{"id":84719,"date":"2024-11-25T12:58:29","date_gmt":"2024-11-25T11:58:29","guid":{"rendered":"https:\/\/www.buchinger-wilhelmi.com\/nutrir-congress-2024\/"},"modified":"2024-12-02T11:42:43","modified_gmt":"2024-12-02T10:42:43","slug":"nutrir-congres-2024","status":"publish","type":"post","link":"https:\/\/www.buchinger-wilhelmi.com\/fr\/nutrir-congres-2024\/","title":{"rendered":"NUTRIR congr\u00e8s 2024"},"content":{"rendered":"
[vc_row][vc_column][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]LE CHEMIN D\u2019UN AVENIR PLUS SAIN & PLUS DURABLE[\/vc_column_text][vc_empty_space height=\u00a0\u00bb12px\u00a0\u00bb]
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\n\t\tNUTRIR 2024, congr\u00e8s de Buchinger Wilhelmi Marbella\t<\/h2>\n\n\t\n\t\t\t

\n\t\t\t\t\t<\/p>\n\t\t\n<\/div>[vc_empty_space][vc_column_text css=\u00a0\u00bb.vc_custom_1733133962160{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #ecebe5 !important;}\u00a0\u00bb]\n

\u00ab\u00a0Fort de plus d\u2019un si\u00e8cle d\u2019expertise, Buchinger Wilhelmi continue de poser des jalons en mati\u00e8re d\u2019innovation culinaire, ax\u00e9e sur la sant\u00e9. \u00c0 travers l\u2019\u00e9v\u00e9nement NUTRIR, nous voulons insuffler de nouvelles impulsions pour une alimentation durable et b\u00e9n\u00e9fique \u00e0 la sant\u00e9.\u00a0\u00bb<\/p>\n

Victor Wilhelmi<\/p>\n[\/vc_column_text][vc_empty_space][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Le 18 octobre dernier, la clinique Buchinger Wilhelmi Marbella accueillait un \u00e9v\u00e9nement phare\u00a0: le congr\u00e8s NUTRIR 2024, intitul\u00e9 cette ann\u00e9e La recette du bien-\u00eatre.<\/em> D\u2019\u00e9minentes personnalit\u00e9s de la nutrition, mais aussi de la sant\u00e9 et de la gastronomie, se sont r\u00e9unies pour r\u00e9fl\u00e9chir sur les profondes interactions entre notre terre, notre sant\u00e9 et l\u2019art culinaire, dans le dessein de promouvoir ainsi un avenir durable. \u00c0 la fois forum de r\u00e9flexion multidisciplinaire et plateforme de solutions, NUTRIR fut enti\u00e8rement consacr\u00e9 \u00e0 la question de savoir comment la production et la consommation alimentaires influencent non seulement notre bien-\u00eatre individuel, mais aussi celui de notre plan\u00e8te bleue.<\/p>\n

Le congr\u00e8s fut inaugur\u00e9 conjointement par Katharina Rohrer-Zaiser et Victor Wilhelmi, l\u2019\u00e9quipe dirigeante de la clinique, qui soulign\u00e8rent le r\u00f4le cl\u00e9 de leur maison dans la promotion de pratiques responsables et d\u2019une alimentation consciente. Dans son allocution d\u2019ouverture, Victor Wilhelmi releva que Buchinger Wilhelmi, fort de son expertise plus que centenaire, continuait \u00e0 poser des jalons dans le domaine de l\u2019innovation culinaire, ax\u00e9e sur la sant\u00e9, et, qu\u2019avec NUTRIR, insufflait une nouvelle impulsion \u00e0 une alimentation favorable, et \u00e0 la sant\u00e9, et \u00e0 la durabilit\u00e9.[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=\u00a0\u00bb72px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n

Points d\u2019ancrage et conf\u00e9rences<\/h2>\n

Le congr\u00e8s s\u2019articula autour de trois sujets majeurs, la terre, la nutrition et la gastronomie, lesquels furent \u00e9clair\u00e9s par des interventions et des discussions inspirantes, visant \u00e0 d\u00e9gager diff\u00e9rentes perspectives de durabilit\u00e9.<\/p>\n

