The use and cultivation of legumes have great benefits for climate change mitigation, biodiversity conservation and health. Local cultivation of legumes replaces unsustainable imports of animal feed, especially soybeans, to Europe and the use of mineral fertilizer through natural nitrogene fixation. Legumes diversify crop rotation and improve soil fertility and biodiversity. They are excellent sources of protein reducing or replacing meat consumption to the benefit of human health and the environment. Hundreds of varieties of beans, lentils, peas and other pulses are the basis of rich and diverse regional cultures and traditions of European kitchens and gardens and new innovative food products.