Goals

• Reduce traffic-related environmental pollution
• Compensate for travel activities that cannot be avoided

Measures

• Examination of alternatives (virtual or telephone conferences)
• Principle of “short distances” – use of public transport, provision of bicycles, emission-free shuttle vehicles

Goals

• pay attention to the greatest possible environmental compatibility also for side events

Measures

• we prefer Locations with locations sustainability aspects (EMAS or European Eco-label)
• Arrival & Departure
• Equipment
• Short distances

• Validate Sustainabilitycertificates for hotels and accommodations

We  choose hotels and congress centers with sustainabilitysystems. They should be validated and registred according to EMAS. Hotels which fulfill ecological criteria can be labeled with the EU-Ecolabel. This or equivalent labeling, as well as equivalent management systems, may be considered in the selection process.

• Goals

  • contain energy consumption
  • Increase energy efficiency
  • Reduce / avoid greenhouse gas emissions

• Measures

  • We do not heat above 20 degrees / we do not cool more than 6 degrees below outdoor temperature
  • Purchase electricity from renewable sources
  • Use IT equipment with “Blue Angel” certification

• Goals

  • Avoidance of substances and waste that are harmful to the environment and health
  • Reuse of the components used
  • Protection of the soil

   

  Measures

  • Research alternative locations without the need for temporary structures
  • Use recyclable transport packaging and building materials
  • Ensure separate waste disposal
  • Store or rent essential building components for reuse

• • Goals

    • Include sustainability aspects in all procurements
    • Stem “paper flood” where possible

  • Measures

    • Check demand for new purchases
    • Ensure that all products are certified (e.g. “Blue Angel”)
    • Reduce paper consumption (e.g., through digital invitation management)
    • Use cleaning agents sparingly
  • Protection of the soil

   

  Measures

  • Research alternative locations without the need for temporary structures
  • Use recyclable transport packaging and building materials
  • Ensure separate waste disposal
  • Store or rent essential building components for reuse

• Goals

  • Use products from organic agriculture
  • Provide Seasonal & fair, vegetarian & vegan food
  • Avoid food- and other waste

   

  Measures

  • Use seasonal and environmentally friendly transported foods
  • Vegan/ vegetarian Catering and provide carafes with tap water
  • Use reusable dishes, cutlery and glasses / Distribute leftover food in leftover-boxes

• Goals

  • Avoid or reduce waste
  • Waste seperation

• Measures

  • Use recycable packaging
  • Introduce return systems (e.g. name tags) / inform participants and suppliers about separating waste

• Goals

  • conservation of water as a resource

• Measures

  • economical use of water, e.g. use of water-saving devices in kitchens and canteens.
  • Placing signs with information on water-saving devices in sanitary rooms to also address the awareness of the participants

• Goals

  • Document und communicate the sucess of the taken meassures

• Measures

  • designate a contact person
  • Make participants aware of sustainability aspects of the event (e.g., via presentation areas during breaks)
  • Collect, evaluate and communicate data on the impact of the measures

• • • Goals

      • Include needs of people with disabilities

• • • Measures

      • Barrier-free sending of invitations
      • Suitable seating and parking for persons in wheelchairs

• Goals

  • Consider principles of gender mainstreaming in every planning phase
  • Ensure compatibility

  Measures

  • Use gender-appropriate wording
  • Ensure gender balance among participants (presenters, moderators)
  • Offer child care