In February 2019, Elior group teamed up with Too Good To Go to encourage its customers to adopt a more responsible mode of consumption and help reduce food waste in its corporate restaurants.
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Categorie
Recipes

Anti-waste recipe: vegetarian leftovers empanadas

23 Oct. 2020
Categorie
Recipes

Anti-waste recipe: radish leaf soup

22 Oct. 2020
Categorie
Recipes

Anti-waste recipe: omelette with ratatouille

21 Oct. 2020
Categorie
Recipes

Anti-waste recipe: all is good in leek

20 Oct. 2020

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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Categorie
Zero Waste

Limiting food waste in corporate restaurants thanks to Too Good To Go

16 Oct. 2020
Planet
Zero Waste

Central-kitchen food donations to limit food waste

14 Oct. 2020
Planet
Carbon impact

Displaying the carbon footprint of recipes in restaurants for greater transparency

05 Oct. 2020
Cuisine
Recipes

Anti-waste recipe: vegetarian leftovers empanadas

Cuisine
Recipes

Anti-waste recipe: radish leaf soup

Cuisine
Recipes

Anti-waste recipe: omelette with ratatouille

Cuisine
Recipes

Anti-waste recipe: all is good in leek

Cuisine
Recipes

Anti-waste recipe: vegetable peel chips

Cuisine
Recipes

Anti-waste recipe: tempura of zucchini peelings

Cuisine
Recipes

Dos de cabillaud (Cod loin) in flavored oil

Dos de cabillaud
Cuisine
Recipes

Franche-Comté Chicken

Poulet à la comtoise
Cuisine
Recipes

Bulgur, cashew nut and vegetable salad

Salade de boulgour

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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Cantine scolaire
Categorie
Food security

School canteens: a review of a start to the 2020/21 school year fraught with specific health issues

21 Sep. 2020
Livre blanc
Well-being
Nutrition

Catering and nursing homes: what models for the future?

16 Sep. 2020
Well-being
Food security

Food hygiene and safety; a fundamental issue for contract catering

09 Sep. 2020
Vincent Charoy
Opened in January 2020, the new central kitchen in Épône in the Paris region, is a modern and innovative kitchen that prepares balanced meals for children and isolated elderly people. Read the testimonial of the Director of the kitchen, Vincent Charoy, who explains how the kitchen works.
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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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Categorie
Recipes

Anti-waste recipe: vegetarian leftovers empanadas

23 Oct. 2020
Cuisine
Recipes

Anti-waste recipe: radish leaf soup

22 Oct. 2020
Cuisine
Recipes

Anti-waste recipe: omelette with ratatouille

21 Oct. 2020

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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Elior NA
Categorie
Local impact

The US: ensuring meal service during the pandemic to support the most vulnerable

30 Sep. 2020
Cantine scolaire
Communities
Local impact

The essential social role of collective catering

03 Sep. 2020
Communities
Local impact

The urban farm in Charlotte directly impacts the community's food ecosystem

09 Jul. 2020

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Feeding professional cyclists: the challenge for Elior’s Director of Nutrition, Véronique Mourier

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Vincent Charoy

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

22 Sep. 2020

Anti-waste recipe: tempura of zucchini peelings

16 Oct. 2020
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Supporting the performance of the Total Direct Energie Team cyclists: interview with two Elior chefs

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Displaying the carbon footprint of recipes in restaurants for greater transparency

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Central-kitchen food donations to limit food waste

14 Oct. 2020