For us, sustainable catering is how we work, not how we market. Our menus are vegetarian by preference. We choose regional and seasonal ingredients where we can. And our planning factors in resources from sourcing to disposal. That’s why we’re certified to ISO 20121 for sustainable event management.
Sustainable catering,
certified to ISO 20121.
ISO 20121 is the international standard for sustainable event management. It checks whether events are planned and delivered in an environmentally, socially and economically responsible way – from the supply chain to energy use to working conditions. We are certified as a sustainable caterer.
„Sustainability isn't a project with an end date. It's how we work every day, at every event.“
What sustainable catering really looks like here.
Three areas where we’ve already achieved a lot.
And still have work to do.
Environmental responsibility
Sustainable catering starts with the ingredients and ends with disposal. We try to use as few resources as possible at every step.
We source most of our ingredients from regional producers in and around Berlin. We keep developing our recipes – guided by what the season brings.
Our menus are vegetarian by preference. Because plant-based dishes are easier on resources. Meat and fish come on request – from regional producers we trust.
We use reusable systems and separate waste consistently. And for shorter routes, we drive electric.
Economic responsibility
For us, sustainable business means thinking long-term. In supplier relationships, quality and our own infrastructure.
We’ve worked with the same regional producers for years. It ensures quality and creates reliability – for us and for them.
We’ve been certified to ISO 9001 since 2024. Our processes are regularly audited and continuously improved – from planning to execution.
Our menus are vegetarian by preference, and it works: last year, average meat consumption per guest at our events dropped by 15%. Smaller CO₂ footprint? Happy to take it.
Social responsibility
Sustainability extends to the people we work with and for. From fair conditions for our own team to responsibility for the region we're rooted in.
AXICA has signed the Diversity Charter. As a brand of AXICA, we’re committed to a workplace where respect and appreciation are a given, regardless of origin, gender or background.
In 2021, AXICA produced its first Common Good Balance Sheet and had it audited externally. It assesses our economic activity against criteria like human dignity, solidarity and social justice, shows us where we stand, and where we can do better.
Where we can’t avoid CO₂ emissions, we offset them through climate protection projects in the Global South. This also applies to the events we manage as Hoflieferanten Berlin. Still, our goal is: avoid first, offset second.
Our 10 Tips for
a Sustainable Event
10 tips for events that want to leave a lasting impression. And little else.
Catering-Style:To come back.
The cooking we’ve been known for over the years: careful craft and proven recipes, favouring regional ingredients. For those who know us, and those who want to get to know us.
All answers.
Sustainable catering means planning and running events that go easy on resources. In ingredients, transport, energy and waste. In practice, that means regional and seasonal sourcing, our vegetarian-by-preference menus and no single-use materials. Our ISO 20121 certification for sustainable event management confirms it.
We’re a sustainable caterer in Berlin, but not an organic caterer. “Organic caterer” is a regulated term that requires specific certification. We don’t have that. What we do have: high-quality ingredients, often organic.
Many of our ingredients come from producers in Berlin and Brandenburg. Including Terra Naturkost, a certified organic wholesaler based in Berlin. Where we can, we choose regional first.