A circular model
Our goal: to limit food waste, to recycle and recover waste as a resource, and to reduce our overall carbon footprint.
Our responsibility is directly engaged in addressing issues of food waste and greenhouse gas emissions. For this reason, we have chosen to measure the concrete impacts of our local, regional and national actions on the climate as well as on the use of natural resources, and to communicate our findings in full transparency. This approach allows us to progress every day with all of our stakeholders and to promote the transition of our eating habits.Aurélie Stewart - CSR manager of Elior Group
To this end, we are improving our practices and procedures (management of raw material, energy and packaging, etc.) and have opted for innovative technologies. As a source of innovation, the circular economy is now a driving force in the transformation of contract catering professions towards a more sustainable model.
Prioritize an operational and regional approach to topics linked to the circular economy. The Group's action is structured around two objectives:
- The percentage of recycled cooking oil
- Water consumption
- Electricity consumption
- The number of sites sorting bio-waste
- The number of sites donating food to charity
- The number of sites that have an action and / or communication plan to reduce waste