Bonduelle Fresh Americas

Bonduelle Fresh Americas’ Jackson facility was recently awarded a $50,000 grant from Southern Crescent Technical College. Beginning this Fall, our Jackson Associates will have the opportunity to strengthen their manufacturing skills at SCTC's Advanced Manufacturing Lab in Butts County while enhancing their leadership capabilities and soft skills through the College’s continuous education program. The grant is funded through the State of Georgia’s High Demand Career Initiatives (HDCI) Program. The HDCI Program provides funding to Georgia employers to incentivize the creation and expansion of registered apprenticeship programs throughout the state. This program provides upskilling opportunities for workers in local communities and increasing the amount of skilled talent within Georgia’s high-demand industries. Special thanks to Dr. Ada V. Bradley , our Jackson Plant Director, Nathalie Williams our Jackson HR lead, and Eric Zimmerman from our Finance team who worked closely with Irvin T. Clark, III, President of SCTC and Ingrid Rider-Owens, VP of Economic Development, SCTC, to create this wonderful opportunity. #upskilling #Georgia #apprenticeship #BCorpCertified #BLabUK

🌱✨ 20 years of commitment to sustainable food! ✨🌱  In this year 2024, we proudly celebrate 20 years of the Louis Bonduelle Foundation 🎂   Since its creation in 2004, its mission has remained unchanged: to bring about sustainable changes in eating habits that respect people and the planet.     This longevity testifies to our stability and consistency over the years. We are honored to have been able to support exceptional initiatives such as Let's Vegg Up, which embodies both our local and international commitment. Our foundation relies on research to guide our choices and maximize our impact, which strengthens our ability to support innovative projects like this one. As such, we are proud to support the Chaire ANCA, an action research chair dedicated to healthy, sustainable food for all! In 2023, our Let's Vegg Up winners in four countries have been true pioneers in this movement: 🇫🇷 In France La Ferme Urbaine du Trichon reinvents urban living, LA TENTE DES GLANEURS with their solidarity baskets redistributed to a population in great food insecurity or Biscornu, the inclusive, high-end gastronomy house that maximizes employment for young people with disabilities. Elodie Levrier 🇺🇸 In the United States, Las Vegan Food Pantry and FEAST have been key players in promoting healthy, sustainable eating.David Schraeder 🇮🇹 In Italy, La Compagnia della Polenta and Fior Di Loto have shone with their creativity and commitment to environmentally-friendly food.  Maria Chiara Appignani 🇪🇸 In Spain, La Pandi and Yo no desperdicio have set an example by reducing food waste and promoting sustainable practices.  Silvia Ferreira Poblete These winners are living proof of the international impact our mission can have.  Many thanks to all our partners who help make this adventure possible. Let's continue working together to change eating habits for a better world!  #LaNatureNotreFutur #positiveimpact #20yearsFLB 

Do you know of any college students who are interested in gaining valuable work experience in the plant-rich food space? Our Summer Internship program is now accepting applications for our 2024 session taking place June 17 - August 23. The program offers the right candidates an opportunity to work in some exciting areas of our company including operations, engineering, sales, transportation and agricultural operations. Full details and a QR code to the application are below. #internships #summerintern #freshproduce #supplychain #marketing

🌟Grateful for an Amazing 2024 McDonald’s Worldwide Convention!🌟 Thank you, McDonald's for our incredible partnership across the USA, Italy, France, and Germany! 🇺🇸🇮🇹🇫🇷🇩🇪 This week in Barcelona was unforgettable. Just like the iconic Sagrada Familia, our partnership with McDonald’s embodies innovation, lasting impact, and a commitment to building supply resiliency that has flourished for decades and is oriented for the long term. Here’s to more success ahead! 🍔🌍🌱 #McDonalds #Partnership #Barcelona #SupplyResiliency #Innovation #WW24

Our Chief Sales Officer, Deanna Jurgens, recently spoke with Melissa De Leon Chavez of Deli Market News about Bonduelle Fresh Americas' dominance in the bowls category - currently at 41% market share. “Bistro Bowls have been a great success story...Offering versatility through variety and enabling a rotation of flavors has been a key component to the Bistro line.” Read the full story on DeliMarketNews: https://lnkd.in/ed--HXWU #vegetarian #plantbased #bcorp

As we near the end of B Corp month, our ESG Manager Julien Callet took a moment to speak with us about what it means to be a Certified B Corp. Julien, along with our SVP of ESG Gretchen Grani are experts on all things B Corp so when they share their thoughts it's always worth taking a moment to listen. #bcorp #certifiedbcorp #esg #BLab

Fun facts about veggies! Did you know that a flexitarian diet emits 40% less CO2 per person compared to a traditional meat-based diet? And 1.5 kg of beef represents the equivalent of one year's worth of showers for one person. Plus, broccoli contains almost twice as much vitamin C as an orange! Not only are veggies beautiful and tasty, but they are also very good for you and our planet. Vegetables such as spinach, kale, carrots, and sweet potatoes are rich in vitamins, antioxidants, and minerals that promote skin health, helping to keep it clear, hydrated, and glowing. Enjoy! #veggies #healthyeating #sustainability

Today, Groupe Bonduelle Fresh Americas welcomes Bobby Chacko as our new Chief Executive Officer. With a background spanning over 25 years of general management experience, Bobby brings a wealth of expertise in driving product growth through innovative marketing and consumer-focused strategies. Bobby is passionate about driving growth, reinvigorating brand relevance and forging strong leadership teams for success. We extend our gratitude to Andrea Montagna for his dedicated leadership as CEO of Bonduelle Fresh Americas since 2021. To read the full press release, please visit our newsroom on bonduelleamericas.com at https://bit.ly/48IiD1F

We are pleased to share that Tony Banegas our VP of Quality, Food Safety, and Industry Relations spoke on the Food Safety panel "A look to the Future - A perspective from a shipper's point of view" at the Arizona Leafy Greens Marketing Agreement Southwest Ag Summit. As an industry expert, Tony shared his thoughts on improvements in harvest equipment sanitation, additional requirements in Ag water quality, and preparation for FSMA 204 Traceability. He also shared his perspectives on what customers are asking for, what regulatory auditors are inquiring about, and ultimately what we are doing to prepare to meet these upcoming needs. Photo credit: Arizona Leafy Greens Marketing Agreement

We appreciate our Ag Ops team and our grower partners who work hard to ensure that the lettuce we use in our Ready Pac Bistro Salad Bowls, Kits and fresh lettuce products is harvested at the perfect time. Lettuce requires consistent temperatures around 60-65 degrees so each year we grow our crops in two areas - Yuma, Arizona in the cooler Fall and Winter months, and Salinas, California in the warmer Spring and Summer months. We are about to harvest our last Yuma crop of the season and the first Salinas crop is already growing beautifully. Our team is out in the field every day to make sure the lettuce and salad products you purchase are absolutely the freshest and tastiest! Thank you Omar Bobadilla, Jose Ramon, MBA Ivan Cordova