Biodiversity is an essential element of a healthy food system, and yet just three crops (wheat, rice, and corn) provide more than 40% of the calories eaten worldwide. In this session, Shane Frederick, Manager of Strategic Programs for the Specialty Soya and Grains Alliance will introduce how farmers and dietitians can work together to better integrate ancient grains into our food supply. Laurie Scanlin, Principal Scientist at Ardent Mills will demonstrate how ancient grains have been adapted to the climate over time and will highlight consumer trends for ancient grains and innovative new applications for ancient grains. Her presentation will also review the importance of including more ancient grains from an environmental, nutritional, and economic perspective. Lastly, Neil Doty, Business Development Manager for Northern Crops Institute, will reveal insights from the product development side on how foods can be reformulated with ancient grains, and how dietitians can be a part of the solution. Thanks to our friends at the Specialty Soya and Grains Alliance for sponsoring this session.
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