AA Docks IS

BUILT WITH RESPECT FOR NATURE USING ECO-FRIENDLY TECHNOLOGY.

The building’s thermal insulation has a value lower than 0.3K. Effective insulation results in less energy consumption and lower CO₂ emissions.
The energy is extracted from the groundwater that is pumped up from 50 meters deep and is used to heat and/or cool every room independently via underfloor heating/cooling systems.
The pumping and energy conversion is powered solely by green energy.

In addition to optimal humidity control, every room benefits from CO₂ extraction and ventilation with fresh, purified air. Fresh air supply is essential for body and soul.

The sanitary wastewater is purified in the percolation reed bed. The purified water then floods the basin at the entrance of AA Dock’s before draining off towards the roots of the young beech trees planted alongside the building. This is a self-sufficient wastewater treatment system, with no wastewater drainage into the sewage network. Meanwhile, the reed plants also produce O₂.

(More info www.aadocks.be)

Choose an event manager with a sustainable approach to event management, eco-responsible catering production and socially responsible human resources management.

Motivate employees, partners and vendors to adopt a sustainable attitude.

Choose an appropriate eco-responsible venue (close to public transport, with an eco-responsible energy policy, etc.).

Reduce negative impacts of the event, especially on the environment:

• Reduce waste generation (e.g. by careful quantity calculations)
• Cut CO2 emissions (e.g. reduce air transport, opt for train or car sharing, choose appropriate accommodation, reduce shuttle transfer)
• Use natural and local resources (e.g. water in glass instead of plastic bottles, natural light where possible)
• Opt for energy saving lighting (LED lamps, rechargeable batteries)
• Use digital and online communication instead of print communication when possible
• Reuse previous event materials, stands and signage when possible
• Recycle event materials
• Ask your catering provider to use renewable energy at summer outdoors events, such as a solar oven and solar-heated water
• Ask event manager and/or venue manager to use a waste sorting process and ecological treatment of grease and wastewater.

Increase positive benefits of the event:

• Favour local, seasonal, organic products or fair trade products (e.g. for gifts to attendees)
• Use local resources
• Work with local organisations
• Take care of event accessibility, especially for disabled people, students and non-profit organisations, etc.)
• Link with associations, non-profit organisations, etc.
• Make a social contribution, improving your organisation’s public image
• Calculate the ecological footprint of your event and arrange CO2 compensation through an internationally certified organisation (e.g. CO2 Logic).
• Reduce event cost (depending of the choice of eco-responsible measures).
• Clearly communicate your sustainable approach to partners, vendors and attendees.

No certified label exists yet in Belgium. The best way is to choose a venue showing evidence of a sustainable approach.

Define clear objectives and set your priorities:

• Central location
• Accessible by public transportation
• Favour a sustainable venue or event concept

Check if there is a clear sustainability policy and/or a person in charge of sustainability in the selected venue.
Request evidence: a written chart is a clear indication that the managing team of the venue is concerned and active.

Venue equipment:

• Favour a pre-equipped venue with audio-video installation, electrical power, heating system
• Use preferably tables and chairs that are already installed in the venue (avoiding additional transport).

Check if there is evidence of a clear energy-saving policy:

• Energy-saving lamps in permanently lighted areas (LED, fluocompact lamps)
• Light sensors
• Use of solar energy
• Good insulation and easy control of heating system
• Good insulation of windows
• Eco-friendly ventilation of meeting rooms
• Sustainable use of temperature in the spaces: 19°C in winter and 24°C in summer
• Reduced used of air conditioning
• Well-maintained air conditioning system
• Possibility to check the electricity consumption of your event

Water-saving policy:

• Dual flush toilets
• Water taps with reduced pressure and quick automatic stop
• Recycled or rain water usage

Check if waste is sorted and ask about the waste collection process.

• Are there appropriate recycling bins provided?
• Is there a waste reduction programme?

Check if eco-friendly cleaning products are available and used.

Share your view and promote the sustainable aspect of your venue choice in communications to internal audience and to participants.

Selecting an eco-responsible catering supplier with a sustainable approach is not easy. No certified label exists yet. The best way is to choose a catering provider showing evidence of a sustainable approach in production and in human resources.

Check if there is a clear sustainability policy and/or a person in charge of sustainability.

• Request evidence: a clear process description or written chart is a clear indication that this catering supplier is concerned and active.

Check if waste is sorted and ask about the waste collection process.

• Look for separate containers for food & vegetable waste, PMD and paper, as well as treatment of grease and wastewater.
• Are there waste reduction programmes in the workshop and at events?
• How is recycling and composting organised?

Optimise quantity management to avoid waste.

Verify that at least 20% of food comes from bio sources (bread, tea, coffee, fruit and vegetables, etc.).

Ask for menus that include regional products. For example, local fruit apple, pear or grape juice replacing exotic fruit drinks.

Ask for menus that include seasonal products.

Ask for fair trade products such as coffee, sugar, tea, fruit juice (eg: Max Havelaar coffee).

Ask for a vegetarian menu as an option.

About materials:

• Request washable and reusable materials (glasses, plates, cutlery, etc.).
• Request tables and chairs that are already installed in the venue (avoiding additional transport).

• Avoid the extra packaging of individually packed goods (sugar, coffee, milk, biscuits, etc.) and disposable tray meals.
• Request returnable water bottles instead of plastic or, even better, ask for serving water in cans.

Learn about the human resources policy of your catering supplier:
does it include integration and training?

Learn about pre-printed menu cards: are they printed on recycled paper?
Do they contain information about sustainability programmes?

Promote the sustainable aspect of your catering choices in communications to internal audience and to participants.

Choose a supplier with a sustainable approach to business incentives and team building.

Incorporate the sustainable development theme into the incentive as a common thread.

Opt for one high quality event instead of two lesser events.

Activities:

• Opt for CO2 neutral activities: walking, bike, Segway, etc.
• Consider wellness and balancing activities.
• Consider integrating your event into your corporate sponsorship programme.
• Consider social or charitable activities (e.g. Marolles area, retirement home, orphanages, etc.) with a real and sustainable added value for underprivileged people or organisations.

Location:

• Local incentives and team building activities shouldn’t be limited to the seaside or the Ardennes. There are plenty of opportunities in Brussels & its outskirts (parks, city, woods).
• Look for sustainable resorts/areas (e.g. Chateau de la Poste) or recycled areas (e.g. old factory, loft, boat).

Transport:

• Opt for group transportation.
• Integrate transportation as a part of the activities programme.

Communication:

• Promote the sustainable aspect of your programme in communications to participants.
• Integrate your incentive/team building event into your strategy and global internal communications.
• Integrate education and soft skills training with sustainable impact and measurable ROI into your programme.
• Set and communicate SMART goals (specific, measurable, achievable, realistic and time-bound) with clear KPI’s (key performance indicators).
• Consider emphasising social values in your event, such as equality and integration (e.g. mix people from different generations in teams and include integration building activities).

Green Attitude : sustainable key points

1. Use of recycled paper for all communication
2. Biodegradable corn-based material
3. Water based ink for printing logo on the packaging, recycled packaging, flyers on recycled paper …
4. Recycled packaging
5. Waste sorting for all the production process : from production to restaurants
6. Restaurants & production 100 % Green Electricty
7. Our lunches are delivered in large wicker baskets reusable or in large wooden trays also reusable
8. Vegetables & products are guaranteed from Belgium, there are obvious exceptions. In these cases, it guarantees the maximum from near Belgium
9. Each car is delivered one day tour to limit its negative impact on the environment.