Vegetarischer Zwischengang im Frühlings-Menü

We take stock of green

Key figu­res also play an important role for us in the area of sus­taina­bi­li­ty. We are con­stant­ly working on making them mea­sura­ble and thus com­pa­ra­ble. This enables us to check whe­ther the mea­su­res we have imple­men­ted are real­ly con­tri­bu­ting to impro­ve­ment and opti­miza­ti­on.

In the eva­lua­ti­on for 2022, one key figu­re in par­ti­cu­lar caught our eye:
Com­pared to the pre­vious year, the use of meat at our events was redu­ced by 68%. New food con­cepts with a focus on vege­ta­ri­an and vegan com­pon­ents and the opti­mal customer:inside con­sul­ta­ti­on by our employees are an important fac­tor for this result. We have also noti­ced a chan­ge among our cus­to­mers: many of them want to chan­ge their way of thin­king and are incre­asing­ly reques­t­ing meat-free meals at their events. We are very hap­py about this deve­lo­p­ment and the result!

In addi­ti­on to this metric, we were also able to redu­ce our ener­gy con­sump­ti­on and was­te by 8% in 2022 com­pared to the pre­vious year, as well as save 100 tons of CO2 by using green elec­tri­ci­ty.

The­se are important steps in our work and show that com­pa­nies can take respon­si­bi­li­ty and actively con­tri­bu­te to con­ser­ving resour­ces and redu­cing envi­ron­men­tal impact.

Fur­ther infor­ma­ti­on on the topic of sus­taina­bi­li­ty at AXICA can be found in our WE section.