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GAIN Standard
Requirements for certification with
guidance for use
First Edition – 2020

© Green Artist Information Network, 2020

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TABLE OF CONTENTS
Foreword ..................................................................................................................................................... iii
Introduction ................................................................................................................................................. iv
1

Scope ................................................................................................................................................... 1

2

Certification Criteria ............................................................................................................................ 2
2.1

Rubric ......................................................................................................................................... 2

2.2

Levels of Certification ................................................................................................................. 3

2.2.1

Clean ...................................................................................................................................... 3

2.2.2

Sustain.................................................................................................................................... 4

2.2.3

Overdrive ............................................................................................................................... 4

2.2.4

Logo Usage ............................................................................................................................. 4

2.3
3

4

5

6

GAIN Rep .................................................................................................................................... 4

General ................................................................................................................................................ 5
3.1

Context ....................................................................................................................................... 5

3.2

Goals ........................................................................................................................................... 5

3.3

Measure of Effectiveness ........................................................................................................... 5

3.4

Scoring ........................................................................................................................................ 5

3.5

Record Keeping .......................................................................................................................... 5

Power and Energy ................................................................................................................................ 6
4.1

Context ....................................................................................................................................... 6

4.2

Fixtures ....................................................................................................................................... 6

4.3

Practices ..................................................................................................................................... 6

4.4

Facilities ...................................................................................................................................... 6

Food Service and Waste ...................................................................................................................... 7
5.1

Context ....................................................................................................................................... 7

5.2

Food Service ............................................................................................................................... 7

5.3

Waste ......................................................................................................................................... 7

5.4

Single Waste Receptacle ............................................................................................................ 8

Process Improvement .......................................................................................................................... 8
6.1

Delegation of Responsibilities .................................................................................................... 8

6.2

Set Times .................................................................................................................................... 8

6.3

Equipment Storage ..................................................................................................................... 9

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6.3.1

Context ................................................................................................................................... 9

6.3.2

Equipment Storage Area ........................................................................................................ 9

6.3.3

Instrument Storage Area ........................................................................................................ 9

6.4

7

Merchandise Table ..................................................................................................................... 9

6.4.1

Context ................................................................................................................................... 9

6.4.2

Merch Table ........................................................................................................................... 9

6.5

Queuing .................................................................................................................................... 10

6.6

Communication: ....................................................................................................................... 10

6.6.1

Artists ................................................................................................................................... 10

6.6.2

Customers ............................................................................................................................ 10

6.7

Process Documentation ............................................................................................................ 11

6.8

Performance Evaluation ........................................................................................................... 11

Overdrive Level .................................................................................................................................. 11
7.1

External Certification ................................................................................................................ 11

7.2

Service Project .......................................................................................................................... 12

Glossary of Terms ...................................................................................................................................... 13

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FOREWORD
GAIN stands for Green Artist Information Network, and was formed in 2019 in Seattle, Washington.
GAIN was created to connect venues, artists, fans, and anyone else wanting to collaborate, share ideas,
and look for opportunities to create a greener music industry.
This standard was drafted by Joseph M. Aubert, President and Founder of GAIN.
GAIN is not affiliated with any external certifications, organizations, companies, or bodies, whether
mentioned in this standard or not, including: ISO, LEED, Green Restaurant Associate, B-Corp, etc.
GAIN is not affiliated with any organization that produces, sells, or maintains any product or service
listed in this standard.
Contact GAIN at GAINCertification@gmail.com
Copyright 2020, Green Artist Information Network, All rights reserved.

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INTRODUCTION
Live music venues provide a valuable service to both artists and the surrounding community by offering
a fully-equipped space in which they can come together and share in an artistic experience.
For decades, the operation of a venue has been relatively unchanged, and little attention has been paid
to their overall environmental impact. But venues actually consume a great deal of resources, produce
large amounts of solid waste and noise pollution, and pull a significant influx of people into the area, all
of which impacts the surrounding community, the environment, and most tangibly, the venue’s bottom
line.
In order to survive in an increasingly-challenging market, venues must look for ways to stay competitive
and discern themselves from the pack, by cutting costs, investing in the long-term, and ensuring the
customer experience is consistently and noticeably better than that of their corporate competitors. This
is where the GAIN Certification comes in.
For venues that are GAIN Certified, these improvements will be built into the core of the business, with
reductions in waste and energy usage saving money, improvements in facilities and crowd management
creating a better, more comfortable experience, and strategic investments in the long-term viability of
the venue ensuring that customers will be seeking out the venue’s unique offerings for years to come.
This document outlines the policies and certification criteria that will allow you to begin your journey to
GAIN Certification, but in order to truly realize the benefits of this offering, please reach out to GAIN to
begin exploring ways the advanced levels of GAIN Certification can help your venue.

