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.

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).

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.

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.

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.

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.

Canteens and cafeterias for volunteers and employees only offer vegetarian and vegan meals. Meat dishes are not offered.

Reduce the amount of meat per portion at buffets, in restaurants, in hospitality areas, etc.

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.

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).

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.

Do not use food that is transported by aeroplane.

Rice is by far the most climate-damaging starchy side dish, which you should therefore avoid as much as possible.

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.

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 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.

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.

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.

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).

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).

Use clear labelling at food and drink stands to highlight healthy food and drinks and provide nutritional information, for example.

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).

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.

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.

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.

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.

If possible, do not use products from heated greenhouses. Use seasonal foods wherever possible.

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).

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).

Provide information about the origin of the offered food. Create transparency in this way.

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

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).

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

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

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

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.

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.

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).

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.

Offer meals in canteens or at internal events that meet religious dietary requirements, such as kosher, halal or vegetarian food.

Use water-saving dishwashers.

Offer food and dishes on the event site that meet religious dietary requirements, such as kosher, halal or vegetarian food. Also indicate allergens, ingredients, etc.

Install grease traps for dishwashing and catering equipment.

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

Do not use any detergents or cleaning agents containing phosphates or chlorine. Contractually pass this on to contracted companies and monitor compliance.

Use environmentally friendly detergents and cleaning agents. Contractually pass this on to contracted companies and monitor compliance.

Connect temporary sanitary or catering facilities to the sewage system.

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.