convention-congrès-salon

Monaco Tourism and Convention Authority

Annual Convention of the Monaco Tourism and Convention Authority

CLIENT / SECTOR: 

Monaco Tourism and Convention Authority / Tourism 

 

MARKET: 

Worldwide

 

TYPE OF EVENT: 

Annual Convention

 

PACKAGE: 

Workshops and meetings: 50 pax, Gala dinner: 320 pax

 

TARGET AUDIENCE: 

Offices from around the world

CONTEXT: 

 

Every year, our client holds an annual meeting, bringing together all its foreign offices and members to discuss the issues, action plans, strategies, and budgets for the coming year.

Challenge

Organize an environmentally responsible meeting by reducing the carbon impact of the entire event.

NEEDS

BENEFITS

NEEDS

Welcome all overseas offices, minimizing the carbon footprint in terms of transport and transfers in particular.

BENEFITS

To get to Monaco, direct flights and airport transfers by electric taxi or public transport were favored to reduce carbon emissions. Travel in Monaco was carried out on foot or by public transport.

NEEDS

Organize workshops and meetings in a responsible venue. 

BENEFITS

The meetings were held at the One Monte-Carlo conference center, a BREEAM-certified building. As a result of its environmental and social management, it has earned the Green Globe certification. Its eco-friendly actions include eco-friendly supplies, designated trashcans for recycling, and glass bottles in all the rooms to limit waste.

NEEDS

Stay in a hotel providing accommodation, meeting rooms, catering, parking, and “green” activities for all participants.

BENEFITS

Accommodation was provided in hotels with the Green Globe certification. This internationally recognized sustainable certification, designed for the luxury travel and tourism industry, guarantees certified establishments strong environmental and societal commitment.

NEEDS

To organise a dinner for 300 people in line with all health requirements.

BENEFITS

One Monte-Carlo created coffee breaks, finger food lunches, and a gala dinner using fresh, local, and organic ingredients whenever possible. The menus were designed to limit red meat, which is the food with the greatest environmental impact.   

NEEDS

Offer healthy and responsible catering, favoring short supply chains.

BENEFITS

A carbon audit was carried out. Any emissions that couldn’t be reduced were offset via a donation to a reforestation project.

 

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