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1 SCOPE
This standard is intended only for indoor concert venues, clubs, performing arts venues, etc. where the
main purpose of the business is live musical performances (i.e. not intended for theaters, cinemas,
bars/coffee shops that host music, stadiums, outdoor amphitheaters, or festivals), henceforth known as
“the/a venue.”
Within the document, the terms “shall,” “will,” and ”must” denote a hard requirement for certification;
the terms “should” and “may” denote suggestions that are not required for certification.

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2 CERTIFICATION CRITERIA
2.1 RUBRIC
Clean

Sustain

Overdrive

General

-Set sustainability
objectives and MoE

-Physical improvement
to product and
processes

Power and Energy

-Energy-saving
practices
-LED lights, motion
sensors
-Provide energyefficient house amps
-Compostable flatware
-Recycling
-Compostable hand
towels
-Dedicated smoking
areas

-Upgrade to energyefficient sound board
and equipment
-Upgrade stage lighting
-Upgrade HVAC

-External certifications
-Improvements to
industry and
surrounding
community
-Attain LEED
certification
-Ensure sustainable
energy source
-Install solar panels
-EV charging stations
-Attain Green
Restaurant Association
Certification

Food Services and
Waste

Process Improvement

-Ensure dedicated gear
storage space for bands
-5S venue-owned
equipment
-Org charts with clear
delegation of
responsibilities
-Queuing practices
-Merch table location
and flow
-Show times and
communication

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-Single waste
receptacle
-Bar-driven recycling
-Purchasing and food
sourcing requirements
-Electric hand-dryers
-Video screens instead
of posters
-Documented processes
for stage setup,
changeover, teardown.
-Equipment storage
space demarcated,
shadow-boards, labels,
etc.
-Performance
evaluation

-Attain B-Corp
certification
-Open-sourcing of
processes
-Evaluation of other
venues

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2.2 LEVELS OF CERTIFICATION
A venue will have been considered Certified at a particular level when it has:
1. Set specific goals and objectives for each of the four categories, falling within the scope of said
level; AND
2. Taken tangible steps towards achieving said goals; AND
3. Completed all goals and criteria in the preceding level.
The Goals and Objectives must fulfill the SMART criteria – Specific, Measurable, Attainable, Relevant,
Timely.
For example: A venue can be considered Clean Level when it has set both short- and long-term goals,
AND begun taking action on goals that fall within the scope on the Clean Level, like replacing light bulbs
or ordering compostable cups.
A venue can be considered Sustain Level when it has set long-term goals; AND begun taking action on
goals that fall within the scope of the Sustain Level, like formally committing resources towards
upgrading the sound board or HVAC system; AND completed all goals and objectives that fall within the
scope of the Clean Level.
A venue can be considered Overdrive Level when it has completed all goals and objectives that fall
within the scope of Clean and Sustain levels; AND EITHER: begun the process to achieve a third-party
certification; OR begun taking action towards improving, influencing, educating, and/or empowering
your industry and/or surrounding community. Examples of the latter will be specific to your area or
wishes, but can include things like: Installing EV charging stations to encourage emissions-free travel;
install solar panels and sell excess energy back to local utilities; hold community education events to
entertain and empower local youth to act sustainably; partner with other local venues to lobby the local
government on sustainability concerns; the sky is the limit!
A venue can pursue separate goals that fall under the scope of different levels at the same time,
however, all goals under the lowest unachieved level must be completed before the venue can be
certified at the next level.
2.2.1 Clean
Basic level. Changes to operations, purchasing, energy usage, etc. for shorter-term gains, without
changes in building construction or utilities.
Clean level is the beginning of your journey, and demonstrates to your customers that the venue is
committed to sustainable operations. All of the criteria in the Clean level can be completed on your
own, without the assistance from a GAIN Rep, using just the information provided in the GAIN Standard.
Because of this, all of the required criteria listed in this level must be completed – where possible and
applicable – in order to advance to Sustain level.
In this phase, the venue will set their short- and long-term sustainability goals, up to and including the
external certifications listed in the Overdrive level. The venue may choose to stay at Clean level and
enjoy the lower level benefits provided therein, but to really see the benefits of the GAIN Certification,
the venue should plan to pursue at least a Sustain level.

