Backed by a £1.4 million fund from the National Lottery Community Fund, the UK-wide Beans Campaign organised by the Food Foundation and Veg Power, has one simple mission: to get people eating more beans, pulses and legumes.
The Food Foundation is inviting hospitality businesses to become ‘Keen Bean Pledgers’ to make beans more appealing and available, by setting targets to grow bean sales and servings. In return, the not-for-profit organisations will share evidence-based insights and suggested actions to help reach those goals.
A survey conducted by Eating Better revealed that 73% of respondents acknowledged the health benefits of beans, while 44% expressed a desire to consume them more frequently. However, only a minority of individuals eat beans more than twice a week, and less than half feel confident cooking them. Given their growing recognition of health advantages, affordability, and environmental impact, beans and pulses present a significant untapped, market opportunity.
By targeting restaurants, caterers, cafés, schools and other food providers, the #beansonthemenu movement is designed to increase the number of bean dishes on menus around the world. Chefs and hospitality businesses can help showcase the versatility of beans and making them a desirable food choice, influencing dietary trends and behaviours towards affordable, healthy, plant-forward diets.
“Our vision is a bold and unique UK-wide campaign to profile bean, lentil and pulse (beans) consumption as an achievable, affordable action to tackle climate change, with a focus on enabling children, young people and families from low-income households to adopt this behaviour change. Beans offer a positive route into reducing diet-related GHGEs given that messaging can focus on adding them into diets, rather than taking anything away. They are a win-win-win for climate, health and equity outcomes. We want to see a UK where beans are aspirational and where everyone – regardless of income – is empowered to cook and eat them; where more beans are available in retail and on menus (particularly in schools and universities), making them easier to access,” explains the Food Foundation.
Widespread use of beans and pulses across our worldwide food systems is vital for feeding a growing population, providing far more calories for human consumption per square metre of land.
Beans means
According to the Sustainable Restaurant Association the inclusion of beans and pulses the menus of the food businesses is not only good in terms of building a better food future and for the planet, but also for the restaurants and cafes. Reasons to put #Beansonthemenu
- Variety & versatility: There are an estimated 40,000 varieties of common beans available, in a variety of colour, texture and flavour. Legumes come in all forms and varieties, from the common runner bean to edamame, chickpeas to black-eyed peas, borlotti beans to lentils and soy to peanuts. Versatile on a menu, they can be included in everything from dips, nibbles, starters, sides, mains and even desserts – capable of a supporting but also headline role.
- Budget friendly: Beans and pulses are frequently among the most economical protein sources available, enabling the creation of cost-effective meals without sacrificing flavour. Their ease of storage, long shelf life, and ability to be ordered in bulk further contribute to their affordability.
- Nutrition: Nutrition: Beans and pulses are low in fat and high in protein, fibre, and slow-release carbohydrates. They also contain a wide range of vitamins and minerals, making them an appealing option for health-conscious market. They also align with modern consumer preferences and dietary restrictions, such as veganism, gluten-free diets, and low-cholesterol diets.
- Easy to grow and environmentally beneficial: Beans and pulses are easy to grow. Growing beans offers advantages including improving soil through nitrogen fixation, providing a nutritious, high-protein food source, and being easy to grow in various garden sizes. Their dense plant canopy can help prevent soil compaction and suppress weeds. They offer a reliable and quick harvest, and provide a food source for beneficial insects. Space permitting, some hospitality businesses could consider growing some on the premises for added appeal, and/or incorporate them into a local-sourcing strategy.
“Beans should be seen as a hero food for all businesses looking to meet Net Zero goals and cater to rising consumer demand for healthy, affordable foods, and we are keen to work with businesses to ensure beans are much more appealing and available in the supermarket aisle and when out and about,” said Rebecca Tobi, Head of Food Business Transformation at The Food Foundation.
