Increasing the share of legumes in the diet: what are the impacts on food systems and microbial flows?

Context and challenges

A transition of our food systems towards a growing proportion of plant products is necessary as it is considered to be one of the most important levers if we are to achieve carbon neutrality and reduce all the environmental impacts of agriculture. Furthermore, these transition diets need to meet the nutritional needs of humans and favour good health through their nutritional qualities (richness in proteins, starch, fibre, vitamins and minerals) and their association with long-term health. Several groups of experts in France and internationally (Eat Lancet, Afterres, TYFA-IDDRI, ADEME 2050, etc.) have worked on different scenarios compatible with these goals. These scenarios are characterised by a significant increase in the share of plant foods in the diet between now and 2050, and particularly that of legumes, their consumption increasing five-fold – or even more – by the middle of the century. However, for numerous reasons, legumes are currently consumed in modest quantities in France (2 kg/year/person; Graph’Agri 2020) which has led to blockages at different levels for these species, so major research investment is required for them to be removed.

Objectives

This consortium has two main objectives: based on the hypothesis that the share of legumes needs to increase markedly in our diet between now and 2050, which legumes, how and in which form, need to reach our tables and what impact could this change in dietary habits have on our health? Secondly, it will be necessary to determine the impact of these changes on microbial flows at all levels in the food chain.

More specifically, the consortium will aim to:

1/ Determine what increase in the share of legumes (and which ones) in our diet might be possible in France, through an in-depth analysis of the different prospective scenarios currently available relative to changes to agricultural/agrifood systems and dietary practices between now and 2050. In particular, we shall study the effects these dietary changes might have on the entire legume production chain (from the territory/region to the consumer, including plants and their processing). This analysis will thus be performed at numerous levels: agronomic, technological, societal, health and economic.

2/ Once stable and realistic scenarios have been established, we shall evaluate the effects of this increase in legume consumption on soil/plant rhizobium microbial flows, and during the processing of these products (notably by fermentation), up to the human gut microbiota and effects on our health.

INRAE units involved

• UNH (UMR 1019)
• Sayfood (UMR 0782)
• Agroécologie (UMR 1437)
• PNCA (UMR 914)
• CRESS (UMR 1125)
• AGIR (UMR 1248)
• UMRF (UMR 045)
• CSGA (UMR 1324)
• PSAE (UMR 0210)
• Micalis (UMR 1319)

Contact - coordination 

• Isabelle Savary-Auzeloux
• Christelle Guillet