Fran the Man

Fran the Man is a Screen Ireland funded feature film produced by Forty Foot Pictures. The production managed its carbon footprint using the BAFTA albert carbon calculator with the support of Alexandra de Valera from Ecoscope Ltd. As the production was a Screen Ireland funded project, calculating the production’s carbon footprint was a key production deliverable.

The production’s sustainability approach was structured around five core areas:

1. Communication & Engagement
2. Waste Management
3. Sustainable Catering
4. Energy Usage & Travel
5. Materials

The production sought to integrate practical sustainability measures into daily operations. Sustainability efforts focused on responsible catering practices, efficient use of production equipment, energy-conscious lighting solutions, and the collection of environmental impact data across travel, accommodation, energy use and waste streams.

Communication & Engagement

Environmental reporting was incorporated into production workflows through the collection of operational data relating to travel, accommodation, catering and resource use. Sustainability considerations were supported through engagement with multiple departments including Production, Electrical, Transport, Art Department, Costume, Locations and Post-Production.

The production’s data-gathering process enabled environmental impacts to be tracked across key operational areas and provided a framework for future reporting and carbon accounting. Sustainability planning for Fran the Man began was integrated into supplier engagement discussions and implementation. The production availed of the Sustainability Advisor initiative, helping to keep environmental considerations visible throughout the production process and supporting the implementation of lower-carbon actions and technologies.

Sustainable Catering

Catering services were provided by AB Catering under the management of Áine Broadbury and Andrew Leech. A significant sustainability achievement was the consistent use of 100% compostable catering ware and the availability of vegetarian and vegan meal options throughout the production period. Daily menus offered a broad selection of lower-impact dishes including vegetable tagines, lentil-based meals, vegan curries, risottos and plant-based rice dishes.

Analysis of catering records indicates that approximately 164 vegetarian or vegan meals were served during production alongside traditional meat-based options. This represented a meaningful effort to provide crew members with lower-carbon food choices while maintaining menu variety and nutritional requirements.The catering team also tracked meal numbers throughout production, adjusting quantities to reflect changing crew and extras requirements. This proactive planning helped minimise unnecessary food preparation and reduce the potential for food waste.

Energy & Travel

One of the strongest sustainability outcomes on Fran the Man was the extensive use of modern LED lighting technologies supplied by Apollo Lighting. The production lighting package included ARRI SkyPanels, Creamsource Vortex fixtures, Astera Titan and Helios systems, LiteMat Spectrum fixtures, Aladdin LED units and RGBW practical lighting systems. These technologies provide substantial energy savings compared with traditional tungsten lighting while delivering high-quality cinematic results. While traditional HMI and tungsten fixtures remained part of the package for specific creative requirements, the predominance of LED technologies demonstrates a conscious move towards lower-energy production methods.

A key area of progress was the collaboration between the Locations and Electrical departments to minimise generator use where possible and prioritising battery or grid power instead. Battery power units, including EcoFlows and Instagrids, were prioritised as alternatives for suitable production needs, helping to reduce reliance on generators on location.

Carbon reporting identified road transport as the largest contributor to travel-related emissions, reflecting the operational realities of location filming and crew movement.

Waste Management

Waste management was also addressed through the use of a three-bin system, supported by Glon, which provided a clear structure for waste segregation across the production. In addition, catering used 100% compostable materials, reinforcing the production’s efforts to reduce single-use plastic catering waste and support more responsible disposal practices.

What Worked Well

• Sustainability planning was included in supplier engagement and departmental communications.
• Sustainability Advisors prepared a structured engagement framework outlining environmental expectations.
• Practical on-set measures and Albert carbon footprint tracking were used during production.
• Locations and Electrical worked together to reduce generator use where battery or grid power was suitable.
• Significant deployment of LED lighting systems, reduced reliance on traditional high-energy lighting technologies.
• Waste reduction was addressed through a three-bin system, Glon support and 100% compostable catering materials.
• Consistent provision of vegetarian and vegan meal options, active meal forecasting and planning, broad menu diversity supporting lower-impact food choices.
• Environmental data captured across travel, catering, energy and waste categories, production established a useful baseline for future reporting.

Challenges Encountered

• Waste segregation depended on consistent use of the three-bin system across the production.
• Environmental expectations needed to remain visible throughout daily workflows.
• Carbon footprint tracking required ongoing information for the Albert calculator.

Recommendations for Future Productions

• Integrate sustainability planning into supplier engagement and departmental planning from prep.
• Continue using Sustainability Advisors to support clear, achievable on-set implementation.
• Maintain close collaboration between Locations and Electrical to reduce generator reliance.
• Prioritise EcoFlows, Instagrids, battery power and grid power where suitable and look at hybrid power set-ups.
• Continue using a three-bin waste system, Glon support and compostable catering materials.

Fran the Man implemented a number of practical sustainability initiatives during production. These included support through the Sustainability Advisor initiative, collaboration between Locations and Electrical to reduce generator use, the use of battery power units where suitable, a three-bin waste system, and 100% compostable catering materials. Through the use of energy-efficient lighting technologies, active catering management, environmental data collection and reliance on reusable rental equipment, the production successfully integrated sustainability considerations into day-to-day operations.

While opportunities remain to improve documentation control and circular economy tracking, the project established a strong foundation for future productions seeking to reduce environmental impact while maintaining creative and operational demands.

Together, these measures supported a more considered approach to sustainability on set.

• Sustainability Advisor: Alexandra de Valera – Ecoscope Ltd
• Production Company: Forty Foot Picture
• Executive Producers: Jakub Brecka, Paul Grinde
• Producers: Collie McCarthy
• Line Producers: Sinead Barry
• Additional Partners & Suppliers: Glon Waste Management, Apollo Lighting Ltd.