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Advisor(s)
Abstract(s)
Human food security requires both the production of sufficient quantities
of high-quality protein and dietary change. This is particularly relevant given the
present concurrence of rising human population, climate change and changing
consumption habits. Pulses are recognized as being readily available sources of
protein, complex carbohydrates, fibres, vitamins and minerals. Additionally, pulses,
as well as other legumes, have the exceptional capacity of significantly increasing
soil fertility, yields of companion or subsequent crops, biodiversity, environmental
protection and climate change mitigation. Despite this, the use of pulses for food
purposes is low in Western Europe, where pulses are mainly used for feed. This
chapter reviews some of the environmental, nutritional and health benefits of pulses,
and presents the main results of a campaign developed in a food service setting
as an example of ways to increase the amount of pulse consumption. Results show a
high acceptability of pulse consumption, whenever food services present alternatives
to meat protein based on pulse protein.
Description
Keywords
Food service Environment benefits Health benefits Pulses Sustainability
Citation
Publisher
Springer