Addressing Global Food Challenges
As we look to the future, we understand the gravity of our global challenge—the need to provide sufficient food for a growing world population. With the world's population projected to reach 9 billion by 2050, food security is paramount. This vital issue has been enshrined in the United Nations' Sustainable Development Goals, reflecting its significance for humanity.
Central to our mission is the cultivation and production of wheat, a crop that provides nearly half of the world's plant calories, alongside rice and maize. In modern wheat cultivation, driven by genetic modification and the extensive use of pesticides and fertilizers, three major concerns emerge:
Health risks arise due to the elevated gluten content, contributing to conditions like celiac disease and gluten sensitivity.
Biodiversity and soil health suffer as a result of monoculture practices and chemical usage, affecting both groundwater and fertility.
Small farmers face economic constraints due to the dominance of major corporations and limited access to ancient grain varieties, jeopardizing their independence.
These grave consequences demand fundamental changes to establish more sustainable agricultural models, ensuring the well-being of our health, soil fertility, and social structures. Our efforts align with the "Globally Important Agricultural Heritage Systems Program" (GIAHS) of the Food and Agriculture Organization of the United Nations (FAO) and various local initiatives promoting sustainable agriculture.
Cultivating Sustainable Change
The heart of our mission revolves around challenging the status quo of the food industry, where market leaders and corporate giants dominate. We believe in the power of collaboration, uniting forces with sustainable farmers, public institutions, and a vibrant community to evangelize a revolution. A revolution for food production that is sustainable, healthy, and socially responsible.
In Sicily, we have witnessed a successful alternative to industrial wheat farming—a return to cultivating ancient native wheat. This organic agricultural system offers a healthier, more sustainable, and community-oriented approach to wheat production. Ancient native wheat boasts a lower gluten index, no pesticide residues, no synthetic chemical fertilizers, and enhanced nutritional properties.
While this sustainable approach has garnered recognition, access to its products has remained limited. Large-scale distributors, dominated by influential food manufacturers, have not embraced these products, leaving farmers to struggle with sales and distribution.
A True Food Innovation
In partnership with Terre e Tradizioni, a leading expert in regenerative agriculture and a producer of high-quality low-gluten index pasta from ancient grains, we bring an authentic food innovation to markets beyond Italy where the culture of ancient grains existed for centuries.
Our dedication to supporting local farmers and communities involves creating an efficient and convenient distribution system while amplifying their visibility. We are committed to providing detailed and transparent information about our products, production methods, and manufacturers, empowering consumers to make informed choices for themselves and their families. Together, we can create a more sustainable and nourishing future by starting with what's on our plate.
Michael Baum, Thomas Marsch, and Andrea Rota founded True Foods & Ancient Seeds GmbH in June 2023. Supported by the IMD Business School's EMBA program in Lausanne, we position ourselves as a critical response to the consequences of intensive agriculture on consumer health and the environment.