Work with your onsite supplier to reduce fuel use through efficiency savings e.g. better system design or battery use.

Use a grid connection for onsite electricity wherever possible.

Replace diesel with HVO fuel (interim medium-term measure while on a journey toward renewables and grid connection.

Reduce new materials purchased for creative builds

Increase rate of recycling from drinks packaging

Provide water points and encourage use of reusable bottles

Reduce waste related emissions by using more sustainable alternative materials (paper cups, rPET plastic)

Reuse merchandise items or find sustainable alternatives

Reduce single-use plastic by using reusable cups at the bars

Reduce general waste by maximising recycling

Reduce artist-related single-use plastics and waste with Green Riders

Implement a Deposit Return Scheme for items such as bottles or cans

Engage audiences with clear initiatives & incentives to reduce waste brought to site and engage in recycling

Promote car sharing to increase occupancy and reduce the number of cars

Promote low-emissions forms of transport such as public transport, coaches and shuttles from local transport links.

Reduce audience travel distances by prioritising local audiences where possible (e.g., local tickets) local tickets.

Implement an efficient production delivery schedule to reduce build and derig travel.

Consolidate food deliveries with a centralised ordering system for traders.

Use local storage facilities for equipment, build and design materials.

Implement a strict no idling policy to reduce unnecessary onsite emissions.

Introduce low emissions onsite transport using electric buggies / cargo bikes.

Work with local suppliers and traders to reduce travel distances.

Consolidate food deliveries with a centralised ordering system and/or wholesalers onsite for traders.

Avoid exclusivity clauses from artist contracts to maximise dates on touring schedules within regions where possible and commercially viable.

Increase programming of local or regional artists to reduce artists travel emissions.

Move toward plant-based menus

Reduce high impact foods such as red meat and dairy

Reduce the proportion of meat in meals and/or increase the % of vegetarian and vegan food onsite.

Work with local drink suppliers to reduce travel distances.

Work with sustainable drinks suppliers such as B Corps to reduce impacts of brewing.

Implement water efficiency measures to reduce water usage.