Carbon impact

Thinking local

Filières locales
Elior is evolving its business model to take collective resilience to a new level. The ultimate aim is to reduce our carbon footprint and ensure that we make the best use of the resources we have. A number of levers have been identified for achieving this goal, including the creation of local supply chains.

Elior has set itself the target of ensuring that the average menu contains 20% of locally sourced produce with specifications that clearly identify the areas that ingredients will be sourced from, and clear rules for each type of produce to create a structured and ambitious local sourcing policy. The result has been a new regional structure that divides France into twelve sourcing areas. Elior has hired five sector managers to work on the frontline of this project and assist our regional purchasing teams. Their mission is to expand the amount of local produce served by Elior and engage with farmers on the upstream side.  

Supporting local producers by giving a commitment on volumes  

For example, Elior has given its commitment to buy three metric tons of organic dried beans produced by the Saveurs de nos Terres (Local Flavors) family farm in the Eure-et-Loir region of France to supply its restaurants in the greater Paris region. Elior is providing this commitment to encourage the development of a structured framework for local vegetable supply chains. Elior is also taking action in the West and South-West regions of France by giving a similar commitment to two non-profits - LEGGO and FILEG - which work to promote and structure the vegetable sector in France.  

A positive impact on several levels 

Restaurants are taking practical steps to put in place the organizational measures required to source their supplies of vegetables via these initiatives. In Ansamble restaurants, this organizational structure is now the norm. In addition to supporting the consolidation of the vegetables sector, this policy has a number of other benefits, because it supports the production of crops that improve soil quality, at the same time as promoting vegetables whose proven nutritional benefits make them an excellent substitute for meat, and as a result, reducing the carbon impact of every meal.   


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