Transformation of UK food system outcomes with beans, peas and pulses: The role of the retail sector
Dietary shifts form an integral part of tackling global environmental challenges and reducing the global prevalence of non-communicable disease. Beans, peas and pulses can be a powerful lever for food systems transformation towards better environmental and health outcomes:
- They have a lower carbon and water footprint than many other food groups, and their inclusion in agricultural practices reduces the need for synthetic fertilisers, improving soil and water quality.
- They are high in protein and micronutrients such as iron, and regular consumption is linked to improvements across a wide range of health outcomes.
- They are affordable, accessible, and can be stored for long periods of time, helping to manage food waste.
This research reviews the attitudes, barriers and enablers to increased production and consumption of beans, peas and pulses in the UK, and explores policy coherence across the value chain. A focus on supermarkets permits an exploration of the role of a key middle chain actor in the food system.
This interdisciplinary research is led by Laura Lane (Sept 2023 – Sept 2029), as part of the UK Food Systems Centre for Doctoral Training.
Image by Richard Murgatroyd courtesy of the Nutrition Society.
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