As a responsible company, Elior promotes the preservation of natural resources and relies on environmentally friendly solutions that have a positive impact on society.
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As the end-of-year holidays approach, Elior offers a menu of savory delicacies and festive events

17 Dec. 2020
Category
Recipes

Praline log, chocolate shavings and Christmas clementines

17 Dec. 2020
Category
Recipes

“Bredele” Christmas cookies topped with vegetale royal icing

10 Dec. 2020

Creating recipes designed to encourage people with disabilities to eat fruit and fresh vegetables

03 Dec. 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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Category
Carbon impact

Charlotte Wright, Head of CSR at Elior UK: "we are already participating in the transition to less carbon-intensive activities"

17 Dec. 2020
Planet
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
Cuisine
Recipes

Praline log, chocolate shavings and Christmas clementines

Cuisine
Recipes

“Bredele” Christmas cookies topped with vegetale royal icing

Cuisine
Recipes

Granola : cinnamon, honey, almonds and pumpkin seeds

Cuisine
Recipes

Anti-waste recipe: give a second life to your stale bread leftovers

Cuisine
Recipes

Refugee Food Festival recipe: hazelnut Qatayef

Cuisine
Recipes

Refugee Food Festival recipe: zucchini dip

Cuisine
Recipes

Refugee Food Festival recipe: bahia-spiced roasted salmon

Cuisine
Recipes

Anti-waste recipe: kimchi fried rice

Cuisine
Recipes

Anti-waste recipe: french toast

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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Category
Nutrition

A call for candidates launched to start-ups with projects aimed to improve health

03 Dec. 2020
Cantine scolaire
Well-being
Food security

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

21 Sep. 2020
Well-being
Nutrition

Catering and nursing homes: what models for the future?

16 Sep. 2020
The Christmas holidays will have a very particular flavor this year due to the sanitary context. Nevertheless, Elior’s teams are mobilized to celebrate the magic of Christmas as it should be.
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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.
See all articles
Category
Recipes

Praline log, chocolate shavings and Christmas clementines

17 Dec. 2020
Cuisine
Recipes

“Bredele” Christmas cookies topped with vegetale royal icing

10 Dec. 2020
Cuisine
Recipes

Granola : cinnamon, honey, almonds and pumpkin seeds

03 Dec. 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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Category
Local impact

As the end-of-year holidays approach, Elior offers a menu of savory delicacies and festive events

17 Dec. 2020
Communities
Diversity and inclusion

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

19 Nov. 2020
Communities
Diversity and inclusion

Refugee Food Festival: an Ansamble restaurant promotes Syrian cuisine

06 Nov. 2020

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

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

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

03 Sep. 2020

Charlotte Wright, Head of CSR at Elior UK: "we are already participating in the transition to less carbon-intensive activities"

17 Dec. 2020