Elior chefs in the United States creating anti-waste recipes
23 Jun. 2021
Well-being
Preparing tasty and well-balanced meals that satisfy everyone’s nutritional needs. Being a responsible caterer also means offering the best standards in terms of quality and food security while raising awareness to public health challenges.
Well-being
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Elior drawing on its reserve of start-ups to find innovative solutions for the catering of tomorrow
21 Jun. 2021 -
AFNOR-certified restaurants ensure resumption of activities with confidence
17 May. 2021 -
Training in vegetarian cuisine to meet growing consumer demand in Spain
22 Apr. 2021 -
Nutri-Score and Carbone-Score labelling inform company employees in Spain on the nutritional quality and environmental impact of their meals
07 Apr. 2021 -
Addressing new sanitary challenges in corporate restaurants
30 Mar. 2021 -
Patients, seniors and children: three initiatives to encourage good eating habits
24 Mar. 2021 -
Chantal Julia, physician and nutritionist: “Nutri-Score for catering settings is calculated on the basis of the recipe and cooking method”
11 Mar. 2021 -
Elior rolls out Nutri-Score in school cafeterias: we report from the Lycée René Descartes high school in Saint-Genis de Laval
08 Mar. 2021 -
Propose dishes that combine gastronomy and healthy nutrition to accompany patients suffering from cancer
04 Feb. 2021 -
A call for candidates launched to start-ups with projects aimed to improve health
03 Dec. 2020