We're Thrilled to Join Forces with 'Beans Is How'!
We’re firm believers that legumes like beans, peas and lentils will form an incredibly important part of our food future. Not only are they versatile and budget-friendly, but they’re also nutritious – being rich in protein, fibre and slow-release carbohydrates, as well as a wealth of vitamins and minerals – and, critically, environmentally-positive.
Growing beans requires little in the way of land and water, while they are also nitrogen fixers, adding valuable nutrients to the soil around them through a symbiotic relationship with the soil bacteria. In fact, many regenerative farms plant legumes like beans as ‘cover crops’ between successive production crops, since they nourish the soil to the benefit of other plant species and minimise reliance on nitrogen fertilisers.
The food of the future
Because they provide an affordable, low-impact source of nutrition, including valuable plant-based protein, beans and legumes must play a critical role in how we feed a growing global population. As Harry Bignell argues on the SDG2 Advocacy Hub website (Sustainable Development Goal 2 is ‘Zero Hunger’), “[…] the challenges facing global food production are immense. Beans, however, showcase one of the best tools we have at our disposal to mitigate and disrupt this cycle: diverse, resilient and simple to produce ingredients.”
How beans reflect the Food Made Good Standard
Sourcing: Building a supply chain that focuses on environmentally-friendly suppliers, including those who recognise the role legumes have to play, and designing menus that offer a high proportion of plant-based options.
Society: Our ‘Feed People Well’ focus area mandates that restaurants have a role to play in providing food that is nutritious and sustainable, without sacrificing flavour or quality.
Environment: Beans are a very low-impact source of protein, releasing 90% fewer harmful greenhouse gases than some animal proteins and requiring little land and water. They can also vastly reduce reliance on nitrogen and chemical fertilisers.
We’re thrilled to make our relationship with Beans is How official by joining the Bean Coalition, “a multi-sector network collaborating to spread awareness, increase momentum and adopt localised engagement strategies to achieve goals.” The Beans is How campaign is run in collaboration with the SDG2 Advocacy Hub and Good Food For All.
The Beans is How Menu Challenge
Targeting restaurants, caterers, cafés, schools and other food providers, #beansonthemenu is a movement designed to increase the number of bean dishes on menus around the world. Chefs and hospitality businesses can play a unique and powerful role in showcasing the versatility of beans and making them a desirable food choice, influencing dietary trends and behaviours towards affordable, healthy, plant-forward diets. Does your restaurant make creative use of beans and other legumes on menus? Join the challenge here!
If you’re ready to showcase your sustainable menus to the wider world, it’s time to sign up for the Food Made Good Standard – the only global sustainability accreditation designed just for the hospitality industry.
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