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- 2022 call for proposals: let’s vegg’up!
- ABC: Vegetables and Nutrients
- About the Foundation
- Contact the Louis Bonduelle Foundation
- EXTERNAL DATA PROTECTION POLICY
- Fun is the key in getting children to like vegetables
- Getting Kids to Like Vegetables
- 5 Tips for Getting Children to Eat Vegetables
- A vegetable’s name can encourage you to eat it
- At What Age Can I Feed My Child Vegetables?
- Breast milk introduces the taste of vegetables to babies
- Educational Video: Tips for Getting Children to Eat Vegetables
- Getting Children to Like Vegetables
- Helping Teenagers Make Independent Food Choices
- How to Cook Vegetables in a Dorm Room
- Is Television Making Our Children Gain Weight?
- More vegetables: 5 practical tips for children
- Taking Stock of Children and Nutrition
- Tenfold increase in childhood and adolescent obesity in the past 40 years!
- Vegetable benefits in video
- What Is Food Neophobia?
- what to eat to better nourish your brain?
- Why Children Don’t Like Vegetables?
- Home
- In the field
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- Louis Bonduelle Research Award
- Louis Bonduelle Research Award
- Maintenance
- My vegetable garden
- Choosing a Plot for Your Garden
- Crop Rotation
- Grouping Vegetables According to Plant Families
- Plant a Fast-Growing, Natural Vegetable Patch
- Plant Diseases, Garden Pests, and Possible Treatments
- Varietal Improvement and GMOs
- Vegetable garden: growing artichoke
- Vegetable garden: growing asparagus
- Vegetable garden: growing avocado
- Vegetable garden: growing beetroot
- Vegetable garden: growing black radish
- Vegetable garden: growing broad bean
- Vegetable garden: growing button mushroom
- Vegetable garden: growing cardoon
- Vegetable garden: growing carrot
- Vegetable garden: growing cauliflower
- Vegetable garden: growing celeriac
- Vegetable garden: growing celery stalk
- Vegetable garden: growing chestnuts
- Vegetable garden: growing chickpeas
- Vegetable garden: growing chicory
- Vegetable garden: growing Chinese artichoke
- Vegetable garden: growing cucumber
- Vegetable garden: growing dandelion
- Vegetable garden: growing eggplant
- Vegetable garden: growing fennel
- Vegetable garden: growing flageolet
- Vegetable garden: growing garden peas
- Vegetable garden: growing garlic
- Vegetable garden: growing gherkin
- Vegetable garden: growing ginger
- Vegetable garden: growing green beans
- Vegetable garden: growing green cabbage
- Vegetable garden: growing horseradish
- Vegetable garden: growing Jerusalem artichoke
- Vegetable garden: growing lamb’s lettuce
- Vegetable garden: growing leek
- Vegetable garden: growing lentil
- Vegetable garden: growing lettuce
- Vegetable garden: growing melon
- Vegetable garden: growing onion
- Vegetable garden: growing parsley
- Vegetable garden: growing parsnip
- Vegetable garden: growing pepper
- Vegetable garden: growing pumpkin
- Vegetable garden: growing purslane
- Vegetable garden: growing radish
- Vegetable garden: growing rapini
- Vegetable garden: growing red beans
- Vegetable garden: growing rocket
- Vegetable garden: growing rutabaga
- Vegetable garden: growing salsify
- Vegetable garden: growing shallot
- Vegetable garden: growing sorrel
- Vegetable garden: growing soy bean
- Vegetable garden: growing spinach
- Vegetable garden: growing sweet corn
- Vegetable garden: growing swiss chard
- Vegetable garden: growing tomato
- Vegetable garden: growing turnip
- Vegetable garden: growing watercress
- Vegetable garden: growing white beans
- Vegetable garden: growing yam
- Vegetable garden: growing zucchini (courgette)
- Vegetable garden: sweet potato
- Vegetable growing: Brussels sprout
- Newsletter: thank you for your registration!
- Our Support for Research
- Resources and Scientific Tools
- (Re)discovering dietary guidelines
- A Snapshot of Lutein
- Appetite and Eating Disorders
- Cruciferous Vegetables: A Health Boost
- Do you know this reference paper on childhood obesity?
- Focus on Vegetables and Magnesium
- How are today’s dietary guidelines developed?
