All event service business can use this to improve water conservation practices across all spaces and in event designs. These questions can form part of procurement criteria for event service businesses.
There is an environmental policy in place which details organisation intentions to conserve water in both operations and event deliveries with clear annual water use reductions in spaces. Don’t have one? Download a template.
Water use in spaces is measured on a regular basis and reported against annual reductions.
Grey water systems are prioritised as part of building improvements.
Water conservation practices such as full-loads only for dishwashers, taps on timers, taps off for food-preparation and similar water saving efforts are standard practice. Where water-saving efforts are reliant on staff participation, practices are monitored and form part of job descriptions.
Staff education and engagement to help prevent and reduce water waste is part of company strategy. We recommend hospitality businesses, including venues, engage with 50 Shades Greener.
Event related water use in venues is measured, where possible and intelligently estimated where not, and reported post-event to understand where and how future water conservation could be achieved.
Venues and businesses with self-managed spaces regularly undertake leak detection to prevent water wastage.
Environmental policies ensure that potable water tanks / water bowers are monitored for water efficiency and leakers are resolved to reduce unnecessary water wastage.
