Chefs have the power to steer the conversation toward regenerative agriculture, a practice that gives back to the Earth and yields more nutritious, tastier ingredients.
There is a growing movement to incorporate local, traditional crops into breadmaking and reduce Senegal’s reliance on imports.
Analyses from institutions across four countries demonstrate the positive effects of millet consumption on blood sugar.
New gluten-free beer is using millets and sorghum, setting a new trend in the beer industry while also supporting local farmers, the environment, and our bodies.
Crop physiologists invest in research to develop climate resistant crops for smallholder farmers in the developing world. Sorghum and millet varieties that can withstand extreme climate conditions will reduce hunger and malnutrition.
Climate-resilient grains like pearl millet and sorghum can help subsistence farmers in Chad enjoy increased crop yields and better self-resilience.
Food Tank is highlighting 10 breweries around the world switching out barley and wheat for traditional grains that support celiacs and small farmers.
The international crop research group, ICRISAT, is finding new and innovative ways to re-popularize millets and sorghum—traditional, nutritious, low-impact, and drought-friendly crops—in the semi-arid tropical regions of Africa and India.