NAVCA recognises that all our activities have environmental
impacts. Our organisation has a responsibility to protect our
environment and our actions can make a difference. NAVCA trustees
and staff are encouraged to consider the effects of everything we
do on the national and global environment.
NAVCA has signed the
Third
Sector Declaration on Climate Change, and encourages all our
members to do the same. NAVCA was a partner in
Every Action
Counts (EAC), a Defra-funded programme engaging national and
local third sector organisations in work to protect and improve our
environment and to deliver sustainable development solutions.
Policies for a greener NAVCA
Greening NAVCA
- We are currently looking into the feasibility of signing up to
the Guardian 10:10
campaign.
- Staff are shown ways to help make NAVCA more environmentally
sustainable in their induction.
- Our intranet has a 'Green Folder' for staff, including general
office tips, green travel, and use of computers.
- Our social networking site
navcaboodle has a
green issues group to encourage staff and NAVCA members to share
information/tips
- In September 2009 changed to green electricity supplier.
- We have regular spot checks to ensure lights/computers/printers
are switched off at night and when not needed. Reminders are sent
to staff.
- Guidance on efficient use of heating/air conditioning have been
circulated to staff.
- NAVCA recycles paper, card, printer toner and light bulbs. Our
policy is to print double-sided and draft. We are pushing our
landlord for better recycling facilities for the whole
building.
- Stationery and office equipment is ordered from the 'green'
supplier's catalogue wherever possible.
- NAVCA uses eco-friendly cleaning materials.
- We have replaced our water coolers with filter jugs.
- We only buy fair trade tea and coffee.
- Old computers and other electrical equipment which are still
useable are offered to community groups/local charities. Those
which no longer work get recycled.
- Occasional staff collections of old spectacles (for visionaid).
Books and old mobile phones/chargers are also collected for local
charity shops.
- We encourage visitors to come by public transport - information
on routes is available on our website.
- We are trialling teleconferencing and videoconferenceing for
meetings.
- Information on cycling routes is also published on our website.
We have are campaigning for supply of a cycle rack from our
landlord.
- Any outside catering is from a local company which uses
locally-sourced food and has a generally ethical approach. Reusable
trays and glasses are used. We are considering serving
vegetarian-only buffets at meetings, and are currently researching
the effect of this on our carbon footprint.
- Staff can work flexitime to make getting to work by public
transport easier.
Information on local environmental initiatives eg 'Sheffield
Environment Weeks' are circulated to staff.
- Our green successes are celebrated at staff meetings and on our
noticeboard.
Making NAVCA publications greener
- There is a section on sustainability in each issue of our email
bulletin LINX. Regular
articles appear in our print newsletter,
'Circulation'.
- We contributed case studies to the EAC publication
Changing the way we work (on greening your office). Copies of
this and other EAC guides have been distributed to all our
members.
- 'Circulation' is printed on paper that is 80% recycled, FSC
accredited from sustainable sources, and is 100% chlorine free. Our
printer uses environmentally friendly, vegetable-based ink with no
added solvents.
- Our other publications are printed on paper that is either
and/or FSC certified, and chlorine free.
Greener events
- Event brochures are printed on paper that is either and/or FSC
certified, and chlorine free.
- NAVCA use re-usable bags for delegate packs.
- We always try to choose venues with good public transport
links. If people have to come by car we actively encourage car
sharing, via our social networking site navcaboodle.
- When booking caterers, consideration is given to the company's
ethical/green approach, and use of locally-sourced
food.