MANUAL SPORT ENVIRONMENT

39
saving meas ures
• reduc e (heating systems) or increase (cooling systems) the indoor temperature in
your premises by at least one degree and low er the temperature outs ide periods of
use
Accommodation and catering
Whether c hampions hips or loc al competitions, sports events attract a large number
of pers ons , i.e. athletes , coac hes , organizers, journalists , staff members, spons ors,
spectators, w ho require catering and accommodation for several days.
The object ives ar e to:
• minimize w aste
• avoid useless c ons truc tion
It is the res ponsibility of the ev ents organizer to define the requirements for c atering
and acc ommodation s uppliers, w hich s hould inc lude:
Accommodation and catering
• respect sanitary c onditions
• reduc e pac kaging
• recycle goods used
• use existing facilities (to c ook and w ash)
• replace dis pos able dishes w ith reus able ones w here possible
• build temporary fac ilities and hotels if there is no guaranteed need for them after
the event
Water managem ent and sanitation
Fres hw ater resources are finite and ex ist in a c losed system. Water supply depends
on fulfils rivers , lakes , and acc essible aquifers and the need for drinking w ater and
irrigation and, increas ingly, the need of pow er for our industries. In most parts of the
w orld, fres hw ater resources are being subjec ted to intens e pressure. Industrial
w astes, sew age and agric ultural runoff overload rivers and lakes w ith chemic als,
w astes and nutrients, poisoning w ater supplies as a res ult.
When prac tising s port, w ater is needed to satisfy drinking, w ashing and maintenance
needs. Sometimes , w ater is part of the sports fac ility itself.
The object ives ar e to:
• satisfy the needs generated by the s ports event w ithout endangering the w ater
supply of the region
• protect w ater resources
• treat w astew ater
Recommendations for efficient w ater m anagement
a) Ensure that the w ater provided in y our facility is of good quality ; if not, take