SOCIAL AND ENVIRONMENTAL RESPONSIBILITY REPORT
is doing the next right thing
We are proud to present our third annual Doing Good Report.
At Elior North America, our commitment to social and environmental responsibility is a shared endeavor. It is rooted in our dedication to people—our teams, our partners, and the communities we serve. In a space where every interaction is an opportunity to make an impact, and every decision shapes our future, we recognize our strength lies in our ability to learn, adapt, and improve—together.
We continue to invest in education and training to ensure every team member is equipped to progress in their goals, and to contribute to the overall organization’s evolving strategy. From reducing waste and advancing ethical sourcing to embracing innovative technologies that promote transparency and efficiency, building a holistic and cohesive framework for Social and Environmental Responsibility enables us to integrate sustainable practices into every aspect of our operations.
This report reflects both our progress and the challenges that we have encountered, including those which lie ahead. True accountability comes from ongoing learning and open dialogue, and we remain committed to transparent reporting and proactive engagement with our stakeholders. We will continue seeking ways to enhance our impact in the communities we serve.
Thank you for being an essential part of this journey. Together, with pragmatism and perseverance, we will keep moving forward, making a meaningful difference in our industry and beyond. We believe in doing the right thing, and that progress means doing the next right thing.
20 24 Highlights
6+ hours SAFETY TRAINING PER TEAM MEMBER
$27.58 MILLION SPENT WITH CERTIFIED SMALL BUSINESSES
77% OF PARTICIPATING LOCATIONS OFFER A BEWELL OPTION DAILY 12% CARBON REDUCTION FROM 2021 BASE OF LOCAL PRODUCE PURCHASED MILLION1.1POUNDS
40.7%
64% REDUCTION IN FOOD WASTE*
EMPOWERING
Commitment Starts from Within
A thriving, sustainable future begins with the people who make it possible. When employees feel supported, they are empowered to grow, contribute, and drive meaningful change. We value workforce development partnerships that remove barriers and make stronger connections, ensuring opportunities are accessible to all. Ongoing training and engagement efforts provide continued learning and equip teams with the knowledge needed to do their best and keep everyone safe.
Beyond our own workforce, we extend this commitment to the guests and communities we serve. We help people make informed, healthy choices that support their well-being. Investing in people—both inside and outside our organization—creates a stronger, more resilient foundation for the future.
INVESTING IN SMALL BUSINESSES
Supporting small businesses like independent and local suppliers helps to strengthen our local economies and brings fresh perspectives, innovative ideas, and greater opportunities to our communities and industry. At Elior, we understand the positive impact we can make through these partnerships, and work towards expanding our relationships each year.
$27.58m spent with small business partners in 2024
BUILDING A CULTURE OF SAFETY
Safety isn’t just compliance. It’s care.
At Elior North America, safety is more than a policy—it’s a shared responsibility woven into our culture. Every team member plays a vital role in maintaining a safe and supportive workplace, and we empower them with the knowledge, tools, and confidence to do so.
6
hours REQUIRED SAFETY TRAINING per team member each year
Each month, our frontline teams and leaders participate in SAFE training, which goes beyond checklists to focus on real-world scenarios, like preventing accidents, proper thermometer use, hygiene, and food allergy management. With structured facilitator guides, interactive activities, and visual reminders, the program keeps safety engaging and practical.
With a required minimum of six hours of annual safety training for each employee, education and awareness stay top-of-mind for Elior teams. To reflect the evolving needs of our people, several new critical topics were introduced this year, including a stronger focus on employee mental health and well-being.
By equipping our teams with the essential knowledge to care for themselves and for others, we keep our incident rates well below the industry averages, and we continue our mission to create a workplace where everyone feels safe, supported and successful.
SUPPORTING COMMUNITIES
Caring for each other and supporting our communities makes us all better. Across the country, there are thoughtful neighbors, reliable partners, and responsible citizens who we are proud to call team members of Elior North America. Whether we are responding to natural disasters or looking for opportunities for new employees, we work together to support, engage, and empower our communities and the people in them.
Strength in the Storm
A Story of Dedication and Teamwork
When hurricane-strength rains pummeled Brunswick County, North Carolina, stranding team members and cutting off access to critical locations, Renee Melton and her team with Summit Food Service took action. Guided by 911 and the Sheriff’s Department, they braved flooded roads to open the Brunswick County Cafe, which serves the county’s employee and law enforcement community. As floodwaters rose, the team ensured officers and other first responders received hot meals and a safe place to rest throughout the storm.
At dawn, the team got to work, preparing meals and cleaning the water-damaged kitchen and cafe. As relief staff arrived, the overnight crew finally rested, but with 135 emergency personnel working around the clock, the team continued to cook and deliver meals for the next two days. Even as roads remained closed a week later, they coordinated with 911 to retrieve a food truck and keep operations running.
Reflecting on the experience, Melton shared, “The collaboration we exhibited during this crisis was remarkable. It’s heartening to know we can always count on each other during tough times.”
Through determination and teamwork, the team ensured uninterrupted service, proving that even in the face of adversity, they are a constant source of support for their communities.
Driving Forward Together
For over a decade, the partnership between Elior’s Traditions team in Mississippi and the South Central Community Action Agency (SCCAA) Transportation Program has been a shining example of teamwork and support. This collaboration has not only transformed the lives of employees but also created ripples of positive change throughout the surrounding communities.
SCCAA’s transportation services have enabled Traditions to meet critical staffing needs, ensuring departments run smoothly and customer demands are met. Over the years, as many as eight employees at once have relied on these services, benefiting from the program’s reliability and dedication.
