Clauses de contrats Anglais

Découvrez ici des modèles de clauses que vous pouvez utiliser dans vos différents contrats et conventions, pour introduire votre démarche éco-responsable.

Préambule : Comment introduire votre engagement ?

Si hors du contrat : [Name of the organisation] has been committed since [year] to an eco-responsible approach in order to reduce the environmental impact of its professional activities. Therefore, certain clauses contain precise [inquiries / suggestions] in the process of doing so, (if charter is published: that respect the environmental charter put in place by our organisation, which you can find here -> link)/ as an appendix of the present contract. The whole administrative, artistic and technical teams thank you in advance for the actions you will take to [respect/accept] them and/or put these measures in place. 

[Name of the organisation] is a member of the association called ARVIVA – Arts vivants, Arts durables, which supports us in this approach.

Si vous souhaitez l’intégrer en introduction du contrat : [The producer/organiser] has been committed since [year] to an eco-responsible approach in order to reduce the environmental impact of its professional activities. Therefore, certain clauses contain precise [inquiries / suggestions] in the process of doing so, (if charter is published: that respect the environmental charter put in place by our organisation, which you can find here -> link)/ as an appendix of the present contract. The whole administrative, artistic and technical teams thank you in advance for the actions you will take to [respect/accept] them and/or put these measures in place. [Name of the organisation] is a member of the association called ARVIVA – Arts vivants, Arts durables,, which supports us in this approach.

  • L’Hôtellerie
Côté équipe artistique

As part of an eco-responsible approach and in order to reduce the environmental impact of its activities, the Producer would like to favour: 

  • Accommodation that can be reached by foot or by public transportation from the rehearsal or performance venue and, if possible, from the train station ;
  • Homestay accommodation OR temporary renting (when on a long stay) OR in a hotel with an eco-label, such as the European Ecolabel or Green Key.

Whether the hotel has an ecolabel or not, the Producer would like to have the hotel’s contact details in advance in order to make the following requests: 

  • Providing only one bath towel per room 
  • Avoid using bathroom samples wrapped in plastic in every room (unless asked for at the reception desk) – if possible, suggest refillable dispensers 
  • Avoid cleaning for stays lasting less than 4 days (unless the artist requests it)
  • Replacing plastic cups by glasses or, failing that, recycled and compostable paper cups, or no cups at all
  • Avoid having lights on before the guest’s arrival, keep heating and A/C to a minimum (19°C for heating, 25°C for A/C)
  • Serving seasonal, locally-sourced and unpackaged products for breakfast, ideally organic 
  • Providing waste sorting bins
Côté diffuseur

As part of an eco-responsible approach and in order to reduce the environmental impact of its activities, the Organiser would like to favour: 

  • Accommodation that can be reached by foot or by public transportation from the rehearsal or performance venue and, if possible, from the train station ;
  • Homestay accommodation OR temporary renting (when on a long stay) OR in a hotel with an eco-label, such as the European Ecolabel or Green Key.

Whether the hotel has an ecolabel or not, the Organiser proposes to ask the hotel for the following requests, along with the Producer’s priori consent:

  • Providing only one bath towel per room 
  • Avoid using bathroom samples wrapped in plastic in every room (unless asked for at the reception desk) – if possible, suggest refillable dispensers 
  • Avoid cleaning for stays lasting less than 4 days (unless the artist requests it)
  • Replacing plastic cups by glasses or, failing that, recycled and compostable paper cups, or no cups at all
  • Avoid having lights on before the guest’s arrival, keep heating and A/C to a minimum (19°C for heating, 25°C for A/C)
  • Serving seasonal, locally-sourced and unpackaged products for breakfast, ideally organic 
  • Providing waste sorting bins
  • Le Catering
Côté équipe artistique

As part of an eco-responsible approach and in order to reduce the environmental impact of its activities, the Producer would like, as much as possible, for the hosting catering service to honour the followings:

  • Serving seasonal, unpackaged fruits, ideally organic, locally-sourced products
  • Opting for bulk products (seasonal fruits, dry fruits, tea and coffee, homemade cakes)
  • Avoiding using disposable plastic (bottles, glasses, plates, wraps) and opting for washable dishes (or biodegradable), water fountains
  • Using waste sorting bins

In the event where the Organiser bears the costs of a meal, in a restaurant or through catering service, thank you for opting for organisations serving vegetarian options and using locally-sourced and seasonal products. 


For their part, the Producer will encourage the artists to come with their own bottle and to adopt an eco-responsible approach while dining or enjoying the hosting catering (no food waste or disposable cutlery, compliance to waste sorting, moderate consumption of meat, etc.)

Côté diffuseur

As part of an eco-responsible approach and in order to reduce the environmental impact of its activities, the Organiser makes sure to honour the followings while hosting a catering service:

  • Serving seasonal, unpackaged fruits, ideally organic, locally-sourced products
  • Opting for bulk products (seasonal fruits, dry fruits, tea and coffee, homemade cakes)
  • Avoiding using disposable plastic (bottles, glasses, plates, wraps) and opting for washable dishes (or biodegradable), water fountains. 
  • Using waste sorting bins
  • Encouraging artists to collect left-overs at the end of a production to avoid wasting, by proposing eco-responsible containers

In the event of a meal served by an organisation or a restaurant, the Organiser makes sure to work with eco-responsible partners: washable catering trays, seasonal, locally-sourced products, vegetarian options.

For their part, the Producer will encourage the artists to adopt an eco-responsible approach while dining or enjoying the hosting catering (no food waste or disposable cutlery, compliance to waste sorting, moderate consumption of meat, etc.) and to bring their own bottle. The Producer is also expected to pass on the exact number of meals at least a day before, in order to prevent food waste.

  • Les Transports
Côté diffuseur

As part of an eco-responsible approach and in order to reduce the environmental impact of its activities, the Organiser would like to favour public transportation.

That is the reason why the Organiser will take in charge the followings only:

  • One round trip only by taxi or public transportation (to favour) between [name of the station] train station or [name of the airport] airport and the accommodation. 
  • Public transports (bus, tram, metro, etc.) for trips between the hotel and the venue during the day and a return to the hotel from the venue in the evening of the show (if necessary).
  • Plane trips only for journeys of at least 1,000 kms (or other data depending on the choices made in the charter) or train trips.

The Organiser strongly encourages the Producer to favour the train as well as electrical means of transportation over plane or, failing that, to optimise petrol transportation (vehicle stickers, occupancy, carshare, etc.).