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.
Elior chefs mobilized to make meals for the elderly a moment of pleasure
22 Jul. 2021
Well-being
Nutrition
Serge Hutte’s journal, episode 3: “It's the last stretch before Paris"
16 Jul. 2021
Well-being
Nutrition
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
Well-being
Nutrition
Journal of Serge Hutte, chef for the Team TotalEnergies cyclists: "We cooked meals with Breton produce "
01 Jul. 2021
Well-being
Nutrition
Elior chefs in the United States creating anti-waste recipes
23 Jun. 2021
Well-being
Nutrition
Elior drawing on its reserve of start-ups to find innovative solutions for the catering of tomorrow
21 Jun. 2021
Well-being
Food security
AFNOR-certified restaurants ensure resumption of activities with confidence
17 May. 2021
Well-being
Nutrition
Training in vegetarian cuisine to meet growing consumer demand in Spain
22 Apr. 2021
Well-being
Nutrition
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
Food security
Addressing new sanitary challenges in corporate restaurants
30 Mar. 2021
Well-being
Nutrition
Patients, seniors and children: three initiatives to encourage good eating habits