Limiting the carbon impact of our activities
As the activity in our kitchens is closely linked to our environment (water and soil quality, etc.) it is directly confronted by issues related to climate change and agricultural adaptation.
This is why, with more than 23,000 restaurants and points of sales in six countries, our challenge is to transform our production models so as to limit our impact on the climate. We have been implementing concrete and locally-adapted measures for several years, because while our climate policy is global, it also takes into account the impact of our activities on each territory.
Measuring our carbon impact
Accurately measuring the impact of our activities on the environment is key for implementing appropriate actions. This is why Elior has adopted a transparent and educational approach by offering its clients a set of tools and a methodology to measure the carbon impact of their sites and to inform restaurant guests by displaying the carbon footprint of its recipes.
Thanks to the efficient measurement of our on-the-ground actions in France, the Group’s carbon footprint per meal is in line with the ADEME national average (2.67 kg CO2 / meal). In addition, the Group has carried out its carbon footprint over its entire extended scope, including its direct and indirect emissions (scopes 1, 2 and 3).
- Direct emissions (SCOPE 1) directly generated from our sites (ex. Gaz)
- Indirect emissions (SCOPE 2) associated with the production of our sites (electricity for example)
- Other indirect emissions (SCOPE 3), produced indirectly by the sites activities that are not included in Scope 2 but which are linked to the entire value chain such as food purchases.
Measures carried out to transform our production models
The transition to a low-carbon economy has been made possible by developing our responsible sourcing, our menus and a circular economy.
In order to reduce the carbon impact of our activities, Elior has fixed the following objectives:
- Boost the percentage of labeled and local supplies. In 2019, 11.6% of supplies were labeled.
- Increase the proportion of vegetarian recipes. In 2019, one out of six Elior recipes were vegetarian at Group level.
- Raise the awareness of all our stakeholders, starting with our customers and our guests. It is our responsibility to adopt a pedagogical approach with our stakeholders by providing transparent information on the consequences of their meal choices without pre-empting the findings of experts or public policies.
- Promote agricultural approaches that reduce the carbon impact, such as Bleu Blanc Cœur in France.
- Invest in environmental signage research.
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