CEMAS

Over the last two decades, there has been a growing concern for mitigating environmental impacts at scientific conferences. However, little action has been taken in terms of sustainability. Shockingly, only one in ten sustainability conferences promote actions to reduce environmental impacts. Neugebauer et al. (2020)1 conducted a comprehensive evaluation of a scientific sustainability conference. They analysed all environmental optimisation measures, as well as pre- and post-conference activities, to improve the conference's environmental profile. To achieve this goal, they conduct a comprehensive Life Cycle Assessment (LCA) of a sustainability-focused scientific conference, using the standardised methodology outlined in ISO standards 14040 and [...]

In recent times, the need has been discovered to examine the role of strategic talent development in supporting environmental management in the hospitality industry, as well as exploring its practical implications and human impact on the natural environment. At the organizational level, it refers to "performance in managing natural resources and the natural environment in the process of conducting business." Labor organizations are often cited as major contributors to climate collapse. The creation of "green" organizations, especially event organizers, involve pro-environmental workplace behaviors that encourage energy efficiency, waste reduction, recycling and water conservation, and incentivize front-line workers to use alternative [...]

The concept of the Circular Economy (CE) is defined as a set of principles for production and consumption that are radically different from the linear 'take-make-dispose' regime prevalent in today's market economies. The CE is based on continuous economic growth and increasing resource efficiency. The CE advocates for the implementation of sustainable, green, resource-efficient, and environmentally friendly technologies throughout the entire production system, rather than just in isolated links. Manniche et al.1 analysed the implications of the CE for tourism SMEs and provided recommendations for developing and implementing CE elements through the CIRTOINNO project. It is structured around the three [...]

□ Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded [...]

The study conducted in Scotland by Bratton¹, through the Palacio de Congresos, has shown that a talent development approach can play a key role in the creation of a pro-environmental culture and can contribute significantly to the long-term environmental sustainability of organizations. One of the lines of work favored by the Palacio de Congresos de València within its organizational culture is the promotion of talent as a driver of the development of its team's capabilities and its commitment to environmental, social and economic sustainability. In this sense, the Palacio de Congresos de València is working on examining the role of [...]

El balance del ejercicio 2021 muestra la solvencia del Palacio para hacer frente a las obligaciones ordinarias y el inicio de la recuperación de la actividad.