Minimizing our environmental impacts

Wherever possible we have aimed to minimize the environmental impact of this conference. This includes:


We have chosen vegetarian menus from the catering firm "SiO catering" and are sourcing ingredients locally, where possible. SiO catering also works to reduce food waste via KUTT Gourmet, a small restaurant located on the university grounds. This innovative restaurant turns regional ingredients heading for waste into tasty and cheap meals. SiO's cleaning products have received the Svanemerket mark. This Nordic eco-label examines the environmental impacts of goods and services throughout the entire lifecycle from raw material to Waste.

We are working with Into Life, a consultancy helping caterers future proof their businesses. Into Life have helped us calculate and communicate the carbon emissions of the menus for this event. Read Into Life's Food Analysis Reports made especially for the conference: Buffet analysis [PDF] and Menu analysis [PDF]

We have requested washable crockery be used. Where that's not available, we are using biodegradable products. We have requested packaging be reduced as much as possible.

We will be serving fair trade coffee and organic fruit in the breaks at Eilert Sundt building delivered by "Elvebredden" catering firm.

Our partner Future Earth Norway has sponsored the vegetarian menu and led the cooperation with Into Life.


We use the university's electric vehicles throughout the conference.


Please help us by putting your waste in the correct bins during the conference. All coffee cups and plates used in the coffee breaks at Eilert Sundt building/Harriet Holter's house are 100 % biodegradable and goes into food waste.


Published Feb. 7, 2017 5:48 PM - Last modified July 1, 2019 11:32 AM