If a connection to the sewage system is not possible, collect waste water in tanks and dispose of it properly.

Plan your event locations and supporting programme so that tourist highlights are clearly visible to TV viewers and brief your commentators accordingly.

Work together with local tourist offices on a permanent basis.

Use classic slates with chalk. Use price boards from beverage partners that can be reused after the event. It may also be possible to purchase and use digital price boards (although these are likely to be expensive and also consume electricity, even if this avoids waste). Avoid specific price signs (food, drinks) for the sporting event that are potentially not reusable.

Use signposts with reusable "scaffolding" so that only the sign/poster needs to be replaced.

The use of a digital signpost/poster can be an option to reduce waste. However, these are expensive, and appropriate technical connection options must also be available (alternatively with solar operation). From an environmental point of view, it is necessary to weigh waste avoidance against electricity consumption and potentially higher resource consumption.

When selecting materials, ensure that they are made from recycled materials where possible. When planning and selecting materials, make sure that the materials used are suitable for subsequent reuse.

Reuse: Pass the materials on to reuse/second-life projects/upcycling (e.g. through material initiatives). If this is not possible, the materials should be sent for high-quality mechanical recycling wherever possible.

Transport and reconstruction packaging of the stands: Ensure that all components, materials etc. are delivered in reusable transport packaging. Any unavoidable protective films etc. will be saved for dismantling and reused. All packaging from assembly and dismantling must be taken back by the installers/suppliers.

Collect a deposit from all operators/furnishers of stands, tents, kiosks, etc., which can be retained if waste is left behind during assembly and dismantling. The deposit is repaid if the premises are returned clean after the event.

If possible, use traverse systems (e.g. passage or entrance gates) and inflatables (e.g. inflatable advertising media) as rental material (modular systems). If branding prevents further use, use solutions with separate branding or, for example, removable film.

If food trucks and similar stands from commissioned companies (i.e. companies that are not official partners or sponsors) have to be displayed "neutrally" (i.e. without a company logo, company name, etc.), you should remove or mask off the logo/name with as little material as possible.

If possible, refrain from branding that would prevent the further use (due to rights of use of logos, names, etc.) of components, objects, materials, etc. If in doubt, easily removable posters or removable films should be used.

Volunteers have the opportunity to return volunteer clothing that they no longer need after the event. It will be donated to a good cause.

Set up "charity containers" in the entrance / security check area to collect deposit bottles for those in need. If deposit bottles in fan zones are not already sorted out or have to be handed in as part of the security checks, charity containers for the collection of deposit bottles can also be installed within the respective fan zone.

Set up one or more central waste collection points in the form of large containers, depending on the local conditions. Carry out visual inspections of waste when it is delivered to the central waste collection points so that adjustments can be made if necessary to improve separate collection (e.g. by increasing the presence of volunteers, adjusting the type and number of containers).

Organise support for separate collection by volunteers ("recycling volunteers"). These help to improve the quality of separate collection, raise public awareness and sensitise people to the issue of waste. Recycling volunteers can motivate spectators at the collection points in a friendly manner to separate waste correctly. Recycling volunteers can provide information about the waste/environmental concept (or also support a possible questionnaire survey/interviews) on the way across the site / sports facility. They keep the collection points clean and request that the bins are emptied on time.

Use uniform waste pictograms and a uniform colour scheme (e.g. waste bags: one colour per waste category) in and around sports facilities and event locations. Collection points should also be clearly visible from a distance and in large crowds.

Include the motto "Quality over quantity” in the procurement policy. This includes the manufacture of high-quality, durable, repairable and recyclable products.

Where possible, procure materials to conserve resources as second-hand products (e.g. used laptops).

Avoid using disposable paper towels and use cotton towels/rolls instead.

Avoid transport, outer and sales packaging for catering and all other suppliers. Goods are procured and delivered in large containers or without disposable packaging. Minimise sales packaging for all products and use environmentally friendly, recyclable packaging. For example, make sure that jerseys, T-shirts etc. are not sold individually wrapped in plastic film (fan shops). Suppliers are generally obliged to take back the packaging. Specifications for the entire supply chain are required. Develop specific solutions in consultation with manufacturers/suppliers (local, regional and national).

Use low-waste packaging, e.g. buy large containers instead of portion packs (mustard, ketchup, mayonnaise and sugar dispensers instead of sachets) and serve coffee creamers in jugs.

Consider the avoidance and minimisation of packaging waste when selecting food (in the spectator area). Implement the following hierarchy: 1. edible without tableware, 2. suitable for reusable packaging, 3. as little (disposable) packaging as possible, 4. regional and seasonal. Waste is unavoidable with certain foods, e.g. banana peels and apple cores.

Wherever cutlery is required (in the spectator area), hand it out as reusable cutlery if possible. Only reusable cutlery is used backstage and in canteens, hospitality areas, etc.

Specify the desired service with reusable suppliers in good time. The various suppliers of reusable beverage and food containers offer different services in relation to the reusable service: With some, only the containers can be purchased or rented, with or without billing tools for deposit collection and dispensing. However, there are also providers who offer a full service where the used cups are collected and the rinsed cups are delivered. As an alternative to a full service, the cleaning of the containers would have to be organised by the city (mobile or stationary dishwashers).

