AgFunder brings an interesting story about new forms of flour and lower glycemic sugar from wheat stalks and other crop residues. By using crop residues that are wasted or underutilized that company hopes to re-invent a healthier sugar and healthier wheat flour. You can read the full story here: https://agfundernews.com/the-supplant-company-makes-wheat-flour-from-grains-and-upcycled-stalks
Positive Future #756 (Feature photo – Philippine Children – CCA SA 3.0 Unported, Anton Zelenov) Mindanao Times journalist Patmei Bello Ruivivar brings us insights to Philippine food security that has messages for the whole world. The nation’s food security was insufficient and has become even more so with the virus curtailment actions. A small Island…
Touch the Soil News #1561 (Feature photo – A nature strip between the sidewalk and road planted into food – courtesy of UNSW) The University of New South Wales in Australia brings us news of how planting food gardens on public nature strips has evolved from activism to mainstream. The rise in planted nature strips…
