Venues and catering - event sustainability guidelines

Choosing a venue or location suitable for the type of event, audience and event goals is important to the overall success of an event. Venue and location selection can also contribute to sustainable, social and economic outcomes.

Choosing a venue

Brisbane City Council has many venues available for use by the public, including parks, library meeting rooms, Karawatha Forest Discovery Centre, Downfall Creek Bushland Centre, Community Halls, Riverstage, Brisbane Powerhouse, Sir Thomas Brisbane Planetarium,  Valley Malls and SunPAC.

Use the following table to maximise your event's sustainability and minimise environmental impacts when selecting a venue.

Table summary includes topics about choosing a venue and things to consider.
TopicThings to consider
Catering
  • Local suppliers, seasonal produce and vegetarian options are offered
  • The type of serveware to be used - reusable, compostable or recyclable^
  • Left-over food is provided to food recycling organisations.
Clean air, energy and carbon
  • Enough well-positioned power points.
  • Energy efficient lighting and other appliances.
  • 100% onsite renewable energy or 100% GreenPower.
  • Separate event metering (if possible).
  • Natural ventilation and light.
Onsite resources
  • Onsite resources such as toilets, water stations, bike racks, fencing and power access. This will minimise costs and environmental impacts of hiring and transportation.
Travel and transport
  • Centrally located to attendees and vendors.
  • Close to active and public transport routes.
  • Local suppliers considered to minimise transportation.
Waste 
  • On-site bins for separation of rubbish and general recycling.
  • Layout and site features enable easy bin replacement when full.
  • The type of serveware to be used. If single-use serveware is provided onsite, then this will increase waste volumes. ^
Water
  • There are enough well-positioned taps or bubblers for cleaning and drinking.
  • Venue has low-flow fixtures and dual-flush toilets.
  • Separate event metering (if possible).
  • Sink facilities for washing up, where feasible.
Purchasing and procurement
  • Local suppliers are provided as options.
  • Consider the full lifecycle impacts of products (economic, environmental and social).
  • Avoid single-use and overly packaged items. 

^ Note single use plastic cutlery, plates and bowls are included in the Queensland single-use plastics ban which begins on 1 September 2021. Find further information on the Queensland Government website.

Sustainable catering options

Where possible, choose caterers who commit to the event sustainability goals, who take sustainable actions such as suppling compliant serveware, who collect organics and recycle. 

More information

Learn about the following event sustainability guidelines topics:

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