Beyond the workplace, SCCAA collaborates with nonprofit organizations like “Light House,” “My Father’s House,” “Gateway Rescue Mission,” and “Veteran United Outreach.” Together, they unlock access to essential services, promote economic mobility, and enhance well-being. The Transportation Program’s eco-friendly hybrid vehicles symbolize not only a commitment to the planet but also the interconnectedness of people and purpose. By reducing barriers to transportation, SCCAA enables participation in employment opportunities and strengthens communities in Simpson, Rankin, Copiah, and Hinds Counties.
In every ride provided and every barrier broken, the SCCAA Transportation Program reminds us that when we support one another and embrace sustainable solutions, we create a better future for all. It’s a powerful message: Together, we can go further.
Win-Win Employment Partnerships
Opportunities change lives—and nowhere is that more evident than in the partnerships and programs that connect people with disabilities to meaningful employment across our dining teams. We deeply value relationships with organizations that help match Elior to great employees, and the job coaching and hands-on mentoring they offer help us create workplaces across the country that thrive on collaboration and purpose.
Fostering Independence and Growth
In Dakota County, Minnesota, TRIO Community Meals partners with Great Work, an employment agency helping individuals with disabilities enhance their skills and find great jobs they truly enjoy with companies who equally value their work. Since the collaboration began, three new employees with career interests in food service have joined the TRIO team and are excelling in their roles. Some choose to begin with the support of a Great Work job coach, who helps guide them through onboarding and training, fading back once they feel comfortable in their new job. The tailored approach empowers individuals to succeed on their own terms.
A Decade of Hiring Collaboration
For over ten years, the Aladdin team at the University of Wisconsin Parkside Dining Services has collaborated with the Racine County Opportunity Center (RCOC) to provide meaningful employment for individuals with disabilities and accessibility needs. Supported by job coaches, these team members are integral to operations, managing tasks like dishwashing, dining room maintenance, and grab-and-go prep. Beyond their contributions, their infectious positivity and dedication create an uplifting environment for the entire team.
Building Careers with Project SEARCH
At Middle Georgia State University, Aladdin partners with Project SEARCH, a program designed to prepare individuals with disabilities for competitive employment. Through mentorship and real-world experience in dining halls, catering, and retail, participants develop essential skills that lead to success.
With 100 percent job placement upon graduation, Middle Georgia State has welcomed four graduates as valued team members who enrich the campus dining experience for students and staff alike.
CHAMPIONING WELLNESS
Nourishing Health and Well-Being
Wellness is central to Elior North America’s mission and drives how we nourish and support our guests. From creating delicious, nutritious menus that promote health to providing innovative wellness education, we empower our guests to make informed choices that support their well-being. Our holistic approach promotes physical and mental health, sustainability, and menu variety, ensuring every dining experience contributes to a healthier, happier community.
CHAMPIONING
62% of Americans report “healthfulness” as a key driver in food choice
54% of Americans follow a special diet for a health benefit
76% of Americans believe food and beverages have a significant or moderate impact on mental and emotional well-being
Source: 2024 IFIC Food & Health Survey https://foodinsight.org/wp-content/uploads/2024/06/2024IFIC-Food-Health-Survey.pdf
RAISING THE BAR FOR HEALTHY HABITS
77% of participating locations offer a BeWell option daily*
Since 2019, BeWell has been Elior North America’s signature wellness platform, transforming the way we nourish and educate. Rooted in science and designed for impact, BeWell integrates behavior-focused strategies into our cafés, making healthier choices effortless and accessible. Eating for a healthy mind and body should be easy and delicious for everyone and our goal is to help you meet your wellness goals and feel your best.
RECIPES FOR SUCCESS
Our BeWell recipes go beyond the USDA’s Dietary Guidelines for Americans, setting a higher standard for health and wellness rooted in the latest science. Here’s why they stand out:
Culinary Meets Nutrition
Flavor-forward creations by chefs, balanced by registered dietitians to ensure they’re as nutritious as they are delicious.
Less is More
Reduced sugar, salt, and processed ingredients prove that simplicity is key to better living.
Anti-Inflammatory Power
Ingredients that help reduce inflammation and promote vitality.
Holistic Health Focus
Every bite is designed to nourish both body and mind.
400+ unique nutrition education materials are developed each year to support nutrition education
EMPOWERING WELLNESS WITHIN OUR COMMUNITIES
Engaging with guests beyond the serving line brings people together to celebrate well-being in a way that is approachable, enjoyable, and accessible for all ages. Interactive touch points help ignite energy and enthusiasm, inspire better habits, and create healthier, happier communities.
Boosting Wellness with Energy-Packed Snacks
Hospitals are bustling environments where energy-boosting snacks come in especially handy.
Sharon Royal, RD, CSG, LD, Clinical Nutrition Manager for Cura Hospitality, took wellness engagement to the next level during a live monthly wellness event, showcasing Almond Coconut Date Balls for busy staff and visitors. Participants talked with Royal about the impact of physical activity between bites, and took away copies of the easy, no-bake recipe.
Optimizing Brain Health Through Nutrition
Harvard and the Brain Health Initiative joined forces with school partners in the Southwest to focus on brain health during the 2023–2024 school year. In support of October’s Nourish to Flourish Community Event, Nicole Camann, Food Service Supervisor, and her team provided recipe samples and infused water to students and community members designed to support cognitive function, while Abby Olson, MS, RDN, LD, Nutrition & Wellness Director for K-12 by Elior, shared insights on the link between nutrition and brain health.
