Crop rotations with beans and peas offer more sustainable and nutritious food production

Growing more legumes, like beans and lentils, is potentially a more sustainable and nutritious approach to European agriculture, shows a new study in Frontiers in Sustainable Food Systems. This study presents some of the first holistic evidence that adding legumes to traditional crop rotations (typically including barley, wheat and rapeseed) offers significant environmental benefits as well as increased nutritional value for humans and livestock.