Bean sprouts 
Pumpkin 
Vegetable garden: growing lentil 
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Les Pouces d’Octave: A Quebec Village Makes Food the Focus of Its Identity Project
Quebec village Saint-Octave-de-Métis has decided to place food at the heart of community life....
Tips to avoid wasting plant-based foods
Every year, 1.3 billion tons of food is wasted in the world, or roughly one third of global food pro...
Stop Waste: how to share food without waste
Given the increased consumption of plant-based food in recent years, the Louis Bonduelle Foundation ...
Nutrition education: improving its impact
Since 2004, the goal of the Louis Bonduelle Foundation is to sustainably improve eating behaviours. ...
The root of food waste
There has been a growing interest in food waste. The general trend is to combat this phenomenon, but...
French-speaking health professionals work together to promote a plant-based diet
The Association des professionnels de la santé pour l’alimentation végétale (APSAV), a Quebec-based ...
Solidary picking by the economic interest group "Straw hat" at the Paradise Farm in Seclin
The 'Les Saveurs du Marché' solidarity grocery store, opened in November 2005 in Mons-En-Barœul, sup...
All you need to know about food waste
Saving money and the environment and feeding the world’s growing population… There are plenty of rea...
Restaurant portions are too large
Restaurant portions are often excessive, with portions far greater than recommended. This is happeni...
Canada: Vegetable prices expected to rise 4% in 2019
Canada’s Food Price Report 2019 predicts an increase in food prices this year, in particular for veg...
Seasonal vegetables around the world
Lots of questions are being raised about food’s carbon footprint, that’s why the Louis Bonduelle Fou...
Johanna Le Pape, a zero-waste pastry chef!
Chef Johanna Le Pape is a world champion of pastry and specialises in healthy pastry, no less! We me...