Sustainability in business events

Business events play an important role in shaping how organisations and industries move forward, and this includes taking responsibility for their environmental impact.

As audiences, partners, and destinations place greater emphasis on sustainable practice, events have an opportunity to reduce waste, lower emissions, and support more efficient use of resources.

By focusing on sustainability, the sector can strengthen long-term resilience, meet evolving expectations, and contribute to a more responsible global business events community.

Digital Entrance Feature

Net Zero Carbon Events

AIME is a signatory to Net Zero Carbon Events, a global industry initiative hosted by the Joint Meetings Industry Council (JMIC), launched at COP26 to align the events sector with the Paris Agreement and a net zero target by 2050. The initiative provides a shared roadmap and methodologies, with guidance focused on key action areas such as venue energy, travel and accommodation, logistics, food and food waste, smart production and waste management.

Net Zero Carbon Events Pledge

Virtuous by NZCE

We are proud to be signatories to the Virtuous by NZCE Initiative (Net Zero Carbon Events).

Virtuous is a dedicated climate action platform supporting our industry’s move towards net zero. 

Purpose-built for the business events sector, Virtuous helps turn climate pledges into practical, trackable outcomes. From venues and organisers to exhibitors and visitors, it brings our community together to take meaningful steps toward a shared goal.

By working collectively, the industry is aiming for a 50% cut in emissions by 2030 and net zero by 2050.

Virtuous Events Logo

Better Stands by NZCE

Better Stands is an industry initiative that encourages the use of reusable stand structures across events and exhibitions. It provides a clear framework to support more efficient, safe and sustainable stand design, helping organisations move away from single-use builds. The initiative raises awareness, promotes consistent practice and brings the business events community together to improve environmental performance.

The framework uses a simple 10-point checklist to assess the level of reusability, with stands recognised at Bronze, Silver or Gold standard. It is designed for use by organisers, exhibitors, venues and stand builders, offering a straightforward way to measure progress and encourage responsible choices across the sector.
 

Better Stands by NZCE logo

Putting sustainability into practice

The practical steps we take:

  • The hotel partners that we choose are within walking distance of the MCEC, this encourages attendees to walk to the venue rather than use cars.
  • We work with AV providers such as NEXTGEN to deliver information via digital screens, including interactive floor plans, and with our meeting matching tool vendor to provide more information on the event app. This negates the need to print event information.
  • We also work with Cardboard Mill to create and replace unsustainable features across our trade show. These include our entrance feature, and a networking zone made entirely out of recyclable cardboard.
  • On the show floor, we partner with Wallop Water to provide water bottle refill stations, and the Trailer Bar 2.0 experience which educates attendees about sustainable hydration. For example, at AIME 2025 we eliminated 2,986 single-use plastic bottles from circulation, saving 373 litres of oil, 1,941 KG of CO2 and 4,479 litres of water which would have been used to manufacture single-use water bottles.


 

  • Our lanyards are made from recycled materials.
  • We partner with our stand builders to provide environmentally friendly stand and furniture options for our exhibitors.
  • The event is held at the MCEC who have a 6-Star Green Star Building. We also donate leftover food to Oz Harvest. See more on our venue choice below.
  • Through our two educational platforms, Knowledge Monday and the Ideas Academy on the Floor presented by Spice – we provide insights for the business events community, including sessions on sustainable event practices.
  • Our pre-event marketing is purely digital, with no printed materials produced in our campaign.
AIME and ICCA sustainability session
AIME lanyards
Digital floorplan at AIME

Our exhibitors

AIME exhibitors

We work with and encourage our exhibitors to work with stand builders who have put sustainable practices into their product offering to exhibitors, these include Exponet and Harry the Hirer.

Sustainability features to factor into stand design and build:

  • Furniture to be constructed from recycled materials.
  • Wall systems that have reusable frames and panels.
  • Stand builders that provide storage facilities to encourage reuse.
  • Signage: use digital screens, sustainable ink, or fabric that can be upcycled.
  • Use LEDs to reduce power consumption.
  • Sustainable flooring practices.
  • Waste reduction and recycling practices.

Our venue

Melbourne Convention and Exhibition Centre (MCEC) takes a whole‑of‑venue approach to sustainability across six priority areas:

  • climate change
  • waste and resource recovery
  • energy
  • water
  • nature
  • infrastructure/transport

This is guided by a strategy aligned to 14 UN Sustainable Development Goals and reported through its annual Impact Report.

The venue is targeting a 50% emissions reduction by 2030 and net zero by 2050, with science‑based targets and a published Net Zero Roadmap.

Key actions include scaling renewable electricity to 100% by 2028, eliminating single‑use plastic packaging, driving circular practices, and cutting food waste, supported by OzHarvest donations and on‑site organics processing.

MCEC also invests in water efficiency and rainwater harvesting, partners to support biodiversity (e.g., Melbourne Skyfarm and Yarra Riverkeeper), requires a minimum 5 Green Star rating for new builds, and encourages active/sustainable commuting.

Recognition of the venue’s achievement includes EarthCheck Platinum (2024), a 6‑Star Green Star rating, and Sustainable Tourism Accreditation.

MCEC chef picking fresh produce from the centre's gardens

Credit Leesa O’Riley