Legumes for more sustainable nutrition

Lead Institute MA Institute of Market Analysis

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Legumes for sufficient nutrition

Consuming pulses offers many benefits for human and climate health. However, consumption in Germany is currently far below the recommendations set out by both the German Nutrition Society (DGE) and the Planetary Health Diet (PHD). The LINSE project is therefore investigating ways to increase consumption. The focus is on out-of-home catering.

Background and Objective

Despite their numerous nutritional and environmental benefits, global per capita consumption of pulses has been declining for decades. They are an important source of protein, promote biodiversity and improve soil fertility, as well as reducing CO₂ emissions. In Germany, consumption currently stands at 2 kg per capita per year, which is well below the DGE's recommendation of 6.5 kg and the Planetary Health Diet's recommendation of 27 kg. Obstacles such as time-consuming processing in households and limited domestic availability make it difficult to increase consumption. However, out-of-home catering, whose market share is growing rapidly, offers a great opportunity to increase the proportion of pulses in people's diets through professional preparation, a more varied range, and regional procurement concepts.

The LINSE project therefore aims to increase consumer acceptance of pulses and promote sustainable eating habits. To this end, the benefits are communicated to consumers, dishes for food service are developed, and regional procurement options are promoted.

Approach

The project involves various work packages. Firstly, it will investigate the development of legume consumption and the factors influencing attitudes towards and acceptance of legume-based dishes, with a particular focus on consumers in food service. To this end, a literature review will be conducted and a Germany-wide survey will be carried out and analysed.

Additionally, new dishes for out-of-home catering will be developed in collaboration with regional suppliers and kitchen professionals. Focus group discussions and expert interviews will be conducted for this purpose. Sensory tests will be used to optimise the dishes. The developed dishes will then be tested in a 'canteen' living lab. Nudging measures will be employed to encourage guests to try legume dishes, with the aim of increasing acceptance and awareness.

A website has been set up, and information materials are being developed to make the project results accessible.