WINNING RECIPE!
Inspiring Healthy Choices in K-12
To encourage K-12 students to explore new foods, School Dining Manager, Adam Gentles, and team had students taste-test a variety of new healthy recipes and vote for their favorites. The Food for Thought event brings plenty of excitement, including take-home recipe cards and a crowning moment as Sour Candy Grapes became the most recent recipe champion.
Wellness on Duty
Supporting officer wellness is a critical focus for law enforcement and corrections. Marc Lohse, Sr. Director of Retail Services for Summit, and his team, are enhancing the officer dining experience by offering more nutritious choices designed to support physical and mental well-being. Loading up 24/7 micro-markets with nutrient-dense snacks makes it convenient to eat healthy anytime, while visual aids throughout the spaces encourage balanced eating habits. At many locations, traditional mealtime menus have been elevated with whole foods, lean proteins, and anti-inflammatory ingredients to better sustain officers through demanding shifts. The response from officers and staff has been overwhelmingly positive, reinforcing the importance of accessible, health-focused meal options in high-stress work environments.
Nutrition Strategies for Busy Professionals
As part of an ongoing series of wellness education, Registered Dietitians Kristen Vander Woude and Melissa Ferris led a live webinar on Nutrition and Stress Management in 2024, reaching thousands of employees from a corporate partner of Elior’s professional dining team.
Fueling Student Athletes with Performance Nutrition
Balanced nutrition for athletic performance was the key theme at a Kansas college when Aladdin Campus Dining’s Kaylie Brand, RDN, LD, took over a residential dining station for lunch. She served nearly 400 students Grilled Chicken Quinoa Hummus Bowls, encouraging them to “Build a BeWell Plate” to sustain energy throughout the day and fuel their training. The event received enthusiastic feedback, with many students returning for seconds, reinforcing the impact of nutritious, performance-driven meals.
Cultivating Healthy Eating Habits in College
At a Nutrition Soirée event at John Jay College of Criminal Justice in New York City, Nicole Short, MS, RDN, LDN, led an interactive session with students covering macronutrients, micronutrients, and their role in overall health. She engaged students in a Q&A session, encouraging practical discussions on healthy eating. To complement the event, attendees enjoyed Smoky Lentil Tacos and Roasted Sweet Potato Skins, showcasing nutritious, flavorful meal options.
HANDS-ON LEARNING IN THE TEACHING KITCHEN
Chefs and dietitians across the country are transforming the way our guests engage with nutrition by providing hands-on cooking experiences that connect food to well-being. Across a variety of communities, from corporate settings to schools, universities and senior living facilities, these interactive classes empower participants to prepare flavorful, nutrient-rich meals while learning how ingredients support overall health.
Sharpening Cooking Skills
Students at Purdue Northwest University sharpened their cooking skills at the BeWell Teaching Kitchen, following along with Chef Ricky Smith to prepare Southwest Chicken Pinwheels. The interactive demo included food and kitchen safety support from Regional Chef Chris Caracciolo and Kaylie Brand, RDN, LD, highlighted wellness information and substitution options for allergen and specialty diet needs.
Healthy Grilling in Corporate Dining
Registered Dietitian Melissa Ferris and Chef Michael Smith hosted a summer BeWell Teaching Kitchen class on Healthy Grilling, featuring recipes like grilled Tilapia with Lemon Basill Vinaigrette and grilled Peach and Avocado Salad.
Bringing Food Fundamentals to the Classroom
Students in New York walked away from a 2024 chemistry class with more than formulas and facts—they gained a deeper appreciation for how science shapes the food they eat. Cater to You Chef Alex Stanko partnered with an upper school chemistry teacher to transform a traditional lesson on acids and bases into a hands-on culinary experience. Through interactive discussions and live demonstrations, students discovered how casein proteins react with acid to form fresh ricotta and explored the role of leavening agents in baking. The lesson? Blending science and flavor in a manner that is both educational and unforgettable, inciting students to explore, create, and see food as a dynamic intersection of chemistry, creativity, and knowledge.
The benefits of food education extend far beyond the classroom, leaving a lasting impact on students and the communities we serve. Experiences like these bring a holistic approach to food processes, connecting science, nutrition, and culinary arts in a way that is both practical and inspiring. Engaging students in the science behind food empowers them to think critically about what they eat and how it’s made, reinforcing the role of education in shaping a more informed and curious future generation.
Empowering the Next Generation
Food education has the power to shape how students understand the world around them. Through engaging, hands-on programs like K-12 by Elior’s Junior Chef Competition, students are discovering the story behind their food—from where it comes from to how it impacts their health, their communities, and the planet.
Launched in 2022 at Farmington Municipal Schools in New Mexico, Junior Chef has grown into a meaningful, student-centered experience that brings food education to life. Celebrated each year around Earth Day, the competition invites students to step into the kitchen, team up with local farms and producers, and create dishes that showcase seasonal ingredients and sustainable sourcing.
By connecting the plate to the planet, Junior Chef empowers students to explore where their food comes from and why it matters. Through this experience, they gain confidence, curiosity, and a deeper understanding of how their choices—big and small— can shape a better future.
