Catalogue of measures
On this page you will find a wide range of measures and best practices to help you plan and implement your event sustainably. Use the filter options to select specific measures that match your action areas and targets.
Target Catalogue
On this page you will find a wide range of measures and best practices to help you plan and implement your event sustainably. Use the filter options to select specific measures that match your action areas and targets.
Canteens and cafeterias for volunteers and employees only offer vegetarian and vegan meals. Meat dishes are not offered.
| Cost: | |||||
Action area Catering - Target: Maximise the purchase and range of vegetarian or vegan products.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Do not use food that is transported by aeroplane.
| Cost: | |||||
Action area Catering - Target: Use as much regionally and seasonally produced food as possible, with no goods flown in.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
For certain products such as coffee, tea and chocolate, use products that come from certified fair trade. The following product groups are recommended: Rice, coffee, tea, cocoa products, bananas, pineapple, orange juice, quinoa, nuts and edible nuts.
| Cost: | |||||
Action area Catering - Target: Increase nutrition awareness among all relevant stakeholders and motivate them to adopt a sustainable diet.
| Potential impact | |||||
Only buy fish products that are organic, MSC or ASC-certified. Labels include the MSC label (wild catch), Naturland, Bioland or ASC labels (farm origins) and EU organic labels. Fish, fish products and seafood are taken into account. Avoid fish completely at sporting events that take place in regions where there is no direct source of supply (aquaculture, fishing).
| Cost: | |||||
Action area Catering - Target: Maximise the purchase and range of certified organic products.
| Potential impact | |||||
Rice is by far the most climate-damaging starchy side dish, which you should therefore avoid as much as possible.
| Cost: | |||||
Action area Catering - Target: Use as much regionally and seasonally produced food as possible, with no goods flown in.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Use more organic food. The carbon footprint of organic food is generally smaller than that of the "conventional" variety. The increased use of organic food is also strongly recommended due to the clear advantages in the areas of pesticide use, nature conservation, biodiversity, animal welfare, etc.
| Cost: | |||||
Action area Catering - Target: Maximise the purchase and range of certified organic products.
| Potential impact | |||||
Reduce the amount of meat per portion at buffets, in restaurants, in hospitality areas, etc.
| Cost: | |||||
Action area Catering - Target: Maximise the purchase and range of vegetarian or vegan products.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Offer vegetarian and vegan alternatives as meals and dishes. Food stalls must offer at least one vegetarian/vegan alternative to each meat-based dish (e.g. one meat-based meatball and one vegetarian meatball). In restaurants, buffets, etc., at least one vegetarian and one vegan alternative must be offered for every meat-based dish.
| Cost: | |||||
Action area Catering - Target: Maximise the purchase and range of vegetarian or vegan products.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
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.
| Cost: | |||||
Action area Resource cycle - Target: Maximise the life cycle of purchased products and ensure the long-term use of other resources.
| Potential impact | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Minimise the volume of waste.
| Potential impact | |||||
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.
| Cost: | |||||
Action area Resource cycle - Target: Maximise the life cycle of purchased products and ensure the long-term use of other resources.
| Potential impact | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Minimise the volume of waste.
| Potential impact | |||||
Allow all stakeholders to take refillable bottles (e.g. up to 0.75 litres) onto the event site, which can be filled with water from drinking water stations or from the crane.
| Cost: | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Provide accredited persons and visitors with free drinking water => Health and Well-Being (AA12)
| Potential impact | |||||
Inform visitors/diners, especially in hospitality areas, canteens, etc., about measures to avoid food waste.
| Cost: | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Make all relevant stakeholders aware of waste avoidance, waste separation and the correct handling of waste and motivate them to adopt sustainable behaviour.
| Potential impact | |||||
Action area Education for Sustainable Development - Target: Raise awareness for the topic of nutrition among all relevant stakeholders and motivate them to adopt a sustainable diet => Catering (AA7)
| Potential impact | |||||
Provide information about the origin of the offered food. Create transparency in this way.
