Sustainability at the University of Göttingen

Sustainable Event Management


Nachhaltigkeitskonferenz 2019
Nachhaltigkeitskonferenz 2019
Aula 2016

The University of Göttingen is taking up the challenge of implementing sustainability in event management. The following information offers recommendations for the organization and implementation of sustainable events such as conferences, trade fairs or meetings. It is based on the guidelines of the Umweltbundesamt and the checklist of the City of Göttingen.

Checklist: Sustaineble Event Management

  • There is a person responsible for sustainability issues.
  • The sustainability goals for the event are defined.
  • The event is evaluated after it has been held, among other aspects with regard to the sustainability goals.

  • The sustainability goals of the event will be communicated to the participants.
  • When registering, participants are asked whether they have
    • need for assistance (walking/visual/hearing impairment).
    • allergies or specific eating habits (vegan/vegetarian). Vegan or vegetarian is shown as the default option.
  • Options for sustainable travel (train, bus, carpooling) are communicated.
  • Information on sustainable mobility on site (public transport, bike rental, e-scooters, etc.) including city maps of Göttingen are be provided.
  • It is pointed out that tap water is safe to drink and that leftover food can be taken away.
  • It is pointed out that participants should bring appropriate clothing to avoid freezing or sweating at the location.
  • The possibility of voluntarily offsetting greenhouse gas emissions, e.g. with atmosfair, is pointed out.
  • There will be an opportunity for feedback after the event.

  • Alternatives to an on-site event are being considered.
  • Hybrid participation is made possible.
  • The venue is chosen to be of an appropriate size in relation to the number of participants.
  • A location that is as barrier-free as possible is chosen. In the case of participation by people with walking disabilities, accessibility is also checked on site.
  • The venue and time of the event are chosen in a way that allows easy access by public transport.
  • In the case of different venues, the distances are kept short.
  • It is checked whether the room temperature can be controlled decentralized, if so: During the event, it is not heated above 20°C and not cooled more than below 26°C.

  • When setting dates, holidays of larger religious communities are taken into account.
  • Gender balance and other diversity dimensions are taken into account when choosing speakers.
  • Adapted and inclusive language is used in speech and writing, e.g. gender-sensitive, simple or easy language as well as translations into English.
  • Depending on the feedback from participants or in the case of open events:
    • Measures for people with walking disabilities should be implemented, e.g. installation of ramps, support when changing locations.
    • Measures for people with visual impairments should be implemented, e.g. high-contrast signage, guidance and orientation system.
    • Measures for people with hearing impairments should be implemented, e.g. provision of suitable listening equipment, sign language interpreters.
  • Mental barriers should be largely avoided, e.g. low-threshold offers, clear communication without restrictions or discrimination, simple and easily understandable language.
  • Measures to increase family friendliness are implemented, e.g. childcare, selection of suitable event times.

  • It is checked which materials can be borrowed and which need to be procured, e.g. exhibition stands.
  • Products are procured according to need.
  • When procuring products, preference is given to environmentally friendly and recyclable products, e.g. napkins made from recycled paper.
  • Disposable products are avoided, e.g. disposable tableware and decorative items such as balloons.
  • When using banners and decorations, care is taken to ensure that they do not contain any event-specific information or dates so that they can be reused after the event.
  • Communication is as paperless as possible, e.g. digital dissemination of information, invitations, registration and conference documents.
  • Necessary print products are printed as efficiently and ecologically as possible, e.g. using paper with “Blauer Engel” certification. Printing is kept to a minimum and, if possible, without color.
  • IT devices are used that meet the criteria of the “Blauer Engel” certification wherever possible.
  • Guest gifts are avoided as far as possible. If this is not possible, attention is paid to environmentally friendly, socially responsible and regionally produced gifts.

  • Local suppliers with short delivery routes are preferred.
  • Preference for
    • vegetarian/vegan
    • regional
    • seasonal
    • fair trade
    • organic dishes
  • Avoid imported food with a poor ecological footprint, e.g. goods flown in.
  • Avoiding sausage and meat products from factory farming and fish from endangered stocks.
  • Offer tap water in carafes or set up water dispensers.
  • Information about the ingredients, especially those relevant to participants' allergies and eating habits, is clearly displayed.
  • Information about the origin, cultivation methods and working conditions during production is provided.
  • Avoiding portion packs of e.g. sugar, ketchup, mustard and snacks if hygiene standards allow.

  • Any leftover food will be passed on to participants. Appropriate food boxes can be ordered from the event organization of the Public Relations Department
  • Take-back systems or waste islands for separate waste collection are sufficiently available and clearly marked.
  • Use of ecological and environmentally friendly cleaning agents.

  • Information on the use of environmentally friendly means of transportation is provided in addition to the previous given information at the event location, e.g. public transport stops and travel times.
  • Transportation as well as arrivals and departures that are required for the event organization are coordinated and designed with as few emissions as possible.



The Fachagentur Nachwachsende Rohstoffe e. V. (FNR) is published two new themed booklets in its series “Nachwachsende Rohstoffe im Einkau”: „Themenheft V: Veranstaltung & Catering“ and„Themenheft VI: Tagung & Messebetrieb“. Both brochures offer an introduction to legally compliant, sustainable procurement with plant-based products.






Contact - Green Office

Do you have questions or suggestions on the topic of sustainability in research?
Would you like to find out more about sustainability in operations at Göttingen University?
Do you have an idea concerning sustainability in your degree programme?
Do you need information on international networking on sustainability?
For these and general questions and suggestions, please contact us!

Email
nachhaltigkeit@uni-goettingen.de

Contact Form

Head of the Green Office

Marco Lange, Coordinator for Sustainability
Phone: 0551 39-21356
Email: marco.lange@zvw.uni-goettingen.de

Staff

Tabea Kothe, Student of Geography
E-Mail: tabea.kothe@zvw.uni-goettingen.de

Anna von Borcke, Student of Ethnology and Sociology
E-Mail: anna.borcke@zvw.uni-goettingen.de

Hannah Kalden, Student of Philosophy
E-Mail: hannah.kalden@zvw.uni-goettingen.de