Legumes as a Cornerstone of the Transition Toward More Sustainable Agri-Food Systems and Diets in Europe

Legume grains are important sources of nutrients in human and animal diets have been so for millennia. Their history as part traditional dates to the origins agriculture when their benefits soil health agricultural productivity started be realized, mostly empirically, by farmers. In time, legumes lost popularity food, either because a negative connotation “poor man's meat,” occasional gastrointestinal side effects, or habitually longer preparation times compared other types plant foods. Also, steep rise consumption meat derived foods last half century has taken toll on replacing major protein source. Alongside this trend consumption, drift production was also observed, especially Europe, where currently occupy minimal fraction land. One main factors is loss competitive edge amongst farmers due sustained lower public private investments breeding programs legume adapted technology planting, managing, harvesting, processing, storing, cereals. Recently, increased awareness need move sustainable food systems revitalizing leading compilation policies initiatives that aim put again foundations transition. Legumes reinvented multitude products (drinks, cereal bars, bread, replacers, snacks, flours, several others) included farming conservation agriculture, organic production, intercropping, crop rotation, combining ancient traditions “with spin,” incorporating new technological knowledge systems. However, transition slow hampered many cultural, societal, political, economic impediments. This paper summarizes enable comeback placement more prominent position fields highlights strategies at overcoming obstacles impede achieving development agri-food Europe.