What are the risks and opportunities created by global sustainability issues. How can you turn these into a strategic advantage for your organisation. Presentation for the meetings and events sector

1. SUSTAINABILITY AS A
COMPETITIVE DIFFERENTIATOR
By Guy Bigwood
MCI Group Sustainability Director

3. FOR LONG TERM SUCCESS
Sustainability is one of the defining issues
of our time

4. Agenda

5. Trusted Advisor to
UNITED NATIONS
GOVERNMENTS
ASSOCIATIONS
DESTINATIONS (CVBs)
CONVENTION CENTERS
CERTIFICATION
STANDARDS
Group Director
Sustainability
MCI GROUP
SUSTAINABILITY DIRECTOR

6. LessConversation
MoreAction.com
For slides and more information
Guy.bigwood@mci-group.com
twitter.com/guybigwood
#SI-MICE

7. What is Sustainability?
PEOPLE
PLANET
PROFIT

8. WHY
SHOULD WE
CARE
ABOUT SUSTAINABILITY

9. CALL TO ACTION

10. UNIQUIVAL PROOF OF
CLIMATE CHANGE
“The atmosphere and
ocean have warmed, the
amounts of snow and ice
have diminished, sea level
has risen, and the
concentrations of
greenhouse gases have
increased.”

11. 1850 1900 1950 2000
CO2
HIGHEST LEVELS OF CO2
IN OUR HISTORY
2050

12. GLOBAL CHANGE
12
0.85º INCREASE SINCE 1880
BY 2100 INCREASE OF 0.3º TO 4.5º

13. 57% of your glaciars
have disappeared in last
39 years
3% to 5% disappear each year

14. By 2100 SEA LEVEL WILL RISE BY
40 TO 82CM
It will be upto 2º warmer
3.5mm/year in Caribe

15. 15
MORE FREAK WEATHER

16. 2050100005 000 bef. JC10 000 bef. JC
5 million
250 million in 1
1 billion in 1800
3 billion in 1960
5 billion in 1987
7 billion in 2011
2 billion in 1930
9 billion in 2050
The world
population
is increasing

17. EG. 1990 – What city is this?

18. 2012 – Shanghai

19. A
Sustainable
Future
Current
Reality
Living beyond the limits of
earth´s system
Source:The Natural Step
Sustainable Supply
Sustainable Demand

20. Paradigm
SHIFT
in how people select, buy and
organise meetings and events

22. Generation Y
81%
Employees want to
join a company that
makes a difference
Attracting New Staff

23. SUSTAINABILITY REVOLUTION
$5.7 Trillion
Low carbon and environmental services
and products market in 2015 (18%
growth in 4 years)

24. NEW BUSINESS OPPORTUNITIES

25. INCREASED FOCUS FROM
CORPORATE PLANNERS
• Environmental policy
• Recycling program
• Reuse and donation
• Energy conservation efforts
• Water conservation efforts
• Sustainable procurement policy: cleaning
products, paints and sealants, paper products,
F&B etc.
• Event carbon footprint measurement and
offset
• Community engagement activities (CSR
projects)

26. 50% of the 1,100
industry professionals
surveyed confirmed
that they give
precedence to green
suppliers - MPI
DO YOUR CLIENTS CARE?

27. Are sustainability credentials
important to your clients when they
are looking for new partner?
75% say its important or very important
Source: MCI Survey

28. Source: MPI Survey
80% SAY THAT SUSTAINABILITY WILL BECOME A
MORE SIGNIFICANT PURCHASING CRITERIA

29. HOW do you use
sustainability for
“competitive advantage”

30. COST
LEADERSHIP
DIFFERENTIATION
COST FOCUS
DIFFERENTIATION
FOCUS
APPLESAMSUNG
EventMobi
BROAD
TARGET
NARROW
TARGET
LOW COST
COMPETITIVE ADVANTAGE
COMPETITIVE
EDGE
PORTER’S COMPETITIVE STRATEGY
DIFFERENTIATION
SPOT-ME

