An outstanding destination
Our sustainability commitments
The first French city to be included in the Global Destination Sustainability (GDS) Index in 2016, the destination has long been committed to sustainability. Whether they are hoteliers, event caterers, venue owners, agencies or event service providers, our business tourism professionals adhere to sustainable values and practices.
Our sustainable missions
A collective
Commitment
A collective
Commitment
In Nantes and Saint-Nazaire, the entire sector is committed to sustainable business tourism. Public and private stakeholders work together to improve their practices, under the leadership of the Convention Bureau.
Like our major event facilities, La Cité Nantes Events Center and Exponantes, which are certified ISO 20121, all our members offer sustainable event services and benefit from a training program that lives up to the destination's high standards.
A partner for your
sustainable events
A partner for your
sustainable events
The main mission of the Eco-Event Network (REEVE) is to ensure that everyone in the events sector actively works to combat climate change. As a partner of the Convention Bureau, REEVE has set up awareness-raising activities and a label to help professionals engage in ecological and sustainable event practices. The partnership benefits all our members, in a win-win strategy for your eco-friendly events.
An accessible
destination
An accessible
destination
Making sites and events accessible to everyone is a key objective for the destination's stakeholders. Most of the art installations of the "Voyage à Nantes" are accessible to all, including visitors with physical or intellectual disabilities and visual or hearing impairments. Assistive tools such as videos in French sign language and booklets in Braille are available. The Castle of the Dukes of Brittany is one of the few historical monuments in France to be awarded the Tourism & Handicap label for the four types of disabilities (visual, hearing, physical and mental). Most public transport systems in the region have amenities for people with disabilities.
Nantes has rightfully earned the distinction as one of the most accessible cities in France according to the Handiplanet website.
Sustainable
gastronomy
Sustainable
gastronomy
From field to fork, the Nantes food service community promotes sustainable practices, such as using local, seasonal products, organic and plant-based products and reusable or biodegradable containers, as well as controlling food waste, recycling food waste and more.
This commitment is supported by the destination with concrete actions and ambitious initiatives, such as the objective of reducing food waste by 80% by 2030.
Our sustainable event guide
1. The choice of venue
You’ll obviously want to choose a venue that meets your requirements, but that is also easily accessible and engages in sustainable practices.
- Accessible by public transport to reduce the travel carbon footprint
- Accessible to people with disabilities
- Find out about the efforts made by the site manager to conserve energy and water and reduce waste
2. Travel
Encourage green travel options (raise awareness among participants):
- Encourage carpooling
- Encourage the use of public transport (indicate the nearest tram and bus stops, train stations, etc.).
- Use vehicles with a low carbon footprint whenever possible
3. Equipment, decoration, booth, signage
Use eco-designed stands, decorations, stage sets and signage in order to minimise the environmental impact of production, use and disposal.
- Think “reusability”
- Use eco-designed material and equipment
- Use local service providers who engage in sustainable practices in order to reduce travel and support the local economy
4. Food service
- Hire caterers who use local, seasonal and ethical products, sourced from local growers and farmers. Our event catering members are strongly committed to sustainable practices
- Avoid food waste by adjusting quantities to the number of participants, offer reasonable portions and find ways to donate any edible leftovers (still packaged and with no break in the cold chain) to local charities or in-house staff
- Offer several menus, always with a vegetarian option
- Limit food packaging waste by avoiding single-use plastic products, disposable tableware, coffee capsules, etc
5. Waste management
Ensure that waste is reduced, sorted and recycled:
- Minimise packaging, printed documents, unnecessary or wasteful goodies, use washable dishes, reusable decorations, etc
- Provide clearly visible and labelled recycling bins so that waste can be sorted on site
- Before the event, contact organisations that might be interested in reusing your decorations, and associations or thrift stores that might be able to upcycle or sell your used items
