Documentation of the TRUE LIN-Workshops for the Mediterranean region

Presentations

• Welcome and background to the TRUE project - Pete Iannetta, The James Hutton Institute
• Legumes in the Mediterranean Region - Diego Rubiales, Institute for Sustainable Agriculture, CSIC

Input for break out sessions :

• 1) Role of legumes in post COVID19 food systems (Facilitator: Marta Vasconcelos, UCP)
• 2) Constructing (new) markets for legumes (Facilitator: Karen Hamann, IFAU)
• 3) Legumes as renewable (N) resources in a circular bio-based economy (Facilitator: Pete Iannetta, JHI)
• 4) Policy recommendations for more sustainable legume-based food and feed systems (Facilitator: Balint Balazs, ESSRG)

Virtual Field Trips of TRUE Case Studies and other legume initiatives

CS18: Herdade Freixo do Meio (pictures)

New legume products

Presentations

• Background to the TRUE project - Pete Iannetta, TRUE-Coordinator, James Hutton Institute, United Kingdom
• Inter-Ministry Strategy for Healthy Eating (EIPAS) - Pedro Graça (Dean of Faculty of Nutritional Sciences, University of Porto)
• Promotion of legume consumption: an example of an awareness campaign from the Portuguese Association of Nutrition - Célia Craveiro (Portuguese Association of Nutrition)
• School meal guidelines that promote inclusion of legumes - Rui Lima (National Education Directorate)
• Legume breeding for better nutrition and climate change mitigation - Albert Vandenberg (University of Saskatchewan, Canada)
• The impact of a pulse-based partial-replacement diet on metabolome and health - Helena Ferreira (Faculty of Biotechnology, Universidade Católica Portuguesa)
• Legume grains in Portugal: market tendencies - Carla Teixeira (Portugal Foods)
• The role of legumes and urban farms in promoting well-being - Paulo Nova (Universidade Católica Portuguesa)
• Slow food’s initiatives to promote sustainable diets - Claudia Nathansohn (Slow Foods Germany)

Report of the 1st Mediterrenean Legume Innovation and Networking (LIN) Workshop (download pdf)

Workshop program

M-LIN presentations on youtube

Presentations

• Background to the TRUE project and TRUE case study activities and legume-based innovations -  Pietro Iannetta, Project Coordinator, James Hutton Institute (UK)
• Production and marketing of legumes consumed as vegetables in Greece - Christos Olympios, Emeritus Professor, Agricultural University of Athens
• Innovations in legume production and consumption - Yiannis Galatoulas, GAIA Epicheirin
• Τhe white vanilia beans and fava of Feneos - Yiannis Mitropoulos, DICOTYLON
• Legume chains diagnosis for animal and human food and development prospects - Christophe Salon, Research Director, INRA, France
• Current policies in production of legumes in Europe and their dependence on  breeding of new cultivars - Dimitrios Vlachostergios, Senior Researcher, Hellenic Agricultural Organization/Industrial & Fodder Crops Institute
• Phenotyping legume genetic resources using morphological and molecular markers  - Photini Mylona, Greek Gene Bank, Institute of Plant Breeding & Genetic Resources

Posters

• No. 1) Carbon Footprint reduction of dairy systems
• No. 2) Teagasc Clover Group
• No. 3) Intercrops for food (alcoholic beverage) and feed
• No. 4) The use of legumes and leguminous by-products within dairy systems
• No. 5) Nitrogen fixation by faba bean (Vicia faba L.) in a 4 year crop rotation in East Scotland
• No. 6) Development of Precision Agriculture Technology-led agronomy for strip-sown combined systems, using a leguminous living mulch
• No. 7) Heritage varieties for enhanced human and beneficial insect nutrition
• No. 8) Using legumes as a source of fertility in organic protected cropping systems
• No. 9) Retailer-producer quality chains and innovations
• No. 10) Market model for legume-based feed for organic pig production
• No. 11) Legumes in public and private food service
• No. 12) Overview of breadth and diversity for peas
• No. 13) Why is lentil (Lens culinaris) cultivation a success story in south-west Germany?
• No. 14) Why is soybean (Glycine max) cultivation a success story in south-west Germany?
• No. 15) Blue Lupin for White Shrimp? A step towards sustainable aquafeed
• No. 16) Legumes: their potential role in Croatian agricultural production
• No. 17) Pulses in short food supply chains from small-scale farms to urban gastronomy
• No. 18) Ancient & heritage variety screening for higher nutritive value
• No. 19) Consumers - legume dishes
• No. 20) Legumes’ consumption and barriers among Portuguese adults: a quantitative and qualitative study
• No. 21) Comparing the inoculation success of two bacteria strains, under different N supply levels, in the Greek bean landrace Zargana Chryssoupolis
• Νο. 22) Impact of legume and non-legume crops on soil-N availability and greenhouse gas emissions during winter cultivation period.
• No. 23) Development of sustainable legume-based cropping and grassland systems and agri-food and feed chains
• No. 24) Productivity of cereal-legume intercrop under smallholder farms in western Kenya.
• No. 26) Beneficial legume-microbe interactions: A case study on the diversity of rhizobial strains nodulating common bean landraces growing in Greece
• No. 27) Effect of the farming system (organic or conventional) and rotation scheme with legumes (pea and faba bean), on biological nitrogen fixation efficiency, on soil NO3--N concentration and head cabbage yield

Pictures & Impressions