MIPIM has pledged to be a pioneering event in matters of sustainability. Making MIPIM cleaner is one of our commitments.
Waste minimisation
Minimising the waste that MIPIM generates is a key priority that we share with our exhibitors, visitors and stakeholders to make improvements year-on-year.
Donation room: 12 tonnes donated for community initiatives (+50% vs 2024)
Following MIPIM 2025, our Donation Room initiative contributed 12 tonnes of materials to various associations. These resources have been transformed into school supply kits for children, recycled into insulation, and used in several other creative recycling projects.
Waste reduction: -13% improvement
We are proud to announce a improvement in our RX waste management at the Palais des Festivals, with waste reduced by 13% compared to 2024. Material recovery showed marked improvements: we doubled the recovery of paper and cardboard, increased carpet recovery by 32%, and recovered 26% more glass.
Rented furniture
We have a store of furniture which is reused across all RX events.
Lighter signage
In 2025, we reduced signage material by 20% compared to 2024 by downsizing the panels.
Less carpet
Each year, we remove more carpet wherever each floor allows.
A plastic free badge
Badges are plastic free and with cardboard holder. Both are recycled at the end of each show.
Exhibitors engaged in waste reduction
We work hand in hand with exhibitors to reduce waste. All decorators are contacted early to guide them in eco-design and proper sorting. GreenBee also supports exhibitors directly, helping them plan their participation in a greener way. Daily monitoring by eco supervisors and designated drop-off points for wood and cardboard ensure waste minimization.
Biowaste and food donation
We collaborate with leading catering providers during the tradeshow to ensure food is properly sorted. When hygiene restrictions prevent food donations, Les Alchimistes collect bio-waste for appropriate treatment. At MIPIM 2025 we made sure food surplus from the Premium Lounge, 14 trays and 300 individual dessert portion, was carefully sorted and donated to an association.