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Jonathan Martens - Coduco: Sustainable purchasing policy


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‎Jonathan is an Independent Environment & Sustainability Advisor, Associate at Coduco

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Jonathan Martens - Coduco: Sustainable purchasing policy

  1. 1. 4/12/2016 1 Sustainable purchase policy 14th April 2016 Jonathan Martens Give support to companies and authorities that want to switch to a more sustainable approach in their organization and/or internal consumption or for the products and services that they offers, e.g.: - Audit & support the purchase dept. - Guidance on the workplace - Education and awareness of staff and public - Advice and audit on behavioral changes - Internal & external communication - Elaborate procurements specs … in various files around food, materials, energy & waste & procurement. More info
  2. 2. 4/12/2016 2 Why a sustainable event? “Any gathering of people can have an impact and influence participants” By making it more sustainable you can : • reduce the environmental impact • inspire participants to live more sustainable Two keys to a success : • Good management (organization, action plan, purchasing,…) and • Communication with your stakeholders (suppliers, speakers, participants, …) Sustainable purchasing • You’ll need goods and services, so integrate sustainable criteria in your purchasing activities • Sustainable purchasing can * Reduce your negative impact on the environment * Encourage social improvement * And finally give financial savings Next slides: - Important topics linked to an event - The right questions to ask - Possible criteria - Some first tips
  3. 3. 4/12/2016 3 Selecting destination & venue “If you can choose, remember that travelling is the main source of emissions” 1° Management • Any certification of the building? • Any policy or action plan in place? • Any information to staff of participants? 2°Assessibility and social inclusion • Full accessibility for all? 3° Services • How does the cleaning proceed? • Virtual meetings possible? 4°Enery water & waste • Can temperature be regulated? Can daylight be used? • Besides waste separation, what do you do? • How is the guest involved to reduce? 5°Catering ( see further) Possible criteria & tips • Use existing certifications:  Green key, best green hotel, …  Building & management Bream, Leed, EMAS, ISO, …. BUT! … • Use sustainable checklist to go into the details  Sustainable procurement policy  Access for wheelchairs  Technology for deaf people  Environmental cleaning tutorial for the staff  Transport access map • Tips  If no hot features, involve your participants  Reproduce communication tools of the supplier  Tell your participants why you chose the venue
  4. 4. 4/12/2016 4 Communication and event material “Communication can reduce the impact and increase awareness before even the event starts” 1°Communication with participants and registration • What is provided to the participants to ensure ‘sustainable behavior’? • What is your knowledge about the participants? 2°Materials for the participants • What has to be printed? How about last minutes? • Which media will you use to communicate? • Are the gifts useful and where do they come from? • How to communicate during the event with the participants and on the floor? Possible criteria & tips 1. Material for the event If paper is used: • % recycled and consumer waste • Certifications like Blaue Angel, …. • Incentives to keep their material ‘until the end’ • Print on demand 2. If you ‘really’ need goodies: Criteria: local production, recycled materials, correct end-of-life Use: useful, can be reused or used during the event Food: see catering conditions ! Think generic: no date or specific title
  5. 5. 4/12/2016 5 Possible criteria & tips “The savings you make here, could be used to make other aspects more sustainable” Tips • Think about everything: e.g. registration, information, materials, program, set-up, … • Know that participant prefer travel light • Assume reality, printing could be still necessary • “Need it?” before “give it!” • “Paper-less” or “paper-free”? go for paper-smart Catering “Catering offers many opportunities to minimize the impacts and can involve local community” 1° Management & set up • Is the company local? How is the food transported? • How do they ensure easy access to all guests? 2° Food & Beverage • When setting the menu, any cultural or religious considerations be respected? • How are the food & drinks presented? • What about leftovers? 3°Materials & packaging • Disposable items used during catering? • What with the empty packaging? 4°Waste disposal
  6. 6. 4/12/2016 6 Possible criteria & tips Food & drinks: • Work with checklist  Option for tap water or bulk dispensers  Seasonal and regional? ask for origin  organic or/and Fairtrade? ask for certifications  Know that other labels (MSC, halal, …) exist but be careful  All drinks served in reusable bottles Management: • Present only what necessary (flexible) • Agree on quantities until the plate Waste disposal: • All waste should be collected separately Possible criteria & tips Tips • Keep it measurable : asking 25% organic isn’t enough, go for 100% for a product if only possible • Agree on food portions & the size of the dishes • ‘‘It’s not only the food’’ aspect, think ‘behavior’ • Don’t ask all criteria at once • If disposable items are used go for ‘take back’ • ….
  7. 7. 4/12/2016 7 ‘What have I forgotten....’ Much more other topics, but depends on the purpose of your event … • Exhibition & material during the event • Behavior of your staff • Choice of the speakers • Local transport during the event • Communication & engagement towards your stakeholders • Compensation tools • … Practical tips for tendering - Use existing standards if they exist - Work with checklist according to your participants’ needs - Consider the entire period of the event (preparation, event, breakdown) - Adapt your requirements to the circumstances => Local non-organic or Non-local organic => Pape-less free vs. Paper-smart - Introduce evaluation tools => to measure the impacts => benchmark suppliers - Don’t hesitate do attract experts (like us !  )
  8. 8. 4/12/2016 8 Contacts Rob Renaerts Director 0488/994488 Jonathan Martens Associate 0473 99 13 49