Committed to Nutritional Responsibility
Given the nature of our business, we have a responsibility towards our guests to provide nutritious meals.
Our nutrition policy is based on four commitments:
1. Food safety
Auditors, engineers and cooks in our Food Quality and Safety department ensure that purchased ingredients consistently meet the highest standards of quality and safety by:
• Carefully selecting suppliers
• Checking ingredients for specific characteristics such as humidity, fat content and residue content
• Conducting taste and use tests
2. Preventing the use of potentially harmful or poor quality ingredients
We are unique in the foodservices industry for implementing the following measures:
• Banning the use of fish from the Baltic Sea due to a PCB pollution risk
• Limiting the use of peanut oil due to allergy risks
• Carefully controlling egg sourcing to avoid the risk of salmonella
• Strictly framing restrictions on trans fats (which raise “bad” cholesterol)
• Prohibiting ionisation
3. Adapting menus and meal choices to our guests’ specific needs
In each division, our nutritionists develop menus suited to different guest profiles:
• Balanced menus for school canteens
• Special menus for hospitals and other healthcare institutions
• Varied menus for corporate catering
4. Putting words into action in our restaurants
Through our Cocoon, Équilibre, Nutristick, and Balance concepts, and our "Tiny Tots Restaurant" (Restaurant Des Tous Petits), and "Helping Myself to Growth" (Le Self Qui Fait Grandir) programmes for children, we help to ensure that mealtime is always a pleasant occasion and an opportunity to maintain a balanced diet.