Why one association is changing its conference model for sustainability

Guidelines International Network, the global network supporting evidence-based guideline development and implementation, is hosting its 18th annual conference in Glasgow in September 2023, having chosen the location and venue based on its sustainability credentials.

The conference will be held at the Strathclyde University Technology & Innovation Centre. Guidelines International Network CEO Elaine Harrow said the choice of venue was based on considering how it could support its members by enabling them to meet and maximise human interaction, collaboration and innovation, while minimising impact on the environment and promoting sustainability.

“We changed our conference model to reflect this,” said Harrow. “The starting point for our 2023 conference was to look to the Global Destination Sustainability Index of sustainable tourism and conference cities and select several locations from the top 20. We then looked at venues within those locations that could deliver a fully hybrid event and developed full proposals for five venues. The locations were narrowed down to three and in 2022, our Board selected the forerunner, the Technology and Innovation Centre at the University of Strathclyde in Glasgow, Scotland.”

The Global Destination Sustainability Index is a sustainability benchmarking and improvement programme for tourism and conference destinations around the world. It is used to assess the current social and environmental performance of a destination and to help drive improvement.

Gordon Hodge, head of conferencing & events at the University of Strathclyde said: “We’re working hard to ensure that we deliver every element of our operation more sustainably, playing our part in reducing the University’s emissions 70% by 2025. We constantly update our sustainability webpage to help organisers and delegates make more sustainable choices, and our conference apps reduce the need for printed materials. In terms of food and beverage, we’ve completely removed red meat from our menus in favour of plant-forward dishes, and standardised buffet options have reduced waste and energy consumption, while maintaining quality and value.”