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.

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.

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

Inform visitors well about the reusable system (serving drinks and food) and the associated offers. This should be done on the website, by calling on regional influencers, through newspaper reports, when purchasing tickets, with the documents provided with the tickets, on posters (especially in the entrance area) and by volunteers.

Install collection points for reusable containers in the area of the entrances to the sports venue and fan zones and well distributed in the sports venue and its surroundings as well as in the fan zones, and have them operated by volunteers, for example (another option are collection points where cups can be thrown in as deposit donations; this also helps shorten queues). They can also be used as information stands, where advice is given on the reusable system and separate collection. After the end of the event, the volunteers can be supported by the mobile drinks vendors. If necessary, the contracts with the suppliers of the reusable containers can stipulate that they will participate in the take-back. It should be noted that the collection points near the entrances and exits accept both containers of the sports facility and those of the surrounding area if they are different.

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).

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.

Define clear responsibilities (waste management officers) for control, emptying and cleanliness during set-up and dismantling as well as during the game/event days and carry out appropriate controls. Trouble-shooting: identify and eliminate remaining deficiencies.

Organise support for separate collection by volunteers ("recycling volunteers"). These help to improve the quality of separate collection, raise public awareness and sensitise people to the issue of waste. Recycling volunteers can motivate spectators at the collection points in a friendly manner to separate waste correctly. Recycling volunteers can provide information about the waste/environmental concept (or also support a possible questionnaire survey/interviews) on the way across the site / sports facility. They keep the collection points clean and request that the bins are emptied on time.

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.

Also use uniform waste pictograms and a uniform colour scheme backstage in all areas (offices, kitchens, kiosks, fan shops, etc.) (e.g. waste bags: one colour per waste category). Use the same pictograms as in the spectator area.

If possible, use the same reusable container system throughout the city (at least at the venues / event locations and in the vicinity of the sports facilities, if possible also in the sports facilities). Some sports facilities, e.g. stadiums, normally already have contracts with corresponding providers. It could therefore be a good solution to use cups and reusable containers from the same supplier that supplies the sports venues / stadiums in and around the event locations.

Use uniform waste pictograms and a uniform colour scheme (e.g. waste bags: one colour per waste category) in and around sports facilities and event locations. Collection points should also be clearly visible from a distance and in large crowds.

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

To make it easier to reuse the cups, at least the majority of the cups should not be branded. Normally, reusable systems at major events are at least partially financed by cups that visitors take away as souvenirs. Attractive branding of 10 to 20 % of the cups can therefore make sense. In the case of a full service, this would have to be taken into account in the contract amount.

In addition to the mobile vendors, offer temporary collection points (collection points where cups can be deposited as a donation are also an option). A return could take place at the exits (e.g. the grandstand blocks), especially during breaks and after the game/event, in order to reduce waiting times at the stands.

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

Equip mobile beverage and food vendors so that they can take back empty cups to a certain extent. If digital recording of the containers is introduced, they would have to use this system for sales anyway. The collection containers must be designed in such a way that rinsed and used cups cannot be mixed up.

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

Obtain quotes for the desired service(s) from the providers at an early stage. Negotiate any special services, such as support in taking back the cups, training the stall holders, etc.

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).

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.

Specify the desired service with reusable suppliers in good time. The various suppliers of reusable beverage and food containers offer different services in relation to the reusable service: With some, only the containers can be purchased or rented, with or without billing tools for deposit collection and dispensing. However, there are also providers who offer a full service where the used cups are collected and the rinsed cups are delivered. As an alternative to a full service, the cleaning of the containers would have to be organised by the city (mobile or stationary dishwashers).

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.

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.

Sensitise the staff serving food (e.g. at the buffet) to the fact that the quantities served will become waste if they are not consumed and that appropriate measures should therefore be taken (e.g. serving smaller quantities, targeted replenishment of food).

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

Start a "No plastic bags" initiative in the fan shop and at other stands (merchandising, sponsor stands, etc.).

Set a standardised deposit for cups and, if possible, also for food containers (in the case of a nationwide sporting event, also set a nationwide deposit if possible).

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.

Offer visitors the opportunity to donate their deposit (reusable cup) to a good cause. Setting up take-back stations where cups can be deposited as donations also helps reduce queues, reducing the risk of littering.

Apply a reduced safety margin of 10-20% when planning food quantities (buffet) to avoid food waste.

Collect frying oil (deep-fat fryers) separately to enable later use, e.g. as biodiesel.

Inform visitors/diners, especially in hospitality areas, canteens, etc., about measures to avoid food waste.

Organise checks in the backstage area by waste management officers (to be appointed for each contractor and area). Ensure that identified deficiencies (inadequate separate collection, littering, cleanliness, etc.) are rectified immediately.

Label the food at the buffet visibly and clearly to avoid "mistakes".

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.

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).

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.

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.

If possible, use traverse systems (e.g. passage or entrance gates) and inflatables (e.g. inflatable advertising media) as rental material (modular systems). If branding prevents further use, use solutions with separate branding or, for example, removable film.

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).

Inform spectators in good time about take-away regulations for the sports facilities, if these are available. This can be specified directly on the tickets, for example (example: Bags may only be taken into the stadium up to a size of xyz, umbrellas may not be taken into the stadium).

Keep paths, squares etc. clean. Littering must be avoided at all costs: Litter attracts even more littering! Make sure that the area near the collection points is clean and – if necessary – clean it during the games/events. Clarify the responsibilities (sports venue, local authority) in advance.

Use 3D printing technologies to produce the parts you need on site and reduce transport emissions and material waste.

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.

Take into account all waste specifications in the contracts with caterers, suppliers, assembly companies, etc.