Posts tagged with "legumes"

Nàdar: the World'First Climate Positive Gin
Interviews · 30. March 2022
Kirsty Black, Iain Stirling and Pete Ianetta share their views on the development of Nàdar and why it is a good example of innovation with the potential to transform the food system.

Legumes in podcast and presentation
Interviews · 25. March 2021
TRUE coordinator gave an interview recently in the Plant Breeding Stories podcast and also presented his legume research during a Soil and Growth event of the Scottish Ecological Design Associaton.

Research for policy recommendations
Work package updates · 01. March 2021
ESSRG is leading the TRUE policy work package. In this blogpost the research behind the policy recommendations is explained. A Delphi process was carried out to explore future policy scenarios for legumes in Europe.

Choose Beans - certified sustainability
Case study reports · 15. February 2021
Eurest Portugal received a sustainability certificate for its Choose Beans project and published a Newsletter-edition entirely dedicated to legumes.

Videos · 12. November 2020
Case study leaders have taken videos, showing their work and achievements as well as challenges they face.

Work package updates · 02. October 2020
As part of a student project for WP3: Nutrition and product development at Universidade Católica Portuguesa, a children's cookbook with legume recipes was created by TRUE student assistant Eva Lingemann. The book can help to familiarize consumers with the diversity and child friendliness of legumes and legume dishes

Work package updates · 16. September 2020
Cooking together with legumes - in pandemic times only a digital opportunity, everyone in her and his own kitchen. Report about the Disco Soup event organised by Slow Food.

Work package updates · 08. September 2020
Bread and cereals have been the symbol of nutrition for the world's population for many centuries. This also applies to legumes like for example peas, beans or lentils. Thanks to the progressive development of technology, it is now possible to combine the best of both worlds by processing the legumes into flour and then working them into a dough, thus producing a tasty and qualitatively improved bread.

Videos · 12. August 2020
As part of the field trip during the 2nd TRUE LIN Workshop which took place in Porto, all TRUE members were invited to a show cooking event at "Mercado de Bolhão".

Interviews · 17. July 2020
Interviews with members of the Intercontinental Scientific Advisory Board (ISAB) of the TRUE project: The members introduce themselves, they state why they think the TRUE project is crucial at this time and describe the innovative approach of it and they talk about examples for transition paths.

Show more