Reduce, Reuse and Recycling

1. To avoid printing of banners unless there is a genuine need

2. To minimise printed promotional materials such as posters, leaflets and brochures

3. To avoid single serving containers and endeavour to provide drinking water in a glass or drinking water dispenser whenever and wherever appropriate

4. To ensure collateral materials can be recycled and reused

 

Energy

1. To maintain an average indoor temperature of the venue(s) between 24-26℃ during summer

2. To turn off all lights, air-conditioning and equipment before leaving the venue(s)

3. To take public transportation to and from the event venue as far as practicable

 

Refreshment and Dining

1. To plan ahead and minimise food wastage at source

2. To recover food leftovers as much as practicable

3. To dispose food leftovers in the collection facilities for food waste recycling as far as practicable if the disposal of them is unavoidable

 

Go Electronic

1. To use website to release information and updates on the conference

2. To handle guest invitation and registration by electronic means

3. To use social networking tools to promote and disseminate messages to conference participants.

4. To make use of TV monitors in the venue(s) as e-bulletin boards to disseminate and share information

 

Gift and Souvenirs

1. To minimise the packaging of gifts and souvenirs

2. To avoid distribution of plastic and non-woven bags