Since its inception, the program has reached:
Participation has grown steadily, with students eager to join and districts embracing the opportunity to foster food literacy in a fun and memorable way. The program’s impact is sparking interest in more communities, as other school districts prepare to launch their own Junior Chef Competition in the near future.
across 18 schools
FUELING A GREENER FUTURE
ON THE ROAD TO A SMALLER CARBON FOOTPRINT
In 2024, we successfully met our previous goal of cutting our carbon impact by 12 percent. By reducing food waste, embracing plant-forward menus, and sourcing smarter, we’re moving even further along while delivering sustainable, responsible dining. Strengthening donation programs, minimizing single-use packaging, and partnering on hydroponic solutions are just a few ways we’re driving change and progressing to a new target for 2030.
2024 SUCCESS 12% reduction in carbon emissions* GLOBAL TARGET 25% reduction in carbon emissions by 2030
Every day, we are committed to delivering the best to our clients, partners, and employees, while protecting the planet. This is why Elior is reducing its carbon footprint and preserving resources by offering increasingly responsible and sustainable services .Within this commitment, we’re working alongside our global counterparts to establish science-based targets towards a goal of 25 percent reduction in carbon emissions by 2030.
PLANT-FORWARD MENUING AND PARTNERSHIPS
Globally, animal-based food production produces 97% more greenhouse gas emissions than plant-based production
MAKING A MORE SUSTAINABLE MEAL
Food choices play a critical role in building a low-carbon future. That’s why we are actively increasing our plant-based menu offerings, a shift that not only reduces environmental impact but also supports healthier lifestyles.
Plant-based foods generally require fewer resources, produce fewer emissions, and contribute to a more sustainable food system compared to animal-based ingredients. By offering more low-carbon meal options, we empower our guests to make choices that are better for the planet and their well-being.
Beef protein produces
90 times more carbon emissions than pea protein
We are taking meaningful steps to reduce emissions across our operations while continuing to serve fresh, innovative, and flavorful plant-forward meals. By making low-carbon dining more accessible and appealing, we are helping to shape a future where great food and environmental responsibility go hand in hand.
TAKING AIM TO BRING MORE PLANTS TO THE TABLE
GOOD CHOICES MADE EASY
In 2024, Elior launched Mezze Table, a fresh, vibrant concept inspired by Eastern Mediterranean flavors. Built to be plant-based by default, it features signature dishes centered on plant-based ingredients, with the option to add meat or dairy. This approach puts more plants at the center of the plate while offering flexibility for all diners—making carbon-friendly meals accessible and delicious!
EMPOWERING TEAMS WITH PLANT-BASED TRAINING AND RESOURCES
Collaborating with the Humane World for Animals, the Elior North America team developed a three-part video training series for kitchen teams explaining the “why” behind plant-based recipes, how to menu it effectively, and strategies for effective marketing. A live workshop brought these lessons to life, offering hands-on learning for chefs, managers, and dining teams. These efforts combined with other plant-based initiatives have proudly earned Elior North America three straight A’s on HWA’s Protein Sustainability Reports in 2022, 2023, and 2024.
Partnering with the World Research Institute’s CoolFoods team since 2023, this year’s efforts were all about tools and resources to support employees.
An interactive virtual workshop highighting best practices within their newly-launched Playbook for Promoting Sustainable Food Choices engaged chefs, dietitians, and managers from across the country, and focused on plant-based menu development, implementation, and promotion.
NEW in 2024
We are making it easier for our teams to design, implement, and promote low-carbon, plant-based menus.
The Elior Plant-Based Menu Planning Toolkit consolidated best practices, training materials, and marketing resources, to empower teams to drive meaningful change in how plant-based options are designed and delivered.
MENU MOMENTUM
Flipping the Script on Carbon
A plate of nachos isn’t usually a conversation starter about sustainability, but at Roosevelt University, it became exactly that. In celebration of Earth Day, a Go Green and Go Meatless promotion transformed a simple meal into a statement about climate-conscious choices.
Students piled up plates with vegan sweet potato nachos, a plant-based twist on a fan favorite that proved great taste and sustainability can go hand in hand. But the impact didn’t stop at the food itself—these nachos were served on reusable frisbee plates, eliminating single-use waste while adding a fun, interactive element to the experience.
The intention of the event was all about sparking conversations and inspiring action. Students left with more than just full stomachs; they walked away thinking differently about their food choices and how small shifts can lead to big environmental wins.
By infusing sustainability into the dining experience, this initiative at Roosevelt University
Small Shift, Big Impact
What happens when you take meat off the menu in a region where hearty, protein-packed meals reign supreme? At the University of Sioux Falls, that question led to a bold experiment launching Meatless Mondays. Homestyle and Global stations swapped traditional recipes for delicious plant-based versions, and the Grill station featured a plant-based by default menu, where meat-free sandwiches took a starring role but students could request to add grilled chicken if preferred. Marketing and menu techniques like this nudged students toward healthier eating habits.
In a community where meat is typically the center-of plate star, how would students react to a mostly plant-focused menu? Apparently quite well, as the results have been transformational.
Within just three weeks, the team reduced over 160 pounds of meat, lowering both food waste and carbon carbon emissions. More students also began to choose fruits, vegetables, and healthier plant-forward meals over processed or fried alternatives. Many embraced the change, proving that sometimes, a simple shift can influence better habits for both people and the planet.
By rethinking what’s on the menu, Meatless Mondays at the University of Sioux Falls have shown that reducing carbon emissions isn’t just about grand gestures—it’s about smart, everyday choices that add up to a big impact.
GROWING GREEN WITH HYDROPONIC
MICRO-FARMS
At Sisters of St. Joseph at Baden, sustainability is thriving with the introduction of an indoor Babylon Galleri Micro-Farm, a partnership between Cura Hospitality and Babylon Micro-Farms. This hydroponic system eliminates transportation emissions, reduces plastic waste, and ensures fresh, on-site produce—all while reinforcing a shared commitment to environmental stewardship.
