In 2022, in the first edition of MEO Kalorama, we achieved the following results:
- 4,100 MEALS DONATED
- 62% RECYCLING (38% OF WASTE WENT TO GENERATE ENERGY)
- 2,000m2 SYNTHETIC GRASS DONATED TO NGO (ALL GRASS USED AT THE EVENT)
- 100% REUSE OF TARPAULINS (DONATION AND TRANSFORMATION INTO PRODUCTS)
- ZERO WASTE TO LANDFILL
- 7.5 tons of plastic recycled
- 70% of energy supplied by the grid
- €1,261 raised for the Chelas é o SÍTIO association
- 60 tickets donated to local NGO (EQUIVALENT TO €3,660)
- 50 STAFF AND SECURITY TRAINED IN HOW TO WELCOME DIFFERENCE
- 217 RESIDENTS employed
- 103 LOCAL ARTISTS PERFORMED ON ONE OF THE STAGES
For 2023 we have made the following commitments:
- Reduce waste generation by 10%
- Reduce plastic by 10%
- Reduce fuel consumption by 10%
- 80% satisfaction in the inclusion assessment
- Develop a project with the community
- 80% of our stakeholders know about our commitment to sustainability
- Hiring local artists
Reduce, reuse and recycle the waste generated
- Establishing a partnership with the Lisbon City Council and Valorsul for the correct disposal of waste.
- Prohibit the use of plastic bags, primary packaging and excess packaging of any type of material.
- Opt for more sustainable utensils in F&B areas.
- Promote the correct separation between the public: through campaigns, signage.
Prohibit construction in the park:
- Opt for modular and rented structures with the aim of significantly reducing waste production in the assembly and disassembly phases.
- Promote the use of reusable or recyclable scenographic elements.
- Prohibit the distribution of leaflets at the event.
- Donate leftover food in good condition to Refood for distribution to people and families in need in the vicinity of the park.
- Work on circular economy between sponsors and suppliers.
- Donate materials after dismantling.
Train, inform and monitor:
- Inform all Partners for the correct separation of waste so that it is correctly destined.
- Distribute waste management rules and other sustainability information to all partners;
- Training of employees, suppliers and partners;
- Clarification sessions for all who operate.
- Correctly separate cooking oils, organic oils and send them for recycling and recovery.
Evaluate the need for gift distribution
Assess the need for gift distribution, the option should always be not to use gifts.
The more useful the gift is for everyday life, the less likely it is to end up on the floor at the end of the event and the greater the brand impact, as the gift will be used beyond the festival.
Seek to associate the gift with the ideas of socio-environmental responsibility and ensure that the gift stimulates public engagement with the message of Meo Kalorama.
It is important to consider recycled and/or recyclable materials as raw material for the gifts; avoid electronic equipment that requires batteries.
It is FORBIDDEN to distribute flyers or giveaways that resemble flyers, papers with no other use than to serve as promotional material, at the event.
Giveaways should be transported to the venue in cardboard boxes and without individual packaging; plastic should be avoided for secondary packaging of giveaways and giveaways should be delivered to the public without primary packaging.
Control and reduce plastic consumption
- Prohibit the use of plastic bags, primary packaging.
- Use of reusable cups.
- Encouraging the refill of reusable cups and bottles.
- Careful evaluation of giveaways.
- If necessary, the use of plastics should be encouraged.
Implement measures to reduce water consumption
- Promote the rational use of water. In all facilities where water is used, make all operators aware of the need to save water by using eye-catching posters and stickers.
- Availability of free drinking water.
- Choose efficient equipment.
- Choose taps and showers that reduce the flow of water or close automatically to avoid wasting water.
- Encourage good daily practices.
- Check and if necessary adjust the volume of water spent in the toilets, whenever possible adjust the sensor installed in the flush or introduce a 1.5lt PET bottle full of water.
- Always turn off the taps in the toilets when not needed.
- Use the same cup or refill bottle throughout the day, reducing the number of cups to wash.
Minimize diesel consumption
-Involve everyone in saving energy, using appealing and effective communication:
- Activate the energy saving mode on all equipment that allows it and that will not hinder performance.
- Always set the air conditioning at comfortable temperatures - around 23ºC in summer and 18ºC in winter -, and avoid having them working with windows and/or doors open.
- Switch off equipment that is not in use, or whenever you leave a room (lighting, computers, printers, air conditioning,...).
- Carefully plan the location of appliances to ensure a uniform temperature in all locations, avoiding excessive load and misuse.
- Remove chargers for electrical and electronic equipment from sockets.
- Equipment with an energy rating of A to A+++ consumes less energy and should be prioritized when choosing lighting and cooling equipment.
- Plan your generator fleet efficiently to reduce fuel consumption.
- Consider more sustainable generator options.
- Explore the possibility of installing renewable energy production equipment to power some areas of the event, communicating to the public and partners the energy produced and the gas emissions avoided with the clean alternative.
- Involve partners in this theme.
Promote sustainable mobility
- Raise awareness among partners about the effects of optimizing freight transport - the number of vehicles is reduced and thus the greenhouse gases that result from freight transport. It also brings financial benefits associated with tolls, fuel consumption, etc.
