Digital meetings and train travel are to be the first choice; however, for trips when management does need to fly, renewable fuels are to be purchased. Another goal is to serve vegetarian or fish as the standard option for snacks, lunches and dinners, with meat only in exceptional cases. Ingredients used in meals, coffee, tea and chocolate are to have environmental or sustainability certifications. This applies to snacks, lunches or dinners that someone in management takes part in and which is paid for with management funds. Management has also decided to increase its expertise on sustainable development.
The proportion of organic coffee and fruit is currently at 69% and 60% respectively for the whole University.
Contact person: Claes Nilén, Safety and Sustainability Unit