Bonduelle

🤔 What if the main obstacle to a plant-rich diet weren’t what’s on our plates, but the myths around it?   Last year in France, with our “Bonduelle peels off clichés” campaign, we challenged common misconceptions about canned foods, plant-based proteins, affordability, and the time spent in the kitchen. The goal: to show, with evidence to back it up, that eating more vegetables can be simple, practical, and delicious.    🇮🇹 This year in Italy, it’s time for “Smontiamo i cliché”.   The teams at Bonduelle Italia addressed familiar myths and stereotypes: “Vegetables are boring,” “Vegetables are diet food,” “Vegetables are difficult to cook,” and “The best vegetables are fresh ones.” Drawing on a study of more than 2,600 Italian consumers, each cliché is put to the test with data, humor, and real-life examples. “Eating vegetables is sad… only when they’re gone” or “No preservatives allowed”.    A shared conviction runs through these two campaigns, both rooted in their local culture: eating habits also evolve thanks to the stories we create around vegetables.

🌱 59% of Bonduelle’s partner farmers are now committed to regenerative agriculture. Our goal is to reach 80% by 2030.     💧72% of irrigable land is equipped with solutions to optimize water use. Our aim is to increase this figure to 90% by 2030.     These figures reflect the long-standing work we’ve undertaken with producers to develop more sustainable agricultural practices, preserve soil health, and support the transition of our food system.     Building a more regenerative food system means improving practices at every stage of the value chain: in the fields, in our factories, and all the way to the plate. Each decision helps conserve natural resources.    Through our B Corp™ certification, we’re embedding this approach in a culture of continuous improvement, guided by one conviction: progress is built over time, one field at a time.     💚 The best is yet to grow.  

🌽 Corn is all about timing and respect for nature. In the fields, nothing is left to chance. Every crop has its own rhythm, its own moment.  👉 Corn is harvested only when fully ripe, when it is at its very best.  👉 Rich in vitamin B9, it supports the normal functioning of the immune system and helps reduce fatigue.  👉 At harvest, only the useful part is taken: the ear. The rest of the plant is left in the field, to nourish and enrich the soil.  👉 Because freshness can’t be made up for: as soon as it’s harvested, the corn is processed as close to the fields as possible, to preserve all its qualities. Behind every ear of corn, there is above all a human story: partner farmers, dedicated teams, and a relationship built season after season.   🌿 A shared goal: preserving the very best of the plant. 

Here’s to 100 years! 🎉    On July 3, 1926, Bonduelle launched its very first pea harvest. Three weeks later, the campaign ended with 90,000 cans produced, marking the beginning of an adventure that is still unfolding a century later.    Since then, a great deal has changed: production volumes, equipment, supply chains, and farming practices. What took three weeks to produce in 1926 can now be achieved in about an hour.    Pea cultivation has also expanded. Harvests now begin in Portugal as early as April, before gradually moving through southern and then northern France, Hungary, and Poland, following the ripening of the crops.     And these century-old peas also find their way onto plates around the world. “Piselli” in Italy, “Erbsen” in Germany, “Groszek” in Poland, “Ervilhas” in Brazil, or “Ærter” in Denmark… Behind these different names lies the same commitment to adapting our recipes and products to the culinary traditions of each country.     A century later, one thing remains unchanged: the desire to harvest every pea at just the right moment, bringing out the very best nature has to offer.     Happy 100th birthday to our peas! 💚🌱

🌱 At Bonduelle, our story grows alongside farmers.   For over 160 years, their fields have nourished our journey… and the tables of millions of consumers.   But if we dig back to the roots, it all began even earlier.   In the mid-19th century, in Marquette-lez-Lille (France), two friends - Louis Bonduelle-Dalle and Louis Lesaffre-Roussel - joined forces to run a distillery. Nothing to do (yet) with peas… but there was already one thing in common: a close connection to the land.   Then, in 1862, they set their sights on Woëstyne Abbey farm. That’s where it all came together. And a few decades later, in 1926, a simple, lasting idea took hold: processing vegetables right in the heart of the fields. The first peas were canned in a workshop right on the farm.   After the war, another seed was sown: that of partnership. Bonduelle chose to enter into contracts with farmers ahead of the harvests. The result: visibility, security… and above all, a relationship of trust that is cultivated over time.   And this relationship runs deep: it spans decades, is passed down from one generation to the next, and shapes entire industries.   Because behind every vegetable lies a shared belief: quality and flavor always begin in the field.   Today, a new chapter is being written with the development of pulses in France and Hungary: lentils, chickpeas, dried beans…   Because, from day one, our story has remained true to itself: growing far more than just vegetables. We grow a future worth cultivating. 🌱🚜

☀️For many, summer means vacation. For our teams, it marks the start of peak season. As the first harvests get underway, Bonduelle’s teams are gradually entering an intense period. At our production sites, right at the heart of the fields, kickoff meetings bring operators and management together around a single goal: to share key information, review progress, exchange best practices, and gear up for the busy months ahead.    Because behind every harvest lies a mission: to offer vegetables at peak ripeness, at their very best. This commitment engages all our teams, from field to plate. These moments also offer a chance to step back and strengthen bonds between teams before the harvest season moves into full swing. 

