The Three R’s: “Reduce, Reuse, Recycle”
During the panel discussion the following main issues were addressed:
- The pressing challenges that SMBs–especially those in the food and hospitality sectors–face in the journey to carbon reduction
- Meta’s commitment to supporting local businesses in their green transition
- Key figures from the field of sustainable development
Venue of the event – Hektor Container Hotel
The one and only – Hektor Container Hotel
Environmental sustainability and eco-conscious mindset is important to the hotel. They made many environmentally friendly choices at Hektor and pushed the limits of hospitality to not only do the most obvious but to also find solutions to those footprints that seem inevitable at the hotel. They reduce, reuse and recycle as much as possible.
Important factors in choosing places:
- Green certified is a big plus as is venues that are owned by local business, local community etc – eg no marriott. Big brands
- Locally sourced food with no meat on menus
- Sustainable use of materials – recycling and recycled goods eg no single use plastic etc
For badges and reservation labels we used – Seed paper!
Seed paper is made by hand in workshop located in Tallinn’s Old Town. They recycle paper, add seeds to the paper pulp, then form paper sheets one by one, before carefully drying them and preparing them for print.
Wherever their final destination may be, they can be planted in a pot or garden and soon afterwards can watch them grow!
The names of the people were written by hand by a local calligrapher. Lanyards are recycled.
Direction signs and information boards – The material we used called Re-board
Re-board can be printed on directly, allowing for unique looking high-quality solutions. Re-board is lightweight and easily installed, making it easy to transport, setup andstore. You also don’t need to worry about its ecological footprint as Re-board is comprised almost completely of timber industry´s waste and scrap an is 100% recyclable.
Other sustainable practices
In addition:
-Instead of printing menus, we used tablets (to avoid excessive printing).
-The event was paperless: program / information only on the screen,
-No plastic was used (jug water only)
-Only local ingredients were used in the catering
-Only live plants when decorating the room (no artificial decorations are used)