31. TRAITS OF SUSTAINABILITY LEADERS
LEADERSHIP
ADVOCACY
INNOVATE &
INTEGRATE
UNDERSTAND
CONTEXT
CONNECT &
COLLABORATE
MEASURE
PERFORMANCE
& VALUE

33. WHAT ARE SOME EXAMPLES
OF
“competitive advantage”

35. 2020 Goal:
Gothenburg will be the world´s leading
sustainable city

36. SCANDINAVIA SUSTAINABLE MEETINGS REGION

37. COLLABORATION DRIVING
PERFORMANCE

38. Help clients be more
sustainable
LEADING SUSTAINABLE DESTINATIONS

40. Source: US GBC

41. LONDON 2012
OLYMPICS STADIUM
• Recycled steel used
for the roof, saving
over $700.000
• 60% less water
• All timber from
sustainable forests
• 50% less carbon
footprint

42. MEASUREMENT DRIVING
INNOVATION
Marina Bay Sands

43. EVENTS AND HOSPITALITY INDUSTRY IS
FOURTH LARGEST CREATOR OF WASTE

44. PARTNER TO IMPROVE EVENT RECYCLING

45. 46
TREAT WASTE AS A VALUABLE RESOURCE

46. 47
C
FOOD and BEVERAGE

47. 50% food is wasted between
farm and fork
MANAGE YOUR WASTE

48. Food wasted in the US would
feed the 1 Billion hungry

49. 50
Compost food waste

50. 51
Recycle cooking oils

51. DONATE UNWANTED FOOD

52. UPGRADE YOUR WATER PRODUCT

53. USE SUSTAINABILITY TO IMPROVE
THE DINNING EXPERIENCE
54
FLOSS
Fresh
Local
Organic
Seasonal
Sustainable

54. 55
FROM FARM TO TABLE

55. BOOST MEETING
PERFORMANCE WITH
BRAIN FOOD

56. 57
PROMOTE EXCITING
VEGETARIAN FOOD

57. MANAGE
SUPPLY
CHAIN

58. SUSTAINABLE SOURCING
– Do you need it?
– Where does it come from?
– Who made it?
– What is it made of?
– What is it wrapped in?
– What will happen to it
afterwards?

60. PROCUREMENT AT MCI
All events are assessed
for sustainability and
safety risks.
All key suppliers must
sign a code of conduct

61. DON’T REINVENT
THE WHEEL!

62. 63
LEASERS USE INDUSTRY STANDARDS
APEX-ASTM
STANDARD FOR
SUSTAINABLE
MEETINGS

63. Energy
Waste
Water
Air Quality
Staff Management
Communications
Procurement (supply chain)
Community
APEX/ASTM CATEGORIES

64. ICCA Scandinavian Chapter: Twitter: #ICCASCAN
WHEN
PEOPLE MEET
MAGIC
HAPPENS

65. ADVOCATE & LEAD THE CHANGE
6
6Claudia

66. 6
7
Opportunities: Community Action

67. 6
8
Opportunities: Community Action
CONNECTION
SERVICE
KINSHIP
CULTURE

68. SUSTAINABILITY AS A COMPETITIVE
DIFFERENTIATOR

69. 4-oct.-13 70
INNOVATION!
RISKS!
OPPORTUNITY

70. ENHANCE
REPUTATION
OPTIMIZE
COSTS
IMPROVE
PARTICIPANT
EXPERIENCE
ACCELERATE
INNOVATION
CREATE
SHARED
VALUE
BUSINESS CASE - SUSTAINABILITY

71. COLLABORATION DRIVES
INNOVATION & PERFORMANCE

72. SUSTAINABILITY IS CRITICAL
FOR LONG TERM SUCCESS

73. THE END
almost

74. “The question of reaching sustainability
is not about if we will have enough
energy, enough food, or other
tangible resources …

75. The question is:
will there be enough leaders
in time?”
Dr. Karl Henrik Robèrt, Founder The Natural Step

77. LessConversation
MoreAction.com
For slides and more information
Guy.bigwood@mci-group.com
twitter.com/guybigwood
#SI-MICE