Reduce our carbon emissions
As a partisan for the food transition, and via its global CSR strategy, the Group participates in the transition to adopting less carbon-intensive activities; an approach that involves its employees, customers and guests.
Targeting a 12% reduction in carbon emissions per meal by 2025 compared to 2020 on our direct (scope 1 and 2) and indirect (scope 3) emissions.
Carbon footprint measurement
Every year, the Group measures its carbon footprint and implements concrete actions to reduce its impact on the environment. Its three main levers for improvement are: energy, food waste and menu design.
The Group has internalized carbon skills in order to ensure effective operational monitoring by a team of experts. This shift to less carbon-intensive activities automatically reduces the emissions of the Group’s customers and partners.
Our goals for 2025
Our best practices
Reduce the energy
consumption in our central kitchens
In France, five central kitchens reduced their electricity consumption by 14% over 3 years.
Reduce the carbon
impact of our meals
In the UK, already 40% of Elior's recipes are vegetarian.
Inform guests about the environmental impact of our recipes
Elior France participated in the environmental labeling experiment concerning its menus commissioned by ADEME (Ecoscore).
Train chefs in vegetarian cuisine
In Spain, a training program dedicated to chefs has been set up to enhance their knowledge of vegetarian recipes.
Reduce food waste in schools
In Italy, Elior is rolling out an anti-waste program in 62 schools to raise staff awareness, measure waste and implement appropriate action plans.
Involve restaurants in the fight against waste
In the United States, Elior is deploying the Waste Nothing program at more than 1,000 sites.