Sustainability

Our (partly) Minergie-certified building and the gradual switch to LED lighting form the basis. Permanently installed LED screens in three event halls improve image quality, shorten set-up times and reduce recurring transport.

We avoid waste, separate recyclables and use materials for as long as possible. As a rule, we do not use single-use products at the table; for seminar and plenary formats, they can make sense for reasons of workflow or efficiency. What matters is that the choice is made consciously and alternatives are considered.

Last-minute cancellations and unannounced no-shows cause unnecessary food, printed matter and preparation work. We make organisers aware of this at an early stage, improve quantity planning and are transparent about the consequences of changes in guest numbers.

We recommend attractive, balanced, healthy and resource-friendly menu options, such as Mediterranean-style offers. Tap water is used wherever this makes sense operationally and in terms of quality. The final choice remains with the client.

Skilled employees stay where they can develop and are treated fairly. We create a supportive environment, offer solutions and invest in professional and personal development through a fixed training budget.

We select employees on the basis of suitability and potential, regardless of origin, gender or other personal characteristics. We see different backgrounds and perspectives as a strength. Equal pay, a high proportion of women and a barrier-free operation are part of our ambition.

We treat each other attentively, professionally and as equals. In a diverse team, there is more than one point of view. That is why we listen, try to understand the other person’s perspective and look for viable solutions.