Linking the\nTopics “Climate Change and Nutrition”\nby Discussing Sustainability in Chemistry Lessons at School

Agricultural production in Europe is intensive, highly\nspecialized,\nand responsible for some negative environmental impacts related to\nclimate change and loss of biodiversity, raising questions about the\nsustainability of farming and the wider food system. The integration\nof legumes into agricultural systems could contribute to the transition\nto more sustainable food production and consumption. For example,\nfor the production of 100 g of protein in beef, 49.89 kg of CO<sub>2</sub> is emitted, whereas for 100 g of protein in pulses, it is\nonly 0.84 kg. While the general benefits from legume cultivation and\nconsumption are widely known in the scientific community, there is\nlittle evidence on how to inform next generations. Therefore, in this\npaper, the development of materials for discussing sustainability\nin chemistry lessons at school using a guided inquiry approach is\ndescribed and discussed. Chickpea and lupin were identified as two\ncontrasting legume species that allowed exploring the role of established\nand novel crops as an example in Germany. Chemistry experiments related\nto nutrition were further developed, using canned chickpeas and lupin\nyoghurt as examples for plant-based food products. All materials were\nmade available using an interaction box to ensure that the students\ncan plan their own learning process individually. After finishing\nthe work with the box, the students can use their results for a discussion.