One year later – even more sustainable, even better…

Sustainability is not a trend for us at PACE, but a fundamental attitude in our gastronomy.
Last year, our two large staff restaurants CANTEEN and PAPA were certified with the GreenCanteen seal.
This certification is not a one-off act. Rather, it requires and encourages us to keep improving in a continuous long-term process and to further optimize our own actions with regard to sustainability.

We have recently been audited again and are pleased to inform you today: Our two restaurants CANTEEN and PAPA, which were already awarded the GreenCanteen seal last year, have passed the new audit really well and have even improved significantly.

What does the GreenCanteen seal mean?

The GreenCanteen seal stands for sustainable gastronomy at a high level. It not only evaluates what is put on the plate, but also how it is prepared – from purchasing to preparation & production to serving and kitchen technology. This new award confirms that we are on the right track and that our commitment is paying off.

Of course, we will not rest on our laurels. On the contrary: we will continue to work on improvement, because sustainable gastronomy is not a one-off certificate – it is an attitude that needs to be lived and developed every day.

The re-certification was not just a mandatory date for us, but an opportunity to take stock: Where do we stand in terms of sustainability? What has proved successful – and where have we been able to improve and what do we need to work on further?

We were able to further raise our standards in many areas. Particularly positive highlights in the current audit included

• Improvements in our range and menu planning – we were able to significantly reduce both unhealthy components and the CO2 emissions of our dishes
• Improvement in terms of output and communication – we have informed you more about our sustainability topics and are also at the forefront when it comes to reusable packaging
• Improvements in production – healthy preparation processes, energy-conscious production planning and energy-efficient kitchen technology have enabled us to make tangible progress here