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Anything is Pulse-able

Anything is Pulse-able shows how pulses are unsung kitchen heroes, full of flavour, fibre, and protein. Make pulses part of your every day and explore the endless possibilities that lentils, peas and beans offer.

What are pulses?

Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colours.

Pulses are good for health

Just one in three adults in the UK eat five fruit and vegetables a day as recommended by the World Health Organisation. Three tablespoons of lentils, beans or peas count as one of your five and are a source of plant-based protein.

High-fibre intake from pulses has been associated with reduced blood pressure and risk of cardiovascular disease and according to the British Heart Foundation they can help lower your risk of heart disease, stroke, type 2 diabetes, and bowel cancer.

Pulses can save you money

Eating pulses can save you money. Adding pulses to your meals can bring the cost down and keep the flavour up.

Pulses are affordable and consumed across the globe. In a time of rising food prices, pulses remain affordable, are widely accessible, and we want to ensure that the current cost of living pressures do not prevent people eating healthy and sustainable diets.

Pulses have a long shelf life and are a versatile ingredient that can be used in a wide variety of dishes. On average, pulses cost less than £2 for a family of four.

Pulses are good for the environment

They directly benefit soil quality by fixing nitrogen and protecting soil microbes, reducing the need for synthetic fertilisers. Compared to animal protein sources, pulses have lower carbon and water footprints.

Pulses also positively impact food security because of their role in improving sustainability, through soil management. Soil degradation is a major threat to food security in many areas of the world. By improving the crop patterns using pulses, farmers can improve their yields and limit the long-term threat to food security that soil degradation represents.

Compared to other sources of protein, plant proteins produce very low levels of GHG emissions. Producing 1kg of beans, one of the most commonly consumed pulses, emits around 2kg of CO2e. In comparison, 1kg of beef from a non-dairy herd produces 100kg of CO2e. Even chicken, which on average is the lowest emission meat, produces 10kg CO2e per kilogram. 

Featured blog

Anything is Pulse-able 2024

It’s no secret that here at Eating Better we are buzzing about beans! ‘Anything is Pulse-able’ is a month-long campaign highlighting the benefits of beans, peas and lentils for our health, our pockets and our planet.

Cooking with pulses

From Lebanon to Brazil, France to Singapore, there are pulses being cooked in every corner of the globe. Whether it's a creamy hummus or a spicy Caribbean stew, here are some ideas of how to get creative in the kitchen.

Check out the recipes and get cooking!

Supported by:

Compassion in World Farming
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Compassion In World Farming is a global movement for change in food and farming.

First Steps Nutrition Trust
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First Steps Nutrition Trust is an independent public health nutrition charity. They endeavour to fill practical and policy-relevant information gaps and provide resources for health workers supporting eating well from pre-conception to five years.

The Food Foundation
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The Food Foundation aims to present solutions to government and the private sector to address the growing challenges facing the UK’s food system.

Four Paws
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Four Paws is the global animal welfare organisation for animals under direct human influence, which reveals suffering, rescues animals in need and protects them.

Kids Kitchen
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Kids Kitchen are a social enterprise, building health and community through family cooking. They run stay-and-play style cooking sessions and through these and other activities help young children and their adults explore, enjoy and engage with food and each other.

Meat Free Monday
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The Meat Free Monday campaign encourages people to help slow climate change, conserve precious natural resources and improve their health by having at least one plant-based day each week.

The Sustainable Restaurant Association
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To accelerate change towards an environmentally restorative and socially progressive hospitality sector, the SRA works with businesses from across foodservice, as well as like-minded industry bodies, campaign groups and businesses that supply the sector through our signature programme, Food Made Good.

The Vegetarian Society
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The Vegetarian Society inspires and supports people in making the shift to vegetarian and vegan diets and lifestyles.

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