A practice abstract is a short summary that describes a main information/recommendation/practice that can be used by the end-users in their daily practice.

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• DIVINFOOD Community in Practice webinar on legume and cereals fermentation, Jeanne Svalebech (Dansk Vegetarisk Forening) and Maria Carlota Vaz Patto (ITQB NOVA)
• European Heritage Days, an opportunity to promote farmers’ contributions to cultivated plant biodiversity, Tara Dourian (INRAE) and Christophe Cotillon (ACTIA)
• Food design and agile prototyping to explore NUCs scenarios, Sonia Massari (ISIA ROMA Design), Francesca Galli (UNIPI), Luca Colombo (FIRAB)
• Fostering stakeholder engagement and participation in Living Labs, Dalia Mattioni (UNIPI) and Francesca Galli (UNIPI)
• Gardeners in participatory farming experiments, Axel Wurtz (BIOCIVAM 11)
• Grass pea (Lathyrus sativus L.): an evolving model crop for sustainable agriculture, Maria Carlotta Vaz Patto (ITQB NOVA, UNL)
• Introducing the Danish Legume Partnership, Katrine Ejlerskov (The Vegetarian Society of Denmark), Jeanne Svalebech (The Vegetarian Society of Denmark)
• Legumes for the Plate of the Future. A course for vocational teachers to bring legumes into the culinary universe, Katrine Ejlerskov (The Vegetarian Society of Denmark), Jeanne Svalebech (The Vegetarian Society of Denmark)
• Organisation of on-farm training and demonstration days: a roadmap, Inger Bertelsen (Innovation Centre for Organic Farming), Anna Borum (Innovation Centre for Organic Farming)
• Valuing NUCs in sustainable cooking competitions to increase their use in restaurants, Jean-François Tedesco (mPmC s.a.s.)
• Alkaloid analysis and reduction in lupins, Ivraina Brändle (FiBL), Christine Arncken (FiBL), Ursula Kretzschmar (FiBL), Ludivine Nicod (FiBL), Mariateresa Lazzaro (FiBL) and Luca Colombo (FIRAB)
• Crop association with legumes: which advantages with minor cereals?, Marie-Hélène Robin (INRAE)
• Do consumers support farmers and food supply chains promoting agrobiodiversity?, Yuna Chiffoleau (INRAE)
• Dry bean seed production by and for small-scale farmers, D. Mukankubana (CRBA), J.F. Tedesco (mPmC sas) and S. Crozat (CRBA)
• How to improve Einkorn varieties?, Dominique Desclaux (INRAE)
• How to train grass pea small-scale food processors on Asian style fermentations?, Maria Carlota Vaz Patto (ITQB NOVA / UNL), Catarina Prista (Cooking Lab)
• Organisational solutions for pre-processing and processing, Dylan Clair (BIOCIVAM 11)
• Selecting the right sowing time in arable cultivation of cowpea (vigna unguiculata), Zoltán Szabó (farmer in Legumes Hungary Living Lab), Attila Králl (Agri Kulti), Zsófia Veér (Agri Kulti), Júlia Horváth (Agri Kulti)
• Weed control in organic chickpea production, Mária Dani (ÖMKI), Zsófia Veér (Agri Kulti), Attila Králl (Agri Kulti), Júlia Horváth (Agri Kulti)
• Small-scale artisanal processing of minor cereals into bulgur, Gwenaelle Jard (EIP PURPAN), Loubnah Belahcen (EIP PURPAN), Axel Wurtz (BIOCIVAM 11)