Documentation of the TRUE LIN-Workshops for the Mediterranean region
Second M-LIN Workshop in Porto, July 2019
Presentations
- Background to the TRUE project - Pete Iannetta, TRUE-Coordinator, James Hutton Institute, United Kingdom
- Inter-Ministry Strategy for Healthy Eating (EIPAS) - Pedro Graça (Dean of Faculty of Nutritional Sciences, University of Porto)
- Promotion of legume consumption: an example of an awareness campaign from the Portuguese Association of Nutrition - Célia Craveiro (Portuguese Association of Nutrition)
- School meal guidelines that promote inclusion of legumes - Rui Lima (National Education Directorate)
- Legume breeding for better nutrition and climate change mitigation - Albert Vandenberg (University of Saskatchewan, Canada)
- The impact of a pulse-based partial-replacement diet on metabolome and health - Helena Ferreira (Faculty of Biotechnology, Universidade Católica Portuguesa)
- Legume grains in Portugal: market tendencies - Carla Teixeira (Portugal Foods)
- The role of legumes and urban farms in promoting well-being - Paulo Nova (Universidade Católica Portuguesa)
- Slow food’s initiatives to promote sustainable diets - Claudia Nathansohn (Slow Foods Germany)
First M-LIN Workshop in Athen, April 2018
Report of the 1st Mediterrenean Legume Innovation and Networking (LIN) Workshop (download pdf)
Presentations
- Background to the TRUE project and TRUE case study activities and legume-based innovations - Pietro Iannetta, Project Coordinator, James Hutton Institute (UK)
- Production and marketing of legumes consumed as vegetables in Greece - Christos Olympios, Emeritus Professor, Agricultural University of Athens
- Innovations in legume production and consumption - Yiannis Galatoulas, GAIA Epicheirin
- Τhe white vanilia beans and fava of Feneos - Yiannis Mitropoulos, DICOTYLON
- Legume chains diagnosis for animal and human food and development prospects - Christophe Salon, Research Director, INRA, France
- Current policies in production of legumes in Europe and their dependence on breeding of new cultivars - Dimitrios Vlachostergios, Senior Researcher, Hellenic Agricultural Organization/Industrial & Fodder Crops Institute
- Phenotyping legume genetic resources using morphological and molecular markers - Photini Mylona, Greek Gene Bank, Institute of Plant Breeding & Genetic Resources
Posters
- No. 1) Carbon Footprint reduction of dairy systems
- No. 2) Teagasc Clover Group
- No. 3) Intercrops for food (alcoholic beverage) and feed
- No. 4) The use of legumes and leguminous by-products within dairy systems
- No. 5) Nitrogen fixation by faba bean (Vicia faba L.) in a 4 year crop rotation in East Scotland
- No. 6) Development of Precision Agriculture Technology-led agronomy for strip-sown combined systems, using a leguminous living mulch
- No. 7) Heritage varieties for enhanced human and beneficial insect nutrition
- No. 8) Using legumes as a source of fertility in organic protected cropping systems
- No. 9) Retailer-producer quality chains and innovations
- No. 10) Market model for legume-based feed for organic pig production
- No. 11) Legumes in public and private food service
- No. 12) Overview of breadth and diversity for peas
- No. 13) Why is lentil (Lens culinaris) cultivation a success story in south-west Germany?
- No. 14) Why is soybean (Glycine max) cultivation a success story in south-west Germany?
- No. 15) Blue Lupin for White Shrimp? A step towards sustainable aquafeed
- No. 16) Legumes: their potential role in Croatian agricultural production
- No. 17) Pulses in short food supply chains from small-scale farms to urban gastronomy
- No. 18) Ancient & heritage variety screening for higher nutritive value
- No. 19) Consumers - legume dishes
- No. 20) Legumes’ consumption and barriers among Portuguese adults: a quantitative and qualitative study
- No. 21) Comparing the inoculation success of two bacteria strains, under different N supply levels, in the Greek bean landrace Zargana Chryssoupolis
- Νο. 22) Impact of legume and non-legume crops on soil-N availability and greenhouse gas emissions during winter cultivation period.
- No. 23) Development of sustainable legume-based cropping and grassland systems and agri-food and feed chains
- No. 24) Productivity of cereal-legume intercrop under smallholder farms in western Kenya.
- No. 26) Beneficial legume-microbe interactions: A case study on the diversity of rhizobial strains nodulating common bean landraces growing in Greece
- No. 27) Effect of the farming system (organic or conventional) and rotation scheme with legumes (pea and faba bean), on biological nitrogen fixation efficiency, on soil NO3--N concentration and head cabbage yield
Pictures & Impressions
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
