There is increasing consciousness that the environment provides for our needs. It is where we get our free supply of air to breathe, warmth, sunshine, rain, and glimpses of nature’s diverse forms of life and landscapes.Interestingly, all these gifts of nature also interact,giving rise to many more services – gifts. Food is one such gift – a free service of the environment.
Earth allows us to cultivate plants for food; however, the unbridled use of environment for this purpose is not without consequence. At present, Climate Change is at the forefront of environmental issues, and it is no secret that agriculture contributes to over 10% of global greenhouse gas (GHG) emissions. This, along with other human activities,such as, energy production (oil and coal industry), transportation, industry, etc., continue to spout increasing amounts of GHGs into the atmosphere. This increase in GHGs, is linked to an increase in global surface temperatures, which in turn, is linked to climate change.

But what are the sources of GHG emissions from agriculture? The Food and Agricultural Organisation (FAO) in 2014, reported that 13% of agriculture based GHGs come from the use of artificial fertilisers. Nitrogen fertilisers, which have a large energy footprint are applied to crops to enable them to make protein necessary for their growth. Reliance on such fertilisers is high globally, with about 40% of the protein providing foods grown worldwide relying on nitrogen fertilisers.With the world becoming more conscious of the need to reduce GHGs it is therefore important that this heavy reliance of nirogen fertilisers be shifted to alternatives that enable environmentally sustainable food production for the world’s growing population.

But the origin of GHGs in agriculture in not limited to nitrogen fertilisers, biological processes occurring in rice paddies (rice fields) contribute about 10% of the total agricultural GHGs. Further, about 12 % of the agricultural GHG emissions come from energy use to power agricultural machinery, irrigation pumps; fishing vessels etc. However, the biggest contribution, by far (39%), to agricultural GHGs comes from the fermentation process in livestock that release the GHG methane during “belching”.

It is increasingly being acknowledged that it is necessary to change the way agriculture is being managed globally, to reduce GHG emisisons. As such, changes are being made to: reduce the quantities of nitrogen fertilisers used (applyingjust the right amounts – no excess); improveanimal manure management; reduce wastage of animal feed (use optimum amounts – no excess); improve tillage methods; practice more agro-forestry; use improved plant varietes (removes carbon dioxided more effectively); rice crop management (to reduce methane emissions); and improve water management etc.

However, while efforts are being made to effect changes to lower GHGs from agriculture, it is a fact that some crops are naturally, low in their impact on the environment, including their contribution to GHGs. One such type, is a family of plants commonly called legumes; they have the ability to fix nitogen in the soil and hence require very little or no nitrogen fertiliser at all.Legumes harvested for their dried seeds are called pulses; these incredibly, are rich in protein, while needing only half the amount of energy (non-renewable) inputs of other crops.Common examples of pulsesare lentils, kidney beans, blackeye peas, chickpeas (channa).

Pulses are a critical and inexpensive source of plant-based proteins, vitamins and minerals for people around the globe. Moreover, not only do they have a low fat content, contain zero cholesterol, and are a significant source of dietary fibre but are also gluten free.
From an agricultural point of view, multiple cropping systems that include pulses enhance soil fertility, improve yields, and contribute to a more sustainable food system.

It is particularly noteworthy that pulses have a very low water footprint compared with other protein sources, and can be grown in very poor soils where other crops cannot be cultivated. Crop residues of pulses, and legumes in general, can also be used as animal fodder, thus increasing the quality of the animal diet.
Recognizing the value of Pulses and the potential benefits for climate change, the UN General Assembly declared 2016 as International year of the Pulses. Although the year is quickly coming to an end, our utilization of pulses should not end as we intensify our fight against climate change.

Here are a few quick facts about pulses:
1. Pulses have nitrogen fixing bacteria in their root systems which are naturally able to fix nitrogen from the air; they result in higher yields in crop rotations.
2. Pulses help to feed soil microbes which benefit soil health.
3. Residues of pulse crops have a richer bio-chemical mix for the soil.
4. Pulses have a lower carbon and water footprint than animal sources of protein and some other plants.

Start adding pulses and foods with pulse ingredients to your foodbasket today to do your part in helping farmers to reduce their greenhouse gas emissions. Later, try some quick recipes to get you started with your pulses.

Souces:
http://www.un.org/en/ga/search/view_doc.asp?symbol=A/RES/68/231&referer=http://www.un.org/en/events/observances/years.shtml&Lang=E
http://www.pulsecanada.com/environment/sustainability/non-renewable-energy
http://iyp2016.org/themes/productivity-environmental-sustainability
Share your ideas and questions by sending letters to: “Our Earth, Our Environment”, C/O EIT Division, Environmental Protection Agency, Ganges Street, Sophia, GEORGETOWN, or email us at: eit.epaguyana@gmail.com or you can contact the Agency on 225-5467-9.