News about our activities and stories from our network.
During its two fruitful first years, The Global Bean Project has been funded by the German environment ministry (BMUV) and we were able to carry out a variety of activities with a central coordination amongst a growing global network of experts and enthusiasts. The network now counts above 100 partners from 37 countries. From now
For our dedicated partners and members of the Global Bean Network and Community, especially those passionate about gardening, we’ve compiled a wealth of resources to help you grow a variety of beans and legumes in your gardens. These resources include events, publications, articles, videos, and more, all focused on cultivation techniques, plant care, harvesting methods,
On May 26th, the vibrant landscape of the Weltacker at the Botanical Volkspark Pankow played host to a remarkable sustainability festival, marking the 10-year anniversary of the Berlin Global Field. This lively event brought together numerous partners from the Berlin sustainability movement in the fields of nutrition and sport, creating an enriching environment for all
Please introduce yourself and tell us about how your work relates to legumes. How did you first fall in love with legumes? Hello everyone, my name is Chelsea Didinger. I just completed my PhD in Nutrition, and my research was on beans and other pulses. I chose to focus on beans/pulses because I truly believe
In the latest episode of our Behind the Seeds series, we meet Sara from the Buggiano region of Tuscany. She shows us Fagiolo di Sorana, a very delicate bean with a thin skin. It’s traditionally cooked in a carafe and must be cooked slowly in soft water to preserve its structural integrity.
Please introduce yourself and tell us about how your work relates to legumes. How did you first fall in love with legumes? The legume team at the Vietnam National Plant Genebank (Plant Resources Centre) includes: 1. Mr. Nguyen Van Kien, principal investigator 2. Ms. Nguyen Thi Hien, curator of legume seeds 3. Ms. Nguyen Thi
The importance of pulses (lentils, Phaseolus beans, peas (Pisum and Lathyrus), chickpeas, fava beans, cowpeas) for sustainable cropping systems and healthy diets is widely and increasingly recognized. This workshop highlighted the benefits of pulses and the opportunities to use their potential to enhance the diversity of cropping systems and in diets for the protein transition, combining agronomic, sociological, nutritional and gastronomic aspects. A large space was given for interaction between participants about ways to promote pulses in their own communities.
In this episode of our Behind the Seeds series, we meet Nina, a farmer from Ecuador who talked to us about her passion for beans. Phaseolus Lunatus, which is also known as the lima bean or butter bean, is one of her favourite types. She particularly likes this variety because they are big, produce a
Please introduce yourself and tell us about how your work relates to legumes. How did you first fall in love with legumes? Hi, my name is Nitya and I’m a New Zealander living in Valencia, Spain. Together with my husband, we have a small farm where, among other things, we grow many kinds of beans.
Back in June, Lisa from The Global Bean Project headed to Smilyan in southern Bulgaria to attend a Slow Beans network meeting hosted by Rhodopi-Smilyan Beans Convivium. The village of Smilyan is nestled deep in the Rhodope Mountains close to the Greek border. 820-850 meters above sea level and bisected by the swift-flowing Arda River,
Please introduce yourself and tell us about how your work relates to legumes. How did you first fall in love with legumes? My name is Lena, I’m from Switzerland, and although I come from a completely different field (law!), I started giving baking and cooking classes for legumes a few years ago because I am
What is your name? Can you briefly explain what your organisation does and your role? My name is Lucas Mourão and I’m the coordinator of Slow Food’s local community in Belo Horizonte, Brazil. We are involved in the promotion of local socio-biodiversity, especially of Cerrado* fruits, through events and educational workshops. *The Cerrado is a