They're a powerful source of protein, linked to a lower risk of cardiovascular disease, type 2 diabetes, and some forms of cancer, while their fiber keeps our intestines healthy. On the cultivation side, legumes thrive in diverse climates, require less water and fertilizer, and help farmers build resilient cropping systems.
With the growth of plant-based diets, legumes can reduce emissions, open new markets and lower healthcare costs. Time for policymakers, food brands and consumers to embrace the humble bean.
Legumes deserve a bigger place on our plates