- How to Increase Vegetable Consumption in Europe
- Humans and Diet
- Nutrition Basics
- Nutritional Behavior and Nutritional Messages
- Overview of Vegetables and Nutrition
- Teaching Kit: A Bit of Botany
- Teaching Kit: Discovering Vegetables
- Teaching Kit: Eat Well to Grow up Strong
- Teaching Kit: Find the Odd One Out!
- Teaching Kit: From Field to Plate
- Teaching Kit: Map of the World with Vegetables
- Teaching Kit: Mr. and Mrs. Vegetable
- Teaching Kit: So How Does it Grow?
- Teaching Kit: Spot the 7 Differences
- Teaching Kit: Test Your Vegetable Knowledge with Louis
- Teaching Kit: The Vegetable Picture Book
- Teaching Kit: The Vegetable Quiz
- Teaching Kit: Vegetable Crossword Puzzles
- Teaching Kit: Vegetable Names
- Teaching Kit: Vegetables Alphabet Game
- Understanding Our Dietary Behavior for a Better Tomorrow
- Vegetable Consumption in Europe
- Vegetables and Vitamin C
- Vitamin E: What Is It?
- What Does “5 Servings per Day” Mean?
- What is Vitamin B9?
- What Role Does Fiber Play in Our Diets?
- Where Are Antioxidants Found?
- Search
- Sitemap
- Thanks for your message
- Thanks for your registration
- The Anca Chair
- The Foundation’s Work in Numbers
- The Magazine
- Vegetables and Specific Needs
- Why Children Don’t Like Vegetables
Agriculture
- It’s never too late to do the right thing
- How eating can take off or add years to our life
- How to eat more plant-based food in just 30 days
- 2021 | A snapshot of key achievements
- Taking action for more sustainable food systems
- What can we do to preserve biodiversity?
- Sustainable food for human health and the health of the planet
- Sustainable development: what everyday actions can you take?
- The food transition is a priority for our civilisation!
- Why is 2021 the year of fruits and vegetables?
- What agriculture for more sustainable food?
- A vegetable farm in the heart of the city
- Growing vegetables all year round in Quebec
- Feed the city: Build sustainable food systems
- Quebec: Urban agriculture policies are proliferating
- Quebec City: Toward a Sustainable Food System
- Combatting food deserts with mobile markets
- Les Pouces d’Octave: A Quebec Village Makes Food the Focus of Its Identity Project
- A Quebec school creates an edible forest
- Putting Biodiversity Back on Our Plates
- The Power of Food
- Vegetable gardens and nutrition awareness in Congo
- Learn about urban agriculture with Cultive ta ville
- Urban farming breathes new life into Cuba
- Discover Montreal’s rich farmland
- Vegetable Consumption in Quebec and Information for Consumers
- All you need to know about the Quebec vegetable market
- 2018 Conference: urban agriculture with an exceptional programme
- The driving force behind the Conference: ideas, also, to change the world
- The driving force behind the Conference: ideas and talent
- Agroecology: the key to transforming our food systems
- The story of urban farms in Montreal
- Promoting Canadian Agriculture in Schools
- Developing social ties with urban gardens
- Phenoculture: the quick and easy way to permaculture!
- Hydroponics: a soilless growing system that is conquering the city
- 3 soilless vegetable growing methods
- Urban farming: when gardens change the face of our cities
- 4 tips to start a permaculture garden
- Yes, you can earn a living with permaculture!
- Vegetables for everyone: call for projects 2017 is open!
- Ten facts about permaculture
- More and more vegetables on Montreal buildings
- Selling vegetables to schools in Canada
- Organic vegetable baskets in Quebec
- Urban Agriculture Summer School in Montreal
Education
- It’s never too late to do the right thing
- Europeans: prepared to adopt a more sustainable diet
- Combatting food deserts with mobile markets
- Legumes and vegetables: what is the difference?
- Fighting food insecurity in Côte-de-Beaupré
- Plant-based foods: a base for nutrition at every age
- Making children love vegetables starts with cooking!
- How to get children to eat more vegetables
- The use of diverse methods for effective nutrition education
- Les Pouces d’Octave: A Quebec Village Makes Food the Focus of Its Identity Project
- Nutrition education: improving its impact
- Lab-École: Quebec rethinks school
Experts column
- COVID-19: Have Quebecers changed their eating behaviours?
- What do healthy Quebecers eat?
