繁中
繁中

Professional Conference Organizer

Please check in the boxes according to your current planning in the areas of Travel, Freight & Logistics, Food & Food Waste, Energy,      

                    Production & Waste, during interior decoration operations.

Travel
Freight & Logistics
Food & Food Waste
Energy
Production & Waste
Basic Information
Travel
For commuting of employees and collaborating partners in business, as well as planning transportation and mobility for conference participants.
1. Prioritize venues, accommodations, or tourist destinations accessible by public transportation systems.
2. Substitute face-to-face meetings with video, email, or phone conferences during the preparation process.
3. Plan shuttle services for major events, such as routes from accommodations to the venue, and from the airport to the event venue.
4. Provide a list of airlines offering "Voluntary Carbon Offset Services" or related services to conference participants.
5. Provide information on public transportation systems, bicycle facilities, and walking routes to the venue and accommodations through websites or on-site announcements.
6. Arrange transportation shuttles using environmentally friendly vehicles such as electric or hybrid cars.
7. Encourage employees to use low-carbon methods such as carpooling, public transportation, shuttles, bicycles, or walking when traveling for business.
8. Select local collaborating partners to minimize emissions of personnel transportation.
Freight and Logistics
Planning and actions for goods transportation during MICE planning.
1. Avoiding using air freight unless necessary
2. Choose transportation companies that prioritize environmental sustainability when selecting logistics providers.
3. Use environmentally friendly vehicles such as electric or hybrid cars for transporting goods and materials.
4. Incorporate sustainable logistics requirements (local procurement, green transportation) into contracts and Request for Proposal (RFP) documents.
5. Procure goods needed for MICE decoration locally whenever possible.
6. Utilize equipment available at the MICE venue to reduce the need for transporting additional equipment.
7. Print promotional materials at the event venue to minimize transportation needs.
8. Select local collaborating partners for the event (such as printing companies and decorators) to reduce the transportation demand for goods.
Food & Food Waste
Planning and actions for event catering.
1. Accurately estimate the number of diners to avoid waste.
2. Plan for waste sorting and kitchen waste recycling methods.
3. Increase the proportion of vegetarian, seasonal, and local ingredients in the menu through procurement contracts.
4. Use water coolers or water dispensers at the venue to reduce the use of plastic cups or bottled water.
5. Encourage catering suppliers to reduce packaging or use environmentally friendly packaging materials.
6. Avoid using disposable tableware such as paper cups or disposable utensils.
7. Provide meals that do not require utensils, such as sandwiches or bread.
8. Promote the use of eco-friendly utensils and cups.
9. Choose utensils made from eco-friendly or recycled materials and plan for waste recycling methods.
10. List local procurement, seasonal produce, and sustainable ingredients as catering contract evaluation criteria.
11. Prioritize existing catering services at the venue.
Energy
Planning and actions to lower venue carbon emissions.
1. Choose venues with green building certification or venues that promote environmental initiatives.
2. Select venues with adjustable indoor air conditioning temperatures, and if possible, maintain temperatures above 26 degrees Celsius.
3. Display conservation messages such as water-saving, turning off lights, or other energy-saving measures at appropriate locations.
4. Plan to offset venue carbon emissions using renewable energy sources, such as purchasing renewable energy certificates.
5. Request venue providers to cooperate in providing necessary information for estimating carbon footprints.
Production & Waste
Planning and actions for venue decoration and production items during conference planning.
1. Use or recommend the use of technology products (such as tablets, video walls, projectors, etc.) for presenting information at the conference to reduce output materials.
2. Digitize registration and provide conference handbooks electronically to reduce paper usage.
3. Print promotional materials double-sided.
4. Design promotional materials to fit market standard sizes as much as possible to reduce cutting and material waste.
5. Avoid using plastic for large outputs or floor decals.
6. Use or recommend the use of recycled materials and environmentally friendly materials (such as recycled paper) for producing promotional materials.
7. Avoid using disposable promotional and decorative items.
8. Choose products with eco-labels or collaborate with suppliers who promote environmental initiatives.
9. Set up a dedicated area for recycling promotional materials and badges, and educate attendees about it.
10. Collaborate with event venue and service providers to promote the sharing and joint use of equipment and setups, such as carpets, stages, and curtains.

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