Affordable, nutrient-rich, great for the planet, easy to store and cook…
What if beans were the food of the future—a key ingredient in addressing the climate crisis, restoring nature, and fighting inequality That’s the vision behind the “Beans is How” campaign, led by the SDG2 Advocacy Hub, supported by more than 120 partner organizations across 70 countries, including over 100 restaurants and many chefs like Sam Kass and Andrew Zimmern. The goal: to double the consumption of beans, peas, lentils, and other legumes by 2028.
Why beans?
Because these small, humble, delicious, and ancient crops enrich the soil, require little water, and emit 90% fewer greenhouse gases than meat, all while offering endless culinary possibilities—from stews to desserts.
Through awareness campaigns, creative recipes, and the #beansonthemenu challenge, Beans is How encourages restaurants, schools, companies, cafeterias, and everyday people to bring legumes back to the center of the plate—and to plant the seeds of a food revolution that is both delicious and sustainable.
