Reduce greenhouse gas emissions
As a responsible company, Elior Group exercises its duty to influence its key stakeholders (employees, guests and customers), so as to raise their awareness to the importance of preserving natural resources and biodiversity and of reducing greenhouse gas emissions.
By using dedicated measurement tools, awareness-raising programs, and working with independent stakeholders, we participate, along with our employees, customers and guests, in the transition to less carbon-intensive activities.
Thanks to our ecosystem of committed partners and customers, we are actively investing in environmental labeling research to enhance transparency and provide our guests with insightful information.
In addition, the Group has carried out its carbon footprint over its entire extended scope, including its direct and indirect emissions (scopes 1, 2 and 3).
Food and non-food purchases constitute a major part of our footprint: the commitments attached to our supply chains (increasing the share of responsible, labeled, organic and local products) therefore directly impact our carbon footprint reduction. With more than 23,000 restaurants and points of sale in six countries, Elior has a territorial network which, for several years, has enabled it to implement concrete actions adapted to local sensibilities and priorities.
Our best practices
- 20% of our ingredients sourced locally
- 75% of our automobile fleet is eco-efficient
- All Elior France subsidiaries are signatories of the Bon pour le Climat sponsorship agreement
- Audits of a representative panel of sites in France in order to define a progress plan to save energy
- Assessment of the Group's indirect carbon emissions (scope 3)
- Response to international benchmark assessments such as the Carbon Disclosure Project
- In France, Elior’s carbon footprint per meal is in line with the ADEME national average (2.67 kg CO2e / meal).
- Committed to procedures dedicated to the traceability of the soybean supply chain for animal feed (WWF, Duralim)
Our actions planned for 2020
- Increase the percentage of labeled and local supplies, and promote agricultural approaches that reduce the carbon impact, such as Bleu Blanc Coeur in France
- Enable operational teams to measure their local carbon footprint
- Design suitable and far-reaching compensation mechanisms that are complementary to our daily purchasing actions.
- Pursue tests to display the carbon footprint of recipes to our guests in Europe and contribute to general purpose research work by improving transparency and raising the awareness among our stakeholders.