The Scottish Government is aiming to achieve net-zero greenhouse gas emissions by 2045 and to reduce emissions by 75% by 2030 and 90% by 2040. Agriculture and food production are directly responsible for around 20% of global carbon emissions. SEFARI scientists are investigating novel crops that have the potential to be grown in Scotland, are a source of nutrients and may be more environmentally sustainable.
Crops that have been studied include green pea, fava bean, hemp, and buckwheat. Research has demonstrated that these crops are a rich source of protein and fibre and could help a move towards a more sustainable diet.
Raising awareness of the health benefits as well as the economic and environmentally sustainable advantages of these crops is important. A recipe book “A Taste of Plants” was developed to encourage replacement of animal protein with plant protein from these novel crops. A video was also created, highlighting SEFARI research into how the Scottish population could be fed in a sustainable way.
Some of the recipes from the recipe book were used as the basis for a lunch which showcased the use of these crops to key stakeholders. The event was attended by local community enterprises, farmers, representatives from the food industry and non-governmental organisations, and a local politician. Feedback from the lunch demonstrated that participants left inspired, better informed, and enjoyed the innovative plant-based menu.
Would you like to read more? Our full blog was originally post here