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Legumes as a sustainable source of protein in human diets

June 29, 2021
Science Brief

Richard D.Semba, Rebecca Ramsing, Nihaal Rahman, Klaus Kraemer, Martin W.Bloem

This paper reviews the advantages and disadvantages of increasing the production and consumption of legumes in order to meet growing global protein demand. Demand for protein is likely to increase significantly over the next few decades to keep pace with a growing population, which is projected to reach nearly ten billion by 2050 (UN, 2019). The Organization for Economic Cooperation and Development predicts that meat consumption will increase by 12 percent over the next decade, with developing countries expected to account for much of this growth as per capita income increases (OECD/FAO, 2020).

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