Fully aware of the key role the food industry must play in delivering our transition to a more sustainable world, Elior wants to contribute to the process of taking our collective resilience to a new level. More specifically, the Group is working to change its business model in ways that reduce its carbon footprint, and is equipping itself to make us all more resilient to the effects of climate change.
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Cuisine centrale Amboise
Communities
Local impact

Taking action to help jobseekers

22 Feb. 2023
Filières locales
Planet
Carbon impact

Thinking local

22 Feb. 2023
Cuisine
Culinary savoir-faire

Establishing our presence in new markets

15 Feb. 2023
Communities
Local impact

Leguminous crops grown locally for Parisian B&I restaurants

18 Jul. 2022

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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Filières locales
Planet
Carbon impact

Thinking local

22 Feb. 2023
Planet
Carbon impact

Carbon-Score, impact studies... Elior helps strengthen our collective resilience

17 Feb. 2023
Planet
Sustainable produce

“Short circuit model used for all food products produced at our farm in Haute-Savoie”

13 Jul. 2022
Cuisine
Recipes

Chocolate, caramel and hazelnut tart

Cuisine
Recipes

Tomato and Basil Panna Cotta

Panna Cotta
Cuisine
Recipes

Banana-bread

banana bread
Cuisine
Recipes

Tarte tatin served with fresh cream quenelle

Cuisine
Recipes

Tigre qui pleure

Cuisine
Recipes

Syrian chef Abdul Rahman’s baba ganoush

Cuisine
Recipes

Low carbon chicken and pesto penne

Penne bas carbone
Cuisine
Recipes

Cucumber, avocado and mint gazpacho

Gaspacho
Cuisine
Recipes

Ayurvedic cuisine: raspberry, coconut and chia-seed

Framboise coco

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
Well-being
Nutrition

Nutri-Score on the menu, a welcome guide

25 Apr. 2022
Alfonso
Well-being
Nutrition

"Vegetarian cooking is neither boring nor limited"

30 Mar. 2022
Well-being
Nutrition

Innovative solutions for better health at all ages

18 Jan. 2022
Charlotte Forest
Cuisine
Culinary savoir-faire

When research makes its way into the kitchen

11 Apr. 2022
The cuisine of the future is being invented in laboratories where recipes are created and chefs are trained. Interviews with Charlotte Forest, head of culinary innovation for the health care market.
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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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Cuisine
Culinary savoir-faire

Establishing our presence in new markets

15 Feb. 2023
Cuisine
Recipes

Chocolate, caramel and hazelnut tart

15 Jun. 2022
Cuisine
Recipes

Tomato and Basil Panna Cotta

30 May. 2022

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.
See all articles
Cuisine centrale Amboise
Communities
Local impact

Taking action to help jobseekers

22 Feb. 2023
Communities
Local impact

Leguminous crops grown locally for Parisian B&I restaurants

18 Jul. 2022
Communities
Skills development

Training to provide a vegetarian cuisine suitable for children

27 Jun. 2022

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Cuisine
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The guest experience in enterprises reinvented by Elior

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Chaud bouillant
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Chaud Bouillant: hot, tasty takeaway meals for company employees

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

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Dos de cabillaud
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Dos de cabillaud (Cod loin) in flavored oil

23 Sep. 2020
Cuisine
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Paul Quipourt, Head of transformation Elior France "our goal is to provide ever easier and more personalized services to our guests"

28 Oct. 2020
Livre blanc
Well-being
Nutrition

Catering and nursing homes: what models for the future?

16 Sep. 2020
Aurélie Stewart
Planet
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
Cuisine
Recipes

Tigre qui pleure

14 Apr. 2022
Chef & go
Cuisine
Digital innovation

Chefs & Go: a more flexible and digital catering solution for corporate employees

26 Apr. 2021