As a caterer, the fight against food waste is a major challenge for Elior, which seeks to reduce it at all stages of its value chain: in its supply chain, in its kitchens and in its restaurants

An ambitious waste reduction target

To formalize its commitment to the fight against food waste, Elior Group updated its anti-food waste charter in 2021 and set itself the objective to reduce food waste in its restaurants by 30%, on average, by 2025. This ambition is perfectly in line with the Group's objective to reduce its greenhouse gas emissions.


Targeting a 30% reduction in food waste by 2025 

Five levers to limit this waste

To attain this objective, the Group has implemented a five-pronged action plan that respects the specific characteristics of each country where Elior is present, and provides innovative solutions for all stakeholders: teams, customers and guests. 

Measure the amount of food wasted

Prevent food waste

Recover food surpluses and bio-waste

Transform production and consumption models

Educate guests on correct eating habits

Our key figure


of our sites have waste contracts that include sorting bio-waste

Our best practices

Involving our guests

Elior assumes its responsibility beyond its restaurants, notably by involving the general public. For example, the Group publishes cooking tips of its chefs and culinary partners on how to cook “leftovers” and raises awareness of its citizen guests to the fight against food waste in the home. 

Coalition of caterers

Elior is a member of the International Food Waste Federation (IFWC), which regularly tests innovative solutions.

Raising children's awareness

In Italy, Elior helps schools implement their waste-reduction programs. This support notably gives advice on how to measure waste; the first stage in the sorting process. The Italian teams are also working with Winnow, a system used to efficiently assess the sources of waste. 

Measuring food waste

Waste Nothing is a simple system for separating and measuring potential food waste that requires no scales or additional equipment, which makes it cost effective and easy to manage. Waste Nothing offers advice on reducing food waste, and gives best practices for saving edible food portions, as well as alternative options, such as compost or donation.