| Cost: | |||||
Action area Catering - Target: Increase nutrition awareness among all relevant stakeholders and motivate them to adopt a sustainable diet.
| Potential impact | |||||
Action area Education for Sustainable Development - Target: Raise awareness for the topic of nutrition among all relevant stakeholders and motivate them to adopt a sustainable diet => Catering (AA7)
| Potential impact | |||||
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).
| Cost: | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Make all relevant stakeholders aware of waste avoidance, waste separation and the correct handling of waste and motivate them to adopt sustainable behaviour.
| Potential impact | |||||
Label the food at the buffet visibly and clearly to avoid "mistakes".
| Cost: | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Minimise the volume of waste.
| Potential impact | |||||
Collect frying oil (deep-fat fryers) separately to enable later use, e.g. as biodiesel.
| Cost | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Collect the remaining waste separately by type and recycle elsewhere in as ecologically sound a manner as possible.
| Potential impact | |||||
Apply a reduced safety margin of 10-20% when planning food quantities (buffet) to avoid food waste.
| Cost: | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Minimise the volume of waste.
| Potential impact | |||||
Hand out healthy snacks, recipes or small cookery books as promotional gifts to promote awareness of healthy eating. Work together with sponsors if necessary.
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Offer a maximum of one beef dish at each food counter (buffets, restaurant, hospitality area). Products from ruminants, especially cattle, are associated with high GHG emissions, as methane is produced during digestion. In addition, the ratio of meat yield to feed intake is more unfavourable in large animals. The carbon footprint per kg of beef, for example, is around three times that of pork.
| Cost: | |||||
Action area Catering - Target: Increase nutrition awareness among all relevant stakeholders and motivate them to adopt a sustainable diet.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Set a flat-rate surcharge for meals containing meat, e.g. €1 in the restaurant area and €0.50 at food stalls. Communicate the price surcharge, e.g. via a separate statement on the bill (restaurant area) or appropriate signage (food stalls). The additional funds raised are used for climate protection projects, e.g. in sports clubs.
| Cost: | |||||
Action area Catering - Target: Increase nutrition awareness among all relevant stakeholders and motivate them to adopt a sustainable diet.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Set the prices (of a food type) in proportion to the respective carbon footprint of the food. For example, a vegan bratwurst must cost approx. 40 % and a vegetarian bratwurst approx. 60 % of the price charged for a meat-containing bratwurst (pork).
| Cost | |||||
Action area Catering - Target: Use as much regionally and seasonally produced food as possible, with no goods flown in.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Choose high-quality vegetarian and vegan dishes with test runs to ensure that the products taste good. Train staff to prepare and cook vegetarian and especially vegan dishes.
| Cost: | |||||
Action area Catering - Target: Increase nutrition awareness among all relevant stakeholders and motivate them to adopt a sustainable diet.
| Potential impact | |||||
Work with local health organisations, gyms or nutritional consultancies to develop projects that promote healthy eating.
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Action area Education for Sustainable Development - Target: Convey knowledge for a critical and contextualised understanding and promote awareness and agency with regard to actively shaping a sustainable future.
| Potential impact | |||||
Provide athletes with access to nutritional plans and consulting that is/are tailored to their specific sporting needs. This could also take place before the event via newsletters or apps.
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Action area Education for Sustainable Development - Target: Convey knowledge for a critical and contextualised understanding and promote awareness and agency with regard to actively shaping a sustainable future.
| Potential impact | |||||
Ensure that all stakeholders have access to free drinking water (e.g. via tap water from the crane and through free drinking water stations and water dispensers on the event site).
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Health and Well-Being - Target: Minimise environmental and climate-related health risks for all relevant stakeholders.
| Potential impact | |||||
Action area Catering - Target: Provide accredited persons and visitors with free drinking water => Health and Well-Being (AA12)
| Potential impact | |||||
Use clear labelling at food and drink stands to highlight healthy food and drinks and provide nutritional information, for example.
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Ensure that there are sufficient drinks stands on the event site offering sugar-free, alcohol-free and reduced-sugar drinks (e.g. unsweetened teas, freshly squeezed juices and smoothies, zero drinks, alcohol-free beer).
