I make a greater impact on others
People first!
The well-being of our employees, our partners and the local communities we work with aren’t just empty words. At Bonduelle, we sincerely and firmly care about everyone’s well-being, on a daily basis.
I make a greater impact on others
As close as possible to local communities
We are committed to building constructive relationships and helping local communities where we operate. We aim to create a working environment where everyone feels appreciated for who they are. Having a positive impact on others depends on how we implement cross-functional projects, but also and above all through our long-term relationships with our farming partners, our customers and our suppliers, by designing, producing and offering products that are as healthy as they are tasty.
Bonduelle’s family roots give us a certain type of strength:
we are ready to dialog and evolve over time.
Our commitments in action
We work hand in hand with the Louis Bonduelle Foundation to develop scientific knowledge and promote the desire for and access to healthy and sustainable food. From educationally-oriented urban farms in Quebec (The Urbainculteurs) to culinary workshops run by major chefs for disadvantaged families in France (La Tablée des chefs) and support for the development of an educational program on the ecological transition in France (OUI CHANGE), the Louis Bonduelle Foundation has been stepping up its initiatives in schools to educate young people about plant-based food. Wherever we are, our employees are committed to projects that are close to their heart to make a positive impact on others.
A win-win relationship, based on real expertise and guarantees: fair prices, guaranteed income, agronomic aid, etc. We pool the risks associated with the inevitable variations in yields due to weather-related issues. Today, over 88% of farmers renew their contract with us each year.
Our canned food, fresh products and frozen food plants are located near the fields. Although simple, this encourages the development of local economies through access to employment in sometimes disadvantaged employment areas. And we don't stop there! From the "Jeunes Pousses Program" to "Pépinière de talents" and Finance for Growth, we are expanding our training programs so that our employees can gain more expertise.
Well-being through plant-based food: a priority
