Taking pleasure in eating plays a key role in hospitals and retirement homes, as it is paramount for the well-being of patients and residents. In all its operating countries, Elior designs menus adapted to the different pathologies of its guests in the healthcare and senior-citizen markets.
With the help of chefs, dieticians, doctors and experts, Elior develops gourmet, balanced meals for health-care and medico-social establishments (public hospitals, private clinics, residential care homes for the elderly, and residences for disabled people, etc.). Key words: pleasure and balanced food.
Our key figures
Elior feeds 475,000 patients and dependent people every day by combining nutrition and pleasure, within the context of healthcare pathways or social missions.
3,500
restaurants and points of sale
475,000
guests per day
Eat well to get better
Mealtime should be a pleasant moment in the daily life of patients in healthcare establishments and of residents in medico-social establishments. Elior’s objective: to maximize pleasure while respecting its policy to provide quality nutrition. Indeed, a healthy and balanced diet is often the first step towards recovery. Elior develops formulas adapted to each type of patient and resident, according to their specific profile (elderly, disabled, etc.), or their pathology (cancer, Alzheimer's, etc.).
Elior has been catering for the Henri-Becquerel Cancer Center (Rouen) since 2019. To strengthen its commitment to better accompany these special guests, Elior called on the Michelin-starred Chef Olivier Da Silva to jointly create menus that combine gastronomy and healthy nutrition.
Elior drawing on its reserve of start-ups to find innovative solutions
Elior relies on culinary innovation to provide its guests with the best catering solutions while remaining one step ahead. Elior teamed up with the Prevent2Care Lab in order to develop new initiatives in the field of health nutrition. In this respect, Elior is backing health-care innovations, such as finding alternatives to meat for a healthier diet and developing gastronomic sauces to fight against under-nutrition, by supporting five start-ups whose objective is to leverage food as the means to ensure better health.
Meeting the
specific needs of the elderly
Elior improves the quality of life of residents of retirement and nursing homes, by providing a catering offer and service of quality.
Spain
Serunion is working to improve the well-being of inmates of Spanish residential care homes for the elderly. Our Spanish subsidiary carried out a study on the impact of aromatic stimulation on the appetite of residents. The findings of this study showed the importance of smell in improving the eating experience of the elderly and in stimulating their appetite. Serunion’s catering offer includes aromatic stimulation for all residential care homes for the elderly which make the demand.
United Kingdom
Elior UK has developed “Dining with Dignity”, a program designed to train Elior chefs in how to prepare menus with modified textures. Many elderly people suffer from problems related to chewing and/or swallowing food, as well as the loss of autonomy that increase with age, with the associated risks of under-nutrition. To stem this phenomenon, Elior's catering teams offer dishes and drinks whose texture is specially designed for our older guests.
Animating communal areas
In addition to nourishing its nursing home residents, Elior designs communal areas and organizes relaxing and pleasurable activities for its guests. Elior’s objective: to offer dining and meeting areas that are convivial and social. Inmates greatly appreciate having so many breaks in what is sometimes a stressful and tiring day.
Taking a relaxing break in a pleasant setting: these moments are necessary for patients, visitors and the staff of healthcare establishments. As such, Elior strives to create areas that are conducive to discussion and conviviality, and to provide services that enhance the daily lives of patients
"For five years now, Serunion has been managing our cafeteria at the Asturias Medical Center, as well as our patients’ meals and vending machines. Our relationship with the field staff and structural managers continues to improve. We greatly appreciate their complicity and professionalism. They have always supported us through difficult times and have never lowered their standards of quality."
— Jesús Tirados Fernández
Director and HR Director of the Centro Médico de Asturias
