Sustainability Statement
Audience travel: we promote active travel, encouraging awareness and use of sustainable travel methods among audiences. We are extremely fortunate that both our venues are easily accessible via public transport. Tolbooth and Albert Halls are both just a short walk from Stirling Train Station, and Stirling Bus
Station, and we proactively encourage our users to travel this way. Our events will be planned to ensure that they do not start earlier or finish later than public transport allows. We also promote the Transport Scotland message of increasing levels of walking, wheeling, and cycling for transport and leisure.
Following extensive investment by Stirling Council, The Albert Halls now has a cycle route right to our door. As a legacy of The Albert Halls and Tolbooth being host venues for the UCI World Cycling Event, both venues now have increased number of bike parks located at the venue.
Our ticket confirmation emails to all customers will encourage them to travel to us by public transport or active travel.
Artist / Guest Travel: We will work in partnership with all artists / production companies / tours to collectively consider the best route of travel, with our preference being an avoidance of flights within the UK where possible.
Waste and Circular economy: Avoiding waste is the underlying principle of all carbon reduction. Our venues have completely removed single use plastic from our bars. We have been operating a reusable cup scheme, and were of the first venues to introduce this, working with Green Gain Scotland. This project has enabled us to remove all single use plastic from our venues.
We have already invested in an external power source for our outdoor spaces, which has allowed us to remove the use of generators at our premises.
Food & Drink: We have a policy of locally sourcing produce where available, to reduce the emissions associated with transportation. We are already using several local suppliers, and as we expand our food offer we will have a focus on local produce wherever possible. Our menu will have also a green focus, with at least 50% vegetarian / vegan by the end of 2025.
