Cookbook Revives Underused Crops for Sustainable Eating

A new cookbook initiative aims to reintroduce underutilized crops into modern cuisine, highlighting the nutritional benefits of foods like chickpeas, peas, and rye. The project is spearheaded by the DIVERSICROP COST Action, which focuses on sustainable food production across Europe. This effort comes as the continent seeks innovative solutions to enhance food security and promote healthier diets.

The DIVERSICROP network is dedicated to reviving neglected crops by researching their historical significance, cultural contexts, and potential for contemporary use. By making scientific findings accessible, the initiative hopes to engage the public through the universal language of food, transcending cultural and linguistic barriers. The ongoing project aims to collect recipes from various culinary traditions, showcasing how these crops can be integrated into everyday meals.

In a conversation with Marija from the University of Belgrade, Chair of the DIVERSICROP Working Group on nutrition, we explored the inspiration behind the cookbook. “We wanted to create a product that would help promote three underutilized crops of particular interest to us: peas, rye, and chickpeas,” she explained. “The idea is to demonstrate how these foods were used in the past and how they can be incorporated into everyday diets today, making a meaningful link between traditional and modern dietary habits.”

The project aims to inspire people to rediscover these crops in their kitchens. Marija emphasized the importance of practical applications, “By showing practical ways of using them, we hope to encourage healthier and more sustainable food choices.”

Among the crops highlighted are chickpeas, recognized for their nutrient density and versatility in global cuisine; peas, which provide essential protein in plant-based diets; and rye, known for thriving in challenging climates and enhancing soil health. Despite its rich history as a staple in Europe, rye has seen a decline in popularity, overshadowed by more commercially dominant grains.

The first DIVERSICROP research paper, titled “Underutilised crops in Europe: An interdisciplinary approach towards sustainable practice,” published in Archaeometry, reveals Europe produces over 85% of the world’s rye harvest, totaling 12.8 million tons in 2019. Rye remains significant for food, animal feed, and malting industries, yet its presence as a staple food varies widely across the continent. In countries like Poland, Hungary, and Germany, rye is still a primary grain, while in regions like Greece, Spain, and the UK, its consumption has notably decreased.

DIVERSICROP seeks to address the question: “Why is this crop now underutilized?” The initiative aims to harmonize research data across borders to empower farmers, food businesses, and policymakers to make informed decisions.

The response to the call for recipes has been encouraging, with many individuals expressing interest and sharing their culinary ideas. Marija noted, “This year, we are focusing on collecting recipes, while next year, we will move on to producing the cookbook itself.” Contributions are welcome from those featuring forgotten crops or traditional recipes, enhancing the project’s diversity.

The recipes will represent four agroclimatic regions, reflecting the various dietary habits and environmental conditions across Europe. By including a range of culinary traditions, DIVERSICROP aims to illustrate the importance of tailoring food choices to local climates and resources.

Engaging the public through projects like this cookbook serves to connect scientific research with everyday life. Such initiatives raise awareness about underutilized crops, make scientific knowledge accessible, and encourage the adoption of sustainable food practices.

For more information on this initiative, refer to the article by Meriel McClatchie et al., published in Archaeometry, available online as of November 3, 2025.