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 provides a practical framework for planning and implementing events in an environmentally, socially, and economically responsible manner—from the supply chain to energy consumption to working conditions. During a certification audit, we demonstrated that a sustainable events management system has been introduced and is being successfully implemented. We are certified as a sustainable caterer since 2025.
„For us, sustainability isn't a project with an end date. It's our guiding principle - 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 suppliers 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 generally more resource-efficient, as they require less land, water, and energy and have a lower environmental impact than animal-based foods.
Meat and fish come on request – sourced from suppliers who adhere to our purchasing guidelines and whom we therefore 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: in 2025, average meat consumption per guest at our events dropped by 15% compared with 2024. 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.
Where we can’t avoid CO₂ emissions, we make a climate contribution and support climate protection projects in the Global South and in Germany. This also applies to the events we manage as Hoflieferanten Berlin. Still, our goal is: avoid and reduce.
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 a maximum possible reduction of 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.