Sustainability

We have implemented many initiatives that allow us to minimise the impact of our operation on the environment. These include:

Waste Management

• Recycling stations are situated throughout the venue for glass, plastic, paper and aluminium.
• Bio-degradable cups are available at water stations.
• Organic waste from the kitchen is collected by a local pig farmer.
• Paper and cardboard recycling stations are situated in administration offices, staff rooms and at conference registration desk.
• 100% recycled products are used for toilet and paper hand towels.
• Double side printing used when appropriate.
• When possible, re-usable containers are used from suppliers.
• Kitchen cooking oil is refreshed and old oil recycled locally.
• Filter coffee and sugar bowls are used to reduce individually wrapped condiments.
• We use biodegradable rubbish bags.
• We use rechargeable batteries when possible.
• Fluorescent light tubes, energy efficient light bulbs and battery waste are separated for collection.

Pollution Prevention

• Micro cloths are used for cleaning.
• Any chemical products used for cleaning are carefully measured and highly diluted.
• Foaming soap dispensers are provided in all bathrooms to control quantity used.
• We use Kemsol Green, Care4 and Jflex dilution control technology cleaning products that meet Environmental Choice standards.
• Floors are steam cleaned.
• We use Deb green certified foaming hand soap.
• Air fresheners in bathrooms are atomised.

Energy Efficiency

• We have a ‘Switch-off Policy’ in place for all lights, air-conditioning, heating and other electronic devices for all staff to adhere to when conference rooms are not in use.
• Light sensors are installed in all bathrooms, storage areas and outdoor security lighting.
• Natural light is utilised in upper level conference rooms during cleaning and set-up.
• Thermal lined drapes are featured in the upper level conference rooms.
• A cold water high pressure rinse tap operates in the kitchen to reduce hot water use.
• We continually monitor our energy use and work towards reducing energy costs on a monthly and annual basis.
• Our hot water cylinders are wrapped.

Water Efficiency & Quality

• All toilets are run on a dual flush system and urinals are timing activated.
• Self closing taps installed in all bathrooms and cleaning cupboards.

Market Place

• We regularly survey our customers and evaluate satisfaction levels.

Supply Chain

• Local produce and wines are incorporated in menus.
• We encourage our local suppliers to reduce the use of or recycle packaging.

Policies and Procedures

• We have a simple ‘Environmental and Sustainable Business Policy’ on display to ensure it is easily read and understood by customers and staff.
• All staff sign a copy of the Policy during induction.

Workplace Practices

• Staff are very conscious of our current sustainable practices and are committed to ensuring the success of our business operation.
• A staff representative forms part of the Community Services Department "Green Team" and attends quarterly meetings.
• A section on sustainability is incorporated in the Napier Conference Centre staff induction process.
• Staff are actively encouraged to log ideas on the team notice board.
• Sustainable ideas are discussed and recorded at monthly staff meetings.

Community Involvement

• All staff have an agreed objective as part of their annual performance appraisal in respect to donating time to a charity or a community organisation.
• We are able to assist charity and community organisations with discounted venue rental when their event directly benefits the citizens of Napier.
• We regularly have students from the Eastern Institute of Technology (EIT) to visit our facilities and when appropriate we assist both EIT and local High Schools with workplace experience.
• Staff donated food to the Napier Community food bank during its 2011 and 2012 Annual Christmas Appeal.
• Staff participated in the Living Legends tree planting.
• Newspaper is separated and collected for the SPCA.

Achievements since 2011

• 2 boxes collected of fluorescent light tubes and bulbs total of 80kg.
• Batteries collected in total of 29kgs.
• Cardboard bins enptied bi-monthly or when full.
• Glass bottles, plastic bottles and Aluminium bins are checked and emptied weekly or when full.
• Newspaper separated and collected for SPCA since 2012 in total 168kgs or 24 shopping bags.

Environmental and Social Sustainability Policy

The Napier Conference Centre is a business unit of the Tourism Services Department of the Napier City Council and, along with six other business units, is committed to providing the highest quality service and product to its customers.

The Team at the Napier Conference Centre are committed to protecting the future of Hawke's Bay, New Zealand and the larger planet.

You can assist us by being mindful of the following actions we take to reduce our impact on the environment:

• To achieve sound environmental practices across our entire operation while complying with all laws and regulations.
• To implement programmes to minimise our use of energy and water consumption.
• To prevent pollution and reduce waste by committing to and promoting minimal impact practices, reduction and recycling and reuse.
• To implement the aims of the Qualmark Sustainable practices and have a framework of regularly recording measures of the relevant bench mark indicators and analyze performance and setting improvements and maintenance targets.
• To provide all employees with the training and resources required to meet our environmental objectives.
• To work with others in the tourism industry, public agencies, the community and our clients to achieve wider environmental objectives.
• To communicate our aims and performance to our stakeholders, clients, customers, suppliers and local community.
• To purchase environmentally friendly, organic and local products where practical.

How to plan a 'Green' Event

You can help us to minimise waste by implementing your own sustainable practices. Here are some ideas:

• Go 'paperless' - offer online registration, use email rather than post for communication, eliminate handouts by having presentations available online.
• Use recycled paper when printing is necessary.
• Change printed information in exhibitors' information packs to an electronic format - provide online or on a CD. You could even provide reusable branded memory sticks containing exhibitor information.
• Recycle as much as possible including name badge holders, lanyards etc. We can provide a bin for these at the exit door. You are also welcome to leave these with us if not required and we will recycle these for you.
• Advise exhibitors to provide as little paper collateral as possible - most of it ends up in the recycling bins anyway.
• Advise exhibitors to reuse their construction materials from booth builds.
• Let us know if we can assist with recycling or disposing of any waste products such as packaging, promotional materials etc.
• Use whiteboards instead of flip charts for workshop sessions.
• Utilise local presenters, experts, suppliers, initiatives and talent as much as possible - ask us if you need some recommendations.
• Let us know if you would like us to plan a locally produced and supplied menu for your event.
• Encourage the use of water jugs and glasses and water stations provided as an alternative for plastic water bottles.
• Offer a buffet lunch option rather than boxed or packed lunches.
• Provide apples as an alternative to mints on tables (individual or in bowls).
• Arrange centrepieces that are edible, organic or reusable.
• Reuse flower arrangements at different times during large events or hire plants.