The new foodservice facilities at Axa Konzern AG have been planned with people and the environment front and center


“We now actually have scientific proof that well thought- out and holistic planning pays off”


conducting an independent evaluation of the energy and water savings achieved with the new kitchen setup – a combination of more efficient appliances, optimized workflows and thoughtful design. Before the modernization, they installed over 100 electricity and water meters in the kitchen. Te results were striking: a 24% reduction in energy use compared to the old kitchen, and water consumption cut by nearly 50%.


STAY LEAN TO STAY GREEN


“As kitchen planners, we contribute a great deal to sustainability. Anything that is oversized and planned without proper groundwork – too much space, too many cooking appliances, cumbersome processes – has a negative impact on costs and employee workload over many years,” says Adam-Luketic. “Tanks to this outstanding project and this in-depth examination of the processes and the reality of what a customer really needs, we now actually have scientific proof that well thought-out and holistic planning pays off.” But this is only the beginning. AXA


Konzern AG sees this kitchen not as a finished product, but as a starting point. Bärmann often finds himself grabbing his smartphone to send over suggestions for future improvements. “Tis customer is ready to accept the challenge and recognizes that mistakes are learning opportunities,” he says. “It’s never finished, there is always a way to improve, change and improve again.”


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