What is a sustainable ingredient?
23 Jul. 2020
Backing solidarity initiatives championed by Elior employees: the commitment of Maria Dolores Aparicio in Spain
21 Jul. 2021
Mr. Goodfish fish recipe : mackerel and tomato compote with olives
07 May. 2020
Packaging: a key issue for responsible collective catering
16 Jun. 2021
Fungi, bacteria and earthworms: nourishing soil naturally
15 Dec. 2021
Damien Pénin, CEO of the education market at Elior France: "At the start of the school year, we will begin deploying Nutri-Score in middle and high schools"
02 Sep. 2021
Making long-term commitment with local producers
16 Sep. 2021
Fabiana Matos, UK Catering Manager : “we have reduced the number of plastic cutlery utensils by one million”
20 May. 2020
Responsible fishing: guiding consumers to choose the right fish, at the right season
20 May. 2021
Back to the office: rediscover the pleasure of a gourmet break in the canteen!
09 Jun. 2021
The corporate canteen: a Food Court for employees to savor the latest culinary trends
07 Sep. 2021
Elior commits to reducing its food waste by 30% between now and 2025
29 Sep. 2021