The importance of pulses in the human diet is growing in Switzerland. In addition to soya, which is processed into tofu, tempeh and other products, a wide variety of pulse species are grown for human consumption. Among these, plant-based meat alternatives account for a particularly high proportion of organic production. 

According to the Federal Office for the Environment (FOEN), food accounts for just under 30 per cent of Switzerland's environmental impact, placing it among the three most environmentally significant areas of consumption and production, behind housing and ahead of transport. 

Pulses are regarded as a key solution for reducing environmental impacts of food production, as they provide many so-called ecosystem services: they can reduce the need for fertiliser by fixing their own nitrogen and leaving some behind for subsequent crops. They also promote biodiversity, as the flowers of some species serve as an important food source for insects. Additionally, pulses keep the soil healthy by loosening the earth with their roots and feeding beneficial soil bacteria. Beyond these ecological contributions, pulses provide high-quality, plant-based protein as well as valuable fibre for a healthy diet. Apart from that, they are versatile ingredients for preparing many delicious dishes. 

FiBL promotes these ecosystem services. Matthias Klaiss and Kathrin Huber from FiBL, together with class teacher Franziska Roth, are introducing Year 2 pupils from the village of Eiken to pulses and their flavours as part of an educational programme. The programme, developed as part of the LegumES project, promotes skills within the 'Nature, People and Society' subject area of the Swiss Curriculum 21. The three-day pilot phase recently concluded with a visit to FiBL in Frick.

The pupils explored different types of pulses and dishes made from them. They sowed a selection of seeds themselves in a nearby garden and cooked pulses in the classroom. The children also compiled a collection of their favourite pulse-based recipes.

The fact that legume seeds can be used both as food and as seed was explored in further activities over two school days and the final day at FiBL. The schoolchildren examined seeds and germination, monitored plant development in pot experiments at home, in the garden and in the soya field on the FiBL farm, explored the symbiosis between roots and nodule bacteria, and gained insights into the agricultural circular economy and modern agricultural technology. The blend of hands-on learning activities and group discussions helped make the complex interrelationships tangible and comprehensible.

A guided tour of FiBL's commercial kitchen – including the food storage area and cold store – as well as a tasting session of various processed legume products combined learning with enjoyment. 

After lunch in the FiBL restaurant, the schoolchildren gained insight into FiBL research. In the polytunnel, FiBL researcher Seraina Vonzun explained the purpose of the breeding trials involving various varieties of the cowpea. While it was unbearably hot in there for the young visitors, the hardy cowpea copes well with heat and drought, which is why it is becoming increasingly interesting for cultivation in our latitudes. 

The open-source educational resource "Pulses – small seeds with a big impact" will be made available to primary schools once the pilot phase has been evaluated.

• Kathrin Huber
• Matthias Klaiss
• Adrian Krebs

• fibl.org: The ongoing EU project "LegumES" in the project database
• fibl.org: The ongoing EU project "Focus on black-eyed peas" in the project database
• fibl.org: The completed project "Cowpea" in the project database
• bafu.admin.ch: Information on "Impact of nutrition on the environment"
• bafu.admin.ch: Food & Sustainability in Switzerland: A behavioural economics study (PDF in German)