EC 2018

• “Support farmers growing plant proteins via the proposed future CAP, by including them in national CAP strategic plans”
• “Improve market analysis and transparency, through better monitoring tools for plant proteins“

FAO 2016

• “Increase investment in research and development to improve productivity and make the information produced accessible to and understandable for farmers.”
• “Invest in product innovation, broadening the range of commercial preparations and diversifying the use of pulses, in response to the needs of specific groups”.
• “Invest in breeding underutilized, high-quality varieties that are pest-, disease- and climate-resilient”
• “Support seed systems that empower smallholders and improve the availability of and access to varieties that are suited to local conditions.”
• “Promote cropping systems that allow for taking advantage of the beneficial impacts of pulses, such as crop rotation and intercropping.”
• “Encourage the development and supply of tools for producing and processing legumes, such as the introduction of low-cost pulse processing machines at the community level.”

FAO 2016

• “Incorporate pulses in public distribution systems, food aid programmes and public procurement.”

FAO 2016

• “Support networks such as pulse commodity associations and organizations that connect the different actors in the pulse value chain.”
• “Stimulate commercialization, which entails investing in value addition and collaboration with the food and nutrition sector to develop pulse (-based) products.”

CDC 2011

• “Increase the contribution of dark green vegetables, orange vegetables, and legumes to the diets of the population aged ≥2 years.”

SOFI report 2023

• “Ensuring that nutritious foods are available, affordable, safe and desirable in territorial food markets can positively influence people’s dietary preferences and choices, and thus help to improve their nutritional status and health. […] These food markets are also ideal settings for engaging stakeholders (e.g. vendors and local authorities) and the public to inform consumers about outbreaks and promote general health (including information on nutrition). The latter is key to nudging consumers to purchase foods with higher nutritional quality (e.g. fruits, vegetables, legumes, nuts and fish).”

EC 2018

• “Promote the benefits of plant protein for nutrition, health, climate and environment”
• ‘widely communicate the benefits of plant proteins (e.g. in fairs, social media) and further interact with children via the school schemes’
• “Increase sharing of knowledge/best practice in supply chain management and sustainable agronomic practices and bundle information on research activities in breeding, technical innovation and processing, e.g. on a dedicated knowledge platform”

FAO 2016

• Raise awareness on the health and nutrition benefits of pulses in addressing malnutrition...and non-communicable diseases by involving social media, dieticians, health professionals, etc.
• “Promote updated and innovative recipes, which should in turn be integrated into mainstream culinary-oriented media.”
• “Promote research and raise awareness on fast-cooking and fast-soaking methods, in particular to increase the use of pulses among city-based consumers.”
• “Increase knowledge on healthy pulse utilization”
• “Increase investment in research and development to improve productivity and make the information produced accessible to and understandable for farmers.”