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illuminem summarises for you the essential news of the day. Read the full piece on The Washington Post or enjoy below:
🗞️ Driving the news: Bakers, distillers, and brewers are turning to regenerative farming methods to produce more flavorful and nutritious food and beverages
• By using seasonal, whole grains grown with sustainable farming practices that prioritize healthy soil, these producers are contributing to a growing movement for more sustainable and flavorful products
🔭 The context: At Seylou Bakery in Washington, the use of freshly milled whole grains, grown on farms that prioritize crop rotation and minimal tilling, results in distinctive flavors and textures in their bread and pastries
• Similarly, distilleries like Maker’s Mark have found that grains grown using regenerative techniques produce more complex and richer flavors in their spirits
• These farming methods help reduce reliance on chemical fertilizers and pesticides while promoting biodiversity and soil health
🌍 Why it matters for the planet: This shift in food production practices is part of a broader trend toward sustainability
• By using regenerative farming methods, these businesses help build healthier soil, reduce runoff, and cut down on carbon footprints
• These approaches also contribute to food security and resilience, ensuring that farming practices can continue to nourish the planet in the long term
⏭️ What’s next: As more businesses adopt regenerative practices, there is growing demand for grains grown without harmful chemicals
• However, challenges remain in making these methods financially viable for farmers
• By creating markets for sustainable products and paying farmers more for their efforts, these businesses hope to encourage a more widespread adoption of regenerative practices
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