Newsroom
According to a study conducted by Straconsult, Mauritian Generation Z aspires to a healthy environment, opportunities for growth… and a good dose of good vibes! Insights from Amédée Darga.
They are 70, they have 12 hours, and they come from 5 universities. The goal: to invent a tech solution to improve student well-being.
Drums around a fire, a hot air balloon ride, a meaningful act of solidarity… FTL RSA celebrated its 15th anniversary in style.
It’s not just a garden coming back to life — it’s an entire legacy awakening. In Pamplemousses, nature is reclaiming its place… with care and passion.
Created in collaboration with Rogers Group and the House of Digital Art, the Festival du Vivant offers two days of reflection on our relationship with the living world.
Working surrounded by artworks? It’s possible! With Art Swap - A Taste of Art, Eclosia is turning its headquarters into a living gallery.
Spotlight on Natalie Brasse: from law to the corporate world, with stops along the way in French literature, industry, and education, the common thread throughout Natalie’s career is learning!
What if a plate could tell a story? That’s the challenge Chef Nizam Peeroo took on by creating a meeting between Chazal’s colours and Mauritian flavours.
They were 16, coming from all corners of the Eclosia Group. A year later, they leave transformed, certified, and united like a true team.
Our colleagues at Panagora hit the road as soon as possible to ensure food deliveries across the country.
With a strong international career, Sergio Torriani brings his expertise in management and process optimization to drive excellence at Les Moulins de la Concorde.
2025 begins with a strong dose of inspiration: Davidson and Shirley remind us that pushing beyond our limits is within everyone's reach.
During this week of World Disability Day, we celebrate the talents who turn their differences into strengths. Dylan and Hansley from Panagora inspire us with their determination. Their stories highlight the importance of creating environments where everyone can thrive, regardless of their uniqueness.
Over 50 companies attended the Career Fair 2024, organized by Charles Telfair Education on November 28. The goal: to offer promising career opportunities to students and graduates.
On September 12, Cédric de Spéville inaugurated the Odysseo Foundation, a new research and conservation structure dedicated to preserving marine biodiversity.
After three years at Eclosia, our colleague Kevin Fok becomes the new Head of Finance! He is not just passionate about numbers; he is a true project leader.
The Global Rainbow Foundation and the Eclosia Group organized a series of activities for around thirty young individuals with disabilities, including collaborative training, site visits, and company tours, all aimed at helping them secure employment.
After the Pain'Croyable Talent competition at Les Moulins de la Concorde Ltd, the 8 participants learnt the 'Respectus Panis' method with Mickael Jahan.
This week, Les Moulins de la Concorde Ltd welcomed the bakers participating in the Pain’Croyable Talent Competition.
With "Kase Ranze," La Déchetèque's circular economy project is further realized, with the support of Eclosia's Angel Fund.
There are far more similarities between the military world and the corporate world than one might imagine.
Indiren Ramasawmy, a driver at Avipro and a karate master, dedicates his free time to training the new generation of karatekas in community centers.
After their presentation at the Avipro Extended Meeting, Frédéric Bardothier and Yannick Levantard share their ambitions and the challenges they face.
Developing the baking professions in Rodrigues! This is the goal set by Zaakiyah Aliraja, Omesh Mahadea, and Sabeer Hookoomally, expert trainers at La Fournée des Moulins.
Sasha Wanjiku, a passionate engineer, and Christelle Mazimpaka, a personal development enthusiast, are driving Eclosia towards a sustainable and inclusive future.
Since July 1, 2024, our new Chief Human Resources Officer at Eclosia is Geerish Hookoomsing. To highlight Geerish's journey, here are some key milestones from his 33 years of experience!
Yoga, taught at Eclosia by Moshin Dowlut, enhances the lives of our colleagues.
Pierre-André Boullé and Gina Casset talk about the Well Being Week, which will take place on June 18, 19, and 20.
At the École Hôtelière Gaëtan Duval, the incredible creativity of Mauritian bakers was unveiled during the first day of La Fête du Pain 2024, 'Les Boulangers à l'Honneur.'
Eclosia has always been committed to the professional development of its employees through continuous training programs that go far beyond mere academic requirements.
