SDG 12 Responsible production and consumption

12.3 By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.

12.4 By 2020, achieve the environmentally sound management of chemicals and all wastes throughout their life cycle, in accordance with agreed international frameworks, and significantly reduce their release to air, water and soil in order to minimise their adverse impacts on human health and the environment.

12.5 By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse.

12.7 Promote public procurement practices that are sustainable, in accordance with national policies and priorities.

Policies for responsible consumption of paper

Since 2017, the UIC Barcelona promotional brochures have been certified as having been printed on paper made with cellulose from forests managed by the Forest Stewardship Council (FSC). The institutional diaries are also made from recycled paper.

Paper shipments are reduced and online orders are promoted both in marketing actions and internal communication at UIC Barcelona.

These measures reduce tree felling and contribute to reducing greenhouse gas emission

Sustainable consumption policies in restaurants

Reducing plastic
The elimination of plastic from the cafeteria service was launched on the Barcelona campus and, for this reason, jugs of water were introduced to reduce the need for plastic water bottles. This action was supported by a small discount on the price of the lunchtime menu if patrons chose not to buy bottled water.

The university’s Department of Communication launched a campaign to raise awareness about this issue with the slogan “One plastic bottle? Think twice!”, to encourage members of the university community to use the new water jugs.

Along the same lines, corresponding measures were launched to remove plastic bottles from institutional events. However, due to the current health crisis, we have been forced to postpone this goal until the 2021-2022 academic year.

According to UIC Barcelona, the university’s catering service Eurest opted to eliminate single-use items (cups, cutlery) and instead use the most sustainable options such as paper napkins and placemats, as well as encouraging recycling. 

In addition, Eurest chooses to work with suppliers that offer products that are locally-sourced, kilometre-0, fair trade and that promote inclusive working environments.