The world’s agriculture systems have become more homogeneous, with consequences for food system resilience, security of supply and biodiversity. At the same time, climate change is impacting yields. This summer’s drought may mean yields of crops like maize are down as much as 16%, and Russia’s invasion of Ukraine has provoked a global grain shortage.
Can we (and our livestock) eat differently and consume more diversely? Most of the crops grown today are annual – so the soil is ploughed yearly, a practice that, alongside fertiliser use, contributes to soil carbon loss and water pollution.
“It’s not that the plant needs less water, it’s just better at getting it and retaining it,” explains the institute’s communications director, Tammy Kimbler. And because the roots stay in the soil, they encourage a diverse community of micro-organisms that contribute to soil health and nutrient retention.
Kernza still requires fertiliser input, but it takes up more than 90% of nitrogen applied, compared with a 40% take-up for wheat – so less is needed, and less is being released into the atmosphere or into waterways.
Today, Kernza is mostly being blended with wheat to make flour for bread products. The Land Institute has worked with brands like Patagonia Provisions, which has developed a commercially available craft beer; General Mills, which is working on a cereal product; and most recently, Carlsberg’s research division. In Europe, Kernza has yet to achieve food-grade status, but it’s being investigated by farmers in France and Sweden.
