Be it a box office launch or DVD launch, sustainability considerations can be taken into account at all stages of these process - from coordinating travel arrangements, event management of live launch celebrations, to packaging and distribution of the final product to end consumers. Also important are any physical promotional materials, gimmicks, giveaways and in-cinema promotional or merchandise items.

Click on the below links to view sustainability initiatives broken down by each aspect of the Launch.

Premieres are proud moments. They are frequently high profile events with key cast and crew in attendance. There are a range of ways to maintain the glamour and reduce the environmental impact (even score some additional PR by being more sustainable).

When hiring a launch venue, use sites with sustainability credentials. For guidance, look at the list of suggested questions found under Facilities.

Suggested actions:

• Promote the fact that you chose your venue with sustainability principles in mind - use a green carpet in place of a red one!
• Send electronic invitations – save both paper and fuel used for delivery
• Print signage on biodegradable materials and use vegetable-based inks

Energy

• Use LED lighting
• Consider whether mobile solar power generators are right for the launch
• If arranging diesel generators carefully estimate requirements to ensure no oversupply (in number or size). This will reduce eventual greenhouse gas emissions as if over-size generators are supplied, unused capacity may be burnt off.
• Use biodiesel (produced from sustainable sources) in generators. Ensure the Gensets used are always fuelled by biodiesel, rather than being swapped to this fuel just at your request.
• If mineral diesel must be used in generators, consider purchasing GreenPower credits. This can be done through your electricity provider.

A range of processes can be implemented to maximise the sustainability of your launch catering. They include procuring sustainable products (food, cleaning supplies etc) and importantly, reducing waste.

Suggested actions:

Procurement

• Avoid unnecessary waste – don’t over cater.
• Increase vegetarian options. The ecological footprint of vegetarian versus meat products is considerably reduced.
• Choose seasonal and local produce. This will reduce the ‘food miles’ of the products and also support the local economy.
• Choose products with ethical production and fair labour policies and practices e.g. Fairtrade coffee and tea.
• Source organic, free-range meats, eggs and dairy, sourced locally if possible.
• Ensure only sustainably harvested seafood. Use the Marine Stewardship Council guide.
• Choose products that have independent eco-label certification. This ensures that the products are as environmentally sound and socially responsible as possible.
• Request minimal packaging when ordering supplies.
• Choose eco friendly, biodegradable, non-hazardous cleaning supplies.
• Choose bin liners made of biodegradable materials.
• Provide reusable plates, cups, utensils and linens. Washing up, whist still using water, is far less impact than land-filling. If this is not an option, use biodegradable or recyclable utensils and plates for example BioPak or Environmental Enterprises. The choice between recyclable or biodegradable will be dependent on your waste service and end processing options chosen.

Waste 

• Provide hand-held snacks that don’t require packaging or service-ware.
• Provide reusable plates, cups, utensils and linens. Washing up, whist still using water, has far less impact than sending disposables to landfill.
• If appropriate, set up waste separation facilities at both front and back of house. Alternatively, have waiting staff collect waste and dispose of appropriately back of house.
• Clearly label all bins (for staff and/or guests).
• Ensure you understand how waste segregation, handling, and processing occurs locally so you match your waste creation and segregation accordingly.
• Investigate composting options for processing uneaten or spoiled food and kitchen prep scraps. Set up a plate scrapings station in catering to capture plate waste.
• Donate perishable prepared food to a food salvage program such as Oz Harvest.

When booking accommodation for guests, use hotels with sustainability credentials and certification. Minimise air travel, as it will be a major contributor to the launch’s greenhouse gas inventory.

Suggested actions:

Accommodation

• Choose hotels that are sustainably operated and have been independently assessed and certified.
• Look for green/sustainability certification such as National Australian Built Environment Rating System (NABERS), Earthcheck, GreenGlobe, Green STAR.
• If launches are occurring outside of Australia, look for relevant ‘green hotel’ certifications such as; Green Leaf, Green Key Global, Green Globe, EcoRooms & EcoSuites and Audubon Green Leaf.

If no certifications are in place at the hotels that meet your requirements, ask if the hotels have any sustainability initiatives in place.

What should you look for?

If no formal sustainability certification or green build certification is available or in place, look for initiatives which will reduce the impacts of the hotel’s operations including:

• corporate sustainability policy
• sustainable building infrastructure
• energy conservation and sustainable energy supply
• water conservation, water capture and water recycling
• waste management and landfill diversion initiatives
• chemical free cleaning
• housekeeping-based initiatives (towels, sheets, toiletries, etc)
• food and beverage procurement (local, seasonal, organic, Fairtrade)
• grounds maintenance e.g. waterwise gardening for example
• supply chain management (sustainable procurement policy)
• community outreach
• staff training
• disclosure of performance

Travel

• Consolidate launch locations where possible, to reduce overall transport impact
• Minimise air travel (which is likely to be responsible for the highest greenhouse gas emissions on a production)
• Choose Economy flights and promote the fact that your actors and key crew flew this way. First Class greenhouse gas emissions are four times that of Economy and Business Class is three times!
• Avoid private/charter flights
• Rent hybrid, low emissions or diesel vehicles where possible or have your cast and crew arrive together
• Purchase carbon offsets for all air travel

Merchandising is a key part of the production cycle and can be the trigger for considerable peripheral sales and revenue. It includes all from themed giveaway toys at fast-food outlets, to the sale of the film or television series itself.

Suggested actions:

• Use more recycled materials and less plastic in media kit packaging
• Opt for a multi-media experience and give your audience videos, photos etc on disk, rather than in paper form e.g. booklets
• Go no-packaging and release on iTunes

Merchandise:

• If producing toys or fan-based merchandise such as t-shirts and posters, to cross-promote the production, source them from sustainable, recyclable, non-toxic, biodegradable and/or recycled materials.
• Don’t over-produce numbers of products to avoid waste
• Don’t produce unnecessary or frivolous items
• Use garments made from organic cotton
• Choose products made from alternative and sustainable materials such as bamboo, recycled PET, hemp
• Garments and other merchandise should be manufactured with fair labour and with appropriate certification.
• Ensure reduced packaging
• Is production (from raw materials onwards) conducted in decent and safe working conditions?
• Are factories International Labour Organization (ILO) certified? 
• Promote the fact that your merchandise has been produced with environmental sustainability in mind.