Participants of the "In Search of Sirens" conference had the opportunity to envision a future where the dugong regains its place in our ecosystems.
Ganessen Ponnusamy is a versatile figure at New Maurifoods Ltd, combining his role as a driver with his passion for photography and advocacy for sustainability.
Julie Télot, Senior Graphic Designer at CIRCUS! Advertising, discovered her inner spark during a transformative journey to India, where pottery became a true passion.
Does cultural entrepreneurship speak to you? At Eclosia, we have Géraldine, who drives this dynamic with talent and vision.
Welcome to Ludovic Lagesse, our new General Manager at Hennessy Park Hotel. His commitment to excellence and passion for hospitality are the values that drive our team at Eclosia.
At Eclosia, the commitment to the environment is a reality: more than 1000 kilos of electronic waste collected this month!
"Keep moving forward, no matter what!" This is the motto of Donovan Amadis, a KFC delivery driver with a prosthetic leg who, despite his disability, navigates life with an unwavering smile and a resolutely positive mindset.
Yashvin Neehaul, a passionate chemist, bridges science and the environment as an Environmental Sustainability Manager. His academic and professional journey, from oceanographic research to promoting sustainable practices, reflects his commitment.
Meet our colleagues from the ECS Madagascar Communication team: Mialy, Haingo, and Stan—experts who combine creativity, determination, and social commitment.
Bernardo takes us through the challenges that shape the harmonious coexistence between these creatures and our world.
The Managing Director of Ninety-Six Hotel Collection shares the secrets of festive planning.
He shares a behind-the-scenes look at Panagora’s efforts to ensure the supply of holiday season products.
Kentucky Town was a great success! But what about the behind-the-scenes of this event marathon?
FTL, in collaboration with Fondation Solidarité, celebrates the inauguration of the Fondation Georges Charles greenhouse.
The new Manager of Fondation Solidarité combines his passion for classical music with a strong commitment to solidarity.
COEST aims to promote a positive impact on the environment by using their expertise in acoustics to monitor and manage environmental impacts.
The new Charles Telfair Education logo was created to celebrate the institution’s 25th anniversary. Adrien Hon Fat, Graphic Designer at Circus!, explains the story behind this new identity.
Some of our colleagues struggle with reading and writing. Our companies, NML and Avipro, are organizing literacy sessions to support them.
Although it is already present on imported products, Eclosia is the first Mauritian producer to apply the Nutri-Score label to its locally made products. Régal was the first to launch it.
Around twenty food enthusiasts had the privilege of immersing themselves in a unique culinary experience at Yuzu restaurant.
This year, we are particularly proud to see the participation of our colleagues Giovanni Victorien and Pascal Prayag in the JIOI.
Explore the world, push the limits, inspire change: that’s what it means to be a National Geographic Explorer.
Focus on Matthieu Lionnet, 21, who says he learned a lot from his internship at Maurilait.
Thinking about the future of the industry means thinking about engaging young people in our professions! Through its Open Days, Maurilait is welcoming more than 100 students over two weeks.
Trained teams gain tools to achieve their goals without neglecting their well-being.
Panagora shone at the Food & Wellness Festival at the SVICC in Pailles at the end of June. Discover how our colleagues connected culinary delight with sustainability.
If we told you that our colleagues gather at the beach on weekends—not for a team-building event or a picnic, but for a Beach Volleyball competition. And what matches they are!
The Panagora family is growing with 21 transport service providers. A successful partnership between the distribution company and the transporters. We can only wish them a great journey together!
Odysseo's policy for a Zero Single Use Plastic site, as well as the Odysseo @ the Beach program, the replacement of plastic with biodegradable and compostable trays implemented by Avipro, and the launch of several carton pot products by Maurilait...
"You must have eaten a chicken that I nurtured"
"I HAVE NEVER FOUND MYSELF IN A ROUTINE…"
A group is not built in a day; it requires the energy and commitment of many. Memwar is a book about these very people.
Bringing together industry professionals, the Food Forum from 2020 to 2023 facilitated exciting discussions on trends and challenges in the sector.
After Port-Louis, around twenty Eclosia employees explored the cultural richness of Mahébourg!
