Venue providers

Basic Information

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Travel

Planning and actions for commuting of employees and collaborating partners in business.

1. Choose local collaborating partners to reduce personnel transportation.

2. Substitute face-to-face meetings with video, email, or phone conferences during the preparation process.

3. Provide information on public transportation systems, bicycle facilities, and walking routes to the venue through websites or on-site announcements.

4. Arrange transportation shuttles using environmentally friendly vehicles such as electric or hybrid cars.

5. Encourage employees to use low-carbon methods such as carpooling, public transportation, shuttles, bicycles, or walking when traveling for business.

Freight and Logistics

Planning and actions for goods transportation during MICE venue-related business.

1. Choose transportation companies that prioritize environmental sustainability.

2. Incorporate sustainable logistics requirements (local procurement, green transportation) into contracts and Request for Proposal (RFP) documents.

3. Procure goods needed for the venue locally whenever possible to reduce the need for transportation of goods.

4. Utilize local collaborating partners to handle relevant venue-related business needs.

Food & Food Waste

Planning and actions for catering services at MICE venues.

1. If the venue provides or assists in planning catering services, plan for waste sorting and kitchen waste recycling.

2. If the venue provides or assists in planning catering services, increase the proportion of vegetarian, seasonal, and local ingredients in the menu.

3. If the venue provides or assists in planning catering services, use water coolers or water dispensers to reduce the provision of plastic cup water or bottled water.

4. If the venue provides or assists in planning catering services, encourage catering partners to reduce packaging or use environmentally friendly packaging materials.

5. If the venue provides or assists in planning catering services, avoid using disposable tableware such as paper cups or disposable utensils.

6. If the venue provides or assists in planning catering services, prioritize meals that do not require utensils, such as sandwiches or bread.

7. If the venue provides or assists in planning catering services, use utensils made from eco-friendly or recycled materials and plan for waste recycling methods.

8. If the venue provides or assists in planning catering services, use local procurement, seasonal produce, and sustainable ingredients as evaluation criteria for purchasing.

9. If the venue provides catering services, provide condiments in reusable containers to reduce the use of individually packaged condiments.

Energy

Planning for energy resource utilization at MICE venues and in business warehouse operations.

1. Implement improvement plans based on various assessment indicators towards green building certification.

2. Select indoor air conditioning systems with adjustable temperatures, aiming to maintain room temperatures above 26 degrees Celsius whenever possible.

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. Cooperate with organizers to provide necessary information for estimating carbon footprints.

6. Use energy-saving equipment with automatic detection and inverter technology design, such as LED lights.

7. Establish an energy management mechanism to track electricity usage and the effectiveness of energy-saving measures, aiming to reduce energy waste.

8. Equip water-saving facilities, such as installing rainwater harvesting systems.

9. Clearly label air conditioning or water and electricity adjustment controls for user convenience and resource conservation.

Production & Waste

Planning and actions for venue design, production items, and promotional materials during MICE venue-related business.

1. Provide electronic equipment at the venue (such as LED screens, video walls, electronic registration systems) for organizers to rent, reducing the need for printed materials to display event information.

2. Avoid using disposable promotional materials and decorations whenever possible.

3. Choose products with eco-label certifications or collaborate with vendors promoting environmental initiatives (such as decorators, MICE equipment suppliers).

4. Choose systematic or reusable decorations for public areas, such as those made from recyclable materials or rented standardized decorations, and encourage decorators to recycle and reuse decorations (such as carpets).

5. If promotional materials are needed, opt for those made from recycled materials or environmentally friendly materials (such as recycled paper).