Natural art-and-flavours-louis-bonduelle-foundation-press-kit


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2012 is the European year for active ageing. Over the next few decades, elderly people will continue to grow in number and continue to age. Our society must succeed in the challenge of healthy ageing. How? By keeping elderly people physically and mentally active for as long as possible thanks, in particular, to a suitable, high quality diet. These are the reasons for which the Louis Bonduelle Foundation develops activities for the elderly through a partnership with the National federation for rural retirement homes (MARPA).

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Natural art-and-flavours-louis-bonduelle-foundation-press-kit

  1. 1. Press Kit Natural Art and Flavours Pleasure workshops to stimulate the participants imagination New practical activities for the elderly! 2012 is the European year for active ageing. Over the next few decades, elderly people will continue to grow in number and continue to age. Our society must succeed in the challenge of healthy ageing. How? By keeping elderly people physically and mentally active for as long as possible thanks, in particular, to a suitable, high quality diet. These are the reasons for which the Louis Bonduelle Foundation develops activities for the elderlythrough a partnership with the National federation for rural retirement homes(MARPA).Required source citation: Louis Bonduelle Foundation / MARPAPress ContactMagali DelmasVivactis Public Relations - Tel.: +33 (0)1 46 67 63 44 - e-mail: {PAGE * MERGEFORMAT}
  2. 2. 1In the European Union in 2011, there were 96 million people aged 50 to 64 (19.1% of the totalpopulation), 64 million people aged 65 to 79 (12.7%) and 24 million people aged 80 or over(4.7%).1 Various projections indicate that the ageing population will continue to grow over the nextfew decades. Stimulating the physical and mental capacities of the elderly in order to stop themfrom becoming dependent and to tackle certain pathologies is a massive challenge for society.Paradoxically, elderly people tend to eat less even though their nutritional needs remain the sameor increase with age. What is behind this change in eating habits and the reduction in the amountof food consumed? Several factors are to blame: a reduction in financial resources, isolation andsolitude, physical difficulties to feed oneself, dental and sensory changes, etc. These factors makeeating less enjoyable and can result in a diet which is no longer balanced and, even, protein-energy malnutrition. It is estimated that 5% to 10% of elderly people living at home and 30% ofthose living in a care home suffer from malnutrition.2In view of this finding, the Louis Bonduelle Foundation*, which has acquired a degree ofexpertise in diet and eating habits since it was established in 2004, has joined forces withthe National federation for rural retirement homes**.MARPA homes place great importance on the need for a balanced diet and the enjoyment ofresidents when deciding on the homes meals, a process in which residents are also involved. Thelayout of a room and the organisation of a meal can bring people together and make it easier forresidents to socialise. All meals are prepared and served in the MARPA home. Multi-skilledemployees eat with the residents, enabling them to be attentive to the residents wishes andengage with them.This partnership has given rise to an innovative operation targeted at MARPA residentsthroughout France. Its aim is to use vegetables to get residents to express themselves andsocialise while also having an enjoyable time. As from June, MARPA homes throughout thecountry will be able to run activities centred around the plant** www.marpa.fr1 Eurostat statistic Focus 23/20112 National food programme. Interdepartmental programme steered by the Ministry for agriculture, food, fishing and ruralaffairs. February 2011 {PAGE * MERGEFORMAT} 2
  3. 3. The partnership between the Louis Bonduelle Foundation and FNMARPA What does this operation involve?A nutritious diet in which fruit, vegetables and protein are given pride of place is an important partof ageing well. But eating is also a social activity and the conditions that prevail during a mealare also important. The Louis Bonduelle Foundation has already highlighted this point in itsresearch on eating habits. The Foundation has created a number of innovative awareness-raisingtools and practical activities to deal with these issues, which are also faced by MARPA employeeson a daily basis.It was for this reason that a partnership between the Louis Bonduelle Foundation and the Nationalfederation of MARPA homes was formed. This partnership subsequently gave rise to anunprecedented and ambitious programme for MARPA residents whose aims include: valuing theelderly, arousing their curiosity, stimulating their imagination, engaging their sense of taste andsmell, sharing enjoyable moments, encouraging residents to share their culinary knowledge,fostering a feeling of well-being, and maintaining or creating social and intergenerational ties.Piloted in 2011 and in the spring of 2012 in three MARPA homes, the project will be rolled outthroughout the whole of France in June when kits are sent to all of the countrys MARPAhomes. Developed by the Louis Bonduelle Foundation with the help of a specialist in educationalgames, Brigitte Cicchini, these kits contain a number of practical and theoretical tools.Practical tools, such as cooking utensils and small items specific to an activity, such as ablindfold, cover the material requirements of the activities. Theoretical tools, including atraining guide and fact sheets, are designed to allow the person leading the activity and the homesemployees to take charge of the workshops. Whenever the Louis Bonduelle Foundation puts inplace a local activity (see box), it strives to ensure the homes can lead the activity independentlyby providing reference material which is as comprehensive as possible.Each home can run the activity when and how it likes. A home can, for example, split the twoworkshops and thereby make the operation last longer. MARPA: homes on a human scaleMARPA homes are a home from home in terms of comfort and security. They accommodate frailelderly people, whether independent or in the process of losing their independence, who cannot ordo not wish to carry on living at home. Within a small home, which never has more than 24residents, each resident has an independent ground-level apartment with a private entrance. Inbrief, MARPA residents really are at home and can lead the life of their choice.Residents either come from the surrounding area or move into the home to be closer to their {PAGE * MERGEFORMAT} 3
