A Dutch university works to facilitate the increase in the presence of legumes from field to table

The Dutch University of Wageningen works to facilitate the increase in the presence of legumes from the field to the table, from the selection to the recovery of co-products. This transition will be possible thanks to new technologies, for which the institution is reinforcing its cooperation with France. The Dutch countryside must reinvent itself to cope with nitrate concentrations. In this context, the President of Wageningen University, Sjoukje Heimovaraa, wants this world-renowned institution to offer solutions from the beginning to the end of the chain. “We have to rethink the entire agri-food system. To build a sustainable future, both production and consumption have to change.” According to her, in the Netherlands, as in Europe, the reduction in livestock production and the parallel increase in leguminous acreage are part of this transition. However, this also implies profound changes on the part of the consumer. The director of the “Proteins for life” program, Stacy Pyett, ...