It’s increasingly clear that to improve the population’s diet we need to make it easier for everyone to eat healthily and more sustainably regardless of how much money or time people have, where they live or how health-conscious they are. We must ensure healthier and more sustainable food is easily available, accessible and affordable.
Eating more plant-based foods is a key message and pulses may well be part of the solution. Hailed by FAO with the potential for better production, better nutrition, a better environment, and a better life, opportunities to raise awareness about pulses and the role they can have in a healthier and more sustainable diet is important.
In this British Nutrition Foundation webinar, we will take a look at incorporating pulses in the diet from the public health perspective concentrating on key areas (such as demand for plant protein/fibre) likely to contribute to the adoption of healthier and more sustainable food choices in the future.
Gut health and diverse plant-rich diets
Dr Megan Rossi, Registered Dietitian and Postdoctoral Research Fellow, Kings College London
Pulses – a role in public health and sustainability
British Nutrition Foundation
Exciting and emerging – the new pulse ingredients
- Chickpea consumption has increased in the UK – Dr Samara Joy Nielsen, Principal Scientist, Pepsico
- Raising the Pulse of our Daily Bread – Professor Julie Lovegrove, Hugh Sinclair Chair in Human Nutrition, University of Reading
- Wrinkled Peas more than a wrinkle – Professor Gary Frost, Chair in Nutrition & Dietetics, Department of Metabolism, Digestion and Reproduction, Imperial College
This webinar will be of interest if you want to explore more about healthy and sustainable diets and will benefit anyone working in the below areas:
- public health
- gut health
- sustainable diets
- the food industry
It is also suitable for those studying, researching or just with a keen interest in these areas.