Serge Hutte’s journal, episode 3: “It's the last stretch before Paris"
16 Jul. 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
-
-
Serge Hutte’s journal, episode 2: “Our meals are customized to meet runners’ nutritional needs and to help them confront the difficult stages of the race”
08 Jul. 2021 -
Journal of Serge Hutte, chef for the Team TotalEnergies cyclists: "We cooked meals with Breton produce "
01 Jul. 2021 -
Elior chefs in the United States creating anti-waste recipes
23 Jun. 2021 -
Elior drawing on its reserve of start-ups to find innovative solutions for the catering of tomorrow
21 Jun. 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 -
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