- French-speaking health professionals work together to promote a plant-based diet
- Johanna Le Pape, a zero-waste pastry chef!
- Canada’s new food guide analyzed by Catherine Lefebvre
- The Verger de Sillery: an innovative project
- Verger de Sillery: sustainable and social agriculture
- Ysabelle Levasseur: the elderly and the pleasure of eating well
- Eat right for every age: Ysabelle Levasseur’s point of view
- "C’est moi le chef!": discovering vegetables
- «C’est moi le chef!»: colourful cuisine in Montreal
- Orthorexia: when clean eating turns into zero tolerance
- Orthorexia: combating the spiral of the imaginary risk
- How to listen better to hunger cues, according to Karine Gravel
- Intuitive eating: the anti-dieting approach by Karine Gravel
- Enjoying vegetables: some good advice from Ariane Grumbach
- Hubert Cormier shares his passion for pulses with us!
- Légumineuses & Cie: now you too can cook like Hubert Cormier!
Food waste
- How to eat more plant-based food in just 30 days
- 2021 | A snapshot of key achievements
- Taking action for more sustainable food systems
- What can we do to preserve biodiversity?
- Sustainable food for human health and the health of the planet
- Sustainable development: what everyday actions can you take?
- The food transition is a priority for our civilisation!
- World Food Day for zero-waste foodies!
- How to avoid food waste?
- Sharing food to reduce food waste
- When fighting food waste helps fight hunger
- Upcycling unsold food from the market to reduce food waste
- Frigothèque: A Quebec app for fighting food waste
- Tips to avoid wasting plant-based foods
- Stop Waste: how to share food without waste
- The root of food waste
- All you need to know about food waste
- What is “local consumption”?
- Does local food always mean you are eating responsibly?
- Canned produce made by the community, for the community
- Minimising the impact of food on the environment
- Food isn’t garbage
- A plant-based diet reduces our ecological footprint
- The link between food waste and a balanced diet
- Circular economy: more effective production with less
- Is a sustainable diet a realistic goal in today’s world?
- Learn about urban agriculture with Cultive ta ville
- How to stand up to environmental change?
- Stop food waste!
- A balanced or a sustainable diet: either-or or both?
- Food waste and good taste worshops by Freegan Pony
- Reconciling food with respect for the environment
- Overview of Responsible Consumption in Quebec
- Quebec Initiatives to Fight Food Waste
- Picnic: zero-waste challenge for 200 children
- The huge global food wastage footprint
- Selling vegetables to schools in Canada
- What Solutions Exist for Food Waste?
- Food Waste: Cooking with Scraps with La Soupe aux Cailloux
- Food Waste: Challenges, Causes, and Realities
Foundation News
- Plant-based food: more accessible than ever
- It’s never too late to do the right thing
- The Louis Bonduelle Foundation Award rewards solidarity through blockchain
- How eating can take off or add years to our life
- How to eat more plant-based food in just 30 days
- 2021 | A snapshot of key achievements
- Taking action for more sustainable food systems
- What can we do to preserve biodiversity?
- Sustainable food for human health and the health of the planet
- Sustainable development: what everyday actions can you take?
- The food transition is a priority for our civilisation!
- Latest update on the nutrition transition #5
- Why is 2021 the year of fruits and vegetables?
- Latest update on the nutrition transition #2
- Latest update on the nutrition transition #4
- What agriculture for more sustainable food?
- Latest update on the nutrition transition #3
- A nutrition education project against childhood obesity
- Latest update on the nutrition transition #2
- The latest update on environmental and nutrition transition
- A plant-based culinary festival against obesity in Russia
- How to switch to a sustainable diet
- White paper: plant-based food, a major global challenge
- Towards a more plant-based diet with 3 winning projects
- Unlockdown: an opportunity to sustainably change our eating habits
- The overconsumption of sugar and environmental issues
- Vision of Quebec as a food-producing land
- Plant-based diet: Good for your health and good for the planet
- What will we be eating tomorrow: why is there a trend towards plant-based foods?
- Conference 2019: Interview with Christophe Bonduelle
- Conference 2019: Interview with Guillaume Debrosse
- Conference 2019: Interview with Armando Perez-Cueto
- Conference 2019: Interview with Benjamin Allès
- Conference 2019: Interviews with Laurence Depezay
- Conference 2019: Interview with Federica Barabino
- Conference 2019: Interview with Jacynthe Lafrenière
- Conference 2019: Interviews with Wim de Vries
- Conference 2019: Interviews with Catherine Lefebvre
- A sustainable change in eating behaviours
- 2019 CONFERENCE: 5 reasons to sign up now!
