Event Organizers Sector Supplement - Global Reporting Initiative
Event Organizers Sector Supplement - Global Reporting Initiative
Event Organizers Sector Supplement - Global Reporting Initiative
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<strong>Event</strong> <strong>Organizers</strong> <strong>Sector</strong> <strong>Supplement</strong><br />
EO8 Percentage of and access to food<br />
and beverage that meets the organizer’s<br />
policies or local, national or international<br />
standards.<br />
1. Relevance<br />
Food and beverage is a critical aspect of the attendee<br />
and participant experience of an event. Through the<br />
provision of food and beverage, event organizers<br />
have an opportunity to clearly demonstrate their<br />
commitment to sustainability.<br />
Report on environmental impacts of food and beverage<br />
packaging, consumables and tableware under Indicators<br />
EN22 and EN27.<br />
Report on attendee and participant satisfaction with<br />
provision of food and beverage under Indicator PR5.<br />
Report on sourcing of food and beverage (as opposed<br />
to attendee and participant experience) under the<br />
Sourcing category.<br />
Indicator Protocols Set: PR<br />
2.4 Report systems used to guarantee health, safety<br />
and security of food and beverage provision.<br />
2.5 Report pricing strategies to enable categories of<br />
food and beverage identified in 2.1 to be available<br />
to participants and attendees.<br />
2.6 Report communication and information and<br />
labeling strategies to ensure participants and<br />
attendees are aware of food and beverage options<br />
as identified in 2.1.<br />
3. Definitions<br />
None.<br />
4. Documentation<br />
Relevant data such as invoices can be drawn from<br />
suppliers, or from internal policies such as sourcing and<br />
health and safety.<br />
5. References<br />
None.<br />
IP<br />
&<br />
EOSS<br />
2. Compilation<br />
2.1 Identify the organizers’ policies and definitions on<br />
food and beverages regarding their commitment<br />
to sustainability, with reference to national or<br />
international standards. For example:<br />
EO<br />
EO<br />
• Vegetarian, meat, fish;<br />
• Local;<br />
• Organic;<br />
• Seasonal;<br />
• Cultural and religious needs;<br />
• Dietary and nutritional needs; and<br />
• Certified under recognized standards.<br />
2.2 Report the percentages of food and beverage<br />
offered that reference national and/or<br />
international standards as identified in 2.1.<br />
2.3 Report access to drinking water by source (bottled,<br />
potable, etc.).<br />
Version 3.1/EOSS Final version<br />
13
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