Consumption Patterns of Legumes and Related Dietary Guidelines Across Europe: A Specific Focus on Peas and Chickpeas

Why It Matters

The divergent guidelines reveal missed opportunities for Europe to meet climate‑friendly, health‑oriented diet targets, influencing both policy and market demand for plant‑based proteins.

Key Takeaways

• Spain and Portugal recommend up to 60 kg legumes per year
• Germany and Netherlands advise only ~6 kg annually
• Seven EU states promote legumes as meat substitutes
• Guidelines classify legumes as fruit/veg or protein categories
• Cultural unfamiliarity limits legume consumption despite sustainability benefits

Pulse Analysis

Legumes such as peas and chickpeas are central to the EU’s sustainability agenda, offering nitrogen‑fixing benefits for soils and high‑quality plant protein for consumers. Yet the new comparative review shows that national dietary guidelines treat legumes inconsistently—most embed them within fruit‑vegetable or protein groups, while only Portugal creates a distinct pulses category. Recommendations range dramatically, from Spain’s 35‑62 kg per person per year to Germany’s modest 6 kg, underscoring a fragmented policy landscape that hampers coordinated progress toward greener diets.

Cultural familiarity—or the lack thereof—emerges as a decisive factor in legume adoption. In Mediterranean nations, historical consumption patterns have eroded, while northern countries exhibit low baseline intake, often below 5 g per week. The study highlights that only seven EU states explicitly encourage legumes as meat alternatives, a signal that many guidelines remain cautious about reshaping entrenched eating habits. This hesitancy limits the potential health gains from increased fiber and protein intake and curtails the environmental impact of reduced livestock production.

For industry and policymakers, the findings point to clear levers for change. Developing convenient, ready‑to‑eat legume products can lower preparation barriers, while institutional catering—serving millions in schools, hospitals, and corporate cafeterias—offers a scalable platform to normalize pulse‑based meals. Aligning national guidelines with EAT‑Lancet targets and explicitly positioning legumes as core protein sources would create a unified message, stimulating demand and encouraging farmers to expand pulse cultivation across diverse European climates.