Thumbnail of the UK's new Eatwell Guide

Oxford University and Public Health England published a new analysis identifying the gap between healthy, sustainable diets, and what the average person consumes. The analysis discusses our need to reduce our red & processed meat and cheese intake, and replace it with more fruit and vegetables, beans and pulses.

Read the analysis here.

By Maria Diaz, Emerging Ag

On December 5, the Global Pulse Confederation (GPC) and the Permanent Representation of Argentina to FAO, WFP and IFAD co-hosted the year-end celebration of the International Year of Pulses.

The Global Pulse Confederation has sent out it's November newsletter featuring various IYP2016 events. 

Download the newsletter:

GPC Newsletter November 2016 (2.56 MB)

Soup made with Pulses being scooped out of a pot at a soup kitchen

By Marisa Romano

I discovered pulses a long time ago. The dinner table of my Tuscan childhood, in fact, offered dishes with simple ingredients like bread, tomatoes and beans, like greens patiently unearthed from unfarmed fields and figs and blackberries picked from wild trees and bushes. The dinners prepared by my extended family were frugal but also satisfying, filled with flavours that I cherish and seek when I search for homey comfort. They stem from the history of the land and sustained generations during hard times. They countered food insecurity at a time when the term was yet to be invented.