Congratulations to the first 14 managers and team leaders who successfully completed the LEAD program!
12 first employees have been trained to facilitate the Climate Fresco.
Still far from a comfortable level of self-sufficiency, the Republic of Mauritius would not survive without imports. However, thanks to our agricultural expertise, diplomatic ties, and smart involvement from the private sector, the country could lead its own small revolution in regional self-sufficiency.
Happiness is meant to be shared! The Repas de l’Amitié is one of Avipro’s traditions. It is a heartfelt moment for our senior neighbors, offering them the opportunity to connect and share.
The bus shelter is a place of passage, waiting, and sometimes daydreaming… Artist Brian Lamoureux recently transformed Moka’s bus shelter into a countryside escape.
When you want to support real change, all stakeholders must be trained!
Sharon Gouges, Creative Director at Circus, launches the first video of the TALENTS web series. The goal? To inspire and motivate both young and old. To spark their desire to learn and innovate, and to encourage them to seize the opportunities available to unlock their full potential.
How can one grow, thrive, and take on new responsibilities? Every employee has the opportunity to develop their potential, but sometimes they need a guide... Belinda Rault, Group Talent Manager, introduces the "TALENTS" web series, designed to inspire.
A birthday is an opportunity to bring together family, loved ones, friends, and even people you’ve never met to celebrate!
The social project "FTL Krwar Dan Twa" provides five young people with a one-year training program in the logistics sector.
Eating Mauritian and healthy isn’t about deprivation—it’s about smart choices, balance, and adapting traditional dishes to modern lifestyles.
Planning for retirement and making the right choices cannot be left to chance. A new support program encourages in-depth reflection.
A farata cooked on the tawa, placed on the essential "foyé," fueled by the famous poukni, is in a league of its own.
Many initiatives that benefit the environment are flourishing within the group. To talk about them, we've launched "La Minute Ecolo." Here's the first episode!
Communication, leadership, teamwork: student clubs play a key role in developing these skills in young people.
In a difficult context, dialogue is the only way to find solutions together. May was a time for exchange and reflection between LFL and mauritian farmers.
Passing on a profession is primarily done on the ground. Jason and Geerish share their experiences at Panagora and Les Moulins de la Concorde.
By welcoming independent workers, freelancers, consultants, and people passing through in need of office space, CIRCUS! is creating a new synergy within its premises.
Some of you may have crossed paths with Maya de Salle in the hallways of the companies, wondering who she was and what she was doing with a microphone. We answer all your questions here.
LMLC has been supporting bakers for over 25 years. Ludovic shares his passion with us!
Odysseo: 3 Years of construction – struggles, hopes, and adaptations! – in 1 Minute 30...
Since 2017, Eclosia has supported young Mauritian influencers in the food industry to help them showcase their passions.
From HR assistant to math teacher to billing manager, there’s not just one, but three worlds!
Myriam Blin tells us more about the 16th edition of the LCP, which has been completely redesigned to address the current challenges facing existing or aspiring managers.
In Verdun, at the educational farm of the NGO Safire, about thirty young people aged 12 to 16 work in the two chicken coops that house laying hens.
The teams worked fewer overtime hours and were able to take a day off on December 25th and another on January 4th.
For us, December is the busiest month of the year. But December 2020 did not live up to expectations.
The absence of tourists in hotels, the rise in unemployment, and the uncertain future explain the decline in orders.
Have you heard of lacto-fermentation? It involves immersing your vegetables in a salt brine to ferment and preserve them for a long time... a long time.
Drawing inspiration from seasonal produce and the garden. And letting it simmer... That is the secret of traditional Mauritian cuisine.
Our Mauritian gastronomy is what brings us all together! And you, what inspires you the most?
What do you cook in a karay? This utensil from afar has become an essential part of everyday life for Mauritian families...
Did you know? Lemongrass isn’t just for repelling mosquitoes! In infusions, in cooking… Who would have thought it had so many benefits!
Roselle, also known as Guinea sorrel, is not very well known in Mauritius. But it truly deserves more attention for its many benefits! We tell you all about it.
It is eaten stuffed, sautéed, in curry, or even in salad and pickles. For some, it's too bitter... And yet, it's excellent for health!