Agricultural systems are constantly under environmental pressure, and the continuous rise of the global population requires an increasingly intensification of agronomical productivity. To meet the current global food demand, particularly in depleted ecosystems under adverse climate conditions, the development of novel agronomical practices, which ensure crop productivity while safeguarding minimal impact to the environment, must be encouraged. Since aluminium (Al), cobalt (Co), selenium (Se), silicon (Si) and sodium (Na) are not essential to plant metabolism, their benefits are often neglected or underestimated in agriculture; however, several studies support their advantages in sustainable agriculture when properly employed. The agronomical uses of these elements have been studied in the last decades, delivering important cues for the improvement of food and feed production worldwide due to beneficial effects in plant growth and productivity, nutrient balance, pest and pathogen resistance, water stress management, heavy-metal toxicity alleviation, and postharvest performance. However, their application has not been addressed as part of a holistic conservation strategy that supports the sustainability of agroecosystems. Here, we discuss the potential use of these elements in sustainable agriculture, and the knowledge gaps that hinder their effective integration into agronomical practices, which result in equally profitable applications while supporting environmental sustainability.

Legumes contribute to sustainable agriculture by reducing fertilizer use, enhancing nitrogen fixation, and with high species diversity (~20,000 species). Spain is a leading EU producer, yielding up to 30,000 tons of different legume varieties annually. The Mediterranean climate, particularly in regions like Andalusia, is under increasing pressure from climate change, with extreme temperature variations and drought becoming more frequent. While these changes may jeopardize crop yields, limited information is available on their effects on the nutritional profile of legumes. From 2017 to 2019, six faba bean (Vicia faba) varieties were monitored in two climatically distinct areas of Andalusia to assess the impact of temperature (T) and rainfall (R) on key nutrients and bioactive compounds, including protein, minerals (K, Ca, Mg, Zn, P, Fe, Mn, B), total polyphenol content (TPC), tannins (TA), and saponins (S). Spearman correlations showed that higher T negatively impacted TPC (r = −0.40) and Mg (r = −0.33), while positively influencing Zn (r = 0.27) and Ca (r = 0.22). Rainfall increased TPC and Mg but reduced TA, Zn, and Ca. Canonical correspondence analysis (CCA) and PERMANOVA (p < 0.001) confirmed T, R, and yield as significant factors. These insights support breeding strategies for climate-adapted, nutrient-rich faba beans and the development of more resilient food systems.

Background/Objectives: 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. Methods: 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. Results: 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. Conclusions: These exploratory findings indicate that such strategies may foster a more positive perception and integrate fava beans into everyday diets in the region.