For the Sisters, this initiative continues their long-standing mission of caring for the Earth. It builds on the legacy of Sister St. Mark Lesko, who once tended the land, now replaced with a modern, efficient growing system. Cura’s Director of Dining Services, Elliott Hilton, sees the farm as more than just a meal solution— it’s an educational tool and a symbol of sustainability in action.
With a successful first harvest of red butterhead and romaine lettuce, parsley, kohlrabi, and micro red radish, the future looks even greener. This collaboration between Cura, Babylon Farms, and the Sisters proves that innovation and tradition can work together—paving the way for a more carbon-conscious and resilient food system.
The Carbon Impact of One
Hydroponic Farm
Compared to conventional agriculture, a small micro-farm can:
Save 13,128 gallons of water annually (90% less than traditional farming)
Eliminate 676 pounds of single-use plastic by avoiding store-bought packaging
Prevent 97.5 pounds of food waste per year by harvesting at peak freshness
Significantly lower carbon emissions by eliminating transport and refrigeration
2024
BEYOND THE PLATE THE IMPACT OF LOCAL FOOD IN
Elior North America kitchens purchased over 1.1 in locally-sourced produce MILLION POUNDS
Supporting local farmers, vendors, and producers strengthens communities, supports the environment, and builds meaningful connections. Across the country, Elior North America teams are committing to locally sourced food, bringing fresh, sustainable ingredients to the table.
Local Sourcing Takes Root in Minnesota
Over the past year, a steady, behind-the-scenes shift in Minnesota has been making a real impact, with more locally sourced ingredients making their way onto the plate.
Starting at 31 percent local purchasing for Elior kitchens within the state in early 2023, efforts to prioritize regional sourcing have paid off, with numbers climbing to 33 percent in 2024. Every extra pound of locally grown produce means fewer food miles, fresher ingredients, and stronger support for nearby farmers.
One standout partner in this journey is BIX Produce Company, a supplier based in Little Canada, MN, that helps ensure kitchens are stocked with the freshest, regionally grown fruits and vegetables. This commitment to sourcing close to home was especially celebrated during National Fruits and Vegetables Month in September, where our campus dining students got a taste of Colorful Kale, Edamame, & Quinoa Salad—a vibrant, locally inspired dish that showcased just how delicious sustainability can be.
Beyond the numbers, this shift represents a deeper commitment: reducing carbon footprints, investing in regional economies, and serving food that connects people to their communities. It’s proof that every ingredient tells a story—and when that story starts close to home, it’s one worth celebrating.
PUEBLO GREEN CHILES BRING HOMEGROWN HEAT
A Flavorful Partnership
In Pueblo, Colorado, the celebrated Pueblo Green Chile takes center stage on Aladdin Campus Dining dining and catering menus. From the deli to salad bars to plated dinners, this versatile ingredient is a constant favorite, sourced directly from local family farms like Musso’s and Millberger’s. These partnerships provide a direct connection to the region’s agricultural heritage while supporting local growers. Frequent Farm-to-Table events on campus feature a rotating lineup of local vendors, such as Nick’s Dairy for soft-serve ice cream, Cinfully Delicious for tamales, and Springside Cheese for artisanal charcuterie. Through these partnerships, every catered event—from intimate gatherings to VIP occasions with governors and national speakers—brings the flavors of the region to life and reinforces university’s role as a community hub.
Plating Up Colorado’s Best
The Cura Hospitality culinary team crafts menus for residents at Aberdeen Ridge senior living community featuring ingredients from local farms and producers like Musso Farms for Pueblo Green Chiles, Stapley Farmstead for fresh microgreens, and Blackhat Spirits for locally distilled whiskey and vodka. These partnerships enhance the dining program, producing meals that are not only fresh and delicious but also environmentally responsible. By sourcing locally, General Manager Robert Huckels and his team are reducing food miles, supporting regenerative agriculture, and celebrating the unique flavors of the region. Whether it’s incorporating microgreens into patient meals or featuring cocktails with locally distilled spirits, these thoughtful choices create a connection between food, people, and the planet.
SOURCING WITH PURPOSE
A fundamental part of our commitment to Doing Good is sourcing food that not only nourishes our guests but also supports a healthier planet and more ethical supply chains. We look to source ingredients that are grown, raised, and produced with environmental stewardship and social responsibility in mind, pursuing practical options that protect biodiversity and support regenerative agriculture, responsible seafood, and humane animal welfare practices. Seeking these ingredients also means partnering with suppliers who share our values of sustainability and ethical practices.
In this journey, we must also recognize the path to responsible sourcing is not without challenges. Economic pressures, supply chain disruptions, climate change, and evolving health considerations all play a role in shaping the food system. Rising costs, shifting regulatory landscapes, and the need for greater transparency in sourcing make it an ongoing effort to balance sustainability with affordability and accessibility. Additionally, emerging concerns such as the presence of microplastics in food, the depletion of natural resources, and the resilience of agricultural systems in the face of extreme weather further complicate the landscape.
Despite these hurdles, we will not waver in our commitment to progress. We approach these challenges with pragmatism, looking for innovative solutions that align with our environmental and social goals while maintaining operational feasibility and supporting the goals of our customers and stakeholders. Each year, we will continue to evaluate our sourcing practices, adjust to new insights and industry advancements, and transparently report on our progress.