Le BON l'a emporté à Paris. Et quel plaisir de l'avoir partagé avec vous ! 🌱 Pendant deux mois, BONBONBON Paris a accueilli tous les gourmands autour de moments végétaux. À l'occasion du lancement de notre nouvelle campagne de marque #QueLeBonLEmporte, ce lieu a permis de faire vivre le bon de manière concrète, mais surtout de rendre encore plus visibles les sujets qui nous sont chers. Depuis son ouverture, notre concept éphémère a attiré l'attention de médias aux regards très différents : restauration, alimentation, retail, marketing, engagement, consommation ou encore économie. Ce qui nous réjouit, c'est la diversité des sujets qui ont émergé au fil des articles : • La place du végétal dans les habitudes alimentaires • Les nouvelles attentes des consommateurs • L'expérience de restauration végétale • L'innovation et les nouvelles façons de faire découvrir les légumes Au fond, BONBONBON n'avait pas vocation à être seulement un restaurant éphémère. C'était aussi une manière de mettre à l'épreuve une conviction simple : le végétal gagne à être vécu, goûté, partagé et expérimenté. Merci aux journalistes, médias et créateurs de contenu qui ont pris le temps de pousser la porte, de rencontrer les équipes et de raconter cette aventure à leur façon. Et surtout merci à toutes celles et ceux qui ont contribué à faire vivre le lieu au quotidien.

🌱 What if plant-rich ingredients became a true source of inspiration for food service professionals? It was around this idea that we gathered in Brussels for a masterclass organized with the Académie Culinaire de France in Brussels, to mark the official launch of our partnership with Bonduelle Northern Europe. Nearly 50 chefs, trainers, and institutional food service professionals participated in this day of discussion dedicated to major trends in our sector: new consumer expectations, plant-based creativity, regenerative agriculture, promoting French legumes, and product innovations. Throughout the workshops and cooking demonstrations, discussions reinforced a strong conviction: incorporating more plant-based ingredients into dishes is an opportunity to rethink recipes, diversify offerings, and stimulate creativity in the kitchen. Since 2019, Greenology has been supporting chefs in this evolution. Almost 11,000 professionals have already been trained across Europe, demonstrating a growing interest in these new culinary approaches. We are pleased to continue our collaboration with the Académie Culinaire de France in Belgium and to help advance the food transition. A big thank you to all our teams, speakers, and participants for their energy, their ideas, and the quality of the discussions throughout the day. Special thanks to Charles SASSIAT and Steve Passchyn for this wonderful event. Luc Fontaine, Jolien Goor, Elodie Levrier, Agathe de Saint Victor, Karine TAECKENS, Thierry Merheb, Berry Hoosemans🔪🌽 

🎥 Harvesting extra-fine green beans at peak ripeness takes patience and careful observation: the secret is knowing exactly when a field has reached the perfect balance.     Because a high-quality green bean must be both visually appealing and flavorful: a bright green color, tender texture, stringless, with no seeds inside, and a consistently thin shape. But in the field, plants don’t develop at exactly the same pace. So it’s quite a challenge!     🌱 To achieve this, from the outset, our expert agronomy teams work closely with partner growers to select suitable soils and fields, optimal planting periods, and varieties renowned for their flavor.     🌱 Special attention is paid to planting to ensure the plants emerge simultaneously and grow consistently.     🌱 After months of careful crop monitoring, the teams intensify their observations as harvest approaches: daily plot visits, pod inspections, and sampling allow us to precisely track changes in quality and determine the right harvest time.      Thanks to this expertise, built on years of experience, our green beans remain as crisp and flavorful as ever. 

🥦 Eating habits are changing. Across Europe, a common aspiration is emerging: to eat better without sacrificing enjoyment or complicating daily life.  Bonduelle’s new brand campaign is based on this shared conviction. With #LetGoodWin, we’ve chosen to convey a simple message: yes, plant-rich food can be more appealing, more accessible, and more present in every moment of daily eating. A message rolled out simultaneously across Europe, with a reimagined brand identity and a campaign tailored to the realities of each market.  Because while tastes and habits may differ from one country to another, certain questions are universal: how can you eat well when you’re short on time? How can you balance taste, nutrition, and convenience? How can you make plant-based foods a bigger part of your diet?  Across Europe, the brand offers its own answers to these challenges, all with the same goal: to let the good win. At its core, we’re sharing a simple idea: no matter what language we speak, taste, pleasure, and the desire to eat better remain universal values.  Let good win!