Every day, we are motivated by the desire to provide our guests and customers with a special experience in terms of taste, social interaction and event enjoyment. In doing so, we are always mindful of the efficient and environmentally friendly use of resources in order to minimize waste and thus act as environmentally friendly as possible.
For example, we are increasing the number of vegan-vegetarian dishes while at the same time reducing the number of meat-based dishes (here at the CANTEEN). We also take part in Veganuary every January!
We use an AI platform to optimize food consumption, reduce energy costs and, of course, avoid unnecessary food waste. For example, we were able to reduce food waste from overproduction at the PAPA within a year.
We have been a partner of Too good to go since September 2022. At the end of the working day, we hand out baked goods and salads in Magic Bags to food rescuers for little money.
In our daily procurement of food and products, we make every effort to source locally. Unfortunately, this is not always possible due to the required quantities and limited availability. We also adapt the selection of dishes and recipes to seasonal and regional fruit and vegetables as far as possible.
Recup has been our partner for hot beverages since 2016, which we offer as deposit cups at the DELI, BILDBAR and CAFE.
We also offer porcelain cups in the Axel Springer design as a further and really aesthetically pleasing reusable solution. It is also worth mentioning that they are produced in a climate-neutral way.
Since September 4, 2023, we have been charging a fee for disposable bagasse packaging to encourage our guests to choose the Tiffin as an environmentally conscious transport option for their to-go meal. More about the Tiffin Loop
– Marco Roland, Head of Gastronomy
However, acting in an ecologically sustainable manner does not only apply to the preparation of food and drinks. Even when it comes to hygiene and cleaning, the focus is on environmental compatibility.
Our kitchens are audited twice a year in accordance with a HACCP manual drawn up especially for PACE in collaboration with the Marco Hofmann Institute for Quality Management and Food Safety. The Hazard Analysis and Critical Control Points concept, HACCP for short, is a concept for analyzing hazards at critical control points. The aim is to avoid hazards in connection with food that could have a negative impact on consumers. Skin and environmental compatibility are also important issues when it comes to the cleaning agents we use.
We only use cleaning agents that are certified according to “Euroblume” or “Nordic Swan”.
We also ensure that our employees receive annual training on the safe use of cleaning agents.
We have abolished the separate waste garbage cans at each workstation in favor of a waste separation system for residual waste, paper, packaging and organic waste. This means that we no longer need to dispose of waste unnecessarily, and there is less space in the office.
We dispense with space-consuming water crates, the use of plastic bottles and personnel resources for provision and disposal and provide our employees with water dispensers: filtered water with, with little or without carbon dioxide can be filled with reusable glass bottles.
In areas that allow employees to work from home, we support them in taking advantage of this opportunity. After all, working from home is good for the climate.
In our open-plan office there is only one large central printer in a separate corner. The default setting is double-sided B/W printing. This has enabled us to noticeably reduce equipment, paper, printer cartridges and unhealthy fumes that are produced during printing.
Meters and meters of cabinets with Leitz folders have long been taboo for us. We maintain a digital filing system for our (administrative) work and thus make a significant contribution to saving paper and materials and making all information available in just a few clicks. The volume is capped in order to keep CO2 emissions within limits, even with data volumes that do not get out of hand.
Die offenen Flächen sind so gedämmt, dass ein ruhiges und konzentriertes Arbeiten möglich ist. Eine entsprechende Möblierung und Gestaltungselemente sorgt zusätzlich für Schalldämpfung und Lautstärkereduzierung.
Since 2023, we have been measuring the emissions from our events using the CO2 calculator from KlimAktiv and myclimate
we are in discussion with our partners and suppliers and find solutions together to reduce emissions by creating synergies between production processes, using sustainable materials that can be used several times and reducing transportation.
As part of our events, we offset all calculated emissions that we cannot reduce with carbon avoidance projects (https://sustainability.axelspringer.com/neutrality/)
We communicate our offsetting strategy transparently in our digital guest management systems. By asking specific questions about mobility and accommodation during our events, we raise our guests’ awareness of climate-friendly travel to and from the event.”
As a team, we organize joint climate protection campaigns and workshops to keep in touch with our progress and innovations.
