Agri Kulti participated in the project with a comprehensive case study that examined how legumes can be reintroduced into short supply chains and how traditional varieties can be channeled into urban gastronomy.

During the five-year project, small and medium-sized farmers grew traditional Hungarian legume varieties, which were used to prepare premium recipes and dishes. Consumers were able to try these in a variety of urban gastronomic settings, from street food to public catering and top restaurants. The case study was also supported by one of Hungary's state gene banks.