The recent staging of Saint Laurent’s spring/summer 2020 show in Malibu, California, violated multiple environmental regulations, leaving the local community up in arms, according to reports.
The event, which was denied a permit by the local government (instead enabled via a filming permit from a contractor), went against rules designed to protect the area’s fragile natural resources, writes Vogue Business. Included in that was the fact grunion, a type of fish, were expected to spawn on the sand that evening. Residents also said pieces of the set were left to wash out into the surf and the whole affair was rife with plastics, including plastic sandbags banned by the city.
This raises questions about the impact such elaborate events, which often last for less than an hour, have on the environment, and the responsibility the industry should be taking to minimize their presence. By comparison, Stockholm Fashion Week was just cancelled in order to pursue more sustainable opportunities for its brands instead.
Our Event Producer, Grace Collins, who also runs a business called Ten Four, is an expert in this space, increasingly working towards more sustainable solutions. So I called her up to find out exactly what’s going on and how brands can make better decisions with regards to the environment when planning their own occasions…
RA: Given your experience running events, what is the usual sort of waste that is produced from something like a fashion show, a conference or an activation?
GC: On average, the typical event attendee produces 1.89kg of waste per day, 85% of which can be non-recyclable, depending on where and what type of event it is. Food can comprise anywhere between 20-60% of this waste. This is outside of the waste produced by the organizers themselves which, in fact, can be huge.
A lot of the time events, fashion shows and experiential activations in particular, can involve a ‘build’ of some sort – this ‘build’ is usually a one-off, an experiential moment, or a photo op (for example) for guests, and is broken down and thrown out post event without any consideration for the materials used and how they should be correctly disposed of. These can include the likes of wood, plastic, steel – so many materials that if considered in advance and regulated by local authorities could and should be disposed of more appropriately – ideally recycled.
RA: Are you seeing this change as the industry starts to consider sustainability and the environment more broadly? How?
GC: I have definitely noticed small changes here and there but whether we like to admit it or not, there is a level of ignorance toward the matter until it’s either enforced by authorities or in more severe circumstances, publicly ridiculed. The plus side of the recent Saint Laurent show in Malibu, is that it has now drawn attention to the impact that destination events can have on the environment and the fact there can be such a huge amount of waste created and left behind when these take place.
The focus and pressure on the likes of these brands and corporate organizations to incorporate sustainable practices has a knock on effect for any event organizer. We need to understand and be more conscious of the footprint our one-off events are leaving on the environment.
A lot of corporate companies and brands alike are becoming more conscious of the impact their working environments and all things associated have on the environment. As event planners, it is our role and responsibility to reflect such sustainable conscience by making necessary changes to the events we produce on their behalf.
RA: What are the barriers or challenges surrounding this?
GC: Costs! A sustainable event strategy is something that can and should be considered and incorporated into every event management plan and event budget from initiation. However, it is quite often the costs that are associated with doing so that turn people off the idea of following through.
RA: What are you doing to help this change?
GC: I encourage my clients to think more sustainably when producing their events. I ask them to consider the likes of going paperless, talk them through the different options and ensure they feel confident in making these necessary changes. The bigger issue at hand – not to make life difficult for fellow planners but in an effort to make a positive change – is that many local governing bodies can be quite lenient when it comes to approving permits for events.
Every event organizer has a responsibility to submit a waste management plan to their local council/governing body when applying to host an event, but only when hosting in a public space. Even in that case, the level of detail required is usually minimal and local councils do not hold a huge amount of responsibility over organizers or follow through with analyzing the damage that can be left behind on such occasions.
I’m working on a detailed waste management template and a list of suggested waste management suppliers/partners within my locality that can be shared with event agencies, and will hopefully go on to be accepted and monitored by local councils/governing bodies. These plans will need to be submitted and approved by councils’ in advance of any event taking place and then monitored to ensure companies are carrying out approved disposal plan properly.
RA: What are some easy solutions / things businesses could adapt to ensure less waste is produced or left behind from their events?
GC: There are a variety of different areas you can make effective changes in, from venues to catering and overall event production but in order to know where to begin, you need to reflect on and understand your impact. My tips for doing so, include:
Develop a sustainability event strategy in the initial phases of your event plan, down to choosing a venue or location that is accessible by public transport (metro, buses, city bikes). If there are transfers required, I would suggest partnering with an electric car company, for example. If you can host your event and accommodation under the one roof – do! This will eliminate the requirement for transport.
- Confirm whether or not your event venue recycles their waste. If they don’t have a system in place then start making a plan. Work with a local waste management company to dispose of planned materials on-site appropriately.
- Look at previous event budgets to see if there were any areas whereby the quantity of product ordered was too high and ended up going to waste.
- Use renewable energy sources. With advancements in technology there are many ways in which you can save on power to create a more sustainable event. Be conscious of what power you need and when you need it running. Options as simple as switching to LED lighting and lower power efficiency systems, although costly, will minimize your footprint – talk to your AV company about the options available.
- Reduce print requirements, go paperless – think digital, incorporate an event app that allows guests to register and check-in without requiring a printed ticket or name badge. You can also make your event itinerary available to guests via this app/webpage, effectively communicating with them in real-time (which is of huge benefit to any event planner), and easily circulating new information/schedule changes. If you’re printing something for branding purposes, steer clear of including dates so that you can use again at future events.
- Sustainable catering – ask your caterer if they can supply reusable, compostable or recyclable dinnerware? Do they have a food waste reduction strategy in place? Get an accurate guest count and finalize the amount of food needed in advance of the event so that you are reducing the potential waste. Donate leftover food to a nearby shelter. Help longterm by beginning to track typical food consumption patterns at your events.
- Make it as easy as possible for your attendees to recycle and maintain the venue while still enjoying the event, simply by ensuring you place plenty of recycling stations throughout the venue.
Sustainable practices may not come naturally to everyone. Be patient, take baby steps, practice makes perfect, and every little counts in my eyes.