Why is Sustainable Flour Production Important?

Our bagel shops go through a lot of flour. Bags and bags of it. For us bakers, this is the magic ingredient: we mix, shape, boil, and bake this flour into our literal bread-and-butter. As we watch the incredible transformation that a bag of flour undergoes, it’s important to consider the effect our use of the stuff has on the planet.

Wheat berries growing in the field. (Source: Farm and Animals)

How does wheat cultivation affect the planet? 

Every crop has a carbon footprint. In the journey from field to table, wheat flour causes carbon emissions during its planting, irrigation, harvest, milling, and shipping. However, the fertilization of the soil is the main culprit: a 2017 study published in Nature revealed that 43% came from fertilizer use, including the manufacturing of the chemicals themselves. The other main impact on the environment is about soil health. High-intensity tilling processes and continuous cultivation of the same plots of land deplete the soil of nutrients, and disturb the natural balance of fungi and microorganisms that live in the ground.

How can we produce flour sustainably?

There are a few things we can do to grow our wheat crops in a more sustainable way. The main culprit–fertilizer made from ammonia–may be cheaper and easier to transport, but is not definitely not friendly to the environment. Since the 40’s, the organic movement has been advocating agriculture without synthetic fertilizer. To be certified organic, products need to comply with a set of standards including naturally-derived fertilizer and pesticides and non-GMO seed stock. Producing organic flour is a great way to boost the sustainability of wheat farming.

Organic flour may taste the same, but is much better for the earth. (Source: The Lakelander)

Farming smart

The type of wheat you grow matters, too–if you plant only one type or cultivar (also called “monoculture” farming) the entire field is more susceptible to getting wiped out by disease. The genetics of the plants matter: some are more resistant to root fungus, others produce more grain, and each affects soil health differently. Ideally, we’d plant a mix of these types. Speaking of a mix, it’s not a bad idea to switch up what the field is used for every couple of years. This practice, known as crop rotation, has been used by farmers for centuries. Maintaining soil productivity in this way–and boosting it when needed with natural fertilizer like manure–promotes healthy, strong plants that don’t strain the ecosystem.

Seeding directly using a “no-till” low disturbance process. (Source: Canadian Wheat Board)

What can you do 

Now that you know a little bit more about what needs improvement in the wheat flour supply chain, you can make an informed choice. Support bakers and wholesalers that use artisanal and certified organic flours! Consumers do have an influence on large-scale agriculture–since 1990, sales of organically-grown produce has gone up by at least 20% every year. The demand is here, and the industry is adjusting accordingly. If we work together, we can ensure that every piece of the supply chain from field to table is traceable, conscious, and sustainable.

These perfectly-baked sesame bagels start from a bag of flour. Order online for pickup and delivery in Chicago and Madison!