News – 10.12.2021
A lit­tle bit “green­er” every day 

A lit­tle bit “green­er” every day — Why sus­tain­able action is so impor­tant for JÄGER

The pro­duc­tion of rub­ber and plas­tics is fun­da­men­tal­ly ener­gy-inten­sive. How­ev­er, this also means that there is great poten­tial here for sav­ing ener­gy and CO2 emis­sions.

“Sus­tain­abil­i­ty has been firm­ly anchored in JÄGER’s val­ues and actions for many years. The top­ic is very close to the hearts of all of us in the team — which is why we set our­selves clear­ly defined goals and imple­ment the projects direct­ly at our inter­na­tion­al loca­tions,” explains Dr.-Ing. Andreas Jäger.

“As engi­neers, we at JÄGER approach the chal­lenge very ana­lyt­i­cal­ly — we are guid­ed by the “mag­ic tri­an­gle” con­sist­ing of the vari­ables pro­cure­ment, prod­uct devel­op­ment and pro­duc­tion process­es.”

Many of these approach­es can be found in our Case Study sec­tion.

“Ulti­mate­ly, how­ev­er, we are all chal­lenged as cit­i­zens and con­sumers to min­i­mize ener­gy and resource con­sump­tion through our per­son­al behav­ior,” says Andreas Jäger. There­fore, JÄGER offers con­crete sup­port to all employ­ees for envi­ron­men­tal­ly friend­ly behav­ior and the pro­mo­tion of their own health. “These are impor­tant steps towards mak­ing sus­tain­abil­i­ty a nat­ur­al part of our dai­ly work,” he explains.

“Green” on the way: sus­tain­able mobility

Pro­mot­ing health and pro­tect­ing the envi­ron­ment at the same time — this already starts on the way to work: JÄGER pro­vides a whole bun­dle of mea­sures for its employ­ees to give incen­tives for the use of low-emis­sion means of trans­port. 

JÄGER offers its employ­ees an attrac­tive mobil­i­ty pack­age: bicy­cle leas­ing with JobRad. Whether city bike, car­go bike or elec­tric bike — employ­ees can eas­i­ly pur­chase their desired bike at attrac­tive con­di­tions through the com­pa­ny.

In addi­tion, JÄGER offers its employ­ees suf­fi­cient park­ing spaces for bicy­cles and e‑bikes at its head­quar­ters. And with a dis­count­ed job tick­et, JÄGER sup­ports its employ­ees in switch­ing from cars to trains, bus­es and trams.

Dig­i­tal tech­nolo­gies such as video con­fer­enc­ing help to bridge dis­tances and com­mu­ni­cate more quick­ly: JÄGER con­tin­u­ous­ly opti­mizes busi­ness trav­el — for exam­ple, with the use of video con­fer­enc­ing. Meet­ings and train­ing ses­sions there­fore take place pre­dom­i­nant­ly dig­i­tal­ly or region­al­ly. Cus­tomers are also increas­ing­ly tak­ing advan­tage of the offer of a dig­i­tal appointment.

Arnold’s com­pa­ny restau­rant: Fresh, healthy, regional 

The in-house com­pa­ny restau­rant Arnold’s serves region­al, healthy and var­ied dish­es — fresh­ly pre­pared every day. “The fam­i­ly meets there at the com­mu­nal lunch table,” says Andreas Jäger. “Stim­u­lat­ing con­ver­sa­tion and good food are a per­fect rea­son to meet there at lunchtime.”

About half of all dish­es sold are now meat­less, reports Heiko Reck­er, man­ag­er of Arnold’s. “We focus on sus­tain­abil­i­ty, region­al and sea­son­al prod­ucts, and high qual­i­ty of the processed ingre­di­ents,” he explains.

In addi­tion to cater­ing to their guests, the Arnold’s team also repeat­ed­ly imple­ments great projects in which the top­ic of sus­tain­abil­i­ty is clear­ly in the fore­ground: At events such as the “Ori­gin Day” for employ­ees, for exam­ple, the team works togeth­er with the sup­pli­er Trans­gourmet to pro­vide infor­ma­tion about region­al sup­pli­ers, short dis­tances, and where meat and veg­eta­bles come from.

Avoid­ing waste — the be-all and end-all

“For us, it’s about avoid­ing plas­tic waste with­in the com­pa­ny on the one hand and devel­op­ing alter­na­tive mate­ri­als on the oth­er,” Dr.-Ing. Andreas Jäger elab­o­rates. JÄGER avoids unnec­es­sary pack­ag­ing in pro­duc­tion and logis­tics. JÄGER also sets a good exam­ple in every­day office life: We try to work paper­less as far as pos­si­ble and offer reusable bot­tles and com­postable pack­ag­ing in the can­teen. Dis­pos­able plas­tic prod­ucts are dis­pensed with alto­geth­er. And Heiko Reck­er picks the herbs for the deli­cious dish­es from Arnold’s direct­ly in his kitchen gar­den next to the kitchen — com­plete­ly with­out packaging! 

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