Underutilized but Sustainable: The Case for Fava Beans in the Iberian Peninsula

<b>Background/Objectives:</b> Legumes, a significant source of plant-based protein, play a crucial role in diets across Portugal and Spain, contributing to both human and animal nutrition. As plant-based diets gain traction, various legumes like chickpeas, lentils, and beans have risen in popularity. However, fava beans remain underutilized compared to these varieties. This study explores stakeholder perspectives on the factors influencing the lower consumption rates of fava beans in the Iberian Peninsula, despite their nutritional and environmental benefits. <b>Methods:</b> An exploratory qualitative study was conducted using semi-structured interviews with diverse stakeholders, including nutritionists, retailers, farmers, catering professionals, and both vegetarian and non-vegetarian consumers in Portugal and Spain. <b>Results:</b> Our findings highlight a perceived lack of visibility of fava beans in supermarkets and on influential social media platforms, which often shape consumer preferences. Seasonal availability further contributes to the limited consumption, as people tend to purchase fava beans only when they are more prominent in markets. Addressing local challenges to legume production and consumption can pave the way for effective interventions to increase the intake of these sustainable foods. This study suggests promoting fava beans as a locally cultivable option, which could reduce reliance on imports and enhance regional agricultural output. Interviewees suggested using targeted promotional tactics, such as short videos, cooking demonstrations, and influencer marketing on social media, as effective means to boost fava bean consumption. <b>Conclusions:</b> These exploratory findings indicate that such strategies may foster a more positive perception and integrate fava beans into everyday diets in the region.