Sydney Vegan Market: Purpose, Goals, And Impacts Essay.

Purpose, goals and objectives of the event

Discuss about the Journal Of Australian Traditional-Medicine.

Event Management deals with the application of project management for the creation of large scale event like festival, ceremonies and concerts. It involves a study of the brand, identification of target audience, building up the concept, and co-ordination of the technical aspects before the actual event takes place (Clarke 2015). Sydney Vegan Market acts as the ultimate destination of all things that is vegetarian. It covers everything from fresh food, home wares, coffee to that of fashion.  It mainly deals with food items like burgers, cheese wraps, cheese and coffee. This report elucidates on the purpose of the event and analyses the event governance and impact assessment of the event. 

The primary purpose of Sydney Vegan market is to support the vegetarians so that they can maintain their veganism. The main objective of the event is to cater to those people who want to see difference in relation to veganism in Sydney (Sydneyveganmarket.com, 2018). There is a great deal of talk about compassionate and ethical behaviour in the present age and Sydney Vegan market wants to serve this end. The goal of the event is to create and produce products which are completely vegan and it helps in connecting the like-minded people.

The location of Sydney Vegan Market is Sydney Portuguese Community Club 100 Marrickville Road, Marrickville NSW 2204 Australia. It is held on the 3^rd Sunday of each month and it runs between 9 am to that of 4pm. It will be held in 21^st January, 2018. 

The program of the event highlights a different kind of eating and living. This event caters to the need of those people who want to eat vegan delight and want to buy products that is cruelty free. Those who make vegan products or want to test vegan products can reap the benefit from this kind of a program. Conscientious customers can wander through the stalls and is free to sip, buy and browse and they do not have to worry about cruelty. This event is mainly related to food and the most popular vegan brand of Sydney attend this event. Live entertainment would provide another reason that would help in drawing the attention of the crowd (Blundell 2014).  It would also offer vegan candles, accessories along with beauty products and customers can try out any product they want. The big names that would attend the Sydney Vegan Market in January is that of Soul Burger, Suzy Spoon Vegetarian Butcher along with that of Cruelty Free Shop. Over the Moo would take care of the dessert of Sydney Vegan Market (Benatar 2017).

Event location, duration, frequency

The stakeholders are the individuals and groups who can benefit from the operation of the business. Fair treatment with the core stakeholders helps in bringing profits for the business. The most important stakeholder relationship is between that of business and the customer. The people who come to the Sydney Vegan Market are provided with great product that helps in winning the customer loyalty (Kellett 2016).  The Sydney Vegan Market introduces the clients to a healthy way of life that reduces the risk of mortality on account of different conditions like hypertension, obesity and cardiovascular disease. The buyers of the products realize that animal product is not necessary for sustenance and that a large amount of resource is being wasted because we tend to support the growth of animals whom we kill later on (Wirnitzer et al. 2016).  It will encourage the customers to learn more and encourage them to look into different issues that they may have overlooked earlier.

Sydney Vegan Market is involved in a partnership with that of Vegan Distribution that aims in order to bring compassionate goodness to that of the masses. Vegan Distribution is a pioneer in relation to distribution and import/export of the eco-friendly products. They are responsible for sourcing the vegan products and they act as a great wholesaler for the restaurant and business. They have collaborated with Jalna that is an Australian business that is committed to produce nutritious food (Byrd-Bredbenner et al. 2014).  They have also partnered with Campbell Arnott which is a large food manufacturer within Australia. The aim of Campbell Arnott Team is to make healthy eating an easier choice with the help of product innovation (Moskwa, Higgins-Desbiolles and Gifford 2015).

The community will greatly benefit from the Sydney Vegan Market as they would be enlightened about the importance of vegan food and the positive impact that it can have on the physical health of an individual. People would get to know about the merits of vegan food and it can help in influencing the decisions of others. The Sydney Vegan market would greatly encourage the business who sell vegan product and encourage them to expand their business. 

