The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology
Abstract: The Mediterranean model, introduced by Ancel Keys, has gained significant importance from the perspective of sustainability. This is why the Mediterranean diet is now called a sustainable diet. This study focuses on legumes, protein-rich foods of vegetable origin, cultivated in the area, as their production and use in cooking are highly sustainable. The analysis covers their consumption over the last 10 years in the entire Mediterranean area, looking specifically at Spain. The objectives of this work are to an… Show more
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Cited by 3 publications
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PurposeSustainable development has become increasingly urgent due to significant environmental and social challenges, and sustainable food consumption has emerged as a critical component of this development. This study examined Greek consumers’ sustainability preferences and explores consumer segments related to demographics and food choices.Design/methodology/approachAn online survey of 285 consumers from Attica, Greece, reported on a wide range of factors: environmental and health-related attributes, food waste, food miles, fair trade and sustainability perceptions.FindingsFive factors affecting food sustainability preferences were identified: environmental attributes, unhealthy preferences, organic qualities, local and seasonal attributes, and sustainability attitudes. Based on these factors, three consumer segments were discovered. Ecocentrics displayed strong attitudes towards sustainability; conformists exhibited a higher preference for conventional, Western-type diets; and convenientarians showed a preference for quick and affordable meals with limited concern for sustainability. Demographics (gender and age) and food consumption were associated with food sustainability preferences. Despite the financial constraints faced by most Greek consumers, food preferences and consumption patterns were consistent with sustainability principles, which may be explained by the long-standing tradition of the Mediterranean diet.Research limitations/implicationsThis study is not without limitations. The cross-sectional design prevents establishing causal relationships between demographic factors and sustainability preferences. Future research should explore longitudinal studies to assess how consumer preferences and sustainability behaviours evolve over time, particularly in response to environmental and economic changes. This would provide deeper insights into the durability and evolution of sustainability preferences. The sample used in this study was drawn from the Attica region, which is largely urban. Therefore, the findings may not be generalisable to other parts of Greece, especially rural areas where sustainability practices and food choices might differ. Future research should include more diverse geographic samples to better understand regional variations in consumer behaviour, particularly in rural settings.Practical implicationsThese findings strongly suggest the necessity of raising awareness regarding sustainable fast-prep meals, meat-substitute products and plant-based options that are local and organic.Social implicationsFurthermore, the recognition of gender and age as significant determinants of sustainable food behaviours challenges traditional assumptions and stereotypes about consumer behaviour, highlighting the need for a more inclusive and diverse approach to sustainability, that takes into account the varying perspectives and experiences of different demographic groups. This alignment between demographic characteristics and sustainable food behaviours underscores the need for targeted interventions and strategies to promote sustainability across diverse demographic groups. Ecocentrics have higher rates of marriage and parenthood, indicating that family dynamics might encourage more sustainable food choices.Originality/valueThe contribution of this study is twofold: (1) it provides data on consumer perceptions in an economically challenged Mediterranean country and (2) it offers new evidence on the actual size of sustainable/non-sustainable consumer segments in Greece. Understanding these consumer behaviours is crucial for developing targeted strategies that support sustainable practices and address the specific needs of low-income Mediterranean countries. By investigating these dynamics, this study provides valuable insights into the broader Mediterranean region, offering a framework for policymakers and businesses to address the evolving preferences and constraints of these consumers.
PurposeSustainable development has become increasingly urgent due to significant environmental and social challenges, and sustainable food consumption has emerged as a critical component of this development. This study examined Greek consumers’ sustainability preferences and explores consumer segments related to demographics and food choices.Design/methodology/approachAn online survey of 285 consumers from Attica, Greece, reported on a wide range of factors: environmental and health-related attributes, food waste, food miles, fair trade and sustainability perceptions.FindingsFive factors affecting food sustainability preferences were identified: environmental attributes, unhealthy preferences, organic qualities, local and seasonal attributes, and sustainability attitudes. Based on these factors, three consumer segments were discovered. Ecocentrics displayed strong attitudes towards sustainability; conformists exhibited a higher preference for conventional, Western-type diets; and convenientarians showed a preference for quick and affordable meals with limited concern for sustainability. Demographics (gender and age) and food consumption were associated with food sustainability preferences. Despite the financial constraints faced by most Greek consumers, food preferences and consumption patterns were consistent with sustainability principles, which may be explained by the long-standing tradition of the Mediterranean diet.Research limitations/implicationsThis study is not without limitations. The cross-sectional design prevents establishing causal relationships between demographic factors and sustainability preferences. Future research should explore longitudinal studies to assess how consumer preferences and sustainability behaviours evolve over time, particularly in response to environmental and economic changes. This would provide deeper insights into the durability and evolution of sustainability preferences. The sample used in this study was drawn from the Attica region, which is largely urban. Therefore, the findings may not be generalisable to other parts of Greece, especially rural areas where sustainability practices and food choices might differ. Future research should include more diverse geographic samples to better understand regional variations in consumer behaviour, particularly in rural settings.Practical implicationsThese findings strongly suggest the necessity of raising awareness regarding sustainable fast-prep meals, meat-substitute products and plant-based options that are local and organic.Social implicationsFurthermore, the recognition of gender and age as significant determinants of sustainable food behaviours challenges traditional assumptions and stereotypes about consumer behaviour, highlighting the need for a more inclusive and diverse approach to sustainability, that takes into account the varying perspectives and experiences of different demographic groups. This alignment between demographic characteristics and sustainable food behaviours underscores the need for targeted interventions and strategies to promote sustainability across diverse demographic groups. Ecocentrics have higher rates of marriage and parenthood, indicating that family dynamics might encourage more sustainable food choices.Originality/valueThe contribution of this study is twofold: (1) it provides data on consumer perceptions in an economically challenged Mediterranean country and (2) it offers new evidence on the actual size of sustainable/non-sustainable consumer segments in Greece. Understanding these consumer behaviours is crucial for developing targeted strategies that support sustainable practices and address the specific needs of low-income Mediterranean countries. By investigating these dynamics, this study provides valuable insights into the broader Mediterranean region, offering a framework for policymakers and businesses to address the evolving preferences and constraints of these consumers.