 <\/p>\n

La terre<\/h3>\n

Le premier point d\u2019ancrage du congr\u00e8s \u00e9tait d\u00e9di\u00e9 aux deux mamelles de l\u2019alimentation : la terre et l\u2019agriculture.<\/p>\n[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Jos\u00e9 Esquinas<\/strong>, l\u2019initiateur du premier accord international sur la protection des semences indig\u00e8nes dans 159 pays, fit valoir dans sa pr\u00e9sentation qu\u2019il \u00ab\u00a0est impossible de vivre sainement sur une plan\u00e8te bless\u00e9e\u00a0\u00bb. Et d\u2019en appeler ensuite \u00e0 la responsabilit\u00e9 des consommateurs et des consommatrices pour promouvoir la transition alimentaire par la biodiversit\u00e9 agricole. Esquinas expliqua comment nos processus d\u2019achat nous fournissent des outils efficaces pour mener \u00e0 bien cette entreprise, en soutenant activement un changement vers plus de diversit\u00e9 et de durabilit\u00e9 \u00e0 travers nos choix de consommation. Selon lui, \u00ab\u00a0c\u2019est, in fine, \u00e0 nous qu\u2019il incombe de transformer nos chariots en \u00ab\u00a0chariots du changement\u00a0\u00bb.\u00a0\u00bb[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84520″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb42px\u00a0\u00bb][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Toni Massan\u00e9s<\/strong>, qui travaille avec Ferran Adri\u00e0 et qui est membre de la Fondation Alicia, souligna l\u2019urgence de red\u00e9finir notre rapport \u00e0 la nourriture, tout en exhortant \u00e0 s\u2019alimenter de mani\u00e8re plus consciente et plus en phase avec l\u2019environnement, comme \u00e0 revaloriser fissa la production et la gastronomie locales. Pour Massan\u00e9s, la cuisine ne saurait se r\u00e9duire \u00e0 un art culinaire. Elle est aussi un moyen de faire revivre les paysages et l\u2019identit\u00e9 culturelle de nos communaut\u00e9s. \u00ab\u00a0Revenir aux aliments locaux n\u2019est pas seulement une question de go\u00fbt, mais \u00e9galement de respect de l\u2019origine des produits et de la durabilit\u00e9\u00a0\u00bb, insista-t-il.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84524″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb42px\u00a0\u00bb][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Marta Guadalupe Rivera Ferre, <\/strong>fervente partisane de la production biologique au sein de l\u2019UE, mit en exergue le r\u00f4le cl\u00e9 de la diversit\u00e9 agricole et la n\u00e9cessit\u00e9 d\u2019\u00e9viter la monoculture, afin de garantir la durabilit\u00e9 \u00e0 long terme. Tout en signalant que l\u2019\u00e9conomie manquait souvent d\u2019indicateurs pour mesurer les effets positifs ou n\u00e9gatifs de sa croissance sur le bien-\u00eatre alimentaire, Rivera Ferre exigea que les indices \u00e9conomiques courants soient assortis d\u2019indicateurs refl\u00e9tant non seulement le progr\u00e8s \u00e9conomique, mais aussi son impact sur la sant\u00e9 et la qualit\u00e9 des aliments.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84528″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb72px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n

La nutrition<\/h3>\n

Le deuxi\u00e8me point d\u2019ancrage du congr\u00e8s, la nutrition, portait sur les corr\u00e9lations entre une alimentation saine et le bien-\u00eatre holistique de l\u2019organisme.<\/p>\n[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Hubert Hohler<\/strong>, chef de cuisine de la clinique Buchinger Wilhelmi, en Allemagne, pr\u00e9senta les derni\u00e8res avanc\u00e9es, en mati\u00e8re de pr\u00e9servation des nutriments, puis encha\u00eena sur l\u2019influence positive d\u2019une alimentation durable et locale. Sa pr\u00e9sentation r\u00e9v\u00e9la comment une mise en \u0153uvre respectueuse des ingr\u00e9dients peut contribuer \u00e0 la sant\u00e9.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84532″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb42px\u00a0\u00bb][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Xevi Verdaguer<\/strong>, sp\u00e9cialiste en psychoneuroimmunologie, souligna le lien tenu entre la sant\u00e9 et le microbiome intestinal. Il expliqua comment l\u2019absence de certaines bact\u00e9ries dans l\u2019organisme peut avoir un impact d\u00e9l\u00e9t\u00e8re sur la sant\u00e9 et pr\u00e9senta une classification qui associe ces d\u00e9ficits bact\u00e9riens aux nutriments \u00e0 int\u00e9grer dans l\u2019alimentation, afin de corriger ces manques. Verdaguer releva l\u2019importance d\u2019un r\u00e9gime alimentaire adapt\u00e9 au microbiome intestinal, qui favorise le bien-\u00eatre du corps et de l\u2019esprit.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84552″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb42px\u00a0\u00bb][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]La Dre Pilar Mu\u00f1oz Calero<\/strong>, pr\u00e9sidente de la F\u00e9d\u00e9ration des m\u00e9decins en faveur de l\u2019environnement, aborda dans son expos\u00e9 les effets n\u00e9fastes des toxines alimentaires sur la sant\u00e9 des cellules. Elle lan\u00e7a un appel en faveur d\u2019une alimentation visant \u00e0 minimiser l\u2019exposition \u00e0 ces toxines, et contribuant ainsi de mani\u00e8re d\u00e9cisive \u00e0 la pr\u00e9vention des maladies. \u00ab\u00a0La sant\u00e9 est la responsabilit\u00e9 de tout un chacun\u00a0\u00bb, insista-t-elle avec force. Bien qu\u2019il soit aujourd\u2019hui quasi impossible d\u2019\u00e9viter compl\u00e8tement l\u2019exposition aux toxines environnementales, elle souligna n\u00e9anmoins la possibilit\u00e9 de r\u00e9duire leurs niveaux dans l\u2019organisme par des habitudes alimentaires conscientes et un mode de vie plus sain.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84540″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb72px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n

