in a sustainable manner that conserves virgin resources that would otherwise serve as
    raw materials for new products

 

Activities Implemented:

  1. Water is served through reusable receptacles
  2. Condiments are served in bulk containers
  3. Excess or unused food inventory, suitable for consumption are donated to a food bank

 


 

Purpose:

  • To reduce use of energy in the operations, and thereby minimize the production of carbon dioxide as a
    greenhouse gas.

 

Activities Implemented:

  1. NIL

 


 

Purpose:

  • To promote improvements in overall air quality

 

Activities Implemented:

  1. NIL

 


 

Purpose:

  • To optimize the efficient use of water and energy associated with water use
  • To reduce or eliminate chemicals added to water supplies
  • To capture rainwater and grey water for additional use and re-use
  • To reduce energy necessary in purifying, pumping and treating water used by the facility, and thereby reduce the production of carbon dioxide as a greenhouse gas.
  • To promote conservation of a valuable natural resource
  • To demonstrate commitment through the following
    – Development of water efficiency management plan that establishes a baseline and sets priorities
    – Appropriate education, training and monitoring
    – Implement best practices
    – Measure and evaluate water use, water quality and associated energy use and enhancement of
    operational practices

 

Activities Implemented:

  1. NIL

 


 

Purpose:

  • To promote environmental protection through strategic purchasing of sustainable goods and services

 

Activities Implemented:

  1. Provide foods that are local, organic, and/or sustainably produced
  2. Provide coffee and tea that are organic, fair trade, sustainably and/or shade grown
  3. Purchase reusable utensils, napkins, table coverings, serving ware, plates, bowls and cups for all meals

 

Purpose

  • To leverage positive host community benefits from events
  • To commit to volunteering or giving back to the local community

 

Activities Implemented:

  1. Excess or unused food inventory, suitable for consumption are donated to a food bank
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