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Quebec agriculture is evolving rapidly to meet climate, economic and social challenges. Among the crops that are being developed here, some stand out for their potential to feed the population healthily, improve farm resilience, and reduce the ecological footprint of our food supply, such as plant proteins.
What are plant proteins?
When we think of protein, we usually think of meat. But beans, lentils, peas, beans, seeds and grains also contain protein—and more than just a little! Plant proteins are complete foods, good for the body and easy to use in meal preparation.
Benefits that go beyond your plate
We love plant proteins because they nourish both people and the earth. Healthwise, they're generally a source of fiber, vitamins and minerals, they’re low in saturated fats and they help keep you full. They give you energy without a sensation of heaviness, and they don't contain any of the things you want to avoid, such as saturated fats. They are essential to the proper functioning of the body and offer excellent nutritional quality.
Tasty alternatives to meat
According to a study by CIRAIG, meat is responsible for 36% of the carbon footprint from Quebecers' diets, though meat and fish account for only 7% of the total volume of food consumed. If we want to vary our meals and take care of our planet then including vegetarian meals in our diets is a good way to do so. By replacing a meat-based meal with vegetarian alternatives, such as red bean chili, lentil soup or chickpea salad, you can save between $1 and $1.50 per serving. On a weekly or monthly basis, these savings can add up significantly, while still contributing to a healthy, sustainable diet.
Foods such as tofu, tempeh, seitan, chickpeas and quinoa provide delicious and nutritious options. For example, 100 g of kidney beans contain between 21 and 25 g of protein, while the same quantity of quinoa provides around 14 g.
Locally grown here in Quebec
We grow dried beans, peas, quinoa, and broad beans in Quebec’s fields. These crops are well adapted to our climate and our seasons. And by growing them, we make our agriculture more resilient, and in the process strengthen our food autonomy.
Good for the soil and for the environment
Legumes are magic for the soil. They add nitrogen to the soil, improving fertility without the need for chemical fertilizers, and can boost the yields of subsequent crops. This means healthy soils that will be able to feed future generations. What's more, growing plant proteins generates less greenhouse gas emissions and requires less water than animal proteins.
Équiterre’s role
Équiterre is playing a key role in the agricultural transition by promoting plant proteins. Through the Bean Project, we have been supporting farmers as they work to adopt diversified, sustainable crops, such as dried beans, which enrich the soil and meet a growing demand for local, environmentally-responsible food. Our recent project Protéines végétales d'ici builds on the Bean Project by broadening the scope of targeted crops, notably through the addition of plant proteins such as yellow peas. This latest project is also on a wider geographic scale, whereas the Bean project was focused on a single region. With Protéines végétales d'ici, Équiterre is collaborating with Concertation Grains Québec to strengthen the plant protein industry in Quebec and in other parts of Canada, from production to consumption, by promoting food autonomy, the local economy and sustainable agricultural practices.
Where can you start?
No need to change everything overnight. The easiest way is to try a few recipes. The Shop Smarter Eat Better website offers simple, delicious and inexpensive recipes, with ingredients that are easily available.
And of course, you can also sign up for an organic basket. There are numerous farms in the Family Farmer Network that grow legumes or work with others to include them in their baskets. By signing up, you can receive fresh, local, seasonal produce every week—and often recipe ideas to go with it!
