1. BURGÅRDEN EDUCATIONAL CENTRE Studium Restaurant & Bakery

2. Each year goals based on the City's guidelines are developed Three dimensions of sustainable development Ecological Ekonomical Social SUSTAINABLE DEVELOPMENT

3. ECOLOGICAL EFFORTS - transport General policies: Public transport -first option for work related travel Climate compensation fees are submitted by the administration/school; when flying is unavoidable Staff encouraged to cycle or use public transport through various activities to reduce car use - Electric bicycle to borrow at the school for local errands - Prepaid tickets for Gothenburg’s self-service bike rental system ”Styr och Ställcyklar”

4. ENVIROMENTAL CERTIFICATION FOR THE RESTAURANT BUSSINES Minimum 25 % organic foodstuffs Aims to procure only organically produced meat Waste sorting and waste segregation Reduce cooking and serving wastage Composting Training for staff and students

5. “GREEN COOKING” Change our approach – reducing use of energy and water Investment in devices such as Induction Cookers to reduce energy usage Plan cooking to minimize needs for keeping dishes warm or cooled Use night face-off at low temperatures Avoid turning on equipment; griddles, ranges and ovens too early Reduce heat emission = Lessens need for ventilation

6. CURRENT DEVELOPMENT PROJECTS We train staff to increase awareness and change practices Cooking Staff in preschools, schools, elderly care are offered training - Students measure power consumption both at the workplace and at home before giving suggestions for improvements - Proposed measures are then monitored by their managers and themselves.

7. EXAMPLES OF OVERALL ENVIROMENTAL POLICIES Environmental criteria are used for procurement, purchases and deliveries Ecological detergents Reducing use of and re-claiming paper -Students submit work digitally ENVIRONMENTAL CERTIFICATION OF THE SCHOOL IS ONE STEP IN OUR CONTINOUS ENVIRONMENTAL STRUGGLE!