Vegetable garden: growing dandelion 
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The overconsumption of sugar and environmental issues
Catherine Lefebvre explained how we came to exploit nature and food....
How can we optimise nutritional assessment?
Despite the ever-increasing number of dietary recommendations that have emerged in recent years from...
A sustainable change in eating behaviours
Our mission is to sustainably change eating behaviours while safeguarding people and the planet. Thi...
What do healthy Quebecers eat?
NutriQuébec will be the biggest study on eating habits ever conducted in Quebec. Read the interview ...
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 ...
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...
Canada’s new food guide analyzed by Catherine Lefebvre
The new version of Canada’s Food Guide offers a holistic view of eating. Nutritionist Catherine Levf...
The Verger de Sillery: an innovative project
The continuation of our interview about the Fondation Franco-Britannique de Sillery. We discusses th...
Verger de Sillery: sustainable and social agriculture
The rehabilitation and “organic” certification of the Verger de Sillery, in Epinay-sur-Orge in Esson...
Ysabelle Levasseur: the elderly and the pleasure of eating well
Ysabelle Levasseur is also interested in nutrition problems in the elderly, which is why she plays s...
Eat right for every age: Ysabelle Levasseur’s point of view
An interview with Ysabelle Levasseur, a dietician-nutritionist, who works in Paris and the south of ...
"C’est moi le chef!": discovering vegetables
«C’est moi le chef!» allows children to discover seasonal and local products, with their parents and...