The DIVERSICROP COST Action is actively exploring the benefits of underutilized crops to enhance sustainable food production. The increasing demand for nutritious food in Europe has brought attention to often overlooked crops such as rye and legumes, which are essential for healthier dietary choices. This initiative aims to revive these neglected crops by investigating their historical significance, current genetic resources, and the challenges they face, along with promoting policy engagement.
The network is dedicated to bridging the gap between scientific research and the public, utilizing the universal language of food to engage non-experts. To this end, DIVERSICROP is undertaking a project to compile recipes featuring crops like rye, peas, and chickpeas, showcasing their culinary uses across Europe and beyond. This effort blends traditional cooking practices with innovative culinary approaches, transforming scientific communication into an engaging experience.
We spoke with Marija from the University of Belgrade, who chairs the DIVERSICROP Working Group on nutrition, to learn more about the cookbook project.
What inspired the creation of the DIVERSICROP cookbook?
We aimed to produce a resource that promotes three specific underutilized crops: peas, rye, and chickpeas. Our intention is to illustrate their historical usage and demonstrate how they can be integrated into modern diets, thereby creating a connection between traditional and contemporary eating habits.
What motivated you to develop this cookbook?
Our goal is to showcase the potential of these underused crops and encourage people to rediscover them in their cooking. By providing practical usage ideas, we hope to inspire healthier and more sustainable food choices.
Which underused crops should people consider incorporating into their cooking?
This varies by region, but we particularly aim to increase the use of chickpeas, peas, and rye, along with other lesser-known plants. For instance, chickpeas are a nutrient-dense superfood with widespread culinary appeal, peas are rich in protein and essential for plant-based diets, and rye thrives in tough climates while contributing to soil health.
Rye (Secale cereale) has a long-standing cultivation history in Europe but remains underutilized due to various socio-economic and agronomic factors. Historically, rye bread was a staple food across the continent, providing communities with a nutritious diet and resilience to harsh environments. Today, however, rye is becoming less common in diets, overshadowed by more commercially prevalent crops.
The inaugural DIVERSICROP paper titled “Underutilised crops in Europe: An interdisciplinary approach towards sustainable practice,” published in Archaeometry, reveals that Europe produces over 85% of the global rye harvest, yet it is not a dominant food source in many areas. While countries like Poland and Germany still regard rye as a significant bread cereal, its consumption is on the decline across various regions, despite its adaptability and health benefits.
DIVERSICROP seeks to understand why rye and similar crops are not being utilized to their full potential. They are working to harmonize data across different regions and disciplines, enabling researchers, farmers, food industry stakeholders, and policymakers to make informed decisions based on accessible evidence.
What has the response been to the recipe collection call?
The response has been overwhelmingly positive, with many individuals expressing interest and sharing their recipes. This year, our focus is on gathering contributions, and next year, we will begin the process of compiling the cookbook. We are still open to more submissions, especially those featuring forgotten crops or representing underrepresented cultural traditions.
If you have a unique recipe combining chickpeas with unexpected ingredients or a modern twist using rye or peas, we welcome your creativity. Recipes inspired by family traditions, regional classics, or those that tell a story are especially encouraged.
What do the four agroclimatic regions represent?
The four agroclimatic regions reflect variations in dietary practices and the environmental conditions suitable for certain crops. Including recipes from these regions allows us to showcase a diverse array of culinary traditions while emphasizing the importance of adapting food choices to local climates and available resources.
How can public engagement and science communication projects enhance knowledge in your field?
Initiatives like this cookbook serve as crucial connections between scientific research and daily life. They raise awareness about underutilized crops, make scientific information accessible, and promote the adoption of sustainable food practices.
For more insights, refer to the work by Meriel McClatchie et al in the paper “Underutilised crops in Europe: An interdisciplinary approach towards sustainable practices,” published in Archaeometry.
