From field to fork: compote made from locally-sourced apples for children in the Paris region
24 Sep. 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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Regional products: strong local foothold in the Auvergne-Rhône-Alpes region
21 Sep. 2021 -
Making long-term commitment with local producers
16 Sep. 2021 -
Packaging: a key issue for responsible collective catering
16 Jun. 2021 -
Responsible fishing: guiding consumers to choose the right fish, at the right season
20 May. 2021 -
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 -
A loyalty program to encourage diners to consume responsibly
21 Apr. 2021 -
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, the zero food waste recipe blog, wins over employees of major London companies
09 Apr. 2021 -
From roof-top to fork: an alternative food sourcing solution for corporate catering
29 Mar. 2021 -
Environmental labeling trials in company canteens to guide diners towards environment-friendly food
18 Mar. 2021