  4. 4. family. They are interested in living in a home which is not large and impersonal and where theindependence and the well-being of each resident are key to ensuring they enjoy a happyretirement. How does a MARPA home operate?The keyword is...freedom. A MARPA home is a place where the services are optional but wherethere is always support at hand. A team of qualified professionals provides customised support tothe residents and their family. The homes do not have their own medical team. Residents cantherefore consult the doctors and nurses of their choice.Being connected to the outside world, MARPA homes let residents take part in the social,economic and cultural life of the local community. Local children are welcome to get help fromresidents with their homework, for example. And the meals?Each apartment has a small kitchen. However, a collective dining room lets residents enjoy theirmeals with the other residents. Each person can contribute to the meal by providing food, settingthe table, preparing a sauce or peeling the vegetables, etc. Having an open kitchen and being ableto help those who prepare the meals make these times together even more enjoyable. Where are MARPA homes located?Every year, on average, ten new MARPA homes open their doors and join this network, which nowhas almost 162 homes. MARPA homes can be found throughout France. The homes are managedeither by the State or an association. {PAGE * MERGEFORMAT} 4
  5. 5. The Louis Bonduelle Foundation in the field Established in 2004, the Louis Bonduelle Foundation helps bring about lasting improvements in eating habits by making vegetables and their benefits the focus of its initiatives. Its work focuses on three main areas: providing information and raising awareness, supporting and helpingresearch, and acting in the field.The Louis Bonduelle Foundation provides its expertise in the field of nutrition to a national network whichfocuses on target groups: − Children: there are several campaigns that reach out to children: Les robins du potager (Robins of the Vegetable Garden) in France, Het Groente & Fruit Lab in Benelux and Orto in Condotta in Italy. − Young adults: the Légumes 2000 (Vegetables 2000) campaign changed students’ attitudes to eating vegetables thanks to specially adapted resources with an offbeat message. − Population groups at risk: the La Ronde des légumes (The Vegetable Round) campaign launched by the French charity, Secours Populaire Français, and the Louis Bonduelle Foundation, comprises a series of edutainment workshops which aim to show families at risk how to enjoy and eat more vegetables without going over budget and disrupting the familys eating habits. {PAGE * MERGEFORMAT} 5
  6. 6. An in-depth look at the operationNatural art workshopThe art workshop has been piloted at three MARPA homes: Marpa Arc-en-ciel in Saint Mesmin,near Cholet (Vendée), Marpa Nova Villa in Neuville saint Vaast, near Arras (Pas-de-Calais) andMarpa Cœur Lauragais in Auriac sur Vendinelle, near Toulouse, (Haute-Garonne). What happens at this workshop? Led by the land artist, Marc Pouyet, this workshop involves using vegetables with other types of plant to produce a piece of art. Carrots, cabbages, leeks, radishes and other vegetables are chopped up into small pieces and carefully arranged to make vegetable compositions. At one of the pilot workshops, the vegetables were turned into...hats for the residents! It is a time in which residents can let their imagination run free. The workshop offers one major advantage: no previousexperience is required.Lasting around one and a half hours, the natural art workshopcan be held around a large table. Some participants enjoyworking alone while others prefer working with a partner. Allthree pilot workshops were characterised by a greatatmosphere and a feeling of shared enjoyment.The vegetables also proved to be a good choice of material Marc Pouyet/MARPA/Louis Bonduelle Foundationgiven their different shapes and colours and diversity, which was attributable to the season.Above all, the residents were eager to get involved and start sculpting their vegetables asnothing is lost: the pieces discarded by the artist were make soup!Cooking workshopThis workshop, led by the head chef, Julie Coppé, is split into two parts: the first part stimulates theparticipants senses while the second is dedicated to cooking.The workshop begins with a highly original game involvingthe participants sense of smell and taste. Both of thesesenses are put to the test for around 20 minutes. Theresidents, who are seated around a table, have to recognisedifferent types of food supplied in a hamper created by theLouis Bonduelle Foundation or by MARPAs kitchens. Coffee,dark chocolate, cheese, tangerine, banana, orange blossom Laura Leveque/MARPA/Louis Bonduelle Foundationwater, sausage, gherkin, beetroot, rum, marshmallow...who will be able to identify each one? It isnot as easy as it sounds, when you are blindfolded! {PAGE * MERGEFORMAT} 6
  7. 7. Once the sensory workshop is over and the residents enthusiasm has been raised, it is time forthose who wish to pursue the adventure to roll up their sleeves. During the cooking part of theworkshop, the residents taste buds and creativity are aroused by improvising a recipe. The key tothis stage is its simplicity. The participants get to prepare a number of small tasty dishes withutensils that are easy to handle.During the three pilot workshops held in the spring of 2012, residents made pies and mini-pastries,both savoury and sweet, which were eaten later that day. All of the ingredients and materials wereprovided: puff pastry, eggs and pastry brushes to glaze the pies, cutting boards and, of course, theingredients for the filling. This is when the creativity of each chef comes out as originalcombinations can be attempted. Savoury ingredients included: grated vegetables (carrots, celery,courgettes, etc.), diced ham, grated Emmental cheese, button mushrooms, slices of hard-boiledegg, bacon, smoked salmon, goats cheese and Roquefort, pitted olives, dried tomatoes,seasoning...Ingredients for the sweet dishes comprised various flavours and textures including fresh, dried andtinned fruit. 7 {PAGE * MERGEFORMAT}