Red kidney beans 
Garlic 
Vegetable growing: Brussels sprout 
“Created at a time of growing concern about the obesity pandemic, it
seemed obvious that our food group should do its part. Twenty years on, this
mission remains as relevant as ever, with an unchanged ambition: to promote healthier, more sustainable food that is as tasty as ever.
In 2020, the Foundation took a new direction, broadening its mission to include sustainable food issues. Aware that the health of mankind and the planet are inextricably linked, the Louis Bonduelle Foundation is pursuing its commitment, with the unfailing support of its employees and partners. This is how we will approach the next 20 years, ready to multiply our impact and continue to support the food transition in a clear-sighted and optimistic way.”