Rich in vitamins, fibres, minerals and antioxidants, and an important source of water, vegetables are essential to our nutritional well-being. The public authorities (PNNS) recommend a daily intake of at least five servings of fruits and vegetables. However, vegetables are snubbed by consumers and seen as too “expensive” or “difficult to prepare,” just a few of the preconceived notions that hold back consumers.

“Nutrition is a major determining factor in health.” Obesity, diabetes, atherosclerosis, and cancer are just a few of the diseases that can be prevented in part through proper nutrition. Today, many studies show a positive connection between a balanced diet rich in fruits and vegetables and a reduced likelihood of major diseases.
Specialists currently consider that at least 20% of cancers could be prevented through an adequate fruit and vegetable intake.
(PNNS: food, nutrition, and cancer)

Faced with this downward trend in vegetable consumption, the Bonduelle Group decided to take action by creating the European-scale Fondation Louis Bonduelle in October 2004.

Nutrition is a multi-dimensional field, and the foundation approached it as such, by making a commitment to:

	Information and education through publication of complete data on vegetables,
	Support for research,
	Implementation of action in the field with quantifiable results in order to make a lasting impact on nutritional behaviour.

Find each of these commitments as well as practical ideas, vegetable profiles, nutritional information, and bibliographical journals on the foundation’s website:

 

The Bonduelle gives consumers precise information on its profession: processing vegetables. Through this effort, the group hopes to show that processed vegetables play an important role in meeting nutritional needs in this day of unbalanced diets.