Orienteering is more than just a sport – it is a unique way of interacting with nature. Forests, fields, and mountains are not only our competition arenas but also fragile ecosystems that require care and respect. Because of this close connection, sustainability should be a shared priority for both event organizers and participants. While sustainable behavior in orienteering covers many areas, this text focuses in particular on the environmental impact of event organization, with a special emphasis on catering and food services, which are often overlooked but play a significant role in reducing overall footprint.
According to the International Orienteering Federation, sustainable behavior in orienteering includes waste reduction, sustainable catering and food waste reduction. Building on these principles, and extending them to event catering practices, we can ensure that our sport continues to thrive in harmony with nature.
Waste Reduction
The rule is simple: leave no trace. Everything brought into the forest must be taken back out – including small items such as energy gel wrappers or tissues. Event organizers can support this effort by minimizing the use of single-use plastics and providing recycling facilities. Competitors, in turn, should opt for reusable containers and be conscious of their personal waste. Even small actions can significantly reduce the environmental footprint of an event.
These actions not only lower emissions but also help manage traffic and reduce pressure on natural areas with limited infrastructure.
Sustainable Catering
Catering at orienteering events also plays an important role in reducing environmental impact. Event organizers should aim to provide food that is locally sourced, seasonal, and, where possible, plant-based, as this significantly lowers the carbon footprint associated with food production and transport. Reducing meat-heavy options and prioritizing vegetarian meals can make a meaningful difference, especially at large competitions with many participants.
Another key aspect is minimizing packaging waste. Replacing single-use plastics with reusable or compostable alternatives, as well as providing clearly labelled waste separation stations, helps ensure that food services do not generate unnecessary pollution. Participants can also contribute by bringing their own reusable cutlery, bottles, and containers, supporting a more circular and responsible event model.
Food Waste Reduction
Equally important in sustainable catering is the prevention of food waste. Event organizers should carefully estimate participant numbers to avoid overproduction and consider using a pre-order system for meals. Any surplus food should, whenever possible, be redistributed safely to volunteers or donated through local food-sharing initiatives instead of being discarded. Clear communication about portion sizes can also help participants take only what they need, reducing unnecessary leftovers and supporting a more responsible use of resources.
Conclusion
In conclusion, sustainability at orienteering events is not limited to protecting nature during competition – it also extends to the way events are organized and how food and catering services are managed. By reducing waste, choosing locally sourced and environmentally friendly food options, minimizing packaging, and preventing food waste, both organizers and participants can significantly lower the environmental impact of events. Orienteering offers a unique opportunity to connect sport with respect for nature, and adopting sustainable catering practices is an important step toward ensuring that future generations can continue to enjoy competitions in healthy and well-preserved natural environments.
References
International Orienteering Federation – Sustainability Guidelines and environmental recommendations for orienteering events. Available at: orienteering.sport
United Nations Environment Programme (2021). Food Waste Index Report 2021. Available at: unep.org
Food and Agriculture Organization of the United Nations (2013). Food Wastage Footprint: Impacts on Natural Resources. Available at: fao.org
International Olympic Committee – Sustainability Essentials for Sports Events. Available at: olympics.com
Collins, A., Jones, C., & Munday, M. (2009). Assessing the environmental impacts of sporting events. Tourism Management, 30(6), 828–837.
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