Bringing participants closer to food systems, sustainability, and community through hands-on experiences is the mission of the new educational series on legumes, led by researcher Anissa Davel, from the Plant Nutrition and Biotechnology Research Group at the Centre for Biotechnology and Fine Chemistry (CBQF) of Universidade Católica Portuguesa, in collaboration with the Brave Generation Academy (BGA) Leiria Hub.
The initiative took off with a hands-on learning day that guided participants through the journey of legumes, from soil to plate. It started with an interactive session on ecosystems, planetary boundaries, and the role of legumes in promoting sustainable food systems. Participants explored ecosystem services, such as nutrient supply, nitrogen fixation, and cultural importance, highlighting the relevance of legumes for the future of food.
This was followed by a visit to the Leiria Municipal Market, where participants engaged directly with local vendors, learning about fresh and dried legumes. The visit offered practical insights into the diversity and versatility of legumes, from everyday staples to specialty varieties.
The day concluded with a cooking class at Kukicha a restaurant known for its sustainable, plant-based cuisine. With hands-on participation, the group prepared traditional dishes, including a chickpea curry, while learning innovative techniques such as using chickpea aquafaba as an egg white substitute.
Held on October 14, the event marked the first phase of a three-part series that will culminate in participants and their families developing their own recipes, to be presented in a MasterChef-style evening. The winning team will lead the final activity, Community Bowl, in partnership with a local NGO, to provide meals for people in vulnerable situations.
The educational series is supported by the LegumES project, involving the School of Biotechnology and the CBQF, with the aim of showcasing the value of legumes along the entire food chain, while fostering education and public engagement towards more sustainable eating practices.
Beyond teaching about sustainable food systems, the interactive programme also inspires practical action, showing that small changes, like adding more beans, lentils, and chickpeas to our meals, can make a meaningful difference.
