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PALEXPO SA IS COMMITTED TO SUSTAINABLE DEVELOPMENT

ENVIRONMENT

Palexpo is committed to reducing its environmental footprint by adopting sustainable management practices for natural resources, limiting its energy and water consumption, encouraging recycling and reducing waste production. It also encourages its partners and suppliers to adopt practices that protect the environment.

ENERGY REDUCTION

Palexpo only uses electricity from renewable hydroelectric or solar sources (Vitale Vert).

– 8% solar energy from 5,500 solar power plants in and around Geneva

– 92% ecological hydroelectric energy from the hydroelectric power plants in Le Seujet, Vessy and Chancy Pougny.

By opting for “Vitale Vert” electricity, Palexpo is contributing to the development of local, ecological, naturemade star-certified energy.

Palexpo’s roof is home to one of  the largest solar power plants in Switzerland, which contributes significantly to its energy needs. Inaugurated in 2022 in partnership with the utility company SIG, it comprises 30,000 m2 of photovoltaic panels. The plant covers the annual energy needs of around 1,350 households. Its capacity will be doubled by 2030, to the point where Palexpo will produce more than it consumes.

Since 2018, we have been replacing the lights in most of the exhibition halls with LED bulbs, saving 375,000 kWh a year, equivalent to the energy consumption of 100 Swiss households. Work is under way to make the change in all the halls and car park P12 by 2025, to achieve a reduction in electricity consumption of 1 GWh, or 10%. In 2023, the team responsible for electricity at Palexpo was reorganised to make lighting management even more efficient: find out more.

CATERING

To avoid food waste, Palexpo manages product quantities as accurately as possible based on past event statistics and its teams’ expertise.

Uneaten food is reduced by serving reasonable quantities and prioritising self-service restaurants over table service, which generally produces more food waste.

All the food waste produced on site and collected from the kitchens is converted into biogas. This is then used by the lorries that collect the waste on site, replacing hydrocarbons.

Non-biodegradable, single-use plastic crockery has been banned in our catering outlets since 2022. Our permanent restaurant uses porcelain crockery and glassware.

Where the use of single-use containers is hard to avoid (e.g. for takeaway food), they are systematically made from biodegradable alternatives.

Our main restaurant has used reCIRCLE products made in Switzerland since 2023. These are high-quality, reusable containers that can be returned to partner establishments throughout the country.

RECYCLABILITY

Palexpo has implemented a comprehensive waste management plan based on industry best practices. Our strategy is based on the 3R principles – reduce, reuse and recycle – that guide our efforts to reduce waste production and increase recycling rates.

As a result, Palexpo guarantees an annual waste recyclability rate of 78%.

Waste is sorted on site (into incinerator waste, paper and cardboard, polyethylene (PET), glass, wood, aluminium, iron, plaster and textiles) for a recyclability rate of 48% and then re-sorted at the neighbouring Serbeco waste management plant.

EVENTS

Palexpo events only use Rewind carpet, which is 99% recyclable. It is only used sparingly and some events have decided to no longer install it in their corridors. Printed promotional materials have been replaced with digital tools and using public transport is encouraged.

Organisers and exhibitors are encouraged and supported by Palexpo’s teams to adopt more sustainable practices in terms of organisation and equipment. A wide range of equipment is stored at Palexpo and made available to organisers and exhibitors, avoiding the need for them to transport or purchase additional items.

INTERNAL

Employees are encouraged to act in an environmentally responsible way on a daily basis:

  1. Limit printing
  2. More responsible digital behaviours
  3. Encouraging the use of reusable crockery
  4. Removal of disposable cups and bottles of water from cafeterias