Baking A Better Tomorrow: The story of the Grain Changers reshaping the bread we eat
20pp - 2026 | 5232Kb
Baking A Better Tomorrow: The story of the Grain Changers reshaping the bread we eat
Telling stories of pioneering seed producers, farmers, millers, Real Bread bakers, and food traders around the UK.
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
Baking a Better Tomorrow was produced by Better Food Traders, Organic Research Centre, the Real Bread Campaign and UK Grain Lab.
Real Bread Campaign: Finding and sharing ways to make bread better for us, our communities and planet.
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