Here are some actions we are taking to make IROICA 2026 a more sustainable event. We hope you will enjoy taking part in a more sustainable and healthier staff training for everyone!

Pack light and minimise waste

• Plastic-free toiletries & reusable containers
• Bring a reusable shopping bag
• Go paperless for boarding
• Pack capsule wardrobe

Walk, bike, use local public transport, or share your ride, to reach the venue in Reykjavík – the venue can easily be reached with a short bus ride.

• Bring your own bag, pen and paper
• Bring your own water bottle to refill with tap water
• Consider bringing your own reusable coffee mug/thermos
• Consider bringing your own travel cutlery/straw / beeswax food wrap
• Eat more sustainably – use this as an opportunity to try local cuisine with local seasonal ingredients
• Avoid taking goodies or bags that you don’t need
• Return your lanyard/badge

• Provide feedback in post-event survey on what was done well and what could be improved in terms of sustainability

We are offsetting the carbon footprint of the staff training by cooperating with Treecological. You will receive more information about this during the staff training.

Most of the hotels we collaborate with hold the sustainability label, promoting eco-friendly accommodations with minimal environmental impact.

Dinners, lunches and coffee breaks will mostly be vegetarian, and where possible, local, organic and seasonal ingredients are used.

Dishes, glasses and cutlery will be reusable.

We will reduce the amount of packaging wherever possible.

The venue in Reykjavík is easily accessible by public transportation.

There will be no goodie bags or printed materials.

Specific sustainability aspects of organising an event in Iceland:

Iceland offers a uniquely sustainable setting for events, with nearly all electricity and space heating generated from renewable geothermal and hydropower sources. Hot water for buildings, pools, and district heating is directly sourced from geothermal systems, reducing carbon emissions and energy waste. Many of the vegetables and greenhouse-grown products served in Iceland are cultivated locally in geothermally heated greenhouses, allowing year‑round production with minimal environmental impact. Thanks to short supply chains, clean energy, and responsible land use, events in Iceland naturally benefit from a significantly lower carbon footprint compared to many international destinations.