BOOK
NITRO ORGANIC
TO SOILS
Legumes at the table.
A healthy and sustainable future.
LEGUMES AT THE TABLE.
A HEALTHY AND SUSTAINABLE FUTURE.
FROM THE LAND TO YOUR TABLE
Legumes at the table
A book that aims to contribute to increasing adherence to the Mediterranean diet, teaching people to value legumes and showing how we can place greater value on agri-food production.
30 recipes that highlight the nutritional profiles and Nitrogen Footprint® values of the foods in each recipe (the amount of nitrogen that is lost to the environment as a result of producing that food).
There are five groups of recipes, corresponding to six recipes per legume category: Legumes for snacking, flavors of the land, flavors of the sea, flavors of the pasture and legumes desserts. Good cooking, good choices and a better environment.
–
Foreword by Chef Fábio Bernardino
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Technical Specifications
Legumes at the table.
A healthy and sustainable future.
Author: NOTS-Nitro Organic To Soils
Contributors: Cláudia S. C. Marques dos Santos, Teresa de Herédia, Miguel Godinho, Marta Neves, Laura Paniagua Ribeiro and Carlota Alves
Foreword: Chef Fábio Bernardino
Nitrogen Footprint Calculation: Miguel Franco Afonso
Recipe Development: Nutrialma
Publisher: ISA PRESS. Uma chancela do ISA-Instituto Superior de Agronomia
Number of pages: 92
Legal Deposit No. 546455/25
ISBN: 978-989-36151-1-9
CO-FUNDING
Nots-NITRO ORGANIC TO SOILS project is funded by the European Commission’s Recovery and Resilience Facility, RE-C05-iO3/2021.
