Packaging: a key issue for responsible collective catering
16 Jun. 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.
-
-
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 -
Redistribution, transformation and awareness: three initiatives to put an end to waste
15 Mar. 2021 -
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 -
Charlotte Wright, Head of CSR at Elior UK: "we are already participating in the transition to less carbon-intensive activities"
17 Dec. 2020