Zero Waste




Dear exhibitors, dear visitors, dear volunteers,

You are registered (or you’re willing to do so) to the Vini, Birre, Ribelli exhibition, taking place at Tour & Taxis in Brussels, on the 25 & 26 of November.

We are pleased to count you in and wish you as much pleasure as we’ll have during this festival.
We inform you that we’ve taken this year some measures to ensure a proper operating on the logistic, operational, human and ecologic sides.

Doing the appraisal of the 2015’s edition, we’ve been affected by the amount of waste created by our event, and the way to deal with it.
This is why, from now on, we wish to register our exhibition as « Zero Waste », an eco-event approach that could be achieved neither slowing down the show ’s continuity, nor increasing its budget.

To achieve this goal, we’ve decided to collaborate with Zero Waste Belgium (see details at the bottom of the page). They’ll manage our event’s human and ecologic parts. To do so, we demand everyone to respect a code of conduct, detailed further in this text.

We think those measures are taken in everybody’s best interest. If however you disagree with some criteria, please get back to us.

Thanks to be there, standing up with us !

Zero Waste Belgium Guidelines
for Vini, Birre, Ribelli 2017

In order to achieve Zero Waste Belgium’s (ZWB) objectives during Vini, Birre, Ribelli 2016, the association has elaborated a guideline that aim the three phase of the exhibition: before, during, after.
So as everyone can contribute to this challenge, we’d like you to read well this guideline presented here.

Vini, Birre, Ribelli organizer engage himself to follow this guideline, and invites exhibitors and subcontractors to do the same.

1. Before the exhibition

1.1. Reducing paper communication’s ecological weight

Before and during the exhibition, the public can use several communication tools allowing paper waste reducing, like:

  • Event’s web page, including program, access map, list of exhibitors, links to their homepage, etc... ;

  • Social media like Facebook or Twitter, etc...

Organizers and exhibitors are invited to favor digital communication, using creativity, humor and character.

On the flyers distribution case, it’s necessary to control their diffusion and to limit the amount of wasted papers by aiming only the interested public. To do so, the posters hanged in the distribution sites (bars, restaurants.) will include the mention: « ask here for your info flyer »; and the flyers will mention « please, do not litter; if not interested, please put it back where you found it ».

Recycled paper will be used, and the distribution will take place by foot, bike or public transport.

Exhibitors are also invited to favor reusable documents and roll-up for their communication.

Organizers will prepare intern communication using reusable material (for example without year mentions).

IMPACT : savings on prints, transport costs, paper waste in public area and distribution sites.

1.2. Reducing shipment/transport packing

Organizers and exhibitors should use the optimal and ecological method to pack and transport exhibiting and logistic materials linked to the event.

It is, for example, suggested to bring a set of labeled bottles for public presentation, and unlabeled for the tasting.

IMPACT: savings on plastic, glass, glue, labels, etc....

1.3. Favoring larger containers

Within the realms of possibility, exhibitors should use large containers like a cask instead of bottles for the tasting. This point specially concerns the brewers.

IMPACT : savings on bottling, room and time.

2. During the exhibition

2.1. Helping the selective waste sorting at the stands

Exhibitors should help the organizers to maximize the selective sorting of waste produced at the stands. Informations and tools for that task will be available on site.

IMPACT : Easy stand cleaning, easy recycling.

2.2. Bottle’s leftovers

All wine leftovers will be brought to Saturday feast and Sunday closing dinner.

The remains and the defective bottles will be poured into a vinegar maker at the exhibitor’s disposition on site.
After the festival, this vinegar will be bottled and sold during the 2017 edition in favor of Viva for Life charity.

IMPACT : production of a Vine, Birre, Ribelli 2017 vinegar, leftovers repurposing.

2.3. Organic and logistic wastes management

VBR exhibition, through its partnership with ZWB, commit to ban disposable dishes in the Food section of the show and during Saturday feast. A tableware delivery spot will be available on site for the exhibitors and the public; dishes will be washed continually by a team of volunteers.
A foodstuff bin and a wastepaper basket will be installed for every three food exhibitors.
Plastic spittoons will be provided for each stand. A kit to sort corks, metal caps, plastic plugs will be provided. A crate for empty glass bottles will also be provided.

IMPACT : maximizing selective sorting

2.4. Informative paper reasoned management

From this year, VBR exhibition won’t systematically provide the tasting guide to the visitors. If interested, they will have to pick it up on a dedicated stand, also providing eco-bags to transport the bottles bought on site.
Guides will be printed on recycled paper. Wastepaper baskets will be provided.

IMPACT : Ecological wastepaper management

2.5. Water management

Exhibitors are incited to avoid spoiling the water at their disposition. Tap water will be provided to rinse the glasses, Bru water for visitor’s and exhibitor’s hydration, if needed.

IMPACT : restricting water spoiling

2.6. Awareness campaign led by volunteers

Volunteers’ management and training will be handled by ZWB. On top of their exhibition’s assignments to the public and exhibitors, volunteers will raise awareness among the audience, answering any questions.

IMPACT : raising eco-awareness.

2.7. Taking up the responsible eco-challenge

During the exhibition, volunteer’s teams will grade the involvement quality of the Food, Wine, and Beer exhibitors. The winners will be announced at the end of the event, and quoted in the exhibition’s on-line communication.
Alongside, the « exhibition currency » for the exhibitors will be replaced by dry vegetables, representing different values, for their lunch shopping.

IMPACT : playful eco-responsibility

3. After the exhibition

At the end of the festival, volunteers and organizers will take in charge the residual wastes like food leftovers, papers (including undistributed flyers), returnable bottles, and all the kits for waste selective sorting.
It is however asked to the exhibitors to take away all the other avoidable wastes.

Zero Waste Belgium (ZWB) is a NPO (non-profit organization) that advice, index and act for waste reduction.

Its objective is to raise awareness among people to reduce the amount of waste and to support a better selective sorting.

Concretely, it strives for :

1. Reducing waste

  • Avoid using disposable dishes: setting up a lending and cleaning service of reusable dishes (handled by ZWB)

  • Reduce wrapping consumption

  • Sales of VBR branded tissue-bag

  • Set different sizes of food portion to avoid wastage

  • Manage intra-exhibition transaction with a local currency

  • Set a compost heap for food wastes

  • Collect food leftovers

2. Facilitating on-site cleaning

  • establish a selective waste sorting on site, including informations and activities conducted by ZWB

  • stimulate the exhibitors to better waste handling, helping them with « no waste » kits (selective sorting bags, etc.)

More information : https://zerowastebelgium.wordpress.com/