Carbonmark published guidance on reducing and offsetting carbon footprints within the events industry, focusing on high-impact areas such as attendee travel and food. The article recommends strategies like regional event hubs, 'rail-first' policies, and sustainable aviation fuel for travel emissions. For catering, it suggests 'default veg' menus and zero-waste planning, alongside circular production methods and careful venue selection to minimise environmental impact. This guidance aims to move event sustainability beyond symbolic gestures towards substantive emissions reductions and high-integrity offsetting.
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