BECC has a long history of setting new green standards for conference planning – we have tried to   ‘walk the walk ‘ from our beginning in 2007. We work closely with our hotels and attendees to minimize our climate and natural resource footprint. (Our hotels tell us that we produce 2/3 of the trash of a standard conference.) To the extent possible, we try to follow the Sustainable United Nations Checklist for Green Meetings including:

Minimize Impacts and Waste

  • All marketing, communication, program development, and registration processes are electronic
  • Presentations, abstracts, and conference agendas are posted online
  • Our program is printed on recycled paper
  • No handouts, flyers, etc. larger than a business card and no plastic; display-only copies are okay (Our sponsors/attendees have been very creative in meeting this guideline!)
  • Name tags are compostable/recyclable; lanyards are reused
  • Recycling bins easily available; reuse and recycle as much as possible
  • Carbon-offsets purchased to cover conference climate impacts

Thoughtful Site Selection

  • Hotel should have a strong green policy or certification
    • Management commitment
    • Linen and towel reuse is default option
    • Tracking of energy, water, and waste processes
    • LED lighting, low-flow showers, sinks, toilets, etc.
  • Public transit easily available; safe bicycle parking options

Careful Catering Decisions

  • All food where possible is served family style not in individual disposable containers
  • No bottled water
  • China and silverware are used for serving; disposables are avoided
  • Linen napkins are used for sit-down meals: recycled paper napkins for breaks

Lower Footprint Food Choices

  • Serve local and seasonally available food where possible
  • One lunch is 100% vegetarian, the other is vegetarian/vegan optional
  • No beef or pork; dairy/ cheese used sparingly; chicken and fish sourced responsibly
  • Healthy choices such as grains, nuts, fruit and each breakfast should contain protein, not ’empty calories’
  • Leftover food is sent to food kitchens or consumed by hotel staff
  • The hotel should be connected to a waste composting service

Engaging Attendee Involvement

  • Post our Green Policy on our website and discuss at opening plenary
  • Encourage attendees to
    • Use public transit, carpool, and bicycling; provide transit, and other information
    • Purchase carbon offsets for travel and lodging impacts
    • Reuse linens and towels
    • Bring their own re-usable water bottles

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