The award ceremony took place as part of the online German Logistics Congress on 22 October in Berlin. "Economic goals, aspects of ecological sustainability and social concerns are consistently kept in mind at Transgourmet and optimized in a balanced manner," says Prof. Thomas Wimmer, Chairman of the Board of BVL Germany. Transgourmet has been integrating ecological and social goals into all processes and areas of the company with its own sustainability management system since 2013: from energy management to expanding the range of organic food to training on sustainable topics. Transgourmet also systematically invests in sustainability in logistics.

Where ecologically sound solutions are not yet widely available, the company supports their development as a "first mover". For example, in the conversion of trucks to environmentally friendly electric refrigeration units, which are now considered standard in the industry. "Our logistics is a key area of action within our sustainability strategy," explains Thomas Wallrabenstein, Head of Services Transgourmet CEE at Transgourmet Germany. "Because with our fleet of around 900 trucks, we systematically use a major lever for positive change effects."

The current targets for the end of 2020 are correspondingly ambitious:

-Reduction of specific annual energy consumption in supply by 8.5 percent per ton of goods delivered based on 2015

-Reduction of specific annual CO2 emissions in delivery by 8.3 percent per ton of goods delivered on the basis of 2015

-Ongoing testing and implementation of innovative mobility and logistics solutions For the environment: electric refrigeration units, CNG and e-trucks

The food service specialist systematically implements these goals. The basis for this is the company's own "Sustainable Logistics" guideline. One key measure is the conversion of the vehicle fleet to lighter trucks. Since 2016, 16-ton trucks have been gradually replacing the 18-ton diesel trucks. Diesel-powered refrigeration units are constantly being replaced by electric versions. With the weight of the transported goods remaining unchanged, these measures alone ensure a 12.8 percent reduction in fuel consumption - or around 4 liters less diesel per 100 kilometers. Extrapolated to a new truck with a service life of eight years and an average mileage of 480,000 kilometers, that is 18,400 liters less diesel or 54 tons less CO2 emissions. By the end of 2025, all trucks will have been replaced by lighter commercial vehicles with electric refrigeration units. This will save Transgourmet 1.8 million liters of diesel or 5,238 tons of CO2 per year. 15 trucks powered by compressed natural gas (CNG) with a range of up to 400 kilometers are also in use at three locations; refueling with biogenically produced gas is being tested at one location. These vehicles are quieter and produce around 75 percent less CO2 emissions than the diesel version.

Fully electric trucks and vans are already being used on short urban routes. Transgourmet is also testing delivery with cargo bikes for the "last mile" in several metropolitan areas. For the employees: Training, health care, work-life balanceIn addition to these technical, vehicle-related measures, Transgourmet Germany is also investing in the sustainable skills of its employees. For example, the company has its own "Truck Academy". Each of the approximately 1,100 professional drivers takes part in training once a year on average. Topics include fuel-efficient and environmentally friendly driving in eco-training, risk management, accident prevention and health care. A dedicated health platform provides additional tips. Transgourmet has been "berufundfamilie" certified since 2012: The HR policy takes into account the different phases of employees' lives and promotes work-life balance.Transgourmet Germany is currently working with its parent company Coop on new, more far-reaching goals. These relate to each of the three strategic sustainability pillars "Responsible products and procurement", "Resource efficiency and climate protection" and "Good employer and social commitment".

Logistics will once again be one of the key areas of action. Melanie Prengel, Head of Sustainability, summarizes: "We set our own bar high, because this is the only way we can achieve our overarching goal of being the most sustainable company in our industry. "About Transgourmet GermanyTransgourmet Germany is part of Transgourmet Central & Eastern Europe. As a leading multi-channel provider, Transgourmet Central & Eastern Europe is the pick-up and delivery wholesaler for customers in the catering, hotel, company catering, social institutions, retail and other sectors. The specialists "Transgourmet" for delivery, "Selgros Cash & Carry" for pick-up and "Transgourmet Cash & Carry" as a regional pick-up format with delivery are represented under this umbrella brand.