The Sydney vegan Market has a great organisational structure that ensures that a large number of customers would attend the market. The event co-ordinator would sit at the top of the hierarchy and under his active guidance the event planner would work with the Client service event manager. Event co-ordinators should be able to complete a large number of activities by making use of clear communication along with organisational skills. The Event Planner would work closely with the co-ordinator in order to ensure that the event functions smoothly. They are responsible for choosing the location and catering and has a lot of responsibility in relation to the finance department (Campbell-Arvai, Arvai and Kalof 2014).  They help in ensuring that the team sticks to the budget. They play an active role and is responsible for doing the paperwork. The Event Assistant would work under the Event manager and they will be responsible for making calls to the people who can help them in the arena of research. The event assistant knows about all the minute details of event and teaches and coordinates important facts to the others. The production manager is responsible for controlling the entire staff and they ensure that the employees are trained adequately and ensure a safe working environment. They set up the Risk Assessment and they are responsible for designing the deadlines.

The Event program

Australia ranks third in terms of growing market of vegan foods and the Sydney of Vegan Market helps in popularizing the vegan foods in an era where the incidence of cancer and different diseases are on the rise. It will lead to growing interest in relation to plant based cuisine and many reputed restaurants in Australia will follow vegan menus being inspired by this event (Rosenfeld and Burrow 2017). The big chains within Australia will come to the meat-free party and companies like that of Subway and Domino’s will come forward to offer vegan menu options. Many eateries would start to operate under the banner of clean eating. It will give rise to an increase in cruelty free shop that sells more than that of 3500 vegan products (Cserhati and Szabo 2014).  Vegan will become the new buzzword and a large number of Australian consumers will become interested in brand vegan though they may not live as vegans. 

Conclusion:

The main purpose of the Vegan Market of Sydney is supporting the vegetarians so that they can maintain veganism. It is specially suited for those people who want to bring about a change in the world by taking recourse to veganism. It reduce the risk of mortality due to different conditions like hypertension and cardiovascular disease. The event co-ordinator helps in the organisation of the Sydney Vegan Market along with that of event planner and client service event manager. They play a significant role in order to ensure that the event goes smoothly. The event co-ordinator with the help of his communication and organisation skills ensures that the Sydney Vegan Market attracts the attention of a large number of people. The production manager controls the entire staff and provides training to the employees so that a safe working environment is created. After being inspired by the Sydney Vegan Market many eateries would get inspired and they would start to keep vegan menus. Many eateries would start functioning that offers the facility of clean eating.

References:

Benatar, J., 2017. Cardiometabolic Risk Factors in Vegans–A Meta-Analysis of Case Control Studies. Heart, Lung and Circulation, 26, pp.S344-S345.

Blundell, L., 2014. Food: The big retail winner. Property Australia, 28(4), p.60.

Byrd-Bredbenner, C., Moe, G., Beshgetoor, D., Berning, J. and Kelley, D., 2014. Wardlaw's Perspectives in Nutrition: A Functional Approach. McGraw-Hill.

Campbell-Arvai, V., Arvai, J. and Kalof, L., 2014. Motivating sustainable food choices: The role of nudges, value orientation, and information provision. Environment and Behavior, 46(4), pp.453-475.

Clarke, A., 2015. Vegetarianism and sustainability. Journal of the Australian Traditional-Medicine Society, 21(2), p.106.

Cserhati, G. and Szabo, L., 2014. The relationship between success criteria and success factors in organisational event projects. International Journal of Project Management, 32(4), pp.613-624.

Kellett, L., 2016. More diet trends. Good Practice, (8), p.17.

Moskwa, E., Higgins-Desbiolles, F. and Gifford, S., 2015. Sustainability through food and conversation: the role of an entrepreneurial restaurateur in fostering engagement with sustainable development issues. Journal of Sustainable Tourism, 23(1), pp.126-145.

Rosenfeld, D.L. and Burrow, A.L., 2017. The unified model of vegetarian identity: A conceptual framework for understanding plant-based food choices. Appetite, 112, pp.78-95.

Sydneyveganmarket.com (2018). About. [online] Sydney Vegan Market. Available at: https://www.sydneyveganmarket.com/ [Accessed 3 Jan. 2018].

Wirnitzer, K., Seyfart, T., Leitzmann, C., Keller, M., Wirnitzer, G., Lechleitner, C., Rüst, C.A., Rosemann, T. and Knechtle, B., 2016. Prevalence in running events and running performance of endurance runners following a vegetarian or vegan diet compared to non-vegetarian endurance runners: the NURMI Study. SpringerPlus, 5(1), p.458.