Adapting Bread for Climate Change

As part of a series on climate change and food, National Public Radio featured research by Washington State University’s Breadlab, which is developing flours made from a mix of grains adapted to withstand intense weather brought about by climate change. Although industry has focused for years on making grain, and the flour ground from it, more uniform, this also makes the crop more vulnerable to diseases, pests, excess heat, or drought. The Breadlab is interested in increasing the genetic diversity of grain to increase the crop’s resilience. Researchers there developed “Climate Blend,” a seed mix designed to withstand extreme heat events and work well with regenerative farming practices, yet produce a commercially desirable flour. The Breadlab is involved in the baking process, as well, developing recipes and processes to utilize Climate Blend flour for products that appeal to consumers.