One of Scotland The Bread’s aims is to establish ‘fair trade’ between farmers and bakers. This means paying farmers not just for the weight of wheat they produce (as at present) but rather for the amount of nutritional goodness in that wheat. If our wheat flour has more in it, we won’t need to eat so much to be truly satisfied, which in turn means that we can afford to pay more than rock bottom prices for good wheat without making really good bread ‘unaffordable’.
The article below (opens in PDF) is a serious attempt to begin developing an alternative to the commodity market in wheat which so often seems to serve financial speculators better than hungry citizens.
Scotland The Bread will be making an application to the Knowledge Transfer and Innovation Fund to conduct research into nutrient-dense wheats on six farms in Scotland. One strand of the research deals with the issue of sustainable farm incomes and valuing wheat for its nutrient density. The aim is to develop a completely new – fairer – wheat, flour and bread market in Scotland.
Andrew Whitley, 23 March 2017
Redeﬁning agricultural yields: from tonnes to people nourished per hectare
Emily S Cassidy, Paul C West, James S Gerber and Jonathan A Foley
Institute on the Environment (IonE), University of Minnesota, Saint Paul, MN 55108, USA