This contingency phase calls for even more effective long-term management and use of energy.

In order to achieve these goals, SUPSI has introduced a number of technical, management and behavioural measures for which the collaboration of the entire academic community is required.
Reducing energy consumption and waste together is possible!

Ensuring the careful use of natural resources in the management of the institution is one of the sustainability goals set out in the first SUPSI Sustainability Report.

What has SUPSI done?

In recent months, consistent with federal and cantonal recommendations,
SUPSI has introduced, according to the applicability to the different SUPSI sites,
a series of technical-managerial measures aimed at significantly reducing energy consumption while ensuring the smooth running of training and research activities.

• Reducing indoor and outdoor lighting periods in buildings and decommissioning superfluous fixtures.
• Reduction and optimisation of controlled room ventilation.
• Reduction or interruption of sanitary hot water production and distribution.
• Room temperature adaptation at 20° C.
• Reducing the temperature at night, at weekends, during closed periods and in buildings or parts of buildings that do not host activities.

In the winter period, the application of all these measures can lead to up to a 15% reduction in overall consumption.

How can you contribute?

It only takes small daily actions to make a significant contribution to reducing energy consumption. The academic community is asked to make an effort to adapt and change certain habits because results will only be seen if we act collectively.

• Adapt to the lower room temperatures.
• Switch off non-essential lights.
• Identify and switch off equipment in standby mode (copiers, beamers, screens, coffee machines, etc.) and unplug chargers not connected to appliances.
• Limit the use of lifts.
• Use unnecessary electrical appliances rationally and avoid the use of personal electrical appliances in offices/rooms (coffee machines, refrigerators, microwaves, kettles, electric stoves etc.).
• If possible, avoid using hot water to wash your hands.
• Wherever possible ventilate rooms properly with regular air changes. Always close windows and do not leave them tilted open.