La gastronomie<\/h3>\n

Le troisi\u00e8me point d\u2019ancrage du congr\u00e8s mit en lumi\u00e8re le r\u00f4le de la gastronomie dans la combinaison du plaisir et de la responsabilit\u00e9.<\/p>\n[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Pepa Mu\u00f1oz<\/strong>, propri\u00e9taire du restaurant \u00ab\u00a0El Q\u00fcenco de Pepa\u00a0\u00bb et pr\u00e9sidente de la F\u00e9d\u00e9ration des cuisinier\u00b7\u00e8re\u00b7s et p\u00e2tissier\u00b7\u00e8re\u00b7s espagnol\u00b7e\u00b7s, souligna que \u00ab\u00a0la qualit\u00e9, c\u2019est d\u00e9finitivement le fil rouge de tout\u00a0\u00bb et que l\u2019imperfection des produits naturels repr\u00e9sente justement, \u00e0 ses yeux, la forme parfaite de l\u2019Art culinaire. Et de rajouter\u00a0: \u00ab\u00a0Bien manger rel\u00e8ve de la m\u00e9decine pr\u00e9ventive\u00a0!\u00a0\u00bb[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84544″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb42px\u00a0\u00bb][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Ricard Camarena<\/strong>, chef deux \u00e9toiles au Guide Michelin et porte-parole des produits durables, partagea sa passion pour le respect du produit et son engagement en faveur de la durabilit\u00e9. Il tint \u00e0 rappeler que sa cuisine met en \u0153uvre des techniques d\u2019avant-garde au service des saveurs et de la production.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84556″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb42px\u00a0\u00bb][vc_row_inner][vc_column_inner width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Xavier Pellicer<\/strong>, dont le restaurant fut class\u00e9 comme la meilleure adresse au monde pour d\u00e9guster des l\u00e9gumes, parla de l\u2019\u00e9quilibre entre le plaisir gastronomique et le bien-\u00eatre du syst\u00e8me digestif, tout en faisant remarquer que les mains qui travaillent la terre transmettent une \u00e9nergie positive aux cordons bleus et, in fine, aux convives.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_empty_space height=\u00a0\u00bb6px\u00a0\u00bb][vc_single_image image=\u00a0\u00bb84548″ img_size=\u00a0\u00bb\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb72px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00a0\u00bb.vc_custom_1733134567764{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #ECEBE5 !important;}\u00a0\u00bb]\n

Pr\u00e9sentation du projet ARF<\/h3>\n

innovation en production r\u00e9g\u00e9n\u00e9ratrice<\/p>\n

Le congr\u00e8s permit, en outre, de pr\u00e9senter le projet ARF<\/a> (Amplius Regenerative Food) qui est pilot\u00e9 et suivi par Alejandro Orioli. Ce r\u00e9seau innovant de production biodynamique fournit des aliments bio \u00e0 plus de 300\u00a0client\u00b7e\u00b7s Buchinger Wilhelmi et 200\u00a0collaborateur\u00b7rice\u00b7s de la clinique. Orioli pr\u00e9cisa que 95\u00a0% des aliments servis \u00e0 la clinique sont biologiques, ce qui refl\u00e8te un engagement inconditionn\u00e9 en faveur de la production locale et durable. Le r\u00e9seau ARF produit chaque ann\u00e9e quelque 220\u00a0000 kg de fruits, l\u00e9gumes et produits laitiers, en collaboration avec de petites exploitations agricoles bio, dont certaines ont \u00e9galement particip\u00e9 au congr\u00e8s.<\/p>\n[\/vc_column_text][vc_empty_space height=\u00a0\u00bb22px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=\u00a0\u00bb64px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n

