Pulses are one of the most sustainable crops in commercial agriculture — and that sustainability transfers directly to flour milled from them. Three properties drive the advantage:

• Nitrogen fixation. Lentils, chickpeas, peas, and fava beans form a symbiotic relationship with rhizobia bacteria that pull nitrogen from the air into the soil. This dramatically reduces the need
  for synthetic nitrogen fertilizer — both for the pulse crop itself and for the next crop in rotation. Including pulses in a wheat or oilseed rotation can reduce nitrous oxide emissions by 20–25%
  and cut the carbon footprint of the entire rotation.
• Low water footprint. Pulses have shorter growing seasons and root systems that use shallow soil moisture efficiently, sparing deeper water for subsequent crops. They are well-suited to
  dryland production in semi-arid regions like the Saskatchewan prairies, where most North American pulses are grown without irrigation.
• Soil health. Pulse residues improve soil organic matter and microbial diversity, leaving the soil better than they found it for the next rotation.

For food manufacturers building a sustainability story, sourcing pulse flour from a Saskatchewan-based mill compounds the advantage — Saskatchewan grows roughly half the world's lentils, and short-haul,
dryland-rainfed sourcing further reduces the embedded carbon of every kilogram of finished flour.