Why we’ve joined the mission to get more beans into your diet

In 2025 alone, we packed 14,771kg of cooked beans into our meals - yes we really are keen beans!

Why beans matter (for people and the planet)

The way we produce and consume food today isn’t sustainable - for people or for the planet. Our food systems are responsible for around a third of greenhouse gas emissions, and poor diet is linked to 1 in 5 deaths worldwide.

We urgently need to shift towards diets that are healthier and more sustainable. Eating more beans is one simple step in the right direction. So, let’s talk about why beans deserve a bigger place on your plate.

What are the benefits of beans?

Beans are a super food, are incredibly versatile and have a long shelf life too, making them an great cupboard staple. Nutritionally, beans punch well above their weight, and cary lots of health benefits. They are:

• A brilliant source of fibre (which most of us aren't eating enough of)
• High in plant-based protein
• A good source of vitamins and minerals including iron, folate, B vitamins, magnesium and zinc
• Low in saturated fat
• Naturally low in salt
• Naturally gluten free

Thanks to their protein and fibre-rich make-up, beans are particularly filling. The carbohydrates they contain are digested slowly, leading to a steadier rise in blood glucose and more stable energy levels. And the fibre they contain supports gut health and nourishes beneficial gut bacteria.

Eating more fibre-rich foods like beans can support heart health, nurture a healthy gut environment and help lower the risk of certain cancers. And an 80g portion, about three heaped tablespoons of cooked beans or lentils, counts as one of your five-a-day too. Win win.

What about environmental health?

Beans are not just good for us. They are good for the planet too.

Compared to other sources of protein, beans and pulses require less water and energy inputs. They are also nitrogen-fixing crops. This means they work with soil bacteria in their roots to convert nitrogen from the air into a form plants can use. That nitrogen is shared with surrounding crops, helping to reduce reliance on fossil fuel-intensive fertilisers.

As a result, pulses generate far fewer greenhouse gas emissions than many animal protein sources. Per 100g of protein, pulses produce around 0.84kg of emissions, compared with 4.21kg for eggs, 5.7kg for poultry and 49.89kg for beef.

We’re not eating many beans - and that's what needs to change

Despite all the reasons to eat them, most people in the UK still aren’t eating many beans. Research suggests that on average we eat just one portion of beans a week, and more than 40% of us don’t eat beans at all.

And when we do, it’s often the same types: Haricot beans, lentils, chickpeas and kidney beans make up around 85% of total bean consumption in UK adults.

There’s also no official UK guideline for how many beans we should include. But the 2025 EAT-Lancet Planetary Health Diet, designed to support both human and planetary health, recommends one portion (around 75g) of beans a day. That’s roughly the three heaped tablespoons we mentioned earlier.

The campaign: #BangInSomeBeans

This is exactly why The Food Foundation has joined forces with Veg Power to launch the #BangInSomeBeans campaign.

The aim is simple but powerful: to double UK bean consumption by 2028, as an affordable way to take climate action and improve public health.

We’re proud to have joined the campaign as a Keen Bean Pledger, committing to get more beans onto plates and double the number of bean-containing meals we sell by 2028.

For us, that means:

• Making sure beans are front of mind when planning new product development

• Sharing more bean-packed recipes and inspiration on our health hub, newsletters and social media to help you learn how to eat more beans

• Showcasing our most bean-filled meals to make them even easier to choose (hop over to our instagram page to see them featured)

Beans have always played a starring role in our menus because of their health and environmental benefits - we put beans in almost every one of our meals, even our low FODMAP range. Now we’re doubling down on that commitment.