Un climat de coop\u00e9ration et d\u2019alimentation consciente<\/h3>\n[\/vc_column_text][vc_empty_space height=\u00a0\u00bb24px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb2\/3″][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Ce sommet permit \u00e9galement aux congressistes de savourer\u2026 sain\u00a0! Petit d\u00e9jeuner et d\u00e9jeuner furent, en effet, pr\u00e9par\u00e9s par Fernando S\u00e1nchez et sa brillante \u00e9quipe de fins cordons bleus. Ces repas ont non seulement permis \u00e0 tout le monde de se restaurer, mais ont \u00e9galement favoris\u00e9 l\u2019\u00e9change d\u2019id\u00e9es entre congressistes, intervenants et intervenantes, dans une atmosph\u00e8re qui refl\u00e8te la philosophie de la clinique\u00a0: associer bien-\u00eatre et plaisir, en mangeant consciemment.[\/vc_column_text][vc_empty_space][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][vc_single_image image=\u00a0\u00bb84448″ img_size=\u00a0\u00bb\u00a0\u00bb alignment=\u00a0\u00bbright\u00a0\u00bb css=\u00a0\u00bb\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb12px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1732535816038{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #FAFAFA !important;}\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb12px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]En lan\u00e7ant des initiatives comme NUTRIR, Buchinger Wilhelmi r\u00e9affirme son engagement ind\u00e9fectible en faveur de la sant\u00e9 holistique et de la vie durable, tout en \u00e9largissant sa vision aux pratiques alimentaires r\u00e9g\u00e9n\u00e9ratrices et \u00e0 l\u2019agriculture durable. Il nous tarde de partager ces r\u00e9flexions avec vous et d\u2019avancer ensemble sur la voie d\u2019un avenir plus sain et plus durable.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb12px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]\n

R\u00e9sum\u00e9<\/h3>\n

Mais c\u2019est quoi au juste la recette du bien-\u00eatre ? Difficile \u00e0 dire de but en blanc. Au demeurant, des initiatives, telles que NUTRIR, sont de fabuleux creusets d\u2019id\u00e9es et d\u2019ingr\u00e9dients pour r\u00e9aliser une pr\u00e9paration prometteuse, \u00e0 condition \u00e9videmment que tout le monde y mette du sien et s\u2019occupe en aval d\u2019en rectifier et personnaliser l\u2019assaisonnement. Gr\u00e2ce \u00e0 l\u2019\u00e9nergie et \u00e0 l\u2019inspiration acquises ici, Buchinger Wilhelmi peaufine et renforce sa vision d\u2019alimentation r\u00e9g\u00e9n\u00e9ratrice et d\u2019agriculture durable, tout en esp\u00e9rant, en tant que communaut\u00e9 de valeurs, pouvoir continuer \u00e0 entra\u00eener dans son sillage des personnes partageant les m\u00eames id\u00e9es, comme ce fut le cas lors de ces journ\u00e9es et le sera certainement \u00e0 l\u2019avenir\u2026[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

En savoir plus sur le congr\u00e8s Nutrir, qui s’est d\u00e9roul\u00e9 en octobre \u00e0 la clinique de je\u00fbne Buchinger Wilhelmi \u00e0 Marbella !<\/p>\n","protected":false},"author":30,"featured_media":84126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_custom_body_class":"","_custom_post_class":"","_searchwp_excluded":"","inline_featured_image":false,"footnotes":""},"categories":[106],"tags":[],"class_list":["post-84719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nNUTRIR congr\u00e8s 2024 - BUCHINGER WILHELMI<\/title>\n<meta name=\"description\" content=\"En savoir plus sur le congr\u00e8s Nutrir, qui s'est d\u00e9roul\u00e9 en octobre \u00e0 la clinique de je\u00fbne Buchinger Wilhelmi \u00e0 Marbella !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.buchinger-wilhelmi.com\/fr\/nutrir-congres-2024\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NUTRIR congr\u00e8s 2024 - 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