Sustainability and Ancient Grains: Why They’re Better for the Planet

When I first stumbled upon farro at a farmers’ market a few years ago, I thought it was just another trendy superfood. The vendor handed me a sample of her farro salad, and I was hooked. Nutty, chewy, and surprisingly hearty—it felt like a grain with character. I didn’t know then that I was eating something with thousands of years of history and a surprisingly modern benefit: sustainability.

In a world increasingly focused on how our food choices impact the environment, ancient grains are having a well-deserved moment. But they’re more than just the darlings of foodies and health nuts. They might actually help us eat in a way that’s better for the planet.

What Are Ancient Grains, Anyway?

Ancient grains refer to grains that have remained largely unchanged over the last several hundred (or even thousands of) years. Think of them as the great-great-grandparents of the wheat, rice, and corn we see in most grocery store aisles today.

Some common examples include:

• Farro

• Quinoa

• Millet

• Teff

• Amaranth

• Spelt

• Kamut

• Sorghum

Unlike modern, highly hybridized grains, these varieties are closer to their natural form. That’s part of what makes them so resilient—and sustainable.

Why Ancient Grains Are More Sustainable

Let’s dig into why these grains are better not just for your health, but also for the Earth.

1. They Require Less Water

Many ancient grains—like millet, sorghum, and teff—are drought-tolerant, meaning they thrive in arid conditions with minimal irrigation. In contrast, conventional crops like rice or corn demand huge amounts of water. In regions facing increasing droughts due to climate change, growing crops that need less water is a game-changer.

2. They’re Naturally Pest-Resistant

Ancient grains are tough. Over centuries, they’ve evolved to survive in diverse environments without heavy dependence on chemical fertilizers or pesticides. Modern monocultures often rely on synthetic inputs that degrade soil health and pollute waterways. By growing ancient grains, farmers can reduce their chemical footprint significantly.

3. They Promote Biodiversity

Today, about 75% of the world’s food comes from just 12 plant species. That’s a dangerously narrow slice of biodiversity. Ancient grains can help reverse that trend. The more we incorporate different grains into our diets and farming systems, the more resilient our food supply becomes. Think of it as diversifying your investment portfolio—only with crops.

4. They Regenerate Soil Health

Some ancient grains, like millet and sorghum, grow deep roots that help stabilize soil and improve its structure. This reduces erosion and enhances the soil’s ability to retain nutrients. Healthier soil means more sustainable farming practices and better yields over time.

Personal Connection: My Millet Moment

I’ll admit, I was skeptical the first time I tried millet. It reminded me vaguely of birdseed. But then I made a warm millet porridge with roasted apples and cinnamon—and I was sold. Not only was it delicious, but I realized I was supporting a food system that valued the environment.

Later, I learned that millet is one of the most sustainable grains grown in Africa and Asia for thousands of years. It doesn’t need much water, thrives in poor soil, and grows fast. What’s not to love?

Challenges and Considerations

Of course, there’s no silver bullet. Ancient grains often have lower yields compared to modern crops. That means they can be more expensive and less attractive to large-scale producers. There’s also the question of accessibility—many of these grains aren’t always available in conventional grocery stores.

But as demand increases, that’s slowly changing. More farmers are exploring these grains, chefs are experimenting with them, and stores are stocking them in the organic or bulk aisles.

How You Can Make a Difference

If you’re curious about ancient grains and want to be a little more climate-conscious with your meals, here are a few simple ways to start:

• Swap rice for farro in grain bowls or risottos.

• Try a quinoa salad instead of a pasta one.

• Experiment with sorghum flour for gluten-free baking.

• Add millet to soups or as a creamy breakfast option.

• Support local or organic farmers who grow these grains.

And don’t worry if your first attempt is a little awkward (my first amaranth pancake was a total flop). Cooking is a journey—and trying new grains is a fun way to explore it while doing good for the planet.

Final Thoughts: Old Grains, Fresh Hope

Ancient grains offer a powerful reminder that sometimes, the way forward is to look back. These humble, hearty crops carry the legacy of past civilizations while offering solutions to our modern sustainability crises. They nourish our bodies—and, maybe more importantly, they nourish the soil and systems we depend on.

So next time you’re scanning the shelves for your next culinary experiment, consider adding a few ancient grains to your cart. Your tastebuds—and the planet—just might thank you.