Presentation of VEG&LAIT by Philippe Mauguin

In France, approximately 6% of greenhouse gas emissions come from dairy production and processing. On an equal weight basis, plant-based drinks and yogurts emit around half as much, but need to improve in terms of nutrition and taste. Whether in dairy production or processing, legumes offer opportunities for diversification, empowerment, and environmental preservation. VEG&LAIT proposes to develop a mini-sector of “mixed” products combining these two ingredients. It benefits from the ANR-23-PLEG-0006 grant paid by Five INRAE units are involved (Agronomy, CSGA, ETTIS, SECALIM, and STLO) with Invitation à la Ferme, Terres Inovia, Valorex, and the LEGGO association (Legumes in the West).