Sustainability programme

We reward skills that best take into account the shared themes: sustainable development, entrepreneurship, and occupational well-being and occupational safety.

Each skill has its own responsibility commitments, which are followed in the competitions. Coaching on responsibility has been organised for different sectors, and there is an opportunity to complete the Responsible Professional’s Impact course.

Students are involved in various work tasks.

Beef is not used in the skill competitions.

Safer event principles ensure everyone’s right to enjoy the competitions safely.

We support everyone’s success.

Everyone has the freedom to be themselves and express themselves.
We do not accept any form of bullying, harassment or discrimination.
There is an accessible and safe reporting channel for discrimination.
We intervene in all forms of discrimination and harassment.
Harassment contact persons have been appointed for the event.

Keuda’s environmental criteria are included in procurement of goods and services.

Through calls for tenders, we aim to promote student employment whenever possible in relation to the procurement.

We procure as little as possible and utilise recycled materials.

We make use of logistics teaching in transport of goods.

We avoid purchasing new items and aim to rent and borrow.

There is a specific safety plan for event arrangements and competitions.

Chemical safety has been prepared for.

Accessible routes are ensured for everyone.

Clear signage is provided for arrival and movement within the event area.

We cooperate with responsible partners.

We present innovative and sustainable solutions from different sectors.

We commit together to reducing environmental impacts in arrangements.

An environmental impact assessment has been conducted for the event.

Participants are encouraged to use carpooling and public transport.

We utilise simulators to reduce emissions.

The event has a waste management plan.

A responsible partner supports circular economy in waste management.

Clear waste sorting and instructions are provided in the area.

Students guide waste sorting.

Lunch is provided by a responsible operator.

We favour domestic ingredients.

No red meat is served in competition lunches or snacks.

Biodegradable tableware is used at the event.

Beef is not used in the skill competitions.

Food waste is monitored through careful planning and staggered serving in lunch lines.

Food waste is donated responsibly.

Instead of water bottles, biodegradable cups and water refill points are used.

Competitors are provided with reusable drinking bottles.