GREEN PRODUCTION GUIDE FOR INDIES

Think about the locations where the production is being filmed and the spaces your team may be required to work. Consider non-filming offices including control rooms, edit suites, production or home offices and post-production spaces. Also consider filming and recording spaces such as TV and radio studios, wall boxes and remotes.

Do you have any control over the lighting or energy usage in any of these spaces?

If YES, consider all that apply:

• consider the type of energy in use:

  • 1. 1. 1. • • chose alternative and renewable energy options including solar, wind or hydroelectricity

               • avoid use of heat- or steam-powered energy, where possible, as it has a large carbon footprint

• use LED lightning, as much as possible

• consider using battery-powered lighting, if available

• install motion sensors, where feasible

• choose energy efficient equipment and appliances (ie equipment that use less energy to perform the same function)

• ensure optimal usage and proper functionality of lighting and other equipment, as malfunctioning equipment may actually consume more energy. Inspect equipment before use

• use the energy saving features of equipment and computers

• choose rechargeable batteries

• consider your digital impact

  • 1. 1. 1. • • power down your equipment at the end of every day

               • reduce the use of video in virtual meetings

               • share links rather than attachments

• avoid or limit the use of generators, particularly diesel powered ones

• If you still need a generator:

  • 1. 1. 1. • • use a renewable energy-powered generator or heater (e.g. electric, hydrogen, solar etc)

               • ensure you have a spill kit available

               • consider bio-diesel, if diesel generators are your only option

               • tie into local power grid when possible

Are you using special effects?

If YES, where possible:

• identify potential environmental hazards before the shoot - take precaution to avoid and mitigate harm

• avoid burning petroleum-based materials, including plastic, rubber and diesel fuel

• limit the amount of hazardous materials purchased, used, and stored on location

Evaluate the need for travel and transportation, as it relates to your production. Select all that apply:

Does your production:

• use vehicles?
  If YES, where possible:

• chose alternative fuel vehicles (hybrid, electric) where possible

• if not possible, chose a low fuel consumption vehicle

• consider the type of vehicle needed - bigger vehicles consume more fuel, resulting in higher emissions

• maximize the number of people in a vehicle, while respecting corporate health and safety and public health requirements

• keep cargo light: more weight = more fuel = more carbon emitted

• consolidate your activities into as few vehicle trips as possible

• regroup equipment to do as few vehicle trips as possible

• implement a no-idling policy

• report any issues requiring vehicle maintenance to ensure for optimum operating conditions (e.g. tire pressure)

• consider having virtual meetings or making virtual site visits

• select a car sharing program that offers hybrid or electric vehicles as an option

• need air travel?

If YES, where possible:

• minimize air travel by using local production crews

• book non-stop flights whenever you can - it’s the takeoffs and landings that create most of an airplane’s carbon emissions

• limit number of people travelling

• choose alternative modes of transport (e.g. bus, train)

• consider transport by train

  • • 1. 1. 1. 1. • • consider using the train instead of flying: rail travel is considered “greener” within the Quebec City to Windsor corridor*

• need to ship equipment and supplies?

  • • 1. 1. 1. 1. • • where possible, use locally available gear to reduce emissions related to transporting goods

                    • consider the weight of freight: can you reduce the amount of gear needed?

more weight = more fuel = more carbon emitted

• • • 1. 1. 1. 1. • • If freight is needed and will be used in multiple locations (e.g. Olympics), consider how equipment can be used and reused; ship equipment in advance and store locally until equipment is needed

General considerations, where possible:

• if the production allows, consider having employees telework, or work remotely

• need to transport cast and crew to and from shoot locations?

  • consider sustainable transport, including renting a bus, carpooling, public transport, bicycle, or foot, while respecting corporate health and safety and public health requirements

*Source: https://issp.uottawa.ca/en/news/taking-train-across-canada-worse-climate-flying-and-why-government-ought-do-something-about

Does your production require accommodation?

If YES, where possible

• book hotels that have a clear environmental commitment

  • best way to tell? check out their website!

    • is the hotel LEED certified or recognized by Green Key Global?

      • the LEED program judges hotels on sustainable site development, water savings, energy efficiency, material selection, indoor environmental quality, and innovation in design

      • Green Key Global is the only environmental certification body designed for the hotel and meeting industry and is recognized by the Global Sustainable Tourism Council (GSTC)

      • you can also ask about their environmental policies directly. It sends a powerful message that you’re making your decision to stay with them based on sustainability.

  • need help finding green accommodation? We are working closely with our Travel group for a solution - more to come!

• at the hotel:

  • minimize energy use by turning down the thermostat and turning off lights

  • reuse sheets and towels

  • avoid single use items: travel with reusable bags and bottles

Evaluate the materials used by your production. The key to reducing your footprint is to reduce your consumption. Select all that apply:

Are you (or your external supplier) building a new set?

If YES, where possible:

• design it with reuse in mind so sets can be repurposed and waste production is minimized

• source building materials locally

• look for materials with green certification

• use reclaimed or sustainable materials (e.g. FSC certified wood; bamboo or cork)

• support products with recycled content over those made from virgin materials

• consider donating wood scraps to a chipper to convert wood waste into garden mulch

Are you using paint, chemicals, batteries or other materials and supplies?

