Nutri-Score and Carbone-Score labelling inform company employees in Spain on the nutritional quality and environmental impact of their meals

Nutri score Espagne
In the company restaurants managed by Elior’s Spanish subsidiary Serunion, employees now have access to readable and transparent nutritional and environmental information about staff canteen meals: a pioneering approach designed to promote healthy and responsible eating.

After having completed a successful trial period at a pilot restaurant in Barcelona, the ​​Nutri-Score and Carbon-Score labelling systems are being gradually rolled out in Serunion restaurants in Spain. Nutritional and environmental information will be indicated in front of all canteen dishes offered firstly in the corporate sector, then in health establishments and schools.

The objective is to address public health issues while involving consumers in reducing carbon emissions. This initiative underscores the responsibility of Serunion whose ambition as leader in contract catering in Spain is to offer meals that are good for diners and the planet, alike.


Nutri-Score labelling provides nutritional information of meals

Nutri-Score was created in 2016 under the aegis of the French public health agency, Santé Publique France, and based on the work of the team of Professor Serge Hercberg, president of the National Nutrition Health Program (PNNS). Nutri-Score’s color-coded labelling system informs consumers on the nutritional quality of their meal. Each product is graded on a scale of 5 levels ranging from:

  • Grade A: products deemed the most nutritious, to; 
  • Grade E: products that are considered the least nutritious

The nutritional category of each product is indicated by the largest letter featured on the logo.

Nutri-Score therefore informs company employees on the nutritional value of their midday meal and, as such, make informed choices.

Carbon-Score labelling indicates the environmental impact of meals

Serunion also provides its guests with the carbon impact of cooked recipes, so as to guide diners’ choices towards recipes which have a low environmental impact. 

Measuring the carbon footprint of the ingredients is carried out according to the following criteria:

  • Seasonality criteria
  • The production method (organic, labels, etc.)
  • The conservation method
  • The average distance involved in sourcing supplies

These emission factors are then aggregated in proportion to the recipe so as to obtain the carbon impact of a dish, expressed as a multiple of 100g in carbon equivalent. The carbon impact of all restaurant meals can be indicated in a simple, readable and understandable way, by using a 5 color-coded chart ranking system.

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