Over the past few months, the IntercropVALUES team at FiBL has been focused on strengthening connections within the value chain and identifying barriers related to intercropping wheat and faba bean for food production.
In May, the team organised a multi-stakeholder workshop that brought together farmers, millers, bakers, food processors, and market players to favour interactions and better understand the barriers associated with this intercropping system. The session sparked open discussions that not only delved deeper into previously identified lockers (in WP 6) but also revealed new obstacles and raised some concerns among the actors of the value chain. The workshop was perceived as a rare and very appreciated opportunity for stakeholders to connect and confront different perspectives on a common topic.
Picture above: Multi-actor workshop – Identification & priorisation of barriers to intercropping for food use
One of the highlights of the workshop was the prioritisation of the key barriers to tackle in a collaborative effort. This exercice also helped to shape the project’s roadmap for the next months. Improving communication across the value chain and promoting the consumption of legumes in Switzerland emerged as two of the five major lockers to address.
Alongside the workshop, the team initiated a collaboration with a Swiss association dedicated to promoting healthy eating among Swiss consumers (Fourchette verte). The goal of this partnership is to raise awareness about legumes, particularly faba beans, and encourage their use in the culinary world as part of a broader valorisation strategy. Through an open call, the association introduced the project to chefs from catering in West Switzerland region, inviting them to experiment with faba bean flour in their kitchen. As a result, one nursery confirmed its interest, with both the cook and the director ready to participate in this initiative:
“Childcare centres play an exemplary role for both families and society as a whole. For us, providing balanced and sustainable meals is essential, which is why we decide to adhere to the association and the label. Integrating new, local, and resource-respectful foods is fully aligned with our approach. Our daycare also serves as a place for culinary experimentation. These are the main reasons why the project resonated with us!”.
The cook experimented with replacing one-third of the wheat flour with faba bean flour in bread, but also explored a variety of other recipes, reimagining classics like falafel and pancakes
Children were able to taste the different preparations which were received by curiosity and high satisfaction. The adults were also pleased with the results, as the daycare director noted in a feedback interview :
“It’s really delicious, faba bean flour has a unique character that adds variety in the flavours“.
These initial trials are just the beginning. The feedback the Swiss team has collected will hopefully inspire other chefs to integrate faba bean and other legumes into their menus. By promoting these local, sustainable ingredients, the aim is to foster wider adoption within the gastronomy sector, while addressing key barriers identified in the multi-actor workshop.
This news item was written by Ludivine Nicod (FiBL)