Elior aims to improve the nutritional profile of its recipes while reducing the impact of its supplies on ecosystems. 

A more plant-based diet

The nutritional recommendations of key nutritional organizations argue in favor of increasing the percentage of ingredients of plant origin such as pulses (chickpeas, lentils, etc.), fruits and vegetables, whole grain cereals, seeds (sesame seeds, chia, etc.) and nuts. It is therefore essential to restore the place of vegetables at the center of our meals.

Raising guests’ awareness to the benefits of a more plant-based diet

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To this end, the Group aims to diversify the protein intake of its culinary offers by promoting products of plant origin and attaches particular importance to respecting the seasonality of fruits and vegetables. Making plants the central aspect of your meal and of our cropping systems means initiating a food and agricultural transition towards production systems that are more respectful of the environment, biodiversity and the climate.

Vegetable curry. Elior has called on the expert culinary advice of a chef specialized in Ayurvedic cuisine, France Franco
Raspberry coconut. Recipe of France Franco

Varied ingredients

We measure the diversification of ingredients in our recipes.


of Group supplies are both plant-based and nutritionally rich (whole grains, seeds, etc.). 

Low-carbon recipes

Carbon score labeling (which informs our guests and customers of the carbon footprint of recipes) is being increasingly deployed throughout the Group. This data allows us to better forecast the global carbon footprint of our offers: on average more than 40% (and up to 53% for certain entities) of our recipes are low-carbon in France and more than 50% in Spain.

Nutri-Score and Carbone-Score labelling inform company employees in Spain on the nutritional quality and environmental impact of their meals

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