- A role in the transition towards sustainable behaviour
- Plant-based diets are at the core of our mission
- Mobile and solidary cannery
- Solidary picking by the economic interest group "Straw hat" at the Paradise Farm in Seclin
- Canada: Vegetable prices expected to rise 4% in 2019
- Urban farm of Blosnes (Rennes)
- The shared garden, ouort de Benevènt
- The exhibition "Croc'Expo" about fruits and vegetables in Cité Nature (Arras) is extended
- The Légumothèque: A new teaching tool in the vegetable garden at Abbaye de Royaumont
- Vegetable gardens and nutrition awareness in Congo
- Louis Bonduelle Research Award 2018
- Towards agri-food education
- Community building in the city
- Urban farming: agriculture that makes sense
- Urban farming, a showcase of modernity
- Help city-dwellers reconnect with farmers
- Relive the 2018 Conference here!
- Cooking workshops: A fun way to discover fruits and vegetables
- “Manger vers le futur”, a social science fiction Instagram comic strip, is finally online!
- Nutrition education and taste discovery for children aged 6 to 10
- Call for projects: give everyone access to vegetables
- The City & Agriculture: Reconciliation or Dissociation?
- Food waste and good taste worshops by Freegan Pony
- We're celebrating Nutrition Month in Canada
- Ambitious healthy diet programme in Russian schools
- Ultra-Processed Food Consumption in Canada
- Meet us at the Journées Francophones de Nutrition
- Where vegetables take priority!
- Vegetables for everyone: call for projects 2017 is open!
- Getting Little Ones Interested in Vegetables
- Picnic: zero-waste challenge for 200 children
- Maisonnette des Parents : Vegetable Gardens for Everyone
- Légumothèque: Observing and understanding the life cycle of edible plants: from seed to seed
- Pupils have fun growing their own vegetables!
- Discovery workshops on fruits and vegetables and environmental awareness for 90 pupils from France and Italy
- Backstage: find out all about the #LBFconference
- French food culture: back to the future
- Canada: between food heritage and processed food
- Senegal: sensory awareness day on vegetable-themed culinary activities for street children
- Three public consultations for a Food Policy for Canada
- A.N.D.E.S. UNITERRES: Bringing food aid and local farmers closer together
- Food, culture and sustainability at the #LBFconference
- Food cultures: meeting our speakers…
- Fruit and vegetable consumption in Canada
- Caesars kitchen: taste workshops around fruits and vegetables
- CROC’EXPO: An original and unique fruit and vegetable exhibition in France dedicated to children aged 3 to 12 years
- Nutrition Month 2017 Campaign in Canada
- Find out the projects selected during the 2016 call for proposals
- Marketing in school cafeterias to increase vegetable uptake
- Videos to promote food education in school daycares
- Encouraging the cultivation of fruit- and nut-bearing trees!
- Vitamins: an essential part of our daily lives
- 120 children discover the world of vegetables thanks to puppets
- Green Class: Urban agriculture project for 500 students aged 6 to 12
- Heavenly holiday dining packed with pulses!
- Change the perception of vegetables among pupils
- Come and see the Museum of fruits and vegetables!
- 'Art nature' activity and cuisine in rural retirement homes
- How has nutrition changed over time?
- Results of a study on the eating habits of university students
- Grand Opening of a Therapeutic Kitchen in a Nursing Home
- Moringa oleifera, a leguminous plant to combat malnutrition
- Growing vegetable gardens - a big hit among secondary school pupils?
Health benefits of vegetables
- It’s never too late to do the right thing
- How eating can take off or add years to our life
- How to eat more plant-based food in just 30 days
- 2021 | A snapshot of key achievements
- Taking action for more sustainable food systems
- What can we do to preserve biodiversity?
- Sustainable food for human health and the health of the planet
- Sustainable development: what everyday actions can you take?
- Why is 2021 the year of fruits and vegetables?
