Legumes are a key component of sustainable cropping and food systems. This group focuses on the grain legume faba bean (Vicia faba), from gene to plate and back again, with national and international collaboration: genomics, genetics, breeding, agronomy, environmental impacts, food uses, and feed uses. We explore the role of legumes in sustainability of cropping systems and food chains.

Legumes in the social media

This is mostly tweets from Fred Stoddard
@fred_stoddard

Celebrate with us! Save the date for the FACCE-JPI 10 Year Event "A world in transition: Journey towards a sustaina… twitter.com/i/web/status/1…

Tule mukaan etsimään ratkaisuja toimivaan suomalaiseen #palkokasvi'ketjuun. Ilmoittaudu alla. Yhteistyössä… twitter.com/i/web/status/1…

Kiitos Annaleena! Myöskin muiden palkokasvien viljelijä, nykyinen tai tulevan, voi osallistua kyselyyn! #härkäpaputwitter.com/i/web/status/1…

In order to provide xonsumers with traditional sustainable food we need to use science and provide farmers with tec… twitter.com/i/web/status/1…