Aurélie Stewart
As an actively committed player in the transition in our eating habits and food production methods, Elior Group has fixed an objective to reduce its greenhouse gas emissions per meal by 12% between 2020 and 2025. Interview with Aurélie Stewart, Group CSR manager, who gives an insight into the challenges at hand.
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Nestor

Cross-interview with Paul Quipourt, Director of Transformation at Elior France, and Sixte de Vauplane, founder of Nestor: "We are delighted to share our savoir-faire and to construct the next stage in our development, together.”

16 Apr. 2021
Category
Recipes

The Halloween salmon and broccoli burger

12 Apr. 2021
Trashed
Category
Zero Waste

Trashed, the zero food waste recipe blog, wins over employees of major London companies

09 Apr. 2021
Nutri score Espagne

Nutri-Score and Carbone-Score labelling inform company employees in Spain on the nutritional quality and environmental impact of their meals

07 Apr. 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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Aurélie Stewart
Category
Carbon impact

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
Trashed
Planet
Zero Waste

Trashed, the zero food waste recipe blog, wins over employees of major London companies

09 Apr. 2021
Planet
Sustainable produce

From roof-top to fork: an alternative food sourcing solution for corporate catering

29 Mar. 2021
Cuisine
Recipes

The Halloween salmon and broccoli burger

Cuisine
Recipes

Sweet potato and spinach vegetarian samosas

Cuisine
Recipes

Roasted Brussel sprouts with cider vinaigrette

Cuisine
Recipes

Well-being dessert: squash, ginger cream and nutty shortbread cookies

Cuisine
Recipes

Well-being dessert: Coffee and sesame seed tart

Cuisine
Recipes

Well-being dessert: poached pear, jasmine-flavored cream and lemon gavotte

Cuisine
Recipes

Anti-waste recipe: Mac & Cheese

Cuisine
Recipes

A minestrone-type starter with seasonal vegetables and open-ended ravioli served in a gourmet broth

Cuisine
Recipes

Slow cooked chicken breasts and chestnut mousseline with crushed nuts vinaigrette

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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Nutri score Espagne
Category
Nutrition

Nutri-Score and Carbone-Score labelling inform company employees in Spain on the nutritional quality and environmental impact of their meals

07 Apr. 2021
Protocoles sanitaires
Well-being
Food security

Addressing new sanitary challenges in corporate restaurants

30 Mar. 2021
Well-being
Nutrition

Patients, seniors and children: three initiatives to encourage good eating habits

24 Mar. 2021
Nestor
Elior group has just announced the takeover of the Nestor start-up. This operation has enabled the Group to expand its catering offer and reach out to new guests, in particular employees working from home. Take a look behind the scenes of this merger between the leader in contract catering in France and an innovative player in food tech.
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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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Nestor
Category
Digital innovation

Cross-interview with Paul Quipourt, Director of Transformation at Elior France, and Sixte de Vauplane, founder of Nestor: "We are delighted to share our savoir-faire and to construct the next stage in our development, together.”

16 Apr. 2021
Cuisine
Recipes

The Halloween salmon and broccoli burger

12 Apr. 2021
Cuisine
Digital innovation

Chaud Bouillant: hot, tasty takeaway meals for company employees

25 Mar. 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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Stage 3eme
Category
Local impact

Remote observation internship to support middle school students in making career choices despite the lock-down

31 Mar. 2021
Delphine Botbol
Communities
Skills development

The story of a career built on mobility within Elior Services

23 Mar. 2021
Communities
Local impact

Elior Group Solidarities: supporting non-profits working to feed, educate and facilitate employment for the disadvantaged in society

19 Mar. 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

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
Vincent Charoy

Vincent Charoy, Director of the Épône central kitchen: “We cook balanced and tasty meals for children and senior citizens"

22 Sep. 2020
Cantine d'entreprises

Displaying the carbon footprint of recipes in restaurants for greater transparency

05 Oct. 2020

Virginie Jalasja, CSR Director at Elior Entreprises: “Beyond our policy of gradually phasing out single-use plastics, we are targeting zero waste”

28 Jan. 2021