Pulses - dry beans, dry peas, lentils and chickpeas are top of mind for plant forward consumers. They meet the on-trend demands of being nutrient dense and a sustainable source of plant-based protein. Let’s talk fiber. During the session, Dr. Rumney will present a practical review of "Why Pulses are Sustainable". Professional chefs from the pulse industry will demo - EGGLESS breakfast, dessert and breads. The workshop will be very useful for any organization wanting to easily introduce simple and institution friendly plant-based solutions.