Reduce our carbon foodprint


The Group's objective is to reduce its carbon emissions per meal by 12% between 2020 and 2025 for the direct emissions it generates (scope 1 and 2) and the indirect (scope 3) emissions. Elior is thus a player in the transformation of its business to make it more environment-friendly by establishing good practices in a sustainable manner.

Participate in the transition to less carbon-intensive activities


As an active player in the food transition, the Group is committed to four areas that cover our entire value chain: healthy food, sustainable sourcing, the fight against food waste and realizing the potential of our employees.

In all four areas, we are participating in the transition to less carbon-intensive activities and involve employees, customers and guests in this dynamic. Every year, the group measures its carbon footprint and implements concrete actions to reduce its impact on the environment[1].

In each of these domains, the Group acts in complete transparency with its stakeholders, by carrying out actions that are both ambitious and achievable for the restaurants. The objective is to involve the whole company in a process of progress, while taking into account the local specificities in each of the countries where we are present.

We calculate the carbon impact of each of our entities every year. This enables us to understand what the main sources of carbon emissions and therefore to identify the 3 levers for improvement: energy, food waste and menu design.

This transition to less carbon-intensive activities is fully in line with that of our customers and partners. Indeed, our contracted catering and service activities are included in their own carbon footprint. So by reducing our emissions we are reducing theirs.

Concretely, this commitment can be maintained thanks to actions carried out in the field in a realistic and measurable way.

[1] More information on the carbon footprint is available in our reference document, 2.5.2. Limit the Group's environmental footprint:

Our 2025 objectives

  • Consume at least 80% renewable electricity and reduce energy consumption.
  • Reduce food waste by 30% 
  • Reduce the carbon impact of our food offer by offering more vegetarian meals and by substituting the proteins that emit the most carbon, such as beef, with other less carbon-intensive ones, such as chicken or vegetables.

Our best practices

  • In our European countries in order to comply with the regulations in force, energy assessments and audits are regularly carried out on a representative panel of sites
  • In France, 5 central kitchens have reduced their electricity consumption by 14% over 3 years
  • In France, Elior participates in the La Défense des aliments working and research group
  • In the US, Elior is deploying the Waste Nothing program at more than 1,000 sites
  • The UK participates in the national Gardian of Grub program.
  • In Italy, Elior is deploying an anti-waste program in 62 schools. These programs make it possible to raise awareness among teams, measure waste and implement appropriate action plans
  • In France and Spain, Elior has partnered with Too Good Too Go to offer meals that are not consumed at lunchtime in company restaurants for take-out.
  • In the UK, already 40% of Elior's recipes are vegetarian
  • In Spain, a training program dedicated to chefs has been set up to increase their expertise in vegetarian recipes.
  • In France and Spain, the carbon score is deployed to assess the carbon impact of recipes and raise guests’ awareness to the environmental impact of the meals they consume.