NO PREMIUM WITHOUT
No premium without sustainability – this is the maxim we have given ourselves. In this spirit and in collaboration with our customers, suppliers and service providers, we are on our way to becoming a sustainable premium location with both excellent and highly exceptional catering. We aim to operate sustainably at all levels and contribute to raising awareness both internally and externally – transparently and in a highly communicative way. In short: we want to take on responsibility. For the environment and society. With a view to the future.
Sustainability becomes evident as a mindset and in our daily activities. In our kitchen for example: we process plant products from root to tip – what is edible is never discarded. Homegrown vegetables are supplied from fields around Berlin and, as far as possible, are free of disposable packaging.
We also process our meat holistically: what is not used is transformed into meat stock or gravies. Our guests are always invited take home with them any remains from the buffet. At the end of the process we place high importance on water-saving methods for cleaning utilised equipment and areas with natural cleaning products.
The good news continues: we combine vegan concepts and the nose-to-tail processing of whole animals reared in a species-appropriate way with concepts for alternative protein sources. Complemented by alcohol-free lemonades, kephir and herbal extracts from regional plants.
We visit trade shows, workshops and seminars around the culinary hotspot of Berlin and on the international stage, and comprehend the major trends in the world of nutrition.
Using the very best products of regional partners we consistently create new, special and individual menus and food concepts – often vegetarian, frequently vegan.
Our vegetables are homegrown and seasonal. Meat is naturally sourced from sustainable and species-appropriate husbandry.
We maintain close and trust-based contact with our long-standing suppliers who support us with products of the very best quality.
We are cooks, butchers and pastry chefs and we love what we do. This is why we process all of our foodstuffs with appreciation, combining traditional knowledge with new products.
We seek direct contact with our customers, suppliers, colleagues and competitors. We advise them and pass on our knowledge to our trainees.
THE BIG PICTURE – AND ESPECIALLY
Major levels of commitment consist of small building blocks, and for us this means that we rely exclusively on green electricity. Thanks to our generously dimensioned fenestration we can supply our event areas and office zones solely with natural light by up to 90%. Our osmosis installation makes it possible to clean dishes more effectively with far fewer cleaning agents. Short transport routes protect the climate: our technology partner maintains its own equipment storeroom at our location and only utilises reusable set construction systems. We also make checklists available to customers in order to facilitate the environmentally compatible implementation of events. We record our own inevitable CO2 emissions to compensate them via ATMOSFAIR at the end of the year.
A principle that applies to all of us is that we primarily use trains, bicycles and public transport, and we motivate our customers and guests to do likewise. This is why we offer an exclusive arrival and departure package to and from AXICA in cooperation with Deutsche Bahn, consisting of a ticket at a fixed price and the certainty that one hundred percent of the journey is powered by green electricity.
RESPONSIBILITY – FOR PEOPLE
The people who work for us with passion and dedication are our most important treasure. This is why we are committed to open, tolerant, nondiscrimatory and respectful collaboration, which we have put in written and binding form by signing the Diversity Charter. We dedicate two team days each year to mindfulness, appreciation and sustainability – raising our own awareness for these important issues.
We support the charitable commitment of our employees and make two days in each year available to them for this purpose. We also hold a monthly charity lunch in our bistro where we offer ordered meals not consumed in events. Half of the proceeds go to the organisation “Gemüseackerdemie” [“Vegetable Academy”] which helps encourage the appreciation of food among kids and youngsters.
Sustainability is not a target but a path. We publicise how far we have progressed on this path by making available important documents with which we achieved certification as a Sustainable Partner of visitBerlin:
How can you make your event at AXICA more sustainable?
Here are our tips:
If you have any questions about sustainability at AXICA please don't hesitate to get in touch with our CSR officer. She is happy to communicate with you.
+49 30 200086-640