Interviews · 17. January 2020
During the 2nd continental Legume Innovation and Networking (LIN) workshop in Budapest we interviewd Emilie Wegner and Simon Vogt from the Start Up Hülsenreich about their perspective on legumes.
Case study reports · 24. September 2019
Challenges in managing leguminous living mulches like clover are the focus of this case study. After the second year, which was very different to the first, new insights are given by Stockbridge Technology Centre.
Work package updates · 02. August 2019
How to shift aquafeed's dependence on fish-based ingredients to a fish-free product that is based on legume protein, and create a more sustainable aquafeed with less environmental impact? AWI findings provide new insights.
General project information · 08. July 2019
The six European Union funded Horizon2020 projects DIVERFARMING, DiverIMPACTS, REMIX, DIVERSify, LegVALUE and TRUE have collectively become known as the ‘Crop Diversification Cluster’, or CDC.
Work package updates · 03. July 2019
In scope of TRUE´s Work Package 3 activities, the idea to develop a healthy snack based on lentil, a well-adapted legume grain produced in Spain, Germany and other European countries, and that offers great health benefits, was born. Given its nutritional attributes, and processing properties, we considered important to promote lentil consumption in Portugal.
Case study reports · 13. June 2019
Solintagro aims to promote grain legume cultivation in Mediterranean rain fed low-input farming systems. The aim is to evaluate currently and previously grown grain legume cultivars and landraces for characteristics of importance to sustainable agriculture, giving priority to the best combination of increased yield and resistance to stresses and integrated management.
Work package updates · 27. May 2019
Report from a workshop on a sustainability model to link the multiple dimensions (environment, economy, society) across five nodes (producer, processor, transport, retailer & consumer) of legume based value chains.
22. May 2019
Slow Food works on giving legumes more value and on raising awareness about their role for a sustainable diet so that they can eventually find their way back into European kitchens.
Work package updates · 20. May 2019
IGV gives impulses to visitors for protein pasta, which consists mainly of yellow pea flour.
TRansition paths to sUstainable legume-based systems in Europe (TRUE) has received funding from the
European Union’s Horizon 2020 research and innovation programme under grant agreement No. 727973
