{
  "licence": "CC-BY-4.0",
  "attribution": "maGnet — sustainable practices database",
  "source": "https://magnet.ma-gestion.pro",
  "exported_at": "2026-09-22T23:53:33.853Z",
  "label_language": "fr",
  "filters": {
    "profession": "production",
    "impact": "accommodation",
    "country": "NL",
    "sector": null,
    "language": null,
    "q": null
  },
  "practice_count": 2,
  "practices": [
    {
      "id": 45,
      "title": "Bij grote tentoonstellingen kiezen voor lokale leveranciers, ook voor de catering",
      "description": "In plaats van standaard te kiezen voor grote internationale tentoonstellingen, kiest het museum vaker voor lokalere producten en diensten — ook voor de horeca- en cateringleveranciers van het museum — naast regionale bruiklenen en lokale productie bij de opbouw van tentoonstellingen. Een aanvullend hulpmiddel is een rekentool voor de voetafdruk van de maaltijden die in het museumcafé worden geserveerd.\n\nDit past bij een bredere strategie om de CO2-voetafdruk van tentoonstellingen te verlagen, en geldt voor de reguliere werking van het museum en de evenementen die het organiseert (café, recepties).\n\nDe bron spreekt van een 'aanzienlijke' daling van de CO2-voetafdruk van tentoonstellingen dankzij deze lokalisering van de inkoop, zonder een precies cijfer te geven. De budgettaire impact wordt niet vermeld.",
      "impact_criterion": "accommodation",
      "impact_criterion_label": "Hébergement",
      "profession": "production",
      "profession_label": "Production",
      "country": "NL",
      "country_label": "Pays-Bas",
      "sector": "visual_arts",
      "sector_label": "Arts visuels",
      "language": "nl",
      "language_label": "néerlandais",
      "source_name": "Museumvereniging",
      "source_url": "https://museumvereniging.nl/wp-content/uploads/2024/12/MV_AdviesRapport-Duurzaamheid-en-Musea-20241203.pdf",
      "author": "contributor-anonymous",
      "published_at": "2026-09-22T20:04:34.240Z",
      "url": "https://magnet.ma-gestion.pro/fiches/45",
      "licence": "CC-BY-4.0"
    },
    {
      "id": 39,
      "title": "Test on-set composting and alternative catering with the crew, not just on paper",
      "description": "Producers, caterers and film commissions test, in real shooting conditions rather than in theory: separating waste on set into measured streams, composting locally on site, offering alternative protein sources on the catering menu, and giving crew electric bikes for short trips between set and base camp. Producers also ask film commissions to open up access to the public electric charging network for production vehicles.\n\nThis comes out of a joint workshop between Dutch producers, caterers and film commissions, meant to be tried on an actual shoot rather than stay a proposal.\n\nNo percentage or figure is given for the reduction achieved. The source does point to one lever: larger producers have enough purchasing power to push their suppliers toward more sustainable options.",
      "impact_criterion": "accommodation",
      "impact_criterion_label": "Hébergement",
      "profession": "production",
      "profession_label": "Production",
      "country": "NL",
      "country_label": "Pays-Bas",
      "sector": "cinema",
      "sector_label": "Cinéma",
      "language": "en",
      "language_label": "anglais",
      "source_name": "Green Filmmaking (Netherlands Film Fund)",
      "source_url": "https://greenfilmmaking.com/project/20-02-18-workshop-catering/",
      "author": "contributor-anonymous",
      "published_at": "2026-09-22T20:04:34.195Z",
      "url": "https://magnet.ma-gestion.pro/fiches/39",
      "licence": "CC-BY-4.0"
    }
  ]
}