We decide on physical venues based on sustainability and intentionality, scoring potential places based on ten metrics which include green building standards, supplier sustainability and energy policy.

When purchasing goods and services for the events, the environmental and social impacts of their lifecycle are included in the purchasing decision. This includes avoidance of single-use plastics.

We minimise energy usage wherever possible and utilise renewable energy providers when an option. We advise delegates on how they can reduce travel impacts and offer carbon offsetting as standard.

We believe catering decisions should be based on quality, seasonality, locality and the environmental impacts of farming practices. This includes red meat being avoided, unprocessed grains, fair-trade coffee and alcohol preferred, wastage reduced, and caterer policy required.

Whenever relevant we ensure steps are taken to foster economic, social and environmental benefits for the local communities in the areas the event operates, increasing engagement and minimising disruption.

Our operating impacts are tracked, negative impact reductions targeted and improvements implemented, on every event.