- FAO puts fruit and vegetables in the spotlight in 2021
- Quebec City: Toward a Sustainable Food System
- Combatting obesity boosts economic and social well-being
- Combatting food deserts with mobile markets
- The pleasure of eating well in as you get older
- Restaurant portions are too large
- Seasonal vegetables around the world
- Plant-based food at the centre of new recommendations
- Family meals improve young people’s dietary intake
- The nudge, a great way to encourage people to buy more fruit and vegetables?
- Yes, you can make children love vegetables!
- How many times should you expose a child to a vegetable until they like it?
- A simple trick for children who refuse vegetables
- Eating an avocado a day may help stave off metabolic syndrome
- Eat vegetables daily to reduce stress
- Eat more vegetables, lower the risk of dying from cancer
- Just 25% of the French eat their 5-a-day
- Allotments: beneficial in deprived neighbourhoods?
- Enjoy healthy fruits and vegetables!
- Which Vegetables Should Athletes Eat?
- Vegetables Fill You Up!
- From Harvest to Table
- The Truth about Canned and Flash-Frozen Vegetables
- What Is an Antinutritional Factor?
- Do We Need Vegetables to Survive?
- What Happens to a Vegetable Once It Is Eaten?
- Are Organic Vegetables Better for Your Health?
- Veggies: Who Eats Them and How?
- Carrots: A Bit of Sun at the End of the Fork
- Little Nutritional Dictionary
- Why Put Vegetables on Athletes’ Plates?
- Alpha-Carotene or the Secret to Longevity
Healthy tips and cooking
- The top food trends for 2024
- It’s never too late to do the right thing
- How to prevent piling on pounds at Christmas
- Why Are Seasonal Vegetables So Good for You?
- 3 Reasons to Cook Your Vegetables in the Microwave
- 5 Per Day is a Piece of Cake!
- How Can We Help Children Appreciate Distinctive Vegetables?
- Not a Minute to Lose?
- No More Excuses for Not Cooking Vegetables!
- Healthy, Vegetable-Based Snacks
- Raw or Cooked Vegetables?
- Glossary of Ready-to-Use Vegetables
- Vegetables for Smooth Skin
- Be Careful Not to Confuse “Organic” and “Light”
- Cooking vegetables is easy
Louis Bonduelle Conference
- The overconsumption of sugar and environmental issues
- Vision of Quebec as a food-producing land
- Plant-based diet: Good for your health and good for the planet
- What will we be eating tomorrow: why is there a trend towards plant-based foods?
- Conference 2019: Interview with Christophe Bonduelle
- Conference 2019: Interview with Guillaume Debrosse
- Conference 2019: Interview with Armando Perez-Cueto
- Conference 2019: Interview with Benjamin Allès
- Conference 2019: Interviews with Laurence Depezay
- Conference 2019: Interview with Federica Barabino
- Conference 2019: Interview with Jacynthe Lafrenière
- Conference 2019: Interviews with Wim de Vries
- Conference 2019: Interviews with Catherine Lefebvre
- Monograph: Plant-based diet, a balancing act
- Summary: Understanding the shifts in our behavior towards an increasingly plant-based diet
- How can we optimise nutritional assessment?
- How can we sustainably feed 10 billion people in 2050?
- How can we make plant-based food more sustainable and ethical?
- Why food quality needs to be considered in vegetarian diet?
- A sustainable change in eating behaviours
- 2019 CONFERENCE: 5 reasons to sign up now!
- A role in the transition towards sustainable behaviour
- Plant-based diets are at the core of our mission
- Plant-based foods: a base for nutrition at every age
- Making children love vegetables starts with cooking!
- How to get children to eat more vegetables
- The use of diverse methods for effective nutrition education
- All you need to know about food waste
Plant-based proteins
- How to eat more plant-based food in just 30 days
- 2021 | A snapshot of key achievements
- Taking action for more sustainable food systems
- What can we do to preserve biodiversity?
- Sustainable food for human health and the health of the planet
- Sustainable development: what everyday actions can you take?
- The food transition is a priority for our civilisation!
- Why should we eat plant-based proteins?
- Legumes and vegetables: what is the difference?
- The healthy diet that saves the planet
- 2nd Meeting of the French-speaking World on Legumes
- The French just can’t get enough of their veg
- Heavenly holiday dining packed with pulses!
