Pulse flour is made from pulses — legumes such as lentils, chickpeas, and fava beans — that biologically fix nitrogen from the air, reducing the need for synthetic nitrogen fertilizer. Pulses also have low water requirements, contribute to soil health, and improve the productivity of the next crop in rotation. Pulse Canada’s Life Cycle Assessment work describes Canadian peas and lentils as effectively carbon-neutral or carbon-negative as a crop. When pulse flour replaces a portion of higher-footprint ingredients in a formulation, it can reduce the carbon footprint of the finished product.