Slow Beans

The Slow Beans Network safeguards pulses and legumes, and increases their consumption through awareness-raising initiatives and taste education campaigns.

“We at Slow Beans defend, maintain and spread leguminious biodiversity. We are aware of the intrinsic value that local pulses and legumes bring, and bear witness to the inherent pleasure of varied tastes and different gastronomic cultures that revolve around them. We cultivate relationships and knowledge, and campaign against the simple plant protein ingredients used in highly processed foods, which are detached from – and devoid of – their original flavors.”

– Slow Beans Manifesto

The Network

Slow Beans is a thematic network of producers, cooks and activists who come together to channel their passion into the promotion of pulses and legumes.

The network was formed in 2010, when the local convivium of Capannori, in the Italian region of Tuscany, held a competition of legume-based dishes called the Fagioliadi. The burgeoning network has since spread throughout Italy, and is now ready to expand internationally.

Slow Beans exists to safeguard legumes and increase their consumption through a range of initiatives. These include supporting the Presidia involved in growing them and organizing events like the annual Slow Beans gathering and campaigns like the recent Let It Bean!, aimed at local mayors in partnership with organizations such as Meatless Monday.

As members of Slow Food, those within the network adhere to a manifesto of values and intent.
Why Beans?
- Because despite being dismissed as poor food during the decades of economic boom, beans (and almost all legumes) are now being recognized as an essential staple in our diets. They are rich in antioxidants and fiber and low in cholesterol, preventing our risk of heart disease and diabetes and helping us all live long and healthy lives.
- Because the Food and Agriculture Organization of the United Nations (FAO) acknowledges pulses and legumes as crucial for food security, as they are an affordable source of proteins and micronutrients and they can be stored for a long period.
- Because a legume-rich diet is good for the environment. Legumes require fewer inputs and enrich the soil by fixing nitrogen. Their cultivation also leaves less of an impact than animal proteins as it involves fewer greenhouse gas emissions and a reduced water footprint.
What We Do

Cultivate Biodiversity through Presidia and Ark of Taste

Slow Food has more than 50 Presidia dedicated to the preservation of legumes around the world, and has onboarded more than 300 endangered varieties onto its Ark of Taste. Do you have a local variety of pulse or legume in need of protection?
Learn more

Promote Local Campaigns

Each year, Slow Food USA celebrates biodiversity on farms, in gardens, and in schools through its Plant a Seed campaign. The campaign takes on a different climate and nutrition-related theme each year, and in 2023, it brings together a cast of rare and biodiverse seeds that tell a story — and celebrate glorious greens!
Learn more

Support Projects in School Canteens

Slow Food has partnered with FoodInsider to show how we can make school canteens healthier and more sustainable, creating a circular economy that is positively reflected on citizens and territory.

Read the case studies
What You Can Do

Participate in the Let It Bean Campaign

Let it Bean is a joint initiative between Slow Food, Meatless Mondays and the John Hopkins Center for a Liveable Future. Launched in 2020, it promotes the consumption of legumes as a climate-friendly food choice. All are invited to take part, from individuals to companies and institutions.
Bean the Change

Join Slow Beans Events

Designed to give a platform to Presidia producers, these events bring consumers the best of Slow Beans through tastings, presentations and interactive exchanges.
Learn more