Combating food wastage


Elior Group is committed to fighting against food wastage every step of the way. First upstream, with a strong focus on the quality of the selected products and prepared recipes, then on a daily basis with a tight stock management and trainings to eco-friendly gestures offered to employees, and ultimately with the redistribution of unsold products, the recycling and recovery of wastes, and awareness-raising initiatives for the guests. In 2013, Elior Group has formalized this commitment by supporting the French National Pact against Food Wastage promoted by the Ministry for Agriculture.

Listening to guests

Convinced that 'the better the meal, the less you waste', Elior offers its guests recipe testing sessions in the residential establishments for the elderly (EHPAD) and school restaurants. All recipes that hit a rate of satisfaction over 70% are selected. 

Reasonable food quantities

Elior buys in a reasoned manner to limit stocks and strives to serve the right food quantities to its guests. In its food production facilities and kitchens, the Group trains its employees to eco-friendly gestures to reduce water consumption and improve food conservation.

Unsold food management

Whenever possible, Elior donates its unsold food to regional associations that collect and redistribute food.

Elior Group raises its stakeholder awareness

With the goal to disseminate good practices, Elior educates its guests through the publication of cooking recipes made out of leftovers and peelings (lost bread, soups), or the organization of “stop wasting food” campaigns in schools  to raise children’s awareness on the daily amounts of wasted bread and water.


In a bid to incite Parisians to adopt more eco-friendly habits in restaurants, Elior Group, in conjunction with the Paris municipal authorities and the Synhorcat, have launched the first “Parisian doggy bag”. Elior aims to promote this new consumer practice in restaurants and enable clients to take their leftovers home.

  • Over 600,000 children have been educated and exposed to good practices in food waste prevention and reduction