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1. Our Commitment
 
SAGE GASTRONOMY is committed to conducting its operations and delivering events in a way that is safe, respectful, inclusive and professional.
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We value diversity in all its forms and celebrate the richness it brings to our industry and community.
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We are committed to providing an environment free from discrimination, harassment, sexual harassment, bullying, victimisation and unsafe conduct.
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We are firmly anti-discrimination, anti-harassment, anti-sexual harassment and anti-bullying.
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We are firmly pro respect, professionalism, safe spaces and celebrating difference.
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This Code of Conduct sets out the minimum standards of behaviour expected of all individuals who engage with SAGE GASTRONOMY in the course of its work as an organisation that curates, produces and delivers events and industry activities.
 
2. Application
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This Code of Conduct applies to all individuals engaged in or participating in any SAGE GASTRONOMY activities including without limitation, employees, contractors, volunteers, artists, chefs, presenters, talent, venue operators, suppliers, sponsors, partners and their representatives.
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SAGE GASTRONOMY acts in multiple capacities including as curator, organiser, producer, host and employer and this Code applies across all such roles.
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This Code applies to behaviour or actions that occur:

• During any SAGE GASTRONOMY event, activation or social function;

• At any venue participating in a SAGE GASTRONOMY event;

• During bump-in/bump-out, event preparation and associated activities;

• During travel, accommodation or hospitality connected to the delivery of or participation of any SAGE GASTRONOMY activity;

• In digital spaces connected to SAGE GASTRONOMY (including social media, email or online communications).

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This Code may also apply to conduct outside of SAGE GASTRONOMY activities where that conduct is reasonably connected to an individual’s engagement with SAGE GASTRONOMY and may create risk to the safety, wellbeing or reputation of SAGE GASTRONOMY or participants of a SAGE GASTRONOMY event. This Code operates alongside SAGE GASTRONOMY’s risk management plans, safety systems, policies and contractual arrangements. Where there is any inconsistency, this Code sets the minimum behavioural standard expected in connection with SAGE GASTRONOMY activities.
 
3. Standards of Behaviour
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Everyone to whom this Code of Conduct applies is responsible for contributing to a safe and respectful environment by:

• Treating all people with dignity, courtesy and respect;

• Respecting cultural, ethnic, religious, gender, sexuality, age and ability difference;

• Behaving in a professional, lawful and ethical manner at all times;

• Complying with all relevant laws and safety requirements, including but not limited to risk management, occupational health and safety, food safety standards, responsible service of alcohol;

• Following venue and event safety procedures;

• Promptly reporting any breaches of this Code;

• Maintaining confidentiality where complaints are made or investigated.

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All leaders (including external managers, producers, venue operators and contractors) have an additional responsibility to model appropriate behaviour and act promptly if concerns arise.
 
4. Unacceptable Behaviour
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Unacceptable behaviour will not be tolerated. This includes (but is not limited to):

• Verbal, physical or written abuse;

• Discrimination or unfavourable treatment based on protected personal characteristics;

• Harassment, intimidation or threats;

• Sexual harassment, including unwanted, unwelcome or inappropriate conduct of a sexual nature;

• Physical or sexual assault;

• Bullying, humiliation or exclusion;

•  Victimisation of a person who has made or supported a complaint;

• Aggressive behaviour associated with alcohol consumption;

•  Deliberate damage to property;

• Conduct that is unlawful, unsafe, unethical or brings SAGE GASTRONOMY into disrepute.

 
5. Alcohol and Professional Conduct
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SAGE GASTRONOMY celebrates food and drink culture. However, because SAGE GASTRONOMY curates, produces and delivers events, the following requirements apply specifically to events and event related activities in which SAGE GASTRONOMY is involved:
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• Responsible service and responsible consumption of alcohol is expected at all times;

• All staff and contractors in operational roles during events are expected to have zero alcohol;

• Intoxication is not an excuse for inappropriate behaviour;

• Any behaviour that compromises safety, professionalism or the experience of others may result in removal from the event or further action.

 
6. Reporting and Response
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Reporting Concerns
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If you experience or witness behaviour that breaches this Code, you should report it as soon as possible to:

• Contact the Event Operations Centre (EOC) and log the incident which notifies the Event Manager and Risk and Safety Consultant to take action;

• Report to a member of the SAGE GASTRONOMY leadership team, your direct manager (if applicable) or the SAGE GASTRONOMY Corporate Services Director.

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Reports will be treated seriously and handled as confidentially as possible.
 
7. Investigation and Consequences
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SAGE GASTRONOMY reserves the right to:

• Investigate alleged breaches of this Code;

• Require individuals to participate in a review process;

• Remove an individual from an event or venue;

• Terminate an engagement or contract;

• Withdraw accreditation from a SAGE GASTRONOMY event;

• Notify relevant authorities where required.