Speciality and Fine Food Fair Sustainability Objectives

• To reduce the amount of energy used during the exhibition in comparison to previous years based on a per m² ratio.
• To reduce the amount of indirect energy used during the exhibition in comparison to previous years based on a per m² ratio.
• To ensure 0% of waste left after the exhibition goes to landfill.
• Engage with exhibitors on initiatives to reduce transport and traffic to the venue.
• Reduce the number of visitors travelling to the show by car.
• Calculate the carbon footprint of staff travelling on-site to the exhibition.
• Provide a direct benefit to local charity
• Provide expert industry knowledge for visitors that supports them in running a sustainable business
• Provide support for exhibitors in exhibiting more sustainably
• Ensure key H&S areas are addressed
• Identify, record and rectify incidents of non-compliance with regulations and voluntary H&S code and any accident on-site
• Improve visitor satisfaction rating
• Improve exhibitor satisfaction rating
• Identify, record and rectify incidents of non-compliance with regulations / voluntary codes regarding labelling of event and services, event promotion, advertising and sponsorship
• Deal with complaints and loss of data
• Plan and report any initiatives taken to mitigate the Economic, Environmental and  / or Social impacts of products and services (including packaging) that are procured for the event
• Plan and report any initiatives for sustainable food and beverage
• Educate stakeholders as appropriate in our sustainability initiative and encourage their involvement

>> Read about our Sustainability Initiatives