Sustainability is an evolving journey, and we are dedicated to moving forward with integrity, accountability, and a determined focus on doing what’s right for our customers, our communities, and our planet.
Reeling in a More Responsible Catch
Sourcing sustainable seafood that protects ocean life, supports fishing communities, and ensures a healthy food supply for the future is important to the teams at Elior.
That’s why we work closely with our chefs and supply partners to choose seafood that meets trusted sustainability standards, like Marine Stewardship Council (MSC) certification, Best Aquaculture Practices (BAP), and recommendations from Monterey Bay Aquarium’s Seafood Watch Program.
To expand our impact, we’ve teamed up with Slade Gorton to inspire our chefs and kitchen managers with creative recipes and menu ideas to highlight sustainable seafood. By providing hands-on education and sourcing guidance, we’re making it easier to incorporate responsible choices into everyday menus. In 2024, 46.2 percent of our fresh and frozen seafood met these high standards, and we remain focused on reaching 100 percent sustainable sourcing through collaboration, education, and innovation.
Roadmaps to Higher Welfare
In 2023, we set ambitious roadmaps to advance animal welfare in our sourcing of eggs, poultry, and pork, building on both existing and new commitments. As we track our progress, we remain mindful of the complex challenges facing both our industry and our supply chain, including availability, cost pressures, and evolving client priorities. Despite these hurdles, our focus remains on continuous improvement and long-term impact.
We are actively refining our approach to ensure we stay on course, strengthening internal processes, improving tracking and transparency, and working closely with suppliers to expand access to higher-welfare products. While progress takes time, we remain optimistic about the future. Through collaboration, education, and innovation, we are committed to advancing responsible sourcing in ways that are both practical and impactful. With transparency and accountability as guiding principles, we will continue to share our progress and drive meaningful changes across our supply chain.
Detailed roadmaps and progress reports can be found at elior-na.com/social-environmental-responsibility
SUSTAINABLE PACKAGING & REUSE
By making sustainable choices easy and accessible, Elior teams are proving that small, everyday actions—like refilling a reusable cup or composting food packaging—can drive big changes in carbon reduction. Every choice matters, and together, these efforts are creating a greener, low-carbon dining experience for all.
IN 2024 40.7% of our disposable purchases were eco-friendly
A Shift Toward Reusable and Compostable Solutions in Corporate Dining
In many of the corporate dining rooms served by Corporate Chefs and Constellation Dining, every aspect of the dining experience has been designed with carbon reduction in mind:
Reusable cups are available at free water stations, helping eliminate disposable plastic bottles.
‘Free Coffee’ programs encourage employees to bring their own mugs, preventing thousands of disposable cups from being discarded each year.
Compostable packaging is used for Grab & Go items, ensuring waste decomposes naturally instead of adding to landfills.
FOOD RESCUE AND SOLUTIONS
Save the Food, Save the
World
Reducing food waste is one of the most powerful ways to lower our carbon footprint. Through our Waste Nothing program, we’re focused on tackling waste at the source. Kitchen teams are minimizing pre-plate waste during production while ensuring that as much surplus food as possible is repurposed through donation, composting, and other diversion efforts. With a goal of reducing food waste by 49 percent by 2030, we’re committed to making every ingredient count, minimizing landfill impact, and driving meaningful change for both people and the planet.
2024 IMPACT*
44,000+ meals donated 64% food waste reduction*
1.6M+ lbs CO₂ emissions prevented 213 tons of food saved from Landfill
FOOD DONATION & HUNGER RELIEF
A Shared Mission
Turning Surplus into Sustainability Food Rescue in the
At Benedictine College, service extends beyond campus through Aladdin Campus Dining’s partnership with the Hunger Coalition’s Give-a-Meal initiative. Each week, students donate meal swipes, and Aladdin transforms those contributions into action, preparing sack lunches for community
Empire State
By Friday, the Aladdin team organizes and readies the food, ensuring everything is set for volunteers to assemble meals. On Saturday morning, the lunches are distributed through a local Catholic charity. More than just meal prep, this effort is built on teamwork and commitment, with Aladdin’s staff providing the expertise and consistency that have helped sustain the initiative for nearly 39 years.
Today, students turn meal swipes into an average of 173 meals every week for
What if saving a meal could save the planet? Partnering with Rescuing Leftover Cuisine, the team at Constellation Culinary Group is helping to make that vision is becoming a reality. Across several locations in the New York area, surplus food was transformed into thousands of meals for those in need—all while reducing harmful greenhouse gas emissions and alleviating the strain on our planet.
Over 22,577 pounds of food, provided 18,847 meals, and prevented more than 52,678 pounds of CO₂ emissions—the equivalent of planting hundreds of trees or removing cars from the road for months.
More Than a Meal in San Juan
For many students, a hot meal means more than just nourishment; it’s stability, dignity, and a chance to focus on their future. To support those facing food insecurity at San Juan College, Aladdin Campus
Dining launched the Hot Meal Voucher Initiative, providing 500 meal vouchers to students in need.
Food Service Director Lorenzo Reyes notes, “Some students spend all their money on gas just to get to class—then live in their cars. Food shouldn’t be a luxury.”
Beyond vouchers, Aladdin created moments of care and connection by catering additional meals during midterms and finals weeks, ensuring students felt supported during their most stressful times.
This initiative is part of a larger movement in New Mexico, aligned with the United Nations Sustainable Development Goals and backed by Governor Michelle Lujan Grisham’s Food Initiative.
San Juan College and Aladdin Campus
Dining are proving that food service is more than hospitality. it’s a mission.
