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Zero Waste

Limiting food waste in corporate restaurants thanks to Too Good To Go

In February 2019, Elior group teamed up with Too Good To Go to encourage its customers to adopt a more responsible mode of consumption and help reduce food waste in its corporate restaurants.

The Too Good To Go app and how it functions

The leading app in the fight against food waste, Too Good To Go enables company employees in corporate restaurants to recuperate surplus luncheon food in the form of surprise basket. After lunch, canteen guests can use the free Too Good To Go app to order their surprise basket made up of surplus lunch food at a reduced price and collect it after the lunch break or at the end of the working day. As such, this app enhances the work of the Group’s catering teams and limits the loss of foodstuffs that can still be consumed.

Roll out of Too Good To Go in Elior restaurants

In France, the French EGalim law provides that all contract catering establishments implement actions to combat food waste. In keeping with this law, and thanks to conclusive results following the implementation of the first tests in the Carrefour corporate restaurant, then in 10 other corporate restaurants, Elior is now accelerating its fight against food waste and deploying the service more widely in its corporate company restaurants. In 2021, Elior’s objective is to engage 400 corporate company restaurants in this action with the ambition to save 40,000 meals per month, i.e. an average of 5 meals per day per restaurant.

In Spain, where the app is also available, Too Good To Go has saved 1,250 meals from the trash can since October 2019. After successfully carrying out tests in 9 hospital restaurants, the application is being deployed more widely. Elior’s Spanish subsidiary, Serunion has confirmed its commitment to reducing waste. 

And beyond, to go further in the fight against food waste, Elior is now looking to raise the awareness of its guests in the higher education segment as of October 12, 2020. The application has been launched initially in test phase at the restaurant of the Télécom Paris higher education institution and will subsequently be proposed in the cafeteria in early November.

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