A substitute for soy with far-reaching positive effects on the environment
- Many food products (and feedstuffs) contain climate-damaging soy products (fire clearing, transportation, etc.).
- In soy cultivation, parts of the rainforest are continuously cleared, with corresponding adverse effects on the climate.
- The domestic fava bean exclusively uses existing farmland and is integrated into the natural crop rotation.
The cultivation of local fava beans improves biodiversity, soil health and groundwater quality.
- Nitrogen fertilisation is unnecessary because the fava bean symbiotically converts air-nitrogen into soil-available nitrogen. The excess atmospheric nitrogen bound by the plant improves soil fertility for the following crop, resulting in the reduced need for fertilisation.
- Reduced nitrogen fertilization. This lowers the undesirable amount of nitrate in groundwater.
- Herbicides are also unnecessary, because the dense leaves of the field bean naturally fight weed.
- The fava bean plant provides food (nectar) and protected habitat (uncontaminated by pesticides) for insects.
- Ploughless cultivation is possible: support for a natural soil structure.
- The crushed plant is brought back to the soil forming humus during the bean harvest.
The fava bean is climate friendly
Less nitrogen fertilisation means approx. 1,600 kg less climate-damaging gases per hectare (CO2 and nitrous oxide).
Replacing soy with the regional fava bean means less deforestation of rainforests, which is important for the climate, and less transportation.
Compared to a typical mineral fertiliser-based crop rotation, a leguminous-based crop rotation can reduce the emission of greenhouse gases by more than 50%. With only 0,3 Kg CO2 per Kg the fava bean belongs to the foods with the by far lowes CO2 footprints. (see statistics).
Growing population worldwide
Exponential growth in demand for animal protein
In order to produce 1 kg of animal protein, 3-10 kg of vegetable protein is needed
Europe & America
Reduction of meat
Reduction of fish
Reduction of starchy fruits