Further information on the topic
Further information on the topic
Further information on the topic
Ingolstadt, June 17, 2022 – Audi has decided to reduce emissions through its entire value chain. At first glance, it might seem surprising that its gastronomy services also play a small, but important role. However, that is cleared up on a closer look: sustainability with an eye toward what we eat means handling our resources carefully, protecting our environment, and avoiding long storage or transportation distances. Therefore, Audi’s gastronomy services consistently orient their offerings toward these criteria – and they do it across the entire value chain, from fostering regional suppliers to reducing carbon emissions to avoiding food waste in Audi’s company cafeterias. To mark the Day of sustainable gastronomy (June 18), Victoria Broscheit, head of Audi’s gastronomy services, sat for an interview about the company’s role as a multiplier for sustainable and healthy food, employees’ growing interest in conscious eating – and the question of why sustainability in gastronomy services is also a matter of attitude.
Further information on the topic
Further information on the topic
Despite the worldwide semiconductor shortage, Audi is still setting a fast pace on its path to the sustainable premium mobility of the future. That is evident in fully electric car deliveries in the past year, which increased by 57.5 percent over the previous year. Additionally, Audi more than doubled its product portfolio of fully electric models in the past year. Despite the difficult supply situation, in total, Audi-brand deliveries approached the previous year’s volume: in 2021, the company with the four rings delivered 1,680,512 models to customers, 0.7 percent fewer than in 2020. In the US, the previous year's performance was exceeded by 5 percent.
