🌱 Fostering Sustainability: How Crops such as Chickpeas and Fava Beans Could Revolutionize Europe’s Food System
By Michael Allen
On Marianne Mulhall’s organic dairy farm in southeast Ireland, winter wheat is flourishing. Its vibrant green and healthy appearance is attributable to a straightforward yet impactful agricultural practice: crop rotation with legumes such as fava beans and peas. These legumes naturally boost soil nitrogen levels, minimizing the necessity for synthetic fertilizers—an expensive and ecologically harmful resource.
This approach signifies more than just an agricultural method. It represents a wider transition in European farming and food systems toward sustainability. At the heart of this change are alternative protein-packed crops—chickpeas, fava beans, lentils, and quinoa—that provide a more eco-friendly route to food security and climate resilience.
🌾 Alternative Proteins for People and the Planet
With increasing food demand and escalating climate pressures, Europe is encountering a critical juncture for more sustainable food production methods. Conventional animal-based proteins such as beef, dairy, and poultry carry significant environmental impacts, including considerable greenhouse gas emissions. Data from the EDGAR-FOOD database indicates that food systems contribute to about one-third of anthropogenic global emissions, with meat and dairy being significant players.
“The production of animal protein is unsustainable, particularly as global protein demand continues to rise,” states Professor Emanuele Zannini, a food scientist at University College Cork, Ireland. He spearheaded SMART PROTEIN, a four-year EU-financed research initiative completed in June 2024, focused on promoting plant-based protein alternatives.
Our World in Data reveals that poultry emits seven times more CO₂ per 100 grams of protein compared to pulses, while beef emissions are around 60 times higher. The environmental advantages of transitioning to plant-based protein sources are evident—and the impetus for change is gaining traction.
🌱 Legumes: More Than Just a Supplement
SMART PROTEIN concentrated on revitalizing traditional crops such as chickpeas, lentils, and fava beans throughout Europe, highlighting their potential as both sustainable and nutritious powerhouses. Although particularly favored in the Mediterranean diet, these crops have diminished as the region’s wealth has increased, leading to a surge in meat consumption.
Mixed crop-livestock farmers like Mulhall are now rediscovering their significance—not only for nutrient-rich food but also for their substantial agronomic advantages. Legumes naturally fix atmospheric nitrogen in the soil, decreasing farmers’ dependency on chemical fertilizers, which have seen drastic price increases lately.
These crops are being trialed across various European climates, from Belgium to Ireland, unveiling unexpected insights. “We discovered that Ireland is one of the premier locations for growing fava beans,” shares Zannini. “Yields were up to twice those found in southern Europe, presenting a tremendous opportunity for diversification.”
🌾 Quinoa: A Nutritional Supergrain
In addition to legumes, SMART PROTEIN researchers looked into cultivating quinoa, a grain indigenous to South America that is increasingly being cultivated in parts of Europe. It is abundant in complete proteins—containing all essential amino acids—along with crucial minerals and healthy fats.
“From a nutritional standpoint, quinoa is a super grain,” comments Zannini. Its versatility in adapting to various growing conditions makes it a promising candidate for climate-resilient food systems, potentially addressing nutritional voids in European diets while also being climate-conscious.
🧬 Welcoming Crop Diversity
A significant finding from the research project was the vital role of genetic diversity in crop breeding. Contemporary intensive agriculture often prioritizes traits such as high yield, potentially sacrificing resilience traits necessary for coping with unpredictable climate scenarios.
By reintroducing older, genetically diverse crop varieties, researchers discovered that many could endure a wider array of weather circumstances. This strategy not only promotes biodiversity but also enhances long-term food resilience across Europe’s varied agricultural landscapes.
🥗 Innovating New Plant-Based Foods
Beyond the agricultural realm, one pressing question lingers: How can we incorporate these sustainable crops into our daily diets?
SMART PROTEIN teams experimented with mixtures of plant proteins, fungi, and fermented food waste—including grains and bakery remnants—to craft new flavor profiles and textures. The outcomes? Successful prototypes of crab meat substitutes, plant-based yogurts, cheeses, infant formula, mincemeat, and more.
By combining diverse protein sources, researchers aimed to enhance nutritional value while replicating the textures and flavors of familiar animal products—a crucial aspect for consumer acceptance.
📈 Advancing with GIANT LEAPS
While sustainability and nutrition are paramount, affordability and scalability remain significant hurdles. This is where Dr. Paul Vos and his EU-funded initiative GIANT LEAPS come into play. His team is devising methods to mainstream plant-based proteins, targeting a 50:50 ratio of plant to animal protein consumption in Europe by 2030, and 60% plant-based by 2050.
GIANT LEAPS is also concentrating on innovative processing techniques that conserve energy, preserve nutrients, and yield complex, satisfying flavors. Crops like