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2.2.2 Sustain
Intermediate level. Updates to sound systems, HVAC, building construction, etc. for longer-term gains.
The Sustain Level is where the real change begins. The criteria outlined for the Sustain level will require
significant investments of both time and money, but will result in the greatest long-term realization of
sustainable benefits. The solutions for the Sustain level are much more personalized and goal-oriented;
rather than just meeting specific criteria outlined here, you will work with your GAIN Rep to set SMART
goals that are most relevant to your needs, and will measure your progress within the level against
these goals. That said, there is still some universal criteria that needs to be achieved for advancement.
The Sustain level will require the assistance of a GAIN Rep to achieve. You will need to complete at least
one goal in each of the four categories to complete this level.
NOTE: Within this standard, criteria falling within the scope of the Sustain level will be italicized. This
information will only be made available to a venue after they have committed to advanced certification
with GAIN.
2.2.3 Overdrive
Advanced level. Looking beyond four walls of operations to influence local community and industry
towards a greener future.
Overdrive level is the extra step from sustainable business to sustainable influencer. Venues wishing to
achieve Overdrive level must achieve at least one external certification as called out in the GAIN
Standard (e.g. LEED, Green Restaurant Certification, B-Corp), AND commit to a service project that
positively impacts the venue’s surrounding community and/or industry.
Overdrive level goals are highly specific to the venue and will require the assistance of a GAIN Rep to
achieve (see 7. Overdrive Level for more information).
2.2.4 Logo Usage
Achieving a level according to the criteria in 2.2 allows the venue to use the corresponding logo, the
GAIN name, and associated terms and descriptions, on signage and marketing materials. The venue
must receive written permission from a GAIN Rep specifying the level of achievement that the venue is
allowed to use.
All usage of GAIN properties is subject to review by any GAIN Rep and must be revised or removed upon
request.

2.3 GAIN REP
A dedicated representative from GAIN that will help you achieve your sustainability goals. GAIN Reps are
knowledgeable in the areas of both Sustainability and live music, and will leverage that knowledge to
yield the greatest impact to your Triple Bottom Line – People, Planet, and Profits.
Your GAIN Rep will help your venue:
•
•
•

Establish your sustainability goals and objectives;
Map the path towards achieving those goals;
Research and propose solutions to for your sustainability needs;

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•
•
•
•

Monitor your progress and report on your results;
Capture, standardize, and monitor processes and documentation;
Achieve additional third-party certifications, e.g. LEED, B-Corp, etc.
Stay within your proposed budget.

With a GAIN Rep driving the certification, you can be as involved as you want: Use their advice to make
decisions at every step of the way, OR give them a budget, goals, and a timeline and they will take it and
run, keeping you updated regularly throughout the process.

3 GENERAL
3.1 CONTEXT
This section outlines the basic requirements for all venues formally pursuing GAIN Certification.

3.2 GOALS
The venue shall set sustainability goals and objectives. These goals must follow the SMART format:
a)
b)
c)
d)
e)

Specific – Clear, concise, and unambiguous;
Measurable – Has a clear measurement of success and a method for tracking progress;
Attainable – Realistic, within your power to accomplish;
Relevant – Aligns with the larger goals of the business;
Timely – Has a deadline.

3.3 MEASURE OF EFFECTIVENESS
The venue shall establish a metric by which to evaluate progress. This metric must be supported by data
and have a specific target that constitutes success.

3.4 SCORING
A GAIN Rep will work with the venue to establish goals that will allow for level advancement.
Completion of goals – and the associated certification advancement – will be at the discretion of the
GAIN Rep.

3.5 RECORD KEEPING
The venue shall keep and maintain any and all records, metrics, invoices, formal communications,
and/or other documentation related to certification.