Climate Change Impacts on Legume Physiology and Ecosystem Dynamics: A Multifaceted Perspective
As valuable sources of plant-based protein, leguminous vegetables (grain legumes) are essential for global food security and contribute to body growth and development in humans as well as animals. Climate change is a major challenge for agriculture development that creates major problems for the growth and development of plants. However, legume productivity is threatened by climate change factors, including rising temperatures, shifting precipitation patterns, increased atmospheric carbon dioxide levels, intensified extreme events, and altered pest/pathogen activity. This review synthesizes approximately 136 studies to assess the climate effects on major legume crops. Under all the global emissions trajectories, the mean temperatures are projected to rise beyond the optimal legume growing thresholds by 2050, carrying yield reductions between 10 and 49% for beans, soybeans, cowpeas, and lentils without adaptation measures. The elevated carbon dioxide may transiently enhance the yields up to 18%, but the benefits dramatically decline above 550 ppm and cannot offset the other climate impacts. Altered rainfall along with recurrent drought and heat waves are also expected to decrease the legume crop yields, seed quality, and soil nitrogen levels worldwide. Furthermore, the proliferation of legume pests and fungal diseases poses significant risks, amplified by climate shifts in 84% of the reviewed studies. These multifaceted impacts threaten the productivity gains in leguminous vegetables essential to sustainably meeting the global protein demand. Realizing resilience will require the accelerated development of heat/drought-tolerant legume varieties, enhanced climate-informed agronomic practices, strong policy interventions, and social safety nets explicitly supporting legume producers, in addition to the policies/steps that governments are taking to address the challenges of the climate crisis. This review highlights the essential adaptations and mechanisms required for legume crops to thrive and fulfill their significant roles in global nutrition. It explores how these crops can be improved to better withstand the environmental stresses, enhance their nutritional profiles, and increase their yields. Additionally, the review discusses the importance of legumes in sustainable agriculture and food security, emphasizing their potential to address the future challenges in feeding the growing global population. By focusing on these critical aspects, the review aims to underscore the importance of legumes in ensuring a healthy and sustainable food supply.
Liquid organic-mineral fertilisers in the technology of growing winter peas
The issue of adapting to climate change through the expansion of crop types has sparked interest in winter peas, which can be introduced into crop rotations to stabilise the yield of legumes, positively affect soil fertility, and increase arable land productivity, but the nutrition system of winter peas needs to be investigated and optimised, especially considering the rising cost of mineral fertilisers. The purpose of this study was to investigate the effect of liquid organic-mineral fertilisers on the yield and quality of pea grain of winter sowing. To complete the objectives of the study, a field trial was conducted in the Odesa Oblast of Ukraine in 2021-2023. The replication of the experiment was fourfold, and the arrangement of variants was systematic. Liquid organo-mineral fertilisers were used in the experiment, which were applied once during the restoration of spring vegetation, in the budding phase and twice (restoration of spring vegetation+budding); the control variant did not involve the application of preparations. It was found that the use of liquid organo-mineral fertilisers on winter pea crops helps to increase its yield, but the growth rate is unstable, depends on weather conditions, and ranged within 0-30.4% over the years of research. The studied fertilisers had a substantial effect on the protein concentration in pea grain, the yield of which per unit area increased by an average of 22.4%, the thousand-kernel weight increased, but within the limits of statistical significance. The obtained findings suggested the possibility of using liquid organic-mineral fertilisers for growing winter peas using resource-saving or organic technology in the zone of high meteorological risks, but it should be considered that their effectiveness is determined by the composition and frequency of application. The practical value of the study lies in the development of elements of the nutrition system, which provides an increase in the yield of peas of winter sowing by 0.24-0.41 t/ha, high protein content and the level of profitability of its production – 117-152%, while the use of liquid organic-mineral fertilisers contributes to the biologisation of pea growing technology, reduces the cost of mineral fertilisers, and mitigates the chemical load on soils
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