Tourism Tattler July 2017

SUSTAINABLE TOURISM SOLUTIONS
Conscious
Conferencing
T
Spier Wine Farm (outside Stellenbosch) has implemented numerous initiatives to reduce the carbon
footprint of their conferencing facilities, from careful recycling and consistently making sure the area
is waste-free, to water conservation technology and training staff in the ways of being eco-friendly.
here’s a surge in international travellers looking for sustainable
hotels, conference centres, tour experiences and wedding options,
tracking down accommodation that has the highest green credentials.
Business travellers are also increasingly mindful of the impact their
travel has on our environment. With a strong sense of contributing
to saving the planet, they are calling for conference organisers to up
their game.
Realising that conference organisers need to quickly locate facilities
for green meetings, Spier has implemented a number of initiatives to
reduce its carbon footprint; from careful recycling and consistently
making sure the area is waste-free, to water conservation technology
and training staff in the ways of being eco-friendly. Here are a few
eco-friendly tips from Spier’s conferencing team:
Adding Meaning to Conference Bookings
Spier has partnered with Pack for Purpose, an international project
that impacts communities around the world by assisting travellers
who want to bring meaningful contributions to destinations.
Spier has selected three projects (an old age home, a community
library and primary school) where guests can donate much-needed
items.
Environmental Commitment
Spier is committed to reducing its environmental footprint. Over the
past decade, municipal water usage has been reduced by 50% and
energy by 30%.
There are over 400 water-saving devices on showers, basins and toilets
at Spier. Natural light and ventilation and energy-efficient lighting is
used where possible. 100% of organic waste and wastewater as well
as more than 98% of solid waste are recycled.
A rigorous monitoring and measurement system means that
conference organisers can measure the footprint of each delegate.
Conference packs are great opportunities to communicate the
sustainability story to delegates. One could include a solar lamp
or indigenous plant as a gift (these can be obtained from the Treepreneurs
nursery which offers plants nurtured by its network of
growers).
On the table, Spier places pens and notebooks of 100% recycled
paper for delegate’s use. Leftover stationery can be donated to
schoolchildren from surrounding communities. Instead of plastic
bottled water, Spier offers filtered bottled water which is served in
reusable glass bottles.
At Breaktime
During break times, snacks are selected that are healthy both for the
planet and body. Spier offers a variety of teas and organic rooibos as
well as filter coffee from Avanti, a roastery that supports sustainable
coffee farming and fair trade practices. In addition to healthy locally
sourced nuts and dried fruit snacks, Spier also offers freshly baked
biscuits from the Khayelitsha Cookie Company – a social upliftment
project which hires previously unemployed women from that
providing skills, training and permanent employment.
Cuisine Choices
Spier offers sustainable conference food that is made with seasonal
locally sourced and ethically reared ingredients. Cuisine dishes are
made with ingredients that are sourced from the farm, or nearby
trusted suppliers who share Spier’s sustainable ethos. Fresh produce
in Spier’s food gardens is grown without the use of pesticides and
artificial fertilisers. Eggs are laid by hens that roam freely in Spier’s
pastures. To prevent overfishing, Spier only serve fish that are listed
“green” by the South African Sustainable Seafood Initiative.
Inspiring Excursions
Spier offers excursions that can inspire delegates to make a positive
difference. A number of activities are offered that showcase its
sustainability efforts – delegates can visit the environmentally friendly
wastewater treatment plant, or take a tour of the Tree-preneurs
nursery. They can also collect eggs from the free-roaming chickens
and also learn about organic gardening in the food garden.
JULY 2017 Tourism Tattler Trade Journal 07