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4 POWER AND ENERGY
4.1 CONTEXT
Energy is the publicly-provided utility source, and Power is the energy required to operate the
equipment needed to put on the performance.

4.2 FIXTURES
The venue shall:
a) Upgrade all light bulbs, fixtures, appliances, displays, etc. to energy-efficient alternatives;
o These may include – but are not limited to:
§ LED light bulbs;
§ Compact Florescent Lamps – CFLs;
§ Smart power strips;
§ Smart thermostats;
§ Rechargeable devices (rather than disposable batteries).

4.3 PRACTICES
The venue shall:
a) Implement power-saving best practices, including – but not limited to:
o Turning off lights when room is empty;
§ May consider installing occupancy sensors or timers for intermittently-used
rooms.
o Turning off – and unplugging – all unused equipment;
§ May use smart power strips in instances where this is not feasible.

4.4 FACILITIES
The venue shall upgrade its facilities and equipment to the most energy-efficient standards (with
assistance from GAIN Representative), including – but not limited to:
a)
b)
c)
d)
e)
f)
g)
h)
i)
j)

Sound board;
PA and sound equipment;
Stage Lighting;
Windows;
HVAC;
Water heater;
Hand dryers;
Kitchen/bar appliances;
Insulation and weatherization;
Office equipment.

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The venue shall ensure regular maintenance is performed on facility and appliances as needed.
The venue shall have an energy audit conducted of their facilities. Many utility companies offer these for
free, and they will help you understand your energy needs and opportunities for improvement. Your GAIN
Representative can help set this up for you

5 FOOD SERVICE AND WASTE
5.1 CONTEXT
Food Service includes both food and beverage service (i.e. bar service). Not all venues serve food but
most have some form of bar or beverage service.
Waste is the unusable remains or byproduct of a product, process, or offering. These include, with some
overlap between them:
•
•
•
•
•

Solid waste – Non-liquid, non-organic waste – plastics, paper, metals, glass, etc. May include
recyclable materials.
Liquid waste – Dirty or unusable water or other organic liquids.
Organic waste – Food and garden waste, compostable items. Can include used compostable
foodware.
Recyclables – Rubbish that can be converted into products to be used again. Plastics (per SPI
labeling), metal, paper, and glass can all be recycled. Includes compostable materials.
Hazardous waste – Any material that may contain harmful properties and requiring special
handling or disposal procedures. Must be segregated from other types of waste and materials.

5.2 FOOD SERVICE
The venue shall:
a) Follow all applicable federal, state, and local laws, regulations, ordinances, etc. regarding food
handling and waste disposal;
b) Not use any polystyrene foam products;
c) Use bulk condiment packaging (i.e. no individual packages);
d) Only offer straws when requested – Compostable straws;
e) Reduce offerings to limit amount of unused ingredients;
a. May consider utilizing a digital inventory tool to track perishables
f) Locally, and seasonally, source food and ingredients;
g) Install water purification system and bottle filling station(s);
h) Partner with local food banks or shelters to donate unused food.

5.3 WASTE
The venue shall:
a) Go paperless for all ticketing, invoicing, payroll, handbills, etc.;

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b) Designate outdoor smoking area (according to local laws and regulations) and provide
receptacles for butts – clean area and empty receptacles nightly;
c) Use compostable hand towels;
d) Install low-flow water fixtures and toilets;
e) Install hand dryers instead of hand towels;
f) Install water reclamation system for rainwater/grey water etc.;
g) Replace paper posters for upcoming shows with energy-efficient video screens;
h) Only purchase products that are recyclable and/or compostable.

5.4 SINGLE WASTE RECEPTACLE
The venue should strive to offer a single waste receptacle (compost) in the House area. By removing the
decision of which receptacle the customers may use, the venue also removes the labor and personnel
needs for sorting out recyclables from trash, as well as reducing amount of landfill waste and associated
costs. This is achieved by:
a) Only purchasing compostable foodware;
b) Bartenders pour all cans and bottles into compostable cups (recycle behind bar);
o Also a safety item – prevents bottles and cans from becoming projectiles.
c) Strong signage and visual indicators for customers;
d) Reusable cup promotion – Sell branded reusable cups onsite and offer discounts on drinks when
used.