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Inform all stakeholders that free drinking water is available and that water can be drunk from the crane if necessary (e.g. by means of stickers or posters at the washbasins or water stations or information sent to the stakeholders in advance).
| Cost: | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Provide accredited persons and visitors with free drinking water => Health and Well-Being (AA12)
| Potential impact | |||||
Sensitise stakeholders to the topic of nutrition through workshops and presentations. For visitors, these can take place during the breaks or as part of the supporting programme of the sporting event.
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Action area Education for Sustainable Development - Target: Convey knowledge for a critical and contextualised understanding and promote awareness and agency with regard to actively shaping a sustainable future.
| Potential impact | |||||
Offer healthy food and drinks at favourable prices or work with discounts. If necessary, find sponsors who will provide funds for the pricing or offer healthy food and drinks as sponsored goods.
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Make sure that there are sufficient food stalls, canteens or cafeterias offering healthy food on the event site. These include fresh salads, wholemeal products, lean proteins, fruit, vegetables and healthy snacks such as nuts or yoghurt.
| Cost | |||||
Action area Health and Well-Being - Target: Promote healthy nutrition.
| Potential impact | |||||
Action area Catering - Target: Promote healthy eating => Health and Well-Being (AA12)
| Potential impact | |||||
Use seasonal fresh fruit and vegetables wherever possible. Fruit and vegetables are seasonal when harvested in Germany or neighbouring regions in open-air cultivation or protected cultivation (unheated greenhouse, foil tunnel) at the main harvest time and marketed (after subsequent storage, if applicable).
| Cost | |||||
Action area Catering - Target: Use as much regionally and seasonally produced food as possible, with no goods flown in.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Use regional food wherever possible. For regional events, a distance regulation can be created depending on the size of the event (large sporting events e.g. 200 km, small sporting events e.g. 50 km).
| Cost | |||||
Action area Catering - Target: Use as much regionally and seasonally produced food as possible, with no goods flown in.
| Potential impact | |||||
Action area Energy and climate - Target: Minimise greenhouse gas emissions in catering. → Catering (AA7)
| Potential impact | |||||
Action area Value Creation and Tourism - Target: Achieve economic effects through the sporting event.
| Potential impact | |||||
If possible, do not use products from heated greenhouses. Use seasonal foods wherever possible.
| Cost | |||||
Action area Catering - Target: Use as much regionally and seasonally produced food as possible, with no goods flown in.
| Potential impact | |||||
Optimise food serving management to avoid food waste: Scope of the offer, portion sizes, replenishment of the buffet, signposting, small plates, individual dishes can sometimes run out, etc.
| Cost | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Minimise the volume of waste.
| Potential impact | |||||
Give guests the opportunity to take leftover food with them (provide "leftover boxes") and inform them about this. Also pass on leftover food to employees, volunteers, etc., e.g. in the containers provided.
| Cost | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Minimise the volume of waste.
| Potential impact | |||||
Action area Resource cycle - Target: Maximise the life cycle of purchased products and ensure the long-term use of other resources.
| Potential impact | |||||
Donate unserved food to charitable organisations such as tafel.de, lebensmittelretten.de, food-sharing.de and fair-teiler.com to reduce the amount of waste. Outline the options and the respective conditions for donating other food in advance of the catering and make firm agreements. The applicable hygiene regulations must be met. Food donations are well prepared (what, how much, when, where, pre-filled form, etc.). Ensure legal protection through a disclaimer.
| Cost | |||||
Action area Catering - Target: Minimise food waste.
| Potential impact | |||||
Action area Waste - Target: Minimise the volume of waste.
| Potential impact | |||||
Specify the avoidance of food waste, vegetarian/vegan dishes, organic products etc. as selection criteria during the tendering process and when selecting the caterer for the canteen, hospitality area, sales stands etc. and take these into account in contracts.
| Cost | |||||
Action area Catering - Target: Maximise the purchase and range of vegetarian or vegan products.
| Potential impact | |||||