- Make use of conference call technologies (via telephone, internet, or video conferencing), avoiding the carbon emissions of the corresponding journeys.
- Negotiate with public transport operators a set of measures to encourage the use of public transport for public travel and adapt the offer and timetables to needs.
- Create safe pedestrian corridors in the vicinity of the venue, with special attention to public transport terminals.
- Ensure a special zone for cab parking.
- Create a bike park.
- Disseminate the planned mobility and accessibility management actions through a communication campaign in the various media in an inclusive manner.
- Provide information on the event's website about public transport to the venue and its schedules, and about other possible initiatives that may affect access to the venue.
Hiring sustainable accommodation
- Opt for hotel facilities close to the venue and with good public transport offers.
- The proximity of the hotel to the workplace, for example to the offices and the venue, reduces travel distances and therefore carbon emissions. It also contributes to the quality of life of the team.
- Check if the selected accommodation units have an Environmental Management System (e.g. ISO 14001; EMAS) or if they implement measures to control energy consumption (such as efficient lighting, class A to A+++ equipment, among others).
- Also analyze the existence of programs to reduce water consumption.
- Opt for units that facilitate check-in and check-out without the use of paper forms, among other resources.
- Confirm the existence of recycling programs including organic waste and cooking oil.
- Check if a system for reusing towels and bed linen is available to guests.
Be an inclusive event
- Ensure access via the ramp at the park entrance.
- Create dedicated parking spaces.
- Ensure specialized support team right from the entrance to support those who need it.
- Create platforms on the stages for people with reduced mobility, with electricity points for charging chairs.
- Dedicated toilets
- Provide all information on the website, including accessible spaces and experiences.
- Inclusive and accessible website and social media.
- Create accessible means of communication, such as email, mobile number for any question, before and during the event.
- Create survey to assess whether the public feels the event is accessible, and for all groups.
- Establish partnerships with NGOs working on the topic, to evaluate and propose improvements.
- Include diversity criteria in hiring.
- Develop internal campaigns to work on the topic among staff and prepare staff to welcome diversity on a daily basis through trainings and awareness-raising actions.
- Create the necessary physical conditions for access for all in the team.
- Sensitize our partners to the topic through the information sessions and manuals.
- Assess the possibility of gender-free toilets
- Create survey to assess whether the public feels the event is for all groups.
- Train the communication team to implement diversity criteria in all our communications so that everyone can see and feel that Meo Kalorama is an event for everyone.
- Invite influencers who focus on the theme of inclusion and diversity.
Leave a positive legacy in the community
- Offering tickets to associations and organizations involved in the community in order to provide access to culture.
- Employing residents in a variety of fields.
- Supporting local projects, involving artists and partners.
- Space to showcase local talent, both on stage and in other venues. Creation of a work of art between a renowned artist and local artists.
- Donation of leftover food in good condition to local families in need.
- Donation of materials at the end of the event to local schools and associations.
Involve everyone in our sustainability policy
- Email to managers communicating sustainability commitments.
- Request items for auction to raise money for a social cause.
- Listen to staff.
- Provide training.
- Guide for sustainable staff.
- Inform the networks about good sustainability practices.
- Guide for sustainable festival-goers.
Sponsors and Suppliers
- Manual of good practices for partners, in addition to the sustainability plan.
- Involve in social actions/causes to be supported.
Support the local economy
- Choosing local suppliers reduces the carbon footprint associated with travel and contributes to local economic development.
- Promote local and seasonal food products.
- Hire local labor.
WE COMMIT TO:
- Monitor all operations
- Define proposals for improvement
- Set targets for the next edition
- Celebrate good results
ANEBE (Associação Nacional de Empresas de Bebidas Espirituosas) in partnership with DICAD will carry out the Action "Minors not a drop" and action responsible sale of alcohol and Risk Reduction in the use of alcohol and drugs that aims to sensitize festival participants to moderate alcohol consumption and contemplates interventions with operators and bar staff about the responsible sale of alcoholic beverages, with a special focus on the complete prohibition of alcoholic beverages to minors.
APERCIM through Inclusion at Work will be in the catering of MEO Kalorama supporting the food operation of the entire festival production.
APPDI (Portuguese Association for Diversity and Inclusion) will provide training on welcoming differences for the team, messages of diversity and inclusion that will be spread throughout the festival.
AUREN will calculate the carbon footprint of the event, so that the festival can define future objectives to be achieved and improvement measures to be applied.
Câmara Municipal de Lisboa (CML) and ValorSul will be partners to collaborate on the effectiveness and efficiency of our comprehensive and demanding waste management plan. With communication calling for everyone's participation. Where we encourage the reuse of the reusable cup that we will make available to the public, and the water bottles.
EPAL participates once again by installing more drinking fountains to refill water bottles, and watering cans to distribute water throughout the park, especially in front of the stages.
E-solidar, through its fundraising platform, will help raise money with auctions of items donated by artists during the festival.
Quercus collaborates with the festival in the environmental awareness campaign for festival-goers.
Refood 4 Good participates in the action to promote the reuse of surplus food made will donate leftover food in good condition at the end of the event to local needy families.