6 PROCESS IMPROVEMENT
6.1 DELEGATION OF RESPONSIBILITIES
The venue shall maintain written documentation outlining the work statement and responsibilities of
each staff role.
The venue shall maintain an Organizational Chart outlining the employee reporting structure and chain
of command.

6.2 SET TIMES
The venue shall follow all local laws, regulations, and ordinances regarding sound/noise pollution and
assemblage, and set times shall reflect this.
Set times should:
a) Include times for both Doors and Performance;
b) End before midnight on weekdays;
o If all-ages performance, set times shall end before 11 PM.
c) Not include an excess of bands (i.e. more than 4) for an evening performance, depending on the
allocated time for the show.

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6.3 EQUIPMENT STORAGE
6.3.1 Context
The venue shall have dedicated storage space for both venue-owned equipment – Equipment Storage
Area (ESA) – and artist-owned equipment – Instrument Storage Area (ISA).
6.3.2 Equipment Storage Area
The Equipment Storage Area (ESA) shall:
a) Be separate from the ISA;
b) Be properly demarcated with visual cues and labels;
o All equipment stored within shall be labeled as venue property;
c) Be organized according to 5S principles;
d) Contain an inventory list of all venue-owned equipment;
o Inventory should be audited against list at regular intervals;
e) Have a segregated area for non-working equipment;
o Equipment should be individually labeled as non-working;
f) Contain a Shadow Board of tools and equipment.
6.3.3 Instrument Storage Area
The Instrument Storage Area (ISA) shall:
a)
b)
c)
d)
e)

Be on venue property (i.e. not include the artists’ cars);
Be separate from the ESA;
Allow instruments to be easily loaded on and off stage;
Be secure – Unable to be accessed by audience-members or persons outside the venue.
Be properly demarcated with visual cues.

The ISA Should:
f) Include an area for each band to keep their instruments separate;
g) Consider backlining stage setups to reduce changeover time;
h) include area where a band can set up their instruments before their set;
o May also include an area where a band can breakdown their instruments after a set.
To reduce clutter in the ISA, the venue should consider purchasing house-provided instruments for the
artists to use during their set, such as guitar/bass amps and a drum set.

6.4 MERCHANDISE TABLE
6.4.1 Context
Also called “Merch Table,” where artists can sell t-shirts and other memorabilia.
6.4.2 Merch Table
The venue’s merch table shall:
a) Be in a location with natural ingress and egress flow that does not obstruct access to the house,
bar, venue exits, restrooms, etc.;
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b) Have room for all artists’ merchandise;
c) Have at least one person running it at all times;
d) Include a table and t-shirt rack.
The Merch table should:
e) Be situated in such a way that customers waiting in line can see the merchandise;
f) Accept cash and cards;
g) Disallow drinks to be placed there to reduce spillage.
The venue should partner with a local printing business to allow artists to order merch ahead of time,
cutting down on shipping and fuel costs for the artist.

6.5 QUEUING
Queues – or lines – of people shall:
a) Not obstruct any publicly-accessible area, e.g. sidewalks;
b) Not obstruct any emergency exits or emergency vehicle parking;
c) Not obstruct the natural flow of people through the area, e.g. house, bar area, hallways,
restrooms.
o Queues should hug the walls wherever possible.

6.6 COMMUNICATION:
6.6.1 Artists
The venue shall contact the artists in advance of their show in order to:
a)
b)
c)
d)
e)

Communicate the venue’s procedures for load-in/out;
Propose set times;
Communicate procedures for sound check;
Request the artists’ stage setup and needs;
Communicate any other necessary information for the operation of the venue and show.

6.6.2 Customers
The venue shall make available to its customers the following information:
a)
b)
c)
d)
e)
f)

Concert calendar with upcoming events;
The approximate time for Doors;
Approximate time for beginning of performance (i.e. initial set time);
Approximate set times for each artist;
Any changes to the lineup or schedule;
Information about the artists performing in a lineup. This information may include, but is not
limited to:
o Artist bios;
o Links to artist websites and/or social media;
o Music samples;
o Photos of artists.

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6.7 PROCESS DOCUMENTATION
The venue shall identify – and document – the individual processes needed to ensure the smooth
operation of the venue and performances.
•

•

The Process Documentation shall:
a) Be legible;
b) Be accessible to those who need it to perform their job function;
c) Be kept current with the process;
d) Be periodically reviewed for accuracy.
Examples of processes that may be documented (to be determined with help from GAIN
Representative):
e) Instrument load-in;
f) Stage setup and teardown;
g) Set changeover;
h) Merch table setup and operation;
i) Ticket sales and checking;
j) Security guidelines.

