Crops like chickpeas, fava beans, lentils and quinoa could help make Europe’s food systems more environmentally friendly and sustainable.
By Michael Allen
On Marianne Mulhall’s organic dairy farm in southeast Ireland, the winter wheat crop is looking better than usual. By spring, it is often a bit yellow and withered, a sign that it is nitrogen deficient.
This year’s wheat – sown on a field where fava beans and peas
