Our commitment: to act for a sustainable food

Natural fertiliser

Pulses are notable for their ability to grab nitrogen from the air and return it to the soil. This allows producers to cut back on nitrogen fertilisers.

85 million hectares of legumes

around the world have helped to fix
3–6 million tonnes of nitrogen in the soil.

Low carbon footprint

Pulses require less energy to produce than animal proteins, giving them a smaller carbon footprint and indirectly reducing greenhouse gas emissions.

  • Food
  • Impact GHG emissions per gram of protein
  • Cost Retail price per gram of protein
  • Wheat
  • $
  • Corn
  • $
  • Beans, chickpeas, lentils
  • $
  • Rice
  • $
  • Fish
  • $$$
  • Soy
  • $
  • Nuts
  • $$$
  • Eggs
  • $$
  • Poultry
  • $$
  • Pork
  • $$
  • Dairy (milk, cheese)
  • $$
  • Beef
  • $$$
  • Lamb & goat
  • $$$

Lighter shade shows emissions from agricultural production, darker shade shows emissions from land-use change.


Sources : GlobAgri-WRR model developed by CIRAD, Princeton University, INRA and WRI (GHG data); USDA and BLS (2016) (US retail price data). Notes : see


Pulses do not consume very much water. As such, they can be grown in water-stressed areas that might otherwise be overlooked.

Water consumption of legumes compared to other sources of protein :

  • 1kg of lentils

    1250 L

  • 1kg of Poultry

    4325 L

  • 1kg of goat

    5520 L

  • 1kg of beef

    13000 L

A friend to biodiversity

Pulses have an extensive root system that improves soil structure, allowing water to seep deeper into the ground. Legume growth improves the biodiversity of the soil, making it easier to combat pests.

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