Campaign Month "Sustainable September"

The University of Bonn invites all its members to take part in the many varied initiatives and events about sustainability as well as to come up with ideas for own campaigns.

Sustainable September 2023

1/10 © Barbara Frommann/Universität Bonn

2/10 © Elena Hachem

3/10 © Elena Hachem

4/10 © Elena Hachem

5/10 © Esther Martin

6/10 © Esther Martin

7/10 © Barbara Frommann/Universität Bonn

8/10 © Barbara Frommann/Universität Bonn

9/10 © Barbara Frommann/Universität Bonn

10/10 © Barbara Frommann/Universität Bonn

A big thank-you to everyone who took part in the many thrilling events!

RhineCleanUp 2023
City Cycling for the University of Bonn 2023
Collecting crown caps for the organization Förderkreis Bonn e.V. (supporting children with cancer)
Water Quiz
Nationwide “Germany Saves Food” campaign–helping to save food at the INRES Institute with free apples and potatoes and a “Fairteiler” stand. An event run by the INRES Institute in partnership with NEiS (Verbraucherzentrale NRW consumer association) and Foodsharing Bonn.
“Grill & Chill” - a sustainable-style event organized by General Students’ Committee’s Environmental Department and the Vegactive campus group
Ideas competition “Sustainable Mobility at the University of Bonn”
Scythe training at the INRES Institute

Thank you for helping drive our efforts forward! We are looking forward to even more campaigns and events together in “Nachhaltiger November.”

Sustainable September 2022

As always, a big thank-you to everyone who took part in the many thrilling events!

RhineCleanUp 2022
City Cycling for Team Uni Bonn
SDG Action Campaign—Global Week to #ACT4SDGs
“Recycling Jeans” campaign organized by the IGLU initiative
“To good to go to waste!”: helping to save food at the INRES Institute with free apples and potatoes and a “Fairteiler” stand. An event run by the INRES Institute in partnership with NEiS (Verbraucherzentrale NRW consumer association) and Foodsharing Bonn.
Talk and workshop on preserving fruit and vegetables in the fall. This event was organized by CampusAckerdemie, Biology Didactics and the NEiS project, an initiative of the Verbraucherzentrale NRW consumer association.
Scythe training at the INRES Institute.
Preparing the first-ever sustainable goody bags to welcome first-semester students on October 4, 2022.

1/16 During this year’s RhineCleanUp, the dedicated helpers once again cleared litter from the banks of the Rhine. © Universität Bonn

2/16 © Universität Bonn

3/16 © Universität Bonn

4/16 © Barbara Frommann/Universität Bonn

5/16 © Universität Bonn

6/16 At the scythe training put on by the INRES Institute, students learned how to tend a garden sustainably using scythes. © Barbara Frommann / Uni Bonn

7/16 As part of the nationwide Germany Saves Food campaign, participants took action against food waste by working hard to pick food from the Wiesengut farm and taking it home with them. © Barbara Frommann / Uni Bonn

8/16 © Barbara Frommann / Uni Bonn

9/16 © Barbara Frommann / Uni Bonn

10/16 CampusAckerdemie organized a talk and workshop about preserving food just like grandma used to do. © Barbara Frommann / Uni Bonn

13/16 The City Cycling campaign attracted 4,013 willing cyclists in Bonn and helped to save some 110 tons (100 metric tons) of CO2 emissions in total. © Gregor Hübl / Uni Bonn

15/16 For the first time ever, our first-semester students embarked on their studies armed with sustainable goody bags. © Green Office

Sustainable September 2021

„Sustainable September“ 2021 premiered as the first sustainable themed month at the University of Bonn – and there are many more to come! Students, employees, researchers as well as lecturers participated with great commitment, working towards more sustainability in our university and everday-lifes.

Thanks to everyone taking part!

Upcycling Workshops in cooperation with Bundeskunsthalle
Rhine Clean Up 2021
Fair goal wall shooting, organized by the student initiative fairtrade university
Free potatoes, apples (Wiesengut) and saved food at the INRES Institute in cooperation with NEiS and supported by the foodharing initiative