Combating food waste


Considering the fight against food waste to be an absolute priority, Elior Group wishes to go beyond simple compliance with national regulations and be transparent with regard to its actions related to the circular economy and in particular to those concerning the prevention, reduction and recycling of food waste.

With a view to reducing food waste at all stages of its value chain and at all its sites, Group actions are focused on training teams, as well as on assessing and recovering food waste.

As a responsible caterer committed to those most in need, we actively contribute to solidarity efforts within local communities by partnering with local food donation and redistribution networks in the regions where we operate. 

don alimentaire
Food donation

Our best practices

  • 89% of Elior sites (among those which are contractually responsible for waste management) carry out bio-waste sorting.
  • Partnership agreements with food banks in Italy, France and Spain allow the redistribution of part of our food surpluses.
  • The deployment of the partnership with the start-up Too Good To Go in France, in the Business and Education segments (read the press release).
  • Diagnosis & action Programs dedicated to tackle Food Waste rolled out on 85% of Group’s activity.
  • Teams receive a specific training on how to limit food waste in the kitchen.
  • Distribution of a waste guide indicating good operational management of waste.
  • Participation in think tanks and research groups dealing with collective issues in the interest of society, such as La Défense des aliments
  • Testing recipes with children in order to offer recipes appreciated by diners, because the tastier the meal, the less amount of food wasted. Our tasting lab (observatoire du goût) is also a valuable indicator allowing us to identify which dishes are the most, and the least, popular.
  • In the US, Elior has equipped seven of its sites with Winnow technology which enables kitchen teams using a smart scale to identify the main sources of food waste generated.
  • The « Trashed » initiative in the UK rewarded for the promotion of recipes that recycle left-overs or food destined for the trash can (2019 Footprint Award, 3-star ranking accorded by the association of responsible restaurants).

Our actions planned for 2021

  • Improve our organic waste valorisation.
  • Set up awareness-raising programs with our employees, guests and customers, such as our partnerships forged with Expliceat in France and with Olio in the UK.
  • Roll out Too Good To Go solutions in 400 Business sites.
  • Enhance the pool of “left over” recipes shared by our chefs for the benefit of as many people as possible, on the Food for Good blog.
  • Deploy food-waste volume assessments, notably by participating in innovative initiatives such as the Winnow connected scale in Spain and the United States or by developing measurement tools adapted to our businesses and integrated into our systems.
  • Through Elior's membership at the IFWC (International Food Waste Coalition), contribute to concrete collective studies in order to identify the most efficient leverages to tackle food waste.