- 2016: International Year of Pulses
- A Whole New Book on Pulses
- Plant-based Proteins to Feed the World
- Epicurium Showcases Pulses
Recipes
- It’s never too late to do the right thing
- Indian soup with pumkin
- Pan-fried chicory
- Italian-style aubergines
- Celery salad with garlic
- Green beans and small peas gaspacho
- Artichoke heart salad and tofu with sesame
- Spinach soup with risonis
- Brussels sprouts with caramelized pears
- Red bean brownie
- Fennel cream
- Sorrel cream
- Watercress sauce
- Pepper sauce
- Cold sauce with celeriac
- Tzaziki recipe with cucumber
- Melon & avocado salad with pine nuts
- Summer melon gazpacho
- Bananas with ginger
- Sea bream tartare with ginger
- Sautéed Chinese Artichokes
- Horseradish froth
- Beetroot with horseradish
- Rapini migas
- Rice with rapini
- Tagliatelles with goat cheese and garden peas
- Corn flakes with carrots and zucchini
- Easy Guacamole Avocado Dip Recipe
- Carrot pudding
- Spinach-ricotta blinis
- Lamb's lettuce with apricots, almonds and honey
- Lentil salad with smoked bacon
- Cabbage, apples salad with cumin
- Cucumber sandwich with petit suisse
- Crisps and mashed carrot, broccoli and celery
- Carrot-celery soup
- Turkey tacos with tomatoes and corn
- Onion tart
- Tart with carrots and fresh cheese
- Bean-tuna sandwich
- Apples and spinach sandwich
- Tatin tart with zucchini and aubergines
- Tian with zucchini, tomatoes, aubergines, peppers.
- Zucchini and peppers toasts
- Potato salad with egg, tomato and ham
- Marinated peppers
- Peppers stuffed with vegetables and fresh cream
- Chicken with peaches
- Mashed potatoes and celery
- Mozzarella sandwich with zucchini
- Milk rolls with stir-fried vegetables
- Baked peppers
- Caramelized chicken cutlet and green beans
- Sandwich filled with asparagus cream and olives
- Chicory and beetroot salad
- Asparagus flan with parmesan
- Fried pumpkin
- Macaroni with sausage and fried zucchini
- Eggs and spinach
- Cabbage-cucumber salad
- Flan with eggplant and tomato
- Yoghurt with diced carrots and cucumber
- Corn cob skewer
- Pear salad, carrots, zucchini and sautéed peppers
- Breaded tomatoes
- Omelette with tomatoes - avocado
- Brick leaves with tomatoes & mozzarella salad
- Vegetable fritters with carrots (beignets)
- Vegetable Parmentier with carrot and broccoli
- Vegetable quiche
- Baked celery
- Chicken-liver stuffed mushrooms
- Cabbage and apple salad
- Vegetable fritters with carrots
- Courgette carpaccio
- Curried cauliflower
- Chick pea cream
- Milan-style turnip gratin
- Cretan salad
- Indian salad with chicory
- Lebanese tabbouleh with parsley
- Italian-style asparagus
- Delicious aubergines
- Peppermint beetroot
- Stuffed mushrooms
- Green bean clafoutis
- Vegetable express
- Provencal-style chicken with tomatoes and peppers
- Rocket with prawns
- Harlequin Salad soya, beetroot, carrot
- Pumpkin gratin
- Multi-coloured pasta with sweet corn and peas
- Artichoke and mushroom pizza
- Halloween pumpkin
- Artichokes à la Grecque
- Stewed carrots and leeks
- Little eggplant terrines
- American salad with radishes
- Lamb’s lettuce salad with apricots
- Lamb’s lettuce salad with warm clams
- Vegetable tagine
- Courgette canapés
- Curried chicken or turkey breast with courgettes
- Fish wrapped in spinach
- Chicory with carrots
- Candied carrots with honey
- Fennel with white wine and shallots
- Wild mushroom and spinach lasagne
- Roasted pepper and chilli sauce
- Courgette terrine
- Courgette gazpacho
- Lamb’s lettuce with safflower oil
- Fennel with cream
- Haitian tomato juice
- Swiss chard with Morteau sausage
- Broccoli Niçois
- Picardy leek pie
- First purées with broccoli
- Quiche with zucchini and ricotta
- Sandwich filled with chicken, bacon, cucumber, tomato
