As International Motorcycling Federation, the FIM, created in December 1904, had to set an example, and this is why it adopted a brand new Hospitality this year, redesigned in all areas...
Present in MotoGP but also during other major competitions, the FIM Hospitality is a meeting point for sponsors, organizers, special guests, the press and members of the FIM family, offering them a space to exchange ideas. It is also a center for committees, a place for group discussions, briefings and recognition of achievements. Additionally, it serves as an information hub, networking venue, and platform for press interactions, among other essential functions.
At the FIM, sustainability is not just a buzzword, it is also a fundamental value to which it is deeply attached. The new FIM Hospitality is therefore equipped with a series of features that meet the requirements of sustainability, in the ecological sense of the term.
Climate commitment
One of the priorities of the FIM sustainability strategy is to help reduce the climate crisis. This is why, in collaboration with its main promoters, it is committed to reducing its carbon footprint, but for this it is necessary to think about drastic reductions.
The new FIM Hospitality provides positive energy.
Thanks to its solar panels, it produces more energy than it consumes. Its 16 solar panels are installed on the roof, capable of reaching a peak power of 5kW. They also work while driving to charge the batteries. This energy is provided for its consumption: 12 to 18 hours of energy which powers lighting, heating, air conditioning and charging of electric scooters. The surplus energy is redistributed to the batteries placed under FIM Hospitality. These batteries, with a storage capacity of 74 kWh, can recharge four electric motorcycles.
If the FIM Hospitality battery is fully charged by the sun, the offices and restaurant can operate for 12 hours without consuming energy from the grid.
In some cases, it is necessary to connect to the electrical network to power certain special devices. On races that cannot be connected to a power grid (e.g. Paris Dakar), FIM Hospitality has a generator as an emergency option.
Water: supply and disposal
FIM Hospitality must comply with the organization's environmental protection rules. Each unit is equipped with two 1000 liter tanks: 500 liters for drinking water and 500 liters for waste water. Wastewater is stored in the tank until suitable facilities are available to empty it. The kitchen unit has a more specialized system, consisting of three tanks: 1000 liters for clean water, 1000 liters for waste water and a 125 liter tank which collects waste water from the dishwasher. This tank is equipped with filters to prevent odors and pollution, and it treats the water. In addition, this unit is equipped with batteries that can meet part of the restaurant's energy needs.
Cooking and food
One of the characteristics of this new concept is the proximity of the kitchen and the market. All food consumed as part of hospitality for guests and staff is cooked on site. During the process, specialist chefs choose regional recipes and avoid frying, reducing waste generated in the kitchen. Weekend menu planning is detailed, with food waste reduction in mind, and surplus food is donated to FIM-Dorna programs aimed at collecting surplus food. Waste management is based on waste separation and respect for site systems.
In the short term, it is planned to reduce the amount of plastic, and in particular water consumption.
Other features
Walls and windows are specially designed and constructed with materials that reduce exterior sound levels (approximately 30 dB) and insulate units for greater heating or cooling efficiency. The wood used to construct the units is sustainably sourced, and our marking uses sustainable materials and inks. In addition, the aluminum used is recycled.
The routes between each event are planned to reduce the number of kilometers traveled. Units do not need to return to headquarters, resulting in a significant reduction in emissions.
Marcelo Cabalar, director and founder of Continuousevents, said: “Social responsibility is one of our top priorities. FIM Hospitality is no exception to the rule. Twenty-two people worked on the construction of the two units. We ensured that all assembly parts weigh no more than 21 kg and the total installation is completed in 6 hours.”
Isabelle Lariviere, FIM communications and hospitality manager, added: “For the FIM, this center is of capital importance to strengthen our presence where the action takes place. It is important to have a comfortable place to receive our guests and staff, with facilities for working and holding meetings that are aligned with our sustainability strategy. We are delighted to present our FIM Hospitality, which is the home of all FIM families and which will also participate in and add value to FIM Sustainability Week.”
Source and photo credit: FIM /PSP