Fighting Hunger with Northeastern Junior College
No student should have to choose between food and their education. To fight food insecurity, Aladdin Campus Dining partnered with Northeastern Junior College, providing $10,000 in funding to revitalize Penny’s Food Pantry and establish a Meal Scholarship Fund. Now, students not only have access to nutritious food but also essentials like can openers and dish soap, ensuring they can prepare meals with ease.
A discreet, welcoming distribution system at Pete’s Retreat, the campus coffee shop, provides a convenient pick up for students, while respecting their privacy..
By removing the burden of food insecurity, students have the freedom to focus on their education and future.
The effort is proof that when a community comes together, they have the power to turn challenges into opportunities and hopes for a brighter tomorrow.
TURNING SCRAPS INTO SOLUTIONS
Every leftover peel, core, and scrap has the potential to do more. By diverting food waste from landfills and turning it into nutrient-rich compost, we’re enriching soil, reducing methane emissions, and closing the loop on food sustainability. Composting is a simple, powerful way to give food waste a second life and move further towards putting more back into the environment than we take.
IN 2024
Elior kitchens reported 134.5
TONS of food waste was COMPOSTED and diverted away from landfills
A Commitment to Composting in Miami
A pile of food scraps might seem like the end of the road, but in reality, it’s the beginning of something powerful. Across Miami-area locations, Constellation Culinary Group is proving that composting isn’t just about waste diversion, it’s about turning everyday discards into a force for environmental good.
Through a partnership with Compost for Life, weekly pickups have already diverted over 51,807 pounds of waste from landfills. That’s thousands of pounds of food scraps and compostable materials being transformed into nutrient-rich soil, instead of releasing harmful greenhouse gases into the atmosphere. The impact is a strong step toward regenerative solutions that give back to the planet.
Every composted item helps close the loop, restoring depleted soil, reducing methane emissions, and supporting local ecosystems. From back-of-the-house kitchen prep scraps to front-of-the-house compostable materials, this initiative ensures that nothing is wasted when it can be repurposed for something better.
By prioritizing composting, Constellation and its partners are redefining what sustainability looks like in food service. Scraps are no longer just waste; they’re an opportunity. An opportunity to nourish the earth, reduce carbon emissions, and create a circular food system that benefits both people and the planet.
ABOUT ELIOR NORTH AMERICA
As a subsidiary of Elior Group, Elior North America (ENA) is headquartered in Houston, TX. ENA operates in 48 states, in 2,100 client partner locations, and employs approximately 16,000 people nationwide.
OUR CORPORATE SOCIAL RESPONSIBILITY (CSR) GOVERNANCE
Elior Group’s annual report for global Environmental, Social, and Corporate Governance, as well as CSR Commitments and policy towards reducing our carbon footprint may be found in the Universal Registration Document (Annual Report)
The objectives of the organization’s CSR strategies are aligned with the United Nations Sustainable Development Goals (SDGs). The Group particularly focuses on the nine SDGs that directly relate to its operations, setting quantitative objectives as well as progress objectives for some specific areas.
Alongside Elior Group’s governance, strategies in North America are governed by the Social and Environmental Responsibility Steering Committee, led by ENA’s CEO and the Vice President of Marketing & Responsibility (a position dedicated to and responsible for the CSR strategies and actions of the company). Beyond the two chairpersons, the committee consists of the Social and Environmental Responsibility Manager and eight cross-departmental members of executive and senior leadership who are responsible for setting direction and ensuring alignment to each area of the company’s CSR commitments, as well as ongoing assessment and annual reporting of the company’s progress. In 2024, the committee included eight women, six top level executives, and five senior level decision-makers; the group collectively represents Procurement, People (Human Resources and Employees), Culinary, Wellness, and Operations Management.
CARBON REDUCTION
In reference to noted content on pages 30,31, and beyond
Globally, Elior Group is pursuing the carbon emissions pathway set in its previous roadmap, citing a 12% reduction in its GHG emissions by 2025 versus a baseline year of 2020. In a new roadmap, Elior Group has set a new pathway for reducing carbon emissions by 25% by 2030, with a baseline year of 2022-2023 for scopes 1, 2 and 3. For 2024, Elior Group submitted its commitment letter to the SBTi (Science Based Targets initiative), and is working towards submitting a carbon reduction plan, aligned with the RCP 2.6 scenario aimed at limiting global warming to below 2°C, with an ideal target of 1.5°C. Within this plan, Elior North America is defining its own specific actions. Currently, the most impactful actions include food surplus reduction and plant-based menus.
Food Surplus/Waste Reduction
in reference to noted content on pages 6, 7, 51
Reducing food waste is a priority from menu planning to production and beyond. We minimize waste in our kitchens by:
• Measuring and monitoring food waste at the production level with Elior North America program, Waste Nothing.
• Training our teams to reduce excess and surplus food production, including optimizing purchases and menu planning to avoid overproduction of menu items, and gaining full yield of ingredients through proper processing techniques such as “root to tip” usage in produce items.
• Raising awareness and including our clients and partners in our fight against food waste through client and customer engagement. “Rescue Recipes” are featured utilizing unique ingredients such as banana peels made into barbequed sandwiches and carrot tops made into pesto.
• Redistributing surplus food to reduce and ultimately eliminate any food waste going to landfills. Kitchens are encouraged to use multiple diversion methods depending on the type of surplus, starting with donation of suitable products to local hunger relief efforts, then scraps and other product unsuitable for donation are sent to compost or donated for farm animal feed.
To measure progress in reducing food waste, a methodology has been established centered on consistent data collection and representative sampling. Since the implementation of Elior North America’s Waste Nothing program in 2022, weekly pre-plate production food waste has been tracked from a core sample set of locations nationwide. This sample was carefully selected to reflect the full scope of Elior North America’s business, encompassing a diverse range of segments, sizes, geographic regions, and service models. These locations established a baseline in 2022, and their progress has been monitored year over year. Each site reports the total volume of production surplus created each week, and if/how any of that surplus was diverted away from landfills through donation, compost, or other methods. As of 2024, the sample set has achieved a 64% reduction in production food waste compared to their 2022 baseline. Additionally, North America contributes its food waste data to global carbon emission calculations using a methodology drawing on the work of the International Food Waste Coalition. This is used by Elior Group at a global level to increase the number of measurements taken and factor in actions initiated during the course of the year. More than 450 kitchens across the United States are actively participating in the Waste Nothing program, with a goal to double participation by 2027.
Plant-Based Menus
in reference to noted content on pages 6, 7, 34, 35
We are taking meaningful steps to reduce emissions across our operations by menuing and promoting plant-based and plant-forward meals. Our development target for 2024 was to ensure 40% of entrées in newly developed programs and promotions were plant-based (vegan), with an emphasis on not simply removing meat and dairy from the recipes, but to increase plant-based (vegan) proteins. ENA surpassed this 2024 target at 43%, moving further to our 2025 goal of 50%.
Within multiple segments, additional targets were set regarding plant-based menu options in “planned menus,” meaning the core menus set forth to each location annually by each segment’s corporate culinary and nutrition teams. By 2025, our goal is to ensure at least 30% of entrées on these menus are plant-based (vegan). The scope for this target includes locations within our Professional Dining segment, in Higher Education residential dining programs, and Healthcare retail programs, all presenting service formats that feature multiple entrée choices daily for guests and do not require nutritional or caloric restrictions.
The Humane World for Animals (formerly the Humane Society of the United States) publishes an annual Protein Sustainability Scorecard, which assesses the efforts of top U.S. food service companies to reduce their impact on the environment and animals through purchasing and menuing practices. Through surveys conducted with the top 50 food service companies in the country, the scorecard focuses on respondents’ transparency, goals, and plan of action, aiming to provide valuable information and promote accountability in the food service industry. Due to positive actions within these categories, ENA has received an “A” grade within this report for three consecutive years, in 2022, 2023, and 2024.
EMPOWERING WELLNESS THROUGH HEALTHY FOOD CHOICES
In reference to noted content on page 18
BeWell is Elior North America’s signature wellness platform and includes a substantial collection of recipes that are designed to meet strict health and wellness criteria. All ENA locations are encouraged to menu BeWell options for guests, supported by a robust library of unique nutrition education and marketing materials. In 2024, 77% of our locations in Higher Education, Independent Schools, K-12 Public Schools, Healthcare, and Professional Dining self-reported that they offer at least one BeWell entrée option daily.
SUPPLIER PARTNERSHIPS
In reference to noted content on page 18
Partnering with suppliers who share our commitment to responsible actions and practices is important to us and to Elior teams around the world. Collaboration is critical to the strength and ongoing evolution of sourcing practices to make a positive impact within our local and global food systems. Our Responsible Sourcing Charter requests suppliers’ support and dedication to shared core commitments:
• Performing with business integrity
• Improving our social and environmental footprint
• Emphasizing mutually beneficial supplier engagements for accountability and progress
RESPONSIBLE SOURCING AND ANIMAL WELFARE
Elior North America remains committed to national and global objectives for animal responsibility. In 2023, ambitious roadmaps were set to advance animal welfare, including the sourcing of products meeting the following criteria:
• Chicken products that demonstrate higher welfare outcomes, such as discontinued use of antibiotics, and husbandry practices that align with the Better Chicken Commitment (BCC). Higher standards of welfare for broiler chickens refers to those recognized by the BCC, Global Animal Partnership, and American Humane.
• Raised with a maximum stocking density of 6.0 lbs./sq. foot
• Provides improved environment including lighting, litter, and environmental enrichments
• Processed in a manner that avoids pre-stun handling and instead utilizes a multi-step controlled-atmosphere processing system that induces an irreversible stun
• Breeds approved by BCC that demonstrate higher welfare outcomes
• Eggs laid by hens reared outside cages (shell eggs and liquid eggs)
• Sustainably caught or raised seafood with recognized third-party certification
• Humanely raised pork, raised in group housing or without the use of gestation crates
The organization will continue to remain transparent, reporting progress to these roadmaps annually, along with any market challenges that may impact the intended timeline. Animal welfare roadmaps and progress for broiler chicken (BCC), pork, and eggs can be found on the Social & Environmental Responsibility page of the ENA website. A progress update for 2024 is anticipated to be published on or before May 1, 2025.
Progress for each roadmap is measured by criteria within each ingredient category as reported by our suppliers and includes all food service locations within Elior North America’s direct purchasing responsibility (contracts where Elior North America controls menus and decision on cost of goods through negotiating pricing and other terms with suppliers for the purchase of food and products).
THANK YOU to the countless people and partners contributing to Elior North America’s annual reporting efforts, from the initiatives toward more responsible practices, to critical data consolidation, to the many elements of compelling storytelling.
Content for the 2024 report compiled by Sherie Nelson, Jana Parker, Richard Poska, Kelly Myers; Creative design and artwork by Vilai Lor, Ben Pien, Amanda Paine, Jill Kohlmann.