- Farmhouse bread toasts, tomatoes, mozzarella
- Rolled ham with watercress and watermelon
- Cake with cauliflower and gruyere
- French toast with cucumber on a bed of yoghurt
- Tuna, sweetcorn and mayonnaise sandwich
- Carrot cake
- Hot dog with zucchini
- Chile con carne
- Carrot and cucumber crisps
- Chicory with ham
- Couscous
- Fritters with a puree of chilies and peppers
- Gratin of cauliflower and zucchini
- Farfalle pasta with sautéed zucchini and lemon
- Peppers stuffed with rice, tuna, tomato, mayonnaise
- Filo pastry sheets with cheese and parsley
- Rice cakes with zucchini and carrots
- Flammekueche with smoked bacon and spinach
- Spinach and zucchini tart
- Stuffed potatoes with zucchini
- Muffins with carrot and zucchini
- Bolognese sauce
- Tomatoes filled with cucumber and yoghurt
- Puff carrots and zucchini
- Flageolets with cream
- Rolled ham with spinach
- Cake pasta, ham, carrots
- Cake with mushrooms, corn and cheese
- Fried zucchini and pears in smoked ham
- Grapefruit and cucumber cocktail
- Zucchini and eggplant clafouti
- Fritter of carrots, mushrooms and green beans
- Carrots simmered in garlic and honey
- Rutabaga puree
- Rutabagas with carrots and pistachio
- Purslane salad
- Cream of purslane
- Young salad spinach and purslane combo
- Boiled yam
- Yam puree
- Shallot sauce for fish
- Shallot and wine sauce
- Red kuri squash and shallots with honey
- Gherkin soup
- Onions and gherkins
- Chestnut soup with prawns
- Boiled chestnuts
- Dandelion salad with bacon
- Dandelion salad with sardines
- Garlic sauce
- Garlic butter
- Salmon tartare with avocados
- Avocado fondant
- Black radish salad
- Goat’s cheese with Speculoos biscuits and radish
- Lambs lettuce salad with Jerusalem artichokes
- Jerusalem artichoke and bacon lardon cake
- Strawberry and lettuce salad
- Prawn and avocado salad
- Salmon and parsnip quiche
- Sweet potato mash
- Apple and sweet potato cake
- Spicy corn soup
- Omelette with cardoons
Uncategorized
- Key tips: protein and sustainability
- Meal prep to reduce your impact
- One health: for the planet and for people
- Plant-based food: more accessible than ever
- The Louis Bonduelle Foundation Award rewards solidarity through blockchain
- It’s never too late to do the right thing
- JEU CONCOURS "SPECIAL GLACE"
- The Louis Bonduelle Foundation Award rewards solidarity through blockchain
- How eating can take off or add years to our life
Vegetables & Nutrients
- Artichokes
- Arugula
- Asparagus
- Avocados
- Bean Sprouts
- Beetroot
- Bell pepper
- Beta-Carotene
- Bitter greens
- Black radishes
- Borlotti beans
- Broccoli
- Brussels sprouts
- Button (or white) mushrooms
- Cabbage
- Calcium
- Cardoon
- Carrots
- Cauliflower
- Celeriac
- Celery
- Chard
- Chestnuts
- Chickpeas
- Endives
- Chinese artichoke
- Cucumber
- Cumin or Cuminum cyminum
- Dandelion greens
- Eggplant
- Everything you need to know about rye and rye flour
- Everything you need to know about wheat and wheat flour
- Fava beans
- Fennel
- Flageolet Beans
- Garlic
- Gherkins
- Ginger
- Green beans
- Horseradish
- Jerusalem artichoke
- Lamb’s lettuce
- Leeks
- Lentils
- Lettuce
- The many colours of pepper
- Melons
- Millet
- Onions
- Parsley
- Parsnip
- Pattypan Squash
- Peas
- Plantains
- Polyphenols
- Purslane
- Radishes
- Red kidney beans
- Rosemary or Rosmarinus officinalis
- Rutabaga
- Salsify
- Salt or sodium chloride (NaCl)
- Shallots
- Sorrel
- Soy
- Spinach
- Split peas
- Squash
- Sweet corn
- Sweet potatoes
- Magnesium
- Vitamin B9
- Fiber
- Thyme, or thymus vulgaris
- Tomato
- Turnip
- Vitamin C
- Watercress
- Antioxidants
- Iron
- Vitamin E
- White beans
- Winter squash (pumpkin), red kuri squash
- Yams
- Zucchini