If YES, where possible:

• use no-VOC or solvent-free paints, sealants, lacquers, adhesives, etc

• use water-based glues

• avoid products containing known hazardous or toxic materials

• limit the amount of hazardous materials purchased, used, and stored on location

• choose biodegradable materials and materials with high percentages of recycled content

• use rechargeable batteries when possible

  • using standard batteries? make sure they are correctly recycled

• have a spill kit available when chemicals are on site

Do you need textiles, wardrobe or design?

If YES, where possible:

• rent costumes

• liaise with local vendors to outfit on-set hosts, actors or personalities

• look for used items at thrift stores rather than purchasing them new

• donate items to charity at the end of the production or reuse them for another production

• explore eco-friendly alternatives to traditional products and methods

Offering catering?

If YES, where possible:

• shop local

  • hire caterers who work with local farmers, use in-season, organic ingredients

  • work with vendors that offer fair trade products

• limit the number of meat-based meals offered and try a vegetarian or vegan menu: meat-based meals = higher carbon footprint

  • don’t want to offer 100% vegetarian? Try a 70% to 30% split!

• reduce food waste:

  • make it clear with your caterers from the outset that you want to minimize food wastage

  • obtain as accurate a head count as possible before ordering

  • donate extra food to local food banks or shelters. Check out Second Harvest Food Rescue for more information!

• reduce packaging waste:

  • offer snacks or meals that can be enjoyed without dishes

  • buy in bulk to avoid unnecessary packaging

  • avoid individually wrapped snacks, or support companies that have switched to biodegradable or compostable packaging, while respecting corporate health and safety and public health requirements

• avoid single use plastics

  • set a goal for no single-use plastics on set

  • replace disposable products with reusable, recyclable or compostable items

  • distribute reusable water bottles and provide refill stations

  • ensure caterers are aware of your goal and ask for their cooperation

  • consider using materials made of glass or metal (including aluminum) which can be recycled infinitely

• preparing food on-site

  • avoid the use of gas or fuel to cook or heat food. Use electricity instead

  • use reusable plates, cups, utensils and linens instead of disposable dishware and napkins; if not possible use compostable or recyclable products

  • if possible, collect organic waste, compost food and biodegradable waste

General considerations, where possible:

• ensure nothing is left behind and that the area of production reflects its’ pre-production condition

• print only when necessary - offer digital options instead or use dry-erase boards or chalkboards for in-office information sharing

  • If printing is required:

    • use Forest Stewardship Council (FSC) or recycled paper

    • print double sided

    • use reusable ink cartridges or font that uses less ink

      • Did you know that Century Gothic uses less ink and delivers a 31% savings in printing costs over Arial?

• if using cleaning products

  • check the safety data sheet to ensure the ingredient list does not include hazardous or carcinogenic materials

  • ensure the product is not tested on animals

  • consider using products that are certified green (e.g. EcoLogo, Green Seal, Safer Choice)

  • be aware that terms such as "environmentally friendly" and "non-toxic" are not regulated and potentially misleading

Disposing in landfill should be a last resort. Consider opportunities to reduce consumption, reuse, repurpose or repair materials before you recycle or compost.

Considering municipal regulations and local opportunities, where possible:

• reduce consumption

  • 1. 1. 1. 1. 1. • • consider alternatives to purchasing new items (e.g. reusing, renting, repairing)

• reuse as much as possible

  • 1. 1. 1. 1. 1. • • repurpose or donate materials including old furniture lumber, scenery, paint, wardrobe, to local charities

                     • reuse set, wardrobe and other material from other productions

                     • donate unused produce and food to a food bank or shelter

• recycling and general/mixed waste:

  • 1. 1. 1. 1. 1. • ensure recycling services are readily available on set

                   • minimize the number of trash containers; maximize the number of recycling and composting bins

                   • sort your waste into the appropriate bins

• familiarize yourself with local and municipal waste regulations

  • remember: not all cities offer recycling or composting services

  • some plastics cannot be recycled (e.g. containers with a black bottom)

    • Infographic from Recycling Council of Ontario

  • some biodegradable items are considered landfill not compostable

• offer clear signage detailing the materials appropriate for each bin

  • one suggestion: offer three collection bins during meal service - food waste, cutlery and plates. Add a fourth bin if you are offering aluminum cans for drinks. This makes it simple to sort through items.

• communicate with the crew: make sure everyone is aware of what can be recycled and how items should be properly sorted

• electronic waste and hazardous waste disposal

  • recycle obsolete electronic waste, cell phones and old batteries

  • follow available recycling procedures for ink carriages

  • dispose of chemicals, paint and compact fluorescent light bulbs as hazardous waste with a certified hazardous waste vendor.

Remember: we are responsible not just for how the materials are used but also how they are handled at end-of-life.

Understand what is reusable, what can be repurposed or repaired and what can be recycled.

Above all reduce your consumption: if we avoid creating unnecessary waste, then we are well on our way on the journey to producing zero waste.

Where possible:

• use digital post-production workflow systems

• use the energy saving features of equipment and computers

• power down your equipment when you leave at the end of the day