New magazine: Baking A Better Tomorrow

Denby Hall Farm population wheat. Copyright: Tessa Bunney

Published: Saturday 21 February 2026

The Real Bread Campaign has teamed up with Sustain member organisations Better Food Traders and Organic Research Centre, and UK Grain Lab, to share stories of pioneering seed producers, farmers, millers, Real Bread bakers, and food traders around the UK.

The PDF version of Baking A Better Tomorrow is available to download, while paper copies of the free magazine can be found at a select band of mills, Real Bread bakeries, and fab food retailers.

Grab the PDF now

If you run a business / organisation and would like to stock or hand out Baking A Better Tomorrow, you can order five copies via this form.

Seeds of hope

The dominant industrial farming, food and retail systems are damaging the planet and our health, as well as concentrating profit and power in the hands of just a few companies.

There are seeds of hope! Inspirational people across the UK's nations are collaborating to forge alternative paths and challenge the status quo. The work of these Grain Changers respects seeds, the soil, flavours of the grain, nutritional (and other) qualities of flour, and the people working to bring better bread to our plates.

Inside the magazine

Seed: selecting the future
Grain: nurturing the seed
Flour: preserving nutrition and flavour
Did you know?
Food: respectfully crafting flour into Real Bread and more
Bakeries and beyond: dough dealers and other good food traders
Real Bread recipe: gözleme
A day in 2036
Find out more and get involved: national organisations, regional non-commodity grain networks, and other suggestions

Grain Changers featured in Baking a Better Tomorrow include: Hannah and Alex Fraser (Fraser Farms), Henrietta Inman (Hodmedod’s Bake House), Kate Marton (Hylsten Bakery), Fred Price (Gothlney Farm), Max Ruddle (Gilchesters Organics), Emma Shires (Nottingham Mill Co-op) and Hatice Tuğrul (Growing Communities).

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws in the UK; he created and runs initiatives including: Sourdough September; Real Bread Week; Real Bread For All; Together We Rise, promoting therapeutic/social benefits of bread making; No Loaf Lost surplus reduction guidance; and Lessons in Loaf for schools. He’s the author of the Knead to Know…more microbakery handbook, Slow Dough: Real Bread recipe book and Bake Your Lawn grow-a-loaf guidebook; and edits True Loaf magazine.

From 2014-18, Chris also coordinated Sustain's London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards with the Mayor of London’s office. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship, and in 2025 he was named joint Person of The Year by Slow Food in The UK.

Staff profiles