1.4 Carrying out the event

Of course, the environmental work must also be followed up during the event itself. Conduct an inspection of all areas at the event both when rigging up, during the event, and when rigging down. The environmental manager must supervise and check that all environmental measures are working as planned. Has everybody been sufficiently informed on the environmental measures? (Waste, power consumption, transportation, etc.)

A couple of examples:

Shopping area: Has the personnel working in the stalls been given the information they need on waste handling, especially in relation to rigging up/down?

Restaurants/food stalls: These personnel in particular need information on waste sorting and what to do with food that is not sold. Perhaps an arrangement can be made with the Salvation Army or other local institutions, such as old people’s nursing or care homes, as they might be interested in receiving leftover food.

If you’re using restaurants for food delivery during the festival, they should be using unprocessed foods in their kitchen (e.g. dried foods, fruits and vegetables).

Following up the waste handling plan:

Is the system working? Some important questions are:

  • Have those in charge received sufficient training?
  • Do they know how to operate the equipment?
  • Are there enough waste bins, and are they emptied often enough?
  • Are the containers large enough, and are they emptied often enough?

If the follow-up inspection reveals that things are not working as planned, it is very important that the environmental manager sets matters straight right away!

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