Electrical devices

• Buying used or refurbished electrical appliances conserves resources and avoids electronic waste.

• The right choice of hob in relation to pot size significantly reduces energy consumption when cooking.

• Switching from old cast iron hobs – including mobile hobs – to modern induction or glass ceramic hobs conserves energy and conserves resources.

• Energy can be saved by making optimum use of the refrigerator volume and operating it at the lowest necessary cooling level.

• Switching off unused electrical appliances during theatre holidays, annual leave, for example, as well as at the end of the working day, avoids unnecessary power consumption and reduces energy costs.

• Energy consumption can be optimised by checking the number and utilisation of refrigerators on a regular basis. If some fridges are used efficiently or shared, other fridges can be dispensed with.

Waste

• Waste can be avoided and resources conserved by means of a labelled reusable system.

• Sustainable alternatives to aluminium and plastic exist. They reduce packaging waste and environmental impact.

• Avoiding capsule and pod coffee machines means no waste is produced and a more environmentally friendly coffee culture is promoted.

• Compostable packaging leads to significantly less plastic waste overall.

• If materials are reused as often as possible and then recycled, this reduces the consumption of raw materials and protects the environment.

Food

• Offering a range of vegan and vegetarian food significantly reduces the environmental footprint.

• The use of meat and dairy products from animals raised under species-appropriate conditions minimises animal suffering and reduces the environmental impact.

• Buying Fairtrade sugar from organic farming contributes to fair working conditions and the protection of nature.

• Butter and palm oil have a poor carbon footprint. Avoiding such products protects the climate.

• Buying seasonal and local products in line with demand shortens transport routes. In addition, less food is wasted.

• Cooking as a team is one way to produce less food waste. At the same time, the sense of community is strengthened.

• Leftover food can be donated. In this way, resources are used sensibly and people in need are supported.

Beverages

• Packaging waste and the consumption of resources can be significantly reduced by using reusable bottles.

• Tap water – ideally from water dispensers – is an environmentally friendly alternative to water from plastic bottles. This is another way to reduce plastic waste.

• Drinks from reusable bottles help reduce waste. Serving drinks in this form raises guests’ awareness of sustainable behaviour.

• Guests can leave their drinking vessels at collection points for cups and glasses. The crockery can be washed and reused.

• Buying Fairtrade coffee and cocoa from organic farming supports fair working conditions and sustainable agriculture.

• Ice cubes can be made in reusable containers to avoid waste from plastic bags.

• Straws made of glass, stainless steel or even pasta are a (long-lasting) alternative to plastic straws.