Our way to net zero

• To avoid individual car use where possible, we promote low carbon transportation, including public transport and electric taxis for airport and city transfers.
• The Centre offers a total of 10 bicycles that guests can use during their stay.
• For larger conferences, shuttle buses are operated to minimise individual car use.

• Energy: Since 2020, the Centre runs on 100% renewable electricity, in line with Swiss Re's commitment made under the Climate Group's RE100 Initiative (co-founded by Swiss Re with IKEA). We use geothermal energy and air source heat pumps to heat and cool our facilities. Peaks are covered with gas heating.
• Water: We reduce water consumption by using modern cleaning machines, and we avoid water pollution by cleaning with microfiber systems and certified ecologically degradable cleaning products. As laundry services use a significant amount of water, we encourage our guests to support the "Towel and Linen Reuse" programme. We also have a water-efficient irrigation system in place for the Centre's park.
• Waste: We avoid waste by reusing and recycling material, and by building these considerations into design and material choices.

Swiss Re Gastronomy, together with our Internal Environmental Management team, has defined a Global Strategy for a Sustainable Gastronomy, which sets out a vision with three goals for 2030:

• The path to zero waste:  The 2030 vision is to provide services without generating any food and packaging waste. Currently, production and plate waste are measured, while steps are implemented to continuously reduce them. Unavoidable food waste is reused to produce energy such as biogas. Our gastronomy avoids single-use disposables and uses alternatives instead.
• The path to net-zero emissions: Our gastronomy operations are carbon neutral, and so is the food we serve. We offer attractive plant-based options and use local, seasonal and fresh products. In a pilot with our partner Eaternity, calculation of the CO2e footprint of recipes and purchasing is in place at our restaurants.
• The path to resilient food systems: Swiss Re Gastronomy prioritises partners who have a positive local impact, foster biodiversity, and treat animals and people well. The Centre also boasts its own herb garden, and you can find those herbs in our delicious dishes as well as in the coffee areas and in the Lodge bar.

• Since 2016, Swiss Re continuously promotes sustainability throughout our supply chain. We collaborate with IntegrityNext, an ESG assessment company which provides a platform that screens across ESG criteria, such as environmental impacts, human rights, labour practices, ethics and sustainable procurement.
• Since 2021, newly onboarded vendors within Swiss Re's supplier management system are required to complete the ESG assessment during the due diligence process.
• The insights Swiss Re gains into its vendors' sustainability performance continue to enhance the ESG Vendor Development Programme, a key sustainability initiative in Swiss Re's supply chain management.