Waste reduction

• Alternative solutions to avoid single-use products: water provided via fountains, reusable crockery and cloth napkins, returnable glass bottles, no straws, entry wristbands made from wax scraps, etc.
• Water bottles and glass tumblers for conference and podcast participants.
• Sorting and recycling of remaining waste.

ecofriendly consumption

• Food and beverages made from local products
• Committed caterers and zero-waste cuisine
• Natural cleaning products
• Promotion of local crafts for design and decoration
• Local and/or eco-friendly products available for purchase at the stalls

ecofriendly COMMUNICATION

• No flyers, no goodies, limited number of posters
• Preference for digital communication, in line with green IT best practices
• Eco-designed website to reduce energy consumption

awareness raising

• Raising awareness among volunteers and the public about eco-responsible practices before and during the event
• Stalls run by environmental organisations
• Organisation of conferences on the theme of women and the environment
• Activities and workshops to raise public awareness of environmental issues

impact measurement

• Measurement of the amount of waste avoided thanks to the alternatives put in place

For example, during KIMPAVITA #4:

• Only 24kg of waste was generated for an audience of 600 people (i.e. 40g per person)
• Of these 24kg: 50% was organic waste and only 7% was plastic
• More than 300 plastic bottles were avoided thanks to the use of 14 19-litre water bottles

green travelling

• The public is encouraged to use carpooling, shared taxis or public transport.