Obtain quotes for the desired service(s) from the providers at an early stage. Negotiate any special services, such as support in taking back the cups, training the stall holders, etc.

Equip mobile beverage and food vendors so that they can take back empty cups to a certain extent. If digital recording of the containers is introduced, they would have to use this system for sales anyway. The collection containers must be designed in such a way that rinsed and used cups cannot be mixed up.

In addition to the mobile vendors, offer temporary collection points (collection points where cups can be deposited as a donation are also an option). A return could take place at the exits (e.g. the grandstand blocks), especially during breaks and after the game/event, in order to reduce waiting times at the stands.

To make it easier to reuse the cups, at least the majority of the cups should not be branded. Normally, reusable systems at major events are at least partially financed by cups that visitors take away as souvenirs. Attractive branding of 10 to 20 % of the cups can therefore make sense. In the case of a full service, this would have to be taken into account in the contract amount.

If possible, use the same reusable container system throughout the city (at least at the venues / event locations and in the vicinity of the sports facilities, if possible also in the sports facilities). Some sports facilities, e.g. stadiums, normally already have contracts with corresponding providers. It could therefore be a good solution to use cups and reusable containers from the same supplier that supplies the sports venues / stadiums in and around the event locations.

Also use uniform waste pictograms and a uniform colour scheme backstage in all areas (offices, kitchens, kiosks, fan shops, etc.) (e.g. waste bags: one colour per waste category). Use the same pictograms as in the spectator area.

Organise checks in the backstage area by waste management officers (to be appointed for each contractor and area). Ensure that identified deficiencies (inadequate separate collection, littering, cleanliness, etc.) are rectified immediately.

Inform spectators in good time about take-away regulations for the sports facilities, if these are available. This can be specified directly on the tickets, for example (example: Bags may only be taken into the stadium up to a size of xyz, umbrellas may not be taken into the stadium).

For all documents, use sans serif fonts with a line spacing of at least 1.2 and a font size of at least 12 points with a left-aligned flush font. Important information or handouts are provided in large print and care is taken to clearly differentiate between text and background. Red-green contrasts should be avoided.

Use matt or slightly yellowish paper for printing information and also consider adding Braille to important information. Avoid complicated folding techniques for documents such as flyers.

Enable the relevant stakeholders to quickly grasp the relevant information by organising it with headings, bulleted lists, cross-references and paragraphs. Long documents also have a table of contents and page numbers.

Use file formats (Microsoft Office, LibreOffice) that can be read on all common devices. For form fields, make sure that all fields are visible and accessible to users. By organising the information well and setting the language correctly, you can ensure that screen readers can read the documents correctly and that speech output can be implemented successfully.

Describe images and graphics in a separate paragraph or provide an alternative text. Adjust the level of detail depending on the image/graphic. Complex images such as directions or diagrams require a more detailed explanation. Convey information not only through colours, but also through different shapes and thicknesses of lines, for example, as well as changes in contrast and magnification. Avoid background images for text.

Provide route descriptions with directions and information on public transport and accessible stops in normal and "easy language". Also consider the return journey from the event and communicate digitally.

Signpost routes from car parks and/or bus stops sufficiently, taking accessibility into account. If the shortest route is not accessible, signpost another accessible route.

Ensure that seating areas, paths, stands, car parks and sports areas are adequately lit in the dark.

Avoid obstacles on the event site such as free-standing chairs, tripping hazards or half-open doors. Unavoidable obstacles are visually and tactilely high-contrast and easily recognisable at an early stage.

Give people with visual impairments the opportunity to follow the sporting event via audio description on a television, computer or mobile device.

Give people with hearing impairments the opportunity to watch the sporting event with subtitles or sign language interpreters on TVs, computers or mobile devices.

Grant free admission to assistants.

Publish a seating plan on your website and make it possible to reserve and purchase tickets in advance.

Enable access to the website as well as the login and ticket area from different end devices (e.g. laptop, tablet or mobile phone).

Provide analogue and digital forms for querying the needs of the relevant stakeholders. Needs that can be queried are: written interpreters, sign language interpreters, translation into "easy language", materials in different languages, materials in Braille or large print, materials that you make available exclusively online, materials that you send digitally before the event, taking along a wheeled walking frame or assistance dog, assistance for deafblind people, quiet room, catering (e.g. with regard to allergies, aids, crockery requirements), support in finding a hotel (e.g. for events lasting several days), broadcast as a live stream, other requirements.

Provide interpreters if necessary. Inform the interpreters about the event, its duration, their schedule and subject-specific vocabulary. Remote interpreting via a high-performance Internet connection is possible.

Provide sign language interpreters if required. Inform the sign language interpreters about the event, its duration, their schedule and specialised vocabulary. Position the sign language interpreters slightly elevated and clearly visible to the relevant stakeholders. If required, a live image can be projected onto a screen or TV set. Plan for sufficient staff, as they will also provide support during breaks and catering.

Enter your sporting event in the "Travel for all" portal. Here, people with disabilities can find out about local accessibility.

Set up a virtual or actual contact point (e.g. a sustainability office) where ideas for measures can be submitted.