Sustainability in wheat cultivation has, in recent years, ceased to be an ideal and has become something tangible. In the EU, where more than 20 million hectares of this cereal are cultivated, scientific research and public policies are converging to transform the way wheat is grown, with the aim of preserving natural resources, improving productivity, and ensuring food security.
The CAP and the European Green Deal: the political framework for change
The Common Agricultural Policy (CAP) of the European Union has been restructured in recent years to support the transition towards sustainable agriculture, although this is something that seems to be in question in the latest reform. Whether this circumstance changes in the short term or not, environmental respect in agriculture in the EU will be one of its hallmarks. Whether mandatory or voluntary for farmers, the good agricultural practices will be ‘rewarded’ through national strategic plans whereby member countries provide assistance to farmers who adopt environmentally friendly practices that involve soil conservation or biodiversity improvement.
In recent years, research projects have been developed that work on applying science to respect for crops (for example, wheat) on the ground. Some recent examples are as follows:
- Soil biomes: the invisible heart of cultivation
One of the most significant advances in European sustainable agriculture is the study of soil biomes. While Wheatbiome studies the effect of wheat cultivation, the Soilguard project has demonstrated that soil biodiversity is key to agricultural multifunctionality. In this project (in which over 200 soil samples were analyzed in ten European countries) It is observed that the transition from conventional agriculture to organic farming particularly benefits soil fungi, which are essential for crop health, especially in arid and degraded conditions.
- Tribiome: microbiomes for more nutritious wheat
There are other approaches for the research and cultivation of wheat, such as the Tribiome project, which studies soil and plant microbiomes to improve wheat yield and nutritional value. This initiative aims to develop bioaugmentation tools that strengthen wheat resistance to fungal infections and increase micronutrient absorption.
- Innovatrigo: technology and sustainability
In Spain, the Innovatrigo Operational Group has brought together universities, companies, and associations to improve the environmental and economic sustainability of wheat cultivation. This project promotes the efficient use of natural resources, conservation agriculture and the creation of environmental quality labels for products with a low carbon footprint. Among its actions are sustainable mechanization, integrated pest management, and the use of varieties adapted to climate change, all with the aim of providing a fair economic return for farmers.
But this trend of environmental respect does not only come from institutions and research centers. Several food companies are making practical innovations in the production of their raw materials. Here we have some examples:
- Regenerative agriculture, a foundation for change in food
Mondelez, the multinational food company, has implemented the Harmony 2030 program, a pioneering initiative for regenerative agriculture in seven European countries. This model is based on practices such as crop rotation, the use of organic matter, and the reduction of agrochemicals, with the goal of decreasing the emissions of greenhouse gases and improve the biodiversity of ecosystems. On the other hand, another major company, Nestlé, started in 2021, along with the Global Nature Foundation (a non-profit organization dedicated to nature protection), its regenerative agriculture program carried out in collaboration with 26 local farmers from Castilla y León and Navarra. Its goal is similar: to achieve a more sustainable cereal crop, produced with reduced carbon emissions that serves to provide its consumers with baby foods that are not only nutritious but also align with their sustainability goals.
Conclusion: European science for resilient wheat
The European Union is leading a profound transformation in wheat cultivation, based on science, innovation, and political commitment. From the study of microbiomes to the implementation of regenerative models, along with the institutional support of the CAP, the path towards sustainable agriculture is clearer than ever. Wheat, a symbol of European food, can also become a symbol of sustainability if we continue to bet on practices that respect the soil.
Author: Jesús López Colmenarejo, Ingeniero Agrónomo – Director Editorial Agrícola
