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The driving force behind the Conference: ideas, also, to change the world
For the 11th consecutive year, the Louis Bonduelle Foundation invites you to its annual Conference, ...
The driving force behind the Conference: ideas and talent
They are thinkers. They believe in action. They come up with ideas. The speakers are what will make ...
Ysabelle Levasseur: the elderly and the pleasure of eating well
Ysabelle Levasseur is also interested in nutrition problems in the elderly, which is why she plays s...
Eat right for every age: Ysabelle Levasseur’s point of view
An interview with Ysabelle Levasseur, a dietician-nutritionist, who works in Paris and the south of ...
Agroecology: the key to transforming our food systems
In his opening remarks on the occasion of the second international symposium on agroecology, the FAO...
A balanced or a sustainable diet: either-or or both?
Certain dietary changes can increase the nutritional quality as well as reduce the environmental imp...
"C’est moi le chef!": discovering vegetables
«C’est moi le chef!» allows children to discover seasonal and local products, with their parents and...
«C’est moi le chef!»: colourful cuisine in Montreal
“C’est moi le chef!” is more than just a cooking workshop. This gourmet project for children aged 6 ...
Nutrition education and taste discovery for children aged 6 to 10
The Rosendaël Community Center in Dunkirk (France) has set itself the goal of improving children’s h...
Call for projects: give everyone access to vegetables
The Louis Bonduelle Foundation and Québec En Forme are working towards sustainable development in ea...
Food waste and good taste worshops by Freegan Pony
French association Freegan Pony has launched the Ateliers du Bon Goût (Good taste workshops) to rais...
The story of urban farms in Montreal
Whereas urban farms were long excluded from the city, you now see them all over Montreal. They occup...