Organise the media centres paper-free. Provide all information, press releases, briefings, etc. exclusively via a digital media channel.

Exclude the following products or properties from procurement:

- Products whose use is prohibited under EU or German law for environmental or health protection reasons.

- Disposable crockery and cutlery in canteens and at events.

- Disposable products, i.e. single-use or short-lived products of inferior quality.

- Products that contain asbestos, PVC, heavy metals or other harmful substances, such as wood with harmful protective coatings or cleaning agents containing chlorine.

- Appliances for hot drinks that use portion packaging (e.g. coffee capsule machines).

Take sustainability criteria into account when tendering for products and services. When selecting event agencies, service providers and suppliers, pay attention to their expertise in environmental management, e.g. through EMAS certification. Products with recognised sustainability labels offer simple orientation for environmentally friendly procurement. Use platforms such as label-online.de or siegelklarheit.de to find suitable labels and ensure the sustainability of the products. In this way, you can promote a sustainable supply chain and make your event more environmentally conscious.

Use environmentally friendly paper products, e.g. products with the Blue Angel DE-UZ 65 "Unbleached cooking and hot filter papers" and napkins and kitchen rolls with the Blue Angel DE-UZ 5 "Hygiene papers made from recycled paper". Always use 100% recycled paper that meets the Blue Angel criteria. Include this in your procurement guidelines.

Include the principle of "quality over quantity" in your procurement guidelines and sensitise your employees to question quantities. This also saves costs.

Favour the rental of equipment, materials and vehicles, for example, over a purchase if the expected use is shorter than the expected service life of the product. Include this principle in the procurement guidelines.

Donate unused or leftover food to the local food bank to support people in need. This reduces food waste and promotes social justice. Please note that the food bank only accepts unprocessed and unexpired products.

Take part in food sharing initiatives by sharing surplus food. In this way, you help reduce food waste and promote sustainable consumption in the community. Food sharing also accepts food that has already been prepared but is still usable.

Serve food and drinks in media/helper centres, cafeterias, staff bistros etc. and in hospitality areas (buffet, table service or canteens) only using reusable tableware (porcelain plates/cups etc., metal cutlery, glasses).

Reduce the amount of packaging when serving food in the spectator area by taking the following measures (examples):

- Wrap it in bread: Bratwurst, schnitzel etc. are served in a roll, without a paper plate / paper base, for example.

- Pizza slices are served on a napkin.

- French fries, popcorn etc. are served in a paper bag (important: without plastic coating; if possible, specify maximum weight or maximum size).

- Ice cream is served in a waffle.

- Pretzels and other baked goods are served without packaging.

- Napkins are uncoated, unprinted and compostable.

- If packaging is not minimised by measures such as wrapping in bread, serving in/on napkins or paper bags, a reusable system must be used.

- Disposable plastic packaging is generally not permitted.

Implement mandatory, exclusive use of reusable cups for all drinks such as beer, soft drinks, water, etc. If relevant, do the same for mulled wine, coffee and tea. Reusable cups are used in all areas, i.e. in the sports venues and at all event locations, but also at sales stands and by "roaming vendors" in their vicinity or on marked spectator routes.

Do not hand out flyers. Avoid give-aways or only use high-quality products that are expected to have a long service life. Communicate this requirement to your partners as well.

Use low-waste packaging, e.g. buy large containers instead of portion packs (mustard, ketchup, mayonnaise and sugar dispensers instead of sachets) and serve coffee creamers in jugs.

Include principles for packaging in your procurement guidelines. Reduce packaging to the necessary minimum. Where products do not require packaging for protection or presentation, leave them unpackaged. Use reusable transport packaging. If this is not possible, the supplier should take back disposable packaging. Avoid or minimise composite packaging to facilitate recycling. If possible, use packaging made from recycled materials and favour renewable raw materials over fossil fuels. In this way, you make a decisive contribution to reducing packaging waste and using materials more sustainably.

Consider the avoidance and minimisation of packaging waste when selecting food (in the spectator area). Implement the following hierarchy: 1. edible without tableware, 2. suitable for reusable packaging, 3. as little (disposable) packaging as possible, 4. regional and seasonal. Waste is unavoidable with certain foods, e.g. banana peels and apple cores.