6.8 PERFORMANCE EVALUATION
The venue shall perform a regular evaluation of the documented processes. These evaluation may
include – but are not limited to:
a) Process audits;
b) Value-stream mapping (VSM);
c) Progress on Sustainability Goals and Objectives.

7 OVERDRIVE LEVEL
Venues wanting to pursue Overdrive level certification must work with their GAIN Rep to set goals that
fall within the scope of this level. These goals will be specifically tailored to the unique needs and wants
of the venue and its surrounding community, and will be established on a case-by-case basis.
Generally, to achieve Overdrive level certification, a venue must commit to either pursuing an external
sustainability-focused certification, AND commit to a community- or industry-level service project

7.1 EXTERNAL CERTIFICATION
The venue’s GAIN Rep will help decide which external certification is right for the venue to pursue, and
will help facilitate the process of achieving certification.
Certifications that may be pursued include, but are not limited to:
o
o

B-Corporation;
LEED:
o O+M for existing buildings;
o ID+C for updates to commercial interiors;

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o
o
o
o

o BD+C for new construction;
Green Restaurant Association;
Green Seal;
WasteWise;
Any other sustainability- or environmentally-focused certification, to be discussed with your
GAIN Rep.

7.2 SERVICE PROJECT
The venue shall consult with its GAIN Rep about what types of project are right for the venue to pursue,
and will help facilitate the process of completing the project. The project should be something that the
venue would not have pursued during the normal course of operations, AND must positively impact the
venue’s surrounding local community and/or the music industry in some way.
Examples of service projects that may fulfill the criteria for certification:
o
o
o
o
o
o
o

Green roof;
Installing solar panels on venue property;
Installing Electric Vehicle (EV) charging stations on venue property, or nearby;
Public events to educate the community on sustainability and environmental friendliness;
Lobbying local governments in favor of sustainable policies;
Sponsoring collaborations with local or national industry partners for information-sharing;
Volunteering on local public-works projects, such as building or maintain a public park.

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GLOSSARY OF TERMS
Artist – Performing artist; used interchangeably with Band.
Band – Group of performing artists; used interchangeably with Artist.
Backline – The practice of setting up multiple bands’ instruments on stage at the same time to reduce
set change time. The is usually done by setting up the last bands’ instruments first, then setting up
preceding bands instruments in front of them.
Backstage – An area behind, beside, or near the stage that is inaccessible to the audience.
Customers – Any person that is attending, has attended, or may attend, an event at the venue.
Doors – The time the venue opens for customers.
Equipment – Any venue-furnished gear used during the performance – generally includes microphones,
cables, stands, monitors, but also includes house-furnished amplifiers, drum sets, tables, etc. Different
from Instruments, which are artist-owned.
Front-of-House (FOH) – Area where sound and light controls and personnel are located.
Green Room – Area backstage for bands and artists to hang out. Sometimes contains venue-provided
refreshments. Can sometimes contain Instrument Storage Area (ISA).
House – Area in front of the stage where the audience congregates. Also where the Sound Board and
Sound Engineer are located. (See also Front-of-House)
Instruments – Any artist-furnished gear used during the performance. Different from Equipment, which
is venue-owned.
Instrument Storage Area (ISA)– Designated area where artists can store their equipment before and/or
after their performance.
Lineup – A schedule of artists performing on a given date.
Merch – Short for “merchandise;” artist-furnished memorabilia.
Merch Table – Merchandise table, where artists can sell t-shirts and other memorabilia.
Set – A designated length of time in which an artist performs. May or may not include setup time.
Set Time – The time at which a new Set begins. May or may not include setup time.
Sound Check – The process of checking volume levels of a band by the Sound Engineer before a set.
Stage – Designated area where artists perform. Faces the audience, or “house,” and usually raised for
better sightlines.
Venue – An indoor space, club, performing arts venue, etc. where the main purpose of the business is
live musical performances. For the purposes of this document, the term “venue” will also include the
employees of the business.

© Green Artist Information Network, 2020