Nutri-Score and Carbone-Score labelling inform company employees in Spain on the nutritional quality and environmental impact of their meals
07 Apr. 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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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 -
School canteens: a review of a start to the 2020/21 school year fraught with specific health issues
21 Sep. 2020 -
Catering and nursing homes: what models for the future?
16 Sep. 2020 -
Food hygiene and safety; a fundamental issue for contract catering
09 Sep. 2020 -
Supporting the performance of the Total Direct Energie Team cyclists: interview with two Elior chefs
08 Sep. 2020