Case Studies

//Case Studies
Case Studies 2017-12-27T00:31:16+00:00
2018-01-17T22:35:34+00:00

World Cocoa Foundation Partnership Meeting 2017

As an organization with a mission driven interest in global sustainable initiatives, the World Cocoa Foundation did a great job reducing its event’s environmental footprint by the implementation of progressive approaches like food and beverage strategies to eliminate waste and get leftover food to people who need it, the 100% elimination of its printed program and the use of FalconBoard signs. Read Case Study

2018-01-19T22:30:19+00:00

IMEX America 2016

The 2016 IMEX America, our own internal planning team took a proactive approach to recycling the materials that we use for signage and, together with our vendors, ensured that they were put to valuable use in several different places (see Materials). We also reduced our paper use from onsite publications by more than 1,500 lbs of paper, which is the equivalent to about 13 fewer trees. In addition, our education team curated many rich and grounding experiences for our guests onsite, including the Be Well Lounge and Paws for a Break. Read Case Study

2018-01-19T22:34:26+00:00

Unitarian Universalist Association General Assembly 2016

The Unitarian Universalist Association identified five main sustainability objectives for General Assembly 2016. Each objective is accompanied by individual targets and action items designed to address and evaluate each objective. These targets are customized given the current level of sustainability in each host city prior to the event. Read Case Study

2018-01-19T22:38:20+00:00

Business for Social Responsibility Conference 2016

Never afraid to be bold, BSR’s sustainable food choices included 100% vegetarian lunches, 100% of the fruit was local and seasonal, 100% of the coffee fairly traded, and 100% of the meals were served on china (no disposables). Read Case Study

2018-01-19T23:00:23+00:00

IMEX America 2015

In 2015, IMEX America chose to focus on water shortage in the Las Vegas area. In an effort to reduce water usage, the concession menu available on Wednesday was optimized to provide foods that minimize water use. Beef burgers were replaced with turkey burgers, for example, which saved 331 gallons per 1⁄4 patty! Water savings information was presented on digital signage to inform attendees of the water footprint of their food and they were encouraged to share their experience using the #WaterWiseWednesday hashtag. Read Case Study