Elior aims to improve the nutritional profile of its recipes while reducing the impact of its supplies on ecosystems.
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.
20%
of Group supplies are both plant-based and nutritionally rich.