CSR Positioning L'Auberge du Pélican | initiatives and commitments

Sector data Hôtellerie - Restauration

12,380CSR initiatives analyzed in sector Hôtellerie - Restauration

6,434Companies in sector Hôtellerie - Restauration

3,867SMEs (10 to 250 employees) in sector Hôtellerie - Restauration

+160,000

Total organizations analyzed

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How are these scores calculated?

Methodology: Score calculated according to 6 CSR themes (Carbon, Biodiversity, Circular Economy, Sustainable Investments, Governance, Social Impact)

Sources: Public data, CSR reports, documented initiatives, official databases

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Last update: June 2026

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Our analysis of CSR engagements at L'Auberge du Pélican

This analysis is not yet available in English. Please see the French version.

Sources analyzed
(4 documents)

Competitive analysis

Leading organizations

Restaurant Mas de Saporta

Traditional restaurant offering homemade dishes made from local and seasonal products.

Cueillette

Restaurant offering seasonal cuisine with locally sourced ingredients, featuring changing menus based on available products from partner producers.

Restaurant l'Essentiel

Gastronomic restaurant offering authentic and refined cuisine. Uses fresh products from a private garden and orchard. Seasonal menus with a focus on short supply chains.

Initiatives identified among leaders

Menus saisonniers basés sur légumes du potager privé.

“Le restaurant propose des menus saisonniers basés ...” - Restaurant l'Essentiel

Utilisation exclusive de produits locaux et de saison pour les plats.

“Le restaurant Mas de Saporta s'engage à sélectionn...” - Restaurant Mas de Saporta

47% of similar organizations communicate on CSR issues

+56 initiatives collected from 79 similar organizations

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CSR Analysis L'Auberge du Pélican

CSR / Transition Solutions

Sector data Hôtellerie - Restauration