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Checklist for
Slush side event organizer

Sustainability is a core value at Slush, and we couldn’t do it without you! Please help us maximize the good we do by taking into account the following considerations in planning your event.


Ensure that your programming includes diverse speakers of different genders and backgrounds. All side events registered with Slush fall under the Slush Code of Conduct, so make sure your staff has read it. Ensure the event has sufficient security and all team members are trained for dealing with conflict situations. Design the venue space, program, marketing and other activities in a way that ensures that all attendees, regardless of their gender, body type, age, race, sexuality, background and/or ability, feel comfortable, safe and welcome at the event.


Ensure that attendees have the opportunity to properly sort any material that is produced inside your event. Ensure that recycling stations are well situated, there are enough bins, and that sorting information is properly given. Minimize waste sources by eliminating and banning flyers, stickers, or giveaways at the event, opting instead for digital or experiential options. Remember that all printed materials are forbidden inside Messukeskus during Slush.


Ensure the venue is easily accessible with public transportation during and after the event hours, and encourage and guide people in the use of public transportation in all communications related to event info.


Optimize routes and loads, use fuel-efficient, hybrid or electric options, and avoid unnecessary travel of people and materials.


Ensure the materials used in the event, e.g. in creating the look of the venue, in promoting the venue, or used otherwise (e.g. name tags) are procured close to the venue and favor recycled or reused materials or existing structures. Recycle, donate or reuse materials after the event. Don’t be afraid to question if you really need all materials – put your money into what really creates value for the attendee, rather than another corporate giveaway that will be forgotten the next day.


Ban plastic bottles, and use tap water instead. Provide vegetarian or vegan food, and reduce the amount of high-emission food items used (e.g. dairy, beef or lamb). Favor food options that come from local producers. Use reusable or biodegradable catering items such as plates, cups, etc.


Buy green certificates for electricity requirements and use energy-efficient options in building the venue, e.g LED’s. Require the use of environmentally friendly chemicals in cleaning.


For more information on sustainability at Slush, please contact Anna Pakkala ([email protected]).