L'économe
Every year, Elior Group Solidarity launches a call for solidarity projects among its employees. L’économe is one of the associations selected for its mobile canning project in the south of France.
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Colonie de vacances

School-vacation camp chef, Antoine Morgado: "I cook meals that really give the children the feeling they’re on vacation"

26 Jul. 2021
IDEQUATIO

Elior chefs mobilized to make meals for the elderly a moment of pleasure

22 Jul. 2021
aleph tea

Backing solidarity initiatives championed by Elior employees: the commitment of Maria Dolores Aparicio in Spain

21 Jul. 2021
Cyclisme

Serge Hutte’s journal, episode 3: “It's the last stretch before Paris"

16 Jul. 2021

Planet

Today, reducing the impact of our activities on the environment is a key preoccupation for everyone. It is vital to step up the transition in our eating habits and production methods and adopt a model that is respectful with regard to our planet.
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packaging
Category
Zero Waste

Packaging: a key issue for responsible collective catering

16 Jun. 2021
Mr.Goodfish
Planet
Sustainable produce

Responsible fishing: guiding consumers to choose the right fish, at the right season

20 May. 2021
Planet
Zero Waste

Cédric Delaunay, sector manager at Elior: "Too Good To Go makes it possible to reduce food waste and provides an additional take-out service"

12 May. 2021
Cuisine
Recipes

Summer recipe: thin crust tomato tart

Tarte tomates
Cuisine
Recipes

Vegan recipe : Coriander Falafel Hash with Fattoush Salad & Pomegranate Molasses

plat falafel
Cuisine
Recipes

Anti waste recipe : BBQ Banana Peel Sandwich

Banana peel
Cuisine
Recipes

Strawberry mille-feuille

Feuilleté aux fraises
Cuisine
Recipes

Too Good To Go recipe: tabbouleh revisited with quinoa, cucumber and strawberries

Taboulé
Cuisine
Recipes

Chicken biryani

Biryani de poulet
Cuisine
Recipes

Infant recipe: leek flan with smoked paprika

Flan de poireaux
Cuisine
Recipes

Vegetarian recipe: leek and roasted pepper cake

Pastel
Cuisine
Recipes

Vegetarian recipe: wheat, tofu and vegetable wok sautéed in soy sauce

recette wok tofu

Well-being

Preparing tasty and well-balanced meals that satisfy everyone’s nutritional needs. Being a responsible caterer also means offering the best standards in terms of quality and food security while raising awareness to public health challenges.
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IDEQUATIO
Category
Nutrition

Elior chefs mobilized to make meals for the elderly a moment of pleasure

22 Jul. 2021
Cyclisme
Well-being
Nutrition

Serge Hutte’s journal, episode 3: “It's the last stretch before Paris"

16 Jul. 2021
Well-being
Nutrition

Serge Hutte’s journal, episode 2: “Our meals are customized to meet runners’ nutritional needs and to help them confront the difficult stages of the race”

08 Jul. 2021
Cyclisme
After spending three weeks on the road cooking in a nutrition truck, Serge Hutte looks back on the latest highlights of the race: an opportunity for him to take stock of this extraordinary experience.
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Cuisine

Savor, recipe variety, conviviality, etc. are some of the criteria necessary to ensure that meal-times are a moment of pleasure. Every day, our chefs and their catering teams give their all to stimulate the taste buds of our guests, young and old, in a welcoming and modern environment.
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Colonie de vacances
Category
Culinary savoir-faire

School-vacation camp chef, Antoine Morgado: "I cook meals that really give the children the feeling they’re on vacation"

26 Jul. 2021
Tarte tomates
Cuisine
Recipes

Summer recipe: thin crust tomato tart

15 Jul. 2021
Cuisine
Digital innovation

Special day dedicated to innovation designed to step up the transformation of contract catering

06 Jul. 2021

Communities

Being a player involved in ensuring the economic and social vitality at the local level offers real career prospects while contributing to the creation of a dynamic community.
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aleph tea
Category
Local impact

Backing solidarity initiatives championed by Elior employees: the commitment of Maria Dolores Aparicio in Spain

21 Jul. 2021
L'économe
Communities
Local impact

Elior Solidarity supports the mobile canning project to limit food waste of the association, l’économe

19 Jul. 2021
Communities
Diversity and inclusion

Supporting the professional integration of refugee chefs

13 Jul. 2021

Most read articles

Nutri-Score makes its debut in the school canteen to educate children and adolescents and better inform their parents

01 Sep. 2020

Paul Quipourt, Head of transformation Elior France "our goal is to provide ever easier and more personalized services to our guests"

28 Oct. 2020
Aurélie Stewart

Aurélie Stewart, CSR manager of Elior Group: "We play an active role in limiting the carbon impact of the 5 million meals we cook per day”

19 Apr. 2021
Thomas Neviade

Chef Thomas Neviade: "I can't wait to welcome our guests back and cook dishes I know they will enjoy"

03 Jun. 2021
Frigos connectés

Connected fridges: an innovative solution to facilitate everyday life for employees

10 May. 2021

Vanessa Lefranc, Director of Human Resources Development at Elior Group: “Diversity is a company project that concerns our 105,000 employees”

27 Jan. 2021

Fyntha Parant, Head of Diversity and Equal opportunity at Elior France: “recruiting employees means recruiting people irrespective of their difference”

19 Nov. 2020