Avoid transport, outer and sales packaging for catering and all other suppliers. Goods are procured and delivered in large containers or without disposable packaging. Minimise sales packaging for all products and use environmentally friendly, recyclable packaging. For example, make sure that jerseys, T-shirts etc. are not sold individually wrapped in plastic film (fan shops). Suppliers are generally obliged to take back the packaging. Specifications for the entire supply chain are required. Develop specific solutions in consultation with manufacturers/suppliers (local, regional and national).

Wherever cutlery is required (in the spectator area), hand it out as reusable cutlery if possible. Only reusable cutlery is used backstage and in canteens, hospitality areas, etc.

Offer the scanning of flyers, information, brochures etc. using a (bar)code to forego printed versions of these products (e.g. in media centres or at sponsors' stands).

Avoid using disposable paper towels and use cotton towels/rolls instead.

Reduce paper consumption by defining double-sided printing and an eco print setting as standard printing. Sensitise the team to print only what is necessary, to choose small text sizes or to print several pages per sheet. Misprints printed on one side can be reused as note sheets and proofs.

Where possible, procure materials to conserve resources as second-hand products (e.g. used laptops).

Include the motto "Quality over quantity” in the procurement policy. This includes the manufacture of high-quality, durable, repairable and recyclable products.

Use building materials made from recycled or renewable raw materials for temporary structures.

Use second-hand platforms or local networks to purchase used material. Include a review of this option in your procurement guidelines or communicate this to your team.

If you have hired your employees on a project basis: Help them find subsequent employment in the event industry. Introduce your employees to contacts in your professional network and actively recommend them to companies and organisations within the event industry that require similar qualifications. Offer counselling sessions or brief coaching sessions to analyse individual strengths and career goals. This allows you to jointly identify suitable fields of activity or target companies in the event industry. Write meaningful letters of recommendation or issue a reference that emphasises the employee's special skills and successes in the project to improve their chances of subsequent employment.

Donate leftover volunteer clothing to ensure sustainable reuse. In addition, a take-back system can be established so that people who have no use for surplus equipment can return it (e.g. four out of five volunteer shirts are donated). In this way, you avoid unnecessary waste and promote the sustainable use of resources.

Design all components, building structures, infrastructure as well as any newly planned special structures, components and facilities with a view to durability and continued use, with ease of repair and low maintenance. Use durable materials (UV and weather resistance) and detachable connections (accessible screws).

Always use existing stands, tents, containers, etc., i.e. new production (especially of "customised products") should be avoided wherever possible. In the case of new production, future utilisation must be demonstrated. Reusability in principle is not sufficient.

Rent an existing office for the organisation of the event (if necessary, subject to sustainability requirements for the property).

Work with local businesses for services such as broadcasting, audio description, marketing and IT to strengthen the local economy and enable sustainable supply chains.

Ensure that a return system for badges/name tags is in place and that their reuse is guaranteed. Ensure that accreditations/access passes/ID cards are reusable and recyclable or implement digital solutions.

Support the development of a "circular economy assessment" at large events by providing research organisations with reference values and data that can be used to reduce waste production and increase circularity in the future.

Carry out quality assurance of the products and services offered

For recurring events: Reuse materials, signage, sports equipment, decorations, etc.

Only use materials that are safe for health during (temporary) construction. Hazardous substances can be contained in floor coverings and their adhesives, wall elements/coverings, paints and varnishes as well as insulating materials (fibre problems). Avoid PVC (problems with toxic substances during manufacture, in the event of fire and during disposal), asbestos, formaldehyde, heavy metals and other problematic substances at all costs. The Blue Angel can help with product selection.

If possible, also rent carpets (carpets can potentially become waste after a single use). If it is not possible to rent, used carpets should be reused (in other areas of application).

Whenever possible, use rental material (without branding). Fences can also be covered by material without branding or branding only at larger intervals. In general: Reduce the number of flags, banners etc. as much as possible (e.g. flags only, flags only on every second flagpole). The privacy screen, for instance for the waste container collection point, can do without branding.

When planning and selecting materials, make sure that the selected materials are suitable for subsequent use. If possible, make sure that the material you choose is made from recycled material.

Subsequent utilisation: Re-use/upcycle flags, banners, privacy screens/fence covers etc. (e.g. as bags, underlay for graffiti). Appropriate recipients should be sought for upcycling and reuse (e.g. material initiatives, NGOs, schools).

Only purchase drinks in reusable systems: beer kegs, taps, returnable crates and bottles (juices, mineral water, soft drinks, etc.). No disposable bottles and no bottles in cardboard boxes or shrink-wrapped in foil will be delivered. Exceptions are champagne bottles and – if not possible – wine bottles (please check).

Operators of kiosks, fast-food restaurants, beer gardens and similar establishments throughout the city of the venue will be sensitised to only serve reusable cups. This applies in particular during the sporting event, but should be introduced beforehand if possible and continued on a permanent basis.

If mandatory reusable packaging is not yet regulated for events on public land in the city, this should be defined in the waste statutes (e.g. in Munich and Nuremberg), in a procurement ordinance or statute (e.g. in Berlin) or specific statutes for major events (e.g. market statutes in Weimar). All permitted containers for serving food and drinks should be explicitly listed. Example: exclusively reusable containers with a deposit, with the exception of uncoated, unprinted and compostable napkins and paper bags (e.g. for fries; specify maximum weight or maximum size). A regulation for existing leases for stand operators, e.g. in the area surrounding the stadium or for caterers in the stadium, should be included. In the case of retroactive effect on existing contracts, it must be ensured that the change is reasonable (costs, turnover) and that there is a sufficient transition period. It should also be noted that a procurement statute only applies to the administration. For this reason, an additional or alternative addition to the waste bylaws or – even better – separate bylaws for major events are recommended.

Provide information and content from brochures, newspapers and flyers digitally on an app or website. This means that brochures, newspapers etc. in printed form can be reduced or completely avoided. Signposting can also be carried out using an app (additional information on websites), thereby reducing the number of signposts and information boards. In addition to an app from the organiser, potential apps from the venues etc. can also be used.

Create a repair team to bring damaged items back into use on site to avoid new purchases.

When building (temporary) structures, only use materials that (at the end of their life, i.e. after repeated use) can be recycled to the highest possible quality, or at least disposed of in the most environmentally friendly way possible. Sustainable building: Use materials made from renewable raw materials, e.g. wood (domestic and certified wood), recycled building materials (chipboard made from waste wood) or products made from recycled plastic.

Go through all process steps of the Supply Chain Due Diligence Act (LkSG), even if you are not obliged to do so, in order to take responsibility for compliance with human rights and environmental standards along your entire supply chain.

Volunteers have the opportunity to return volunteer clothing that they no longer need after the event. It will be donated to a good cause.

When purchasing sustainable products, you can pay attention to a range of criteria that protect resources and the environment. Here are some guidelines to help you:

- Use of materials: Favour recycled materials and renewable raw materials such as wood or paper. Avoid materials with a high carbon footprint and opt for plastics rather than aluminium, for example.

- Energy consumption: Look out for products whose energy consumption can be regulated, such as appliances with energy-saving modes.

- Health and the environment: Avoid substances that are hazardous to the environment or health.

- Durability: Choose products that are repairable, durable and come with a manufacturer's guarantee.

- Recyclability: Ensure a recyclable design with easily detachable connections and a low variety of materials.

- CO2 emissions and transport: Prioritise products from regional production with lower transport emissions.

- Batteries and energy sources: Prefer products with a mains connection or rechargeable batteries.

Apply the following selection criteria when procuring branding and signage products:

- Reduction of substances in the product that are hazardous to the environment or health.

- Resource-conserving use of materials, e.g. recycled materials or renewable raw materials.

- Durability of the products, including high quality, reparability, availability of spare parts and updatability.

- Recycling-friendly design, e.g. detachable connections, low material variety and clear labelling of plastics.

- Give preference to products from regional production.

- Look out for environmental labels such as EMAS or other recognised certifications.

Implement recycling and upcycling concepts by reusing non-recyclable materials in a sensible way. For example, flags and banners can be turned into bags. Seat cushions or grandstand panelling from sporting events can also be converted into new products after the event. This promotes sensible reutilisation and the reduction of waste.

After the event, donate materials and equipment to NPOs, educational institutions, other sports organisers, sports clubs or associations and material initiatives, for example.