Uploaded October 2025 | Updated September 2026, 2 weeks ago
What if the key to cutting carbon emissions was right on our plates? 🍽️
In this episode of Climate Confident, I speak with Sherie Nelson, Senior Director of Responsibility & Wellness at Elior North America — one of the continent’s largest food service providers, serving millions of meals every day.
Sherie shares how Elior has reduced food waste by 64% since 2022, is rolling out data-driven carbon tracking across thousands of kitchens, and has pledged to make 50% of all new menus meatless by 2025.
We talk about the power of plant-forward menus, how to make sustainable dishes craveable, why naming and storytelling matter for behaviour change, and the challenges of scaling climate action across massive, complex food operations.
If you’re a business leader, sustainability strategist, or just curious about how the future of food connects to the future of the planet, this is an episode you won’t want to miss.
🎧 Listen and learn why what’s good for people is good for the planet — and how the food industry can lead the way to net zero dining.
👉 Subscribe for more conversations with global climate and sustainability leaders.
🔔 Hit the bell to get notified when new episodes drop.
Timestamps:
00:00 – Introduction
02:10 – Sherie’s journey from dietitian to sustainability leader
05:00 – How Elior measures its carbon footprint
09:00 – The 64% reduction in food waste
13:00 – Making plant-forward meals delicious and desirable
17:00 – Scaling sustainability across thousands of kitchens
22:30 – The future of sustainable food service
28:00 – Final thoughts and takeaways
What if the key to cutting carbon emissions was right on our plates? 🍽️
In this episode of Climate Confident, I speak with Sherie Nelson, Senior Director of Responsibility & Wellness at Elior North America — one of the continent’s largest food service providers, serving millions of meals every day.
Sherie shares how Elior has reduced food waste by 64% since 2022, is rolling out data-driven carbon tracking across thousands of kitchens, and has pledged to make 50% of all new menus meatless by 2025.
We talk about the power of plant-forward menus, how to make sustainable dishes craveable, why naming and storytelling matter for behaviour change, and the challenges of scaling climate action across massive, complex food operations.
If you’re a business leader, sustainability strategist, or just curious about how the future of food connects to the future of the planet, this is an episode you won’t want to miss.
🎧 Listen and learn why what’s good for people is good for the planet — and how the food industry can lead the way to net zero dining.
👉 Subscribe for more conversations with global climate and sustainability leaders.
🔔 Hit the bell to get notified when new episodes drop.
Timestamps:
00:00 – Introduction
02:10 – Sherie’s journey from dietitian to sustainability leader
05:00 – How Elior measures its carbon footprint
09:00 – The 64% reduction in food waste
13:00 – Making plant-forward meals delicious and desirable
17:00 – Scaling sustainability across thousands of kitchens
22:30 – The future of sustainable food service
28:00 – Final thoughts and takeaways
