121 GRI Index and Assurance statement Engaged citizen Fair partner Responsible banker Human Capacity Report Sustainability management Overview Foreword allowed the specific CO2 emissions of the head office fleet in Vienna to be reduced by over four percent. Environmental Committee In terms of their responsibility for environmental measures, the Managing Boards of RZB AG and RBI AG appointed an Environmental Officer and an inhouse Environmental Committee in 1994. The Environmental Committee is the advisory and decision-making committee. Permanent members are the Environmental Officers of RZB AG as well as representatives of Group Sustainability Management and of the Staff Council. Depending on the field of expertise, further representatives of the departments, such as Purchasing, Marketing or IT, will be involved in the meetings. The Environmental Committee is convened at least twice a year by the Environmental Officer. Tasks of the Environmental Committee include developing decision-making principles for the Managing Board regarding ecological strategies, planning and initiatives, as well as conducting periodic present-state assessments and weak point analysis. Topics in recent years included, for example, analysis of the environmental balance sheet, drafting of a climate policy, as well as support for awareness-raising events, such as the bicycle repair days. These events are held annually to support environmentally conscious mobility. The increased use of electronic media and tools was also covered in order to save resources and shorten business journeys. Environmental aspects in the staff restaurants SV (Österreich) GmbH services the staff restaurants at the head office sites in Vienna. It has had an environmental management system certified to DIN EN ISO 14001:2004 at its disposal since 2010. The environmental management system of SV (Österreich) GmbH is closely linked with the quality management system in accordance with ISO 9001:2008 and focuses on the areas of waste disposal and separation of recyclable materials, consumption of energy and cleaning agents, purchasing and continual improvement of environmental services through ongoing employee training and awareness raising. Environmental targets for the SV restaurant at the two head office sites include, among others, increased attention to the purchasing of regional and seasonal products, as well as the use of take-away cups produced made of corn starch for freshly made health shakes, etc. Another aspect is the continual development of the vegetarian and vegan offering. In 2016, SV chefs graduated as qualified vegan and vegetarian chefs from the WIFI degree program, which is offered in cooperation with the Austrian Vegan Society. The reconditioning of disposed waste cooking oils into environmentally sustainable biodiesel achieved a reduction